Autumn Chard with Creamy Cashew Sauce
Chard, also known as Swiss chard, is a lovely autumn green that can survive a few frosts quite nicely. Its succulent leaves with their streaks of vibrant red are a vivid reminder of the leaves changing color outdoors.
This chard recipe includes a delicious vegan creamy sauce, a special comfort food to soothe and nourish us as winter approaches.
8 cups Swiss chard, washed and coarsely chopped (if the stems are tough, remove them and reserve for us in stir-fries, broths, soups, or stews)
1. Place chopped chard in a steamer over boiling water and steam, covered, until tender, just a few minutes at most.
2. Serve with Creamy Cashew Sauce, below:
Creamy Cashew Sauce
3 tablespoons olive oil
4-5 tablespoons whole wheat flour
1-2 cups hot water
2 tablespoons cashew butter
1-2 tablespoons tamari or soy sauce
Freshly ground black pepper to taste
1. In a heavy saucepan, heat the olive oil and slowly add flour, stirring to make a paste, or roux. Cook for a few minutes over low heat to toast the flour and give a nuttier flavor to the sauce.
2. Gradually add hot water, whisking constantly. (Amounts of water needed will vary. The end result should be a thick, creamy sauce).
3. Stir in the cashew butter, tamari, and pepper to taste. Mix thoroughly, pour over the chard, and serve immediately.
Adapted from Witch in the Kitchen, by Cait Johnson (Inner Traditions, 2001). Copyright (c) 2001 by Cait Johnson. Reprinted by permission of Inner Traditions.
Adapted from Witch in the Kitchen, by Cait Johnson (Inner Traditions, 2001).