Stuffed Chard with Fennel & Spring Onions

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It
seems like chard just wants to be a regular part of my life. It is all over
the Farmers Market, and manages to find its way into the  occasional box
of Farm
Fresh to You that comes to my house. I have been getting nice, big
leaves in bunches, which makes me want to do one thing– see what I can roll
those big leaves around. Here is a straightforward idea for stuffed chard
that doesn’t require anything more than your basic staple vegetables and some
tomato sauce. And the cooking time shouldn’t be too long
either.

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Chickpea & Wild Mushroom Cakes with Basil-Mint Tzadziki

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Lately
I have been thinking this a lot: “A tzadziki would go great with this
dish.” But I hadn’t found a great, vegan plain yogurt. Although some
will argue that dairy yogurt is good for you, if you are avoiding dairy, or
keeping vegan, a dairy yogurt just won’t do. Then the other day I was headed
to one of my local grocery stores, but coming from a completely different
direction than usual. Surprise! I rode my bicycle right into the South
Pasadena Farmer’s Market. I couldn’t get from one end of the market to
the other without completely spending all of my cash. Then I found a vegan
nut cheese maker called Blode Kuh. And
there before my eyes was a sample cup filled with cashew yogurt. Yum and yay,
because not only was the yogurt fantastic, the cheese maker accepted my
credit card on his “square” thing. Gotta love technology! This
recipe is devoted to the people at Blode Kuh! Thank you for your awesome
yogurt!! Read More