2 lbs Swiss chard 1/2 teaspoon cumin 1/4 teaspoon turmeric 1 teaspoon coriander 1 large Onion, chopped 3 cloves Garlic, minced 1 fresh red chilli 1 teaspoon ground black pepper 1 cup red lentils, soaked for half an hour beforehand 1/2 cup water 1 tablespoon Vecon or similar low fat stock 1 can peeled tomatoes sufficient salt to taste sufficient tomato puree to thickenChop the stems off the swish chard. Cut them up into 1/4 inch pieces. In a large frying pan boil them with a little water. Add the chopped chilli. After five minutes add the garlic and the onion. When the onion is tender add the black pepper, cumin, turmeric, and coriander. Simmer with a lid on for ten minutes. Add the rest of the swiss chard, chopped coarsley, and the stock and water. Now add the red lentils. Simmer for a couple of minutes more. Add the canned tomatoes, leave to simmer for about 10 minutes. The lentils should be soft but still intact. Add the tomato puree and salt to taste. Simmer for another couple of minutes till the the dahl has thickened. Serve with brown rice.
1-1/2 lbs Swiss chard 1 large Onion, chopped 4 cloves Garlic, minced 1 teaspoon ground black pepper 1/2 cup water 1 tablespoon Vecon or similar low fat stock sufficient salt to taste 1/2 teaspoon Oregano 1/2 teaspoon Rosemary 1 teaspoon Basil 1/2 teaspoon Mixed Herbs 1 Bay Leaf 4 tablespoons Flour 1 cup Soya Milk 1 cup Water 1/2 teaspoon Mustard Powder 1/2 teaspoon Salt 4 tablespoons Yeast flakes 1 teaspoon ground black pepperChop the stems off the swish chard. Cut them up into 1/4 inch pieces. In a large frying pan boil them with the water and the stock. Add the onion and garlic. When the onion is tender add the salt and the black pepper. Simmer with a lid on for five minutes. Now add the chopped grean leaves of the swiss chard along with the herbs and let simmer till the chard is tender.
While this is going on mix the flour with some of the soya milk. Put the rest of the soya milk in a pan along with the cup of water and heat slowly. Stir in the salt, pepper, mustard powder and yeast flakes. Now add the paste you made by combining the flour with the soya milk. Stir continually to avoid lumps. Bring up to the boil, or until the mixture is quite thick.
Add the cheezy white sauce you've just made to the cooked chard and simmer uncovered for a couple of minutes.
Serve over wholemeal spaghetti.
1-1/2 pints soya milk 2 tablespoons lemon juice 1 teaspoon cider vinegarCombine ingredients and heat till mixture separates into curds and whey. Pour unto a muslin lined colander and save collected curds in the fridge. You can add salt to taste. You can also use some orange or grapefruit juice to generate the curds and alter the taste slightly. Add chopped nuts or fruit if desired.
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