those who are suspicious of Swiss chard) into chard-LOVERS (even my kids love this gratin)! That looks delicious, and soooo good for you! After 3-4 minutes, or the chard is tender, drain (but reserve 1/4 C of the water) and set aside. and weeknights. Copyright © 2020 Veganlovlie. Can I use soy milk? Everyday I have been looking at this blog with a pinch in my heart trying to squeeze some time in for a little recipe to share. Stir and let it melt in the liquid. Add the grated garlic and ginger. Yes! This creamy (vegan!) After all, this is part of what I’ve come to be. Remove from heat. Swiss chard, or rainbow chard, is a green leafy vegetable, and is an excellent source of fiber, Vitamin A, Vitamin K, iron, and more! Your email address will not be published. Gluten Free Recipes for Thanksgiving: 20+ delicious dishes everyone will love! I’ll be fixing it tonight as I have a lot of chard! I don’t have coconut milk right now. I love this. It was out of this world ..I think if you like Greek spinach pie it would be a good substation without phyllo dough . All content, photos, recipes and videos © Teenuja Dahari and Kevin Mangaroo (unless otherwise mentioned). The ginger and garlic are a great match for the hardy greens, and they infuse the gratin with a wonderful aroma. I hope you like the gratin! This creamy Swiss chard gratin is made with coconut milk, garlic and ginger for soul-satisfying yet healthy side dish that has converted even the staunchest of chard critics! We also have chard in our garden that needs harvesting! Easy Healthy Gluten Free Carrot Cake with Maple Cream C... Pumpkin Pound Cake with Bourbon Cream Cheese Glaze, Easy Carrot Cake with Maple Cream Cheese Frosting, Easy Smoked Baby Back Ribs (The BEST Ribs! Thicken the sauce with cornstarch. Finely chop the chard. Posted by Nicki Sizemore | Nov 7, 2018 | Gluten free, Side Dishes, Vegan, Vegetarian | 22 |. Slice them into half lengthwise then into 2-inches length. Instead, whisk the cornstarch into some reserved room temperature coconut milk (this is called making a slurry), then slowly add the slurry to the simmering coconut milk mixture. Scrumptious vegan recipes, all things crafty & lovely. Makes 7 servings 2-3 Tbsp non-dairy butter, melted. The gratin is bound with coconut milk, which gets thickened using cornstarch. Coconut milk is reduced with garlic and ginger and is thickened with cornstarch to make a luxuriously creamy sauce. Sprinkle with some breadcrumbs and grated vegan cheese (optional). You can remove them gradually as they are ready as they may not cook within the same time. So, when charged with bringing over the vegetarian main for New Year’s Eve, I decided to vegan-ize the recipe. Season with sea salt. Cut off stalks from chards. These vegan rice, tomato and herb stuffed Swiss chard rolls make for a delicious, healthy vegan dinner or side dish. Hi Alice, I’m so happy you like the recipe, and great tip about the leeks! So, going through all the photos and draft recipes that I’ve saved, I thought this Swiss Chard Gratin would be a good one to re-start with. Serve warm. After watching the documentary, “What The Health”, this is a great recipe as a follow up to the movie! Bake the gratin until the sauce is bubbling and the top is golden brown and crisp. But writing them up just didn’t seem to be able to happen somehow. All rights reserved. Stir the chard into the creamy sauce and squeeze in fresh lime juice (which will brighten all the flavors). However, spinach shrinks down much more than Swiss chard when cooked, so I would use 10 ounces. Thank you! Swiss Chard Gratin Breadcrumb topping: ¾ cup breadcrumbs. Let cool 5 minutes. In the same pan, heat the olive oil and butter over medium heat. . GREAT VEGAN BBQ WITHOUT A GRILL and THE ULTIMATE VEGAN COOKBOOK. ), Gluten Free Pear and Ginger Crumble (Easy & Delicious!). I only have 1 bunch of chard to use. The sauce binds together a tangle of Swiss chard (it will seem like a lot of chard, but it cooks down considerably). Butternut Squash Gratin with Kamut Berries, Rigatoni Pasta Bake with Green Chard (video below), Spaghetti Squash Gratin with Potatoes and Mushrooms, Ingredients (4 – 6 servings)200 ml oat milk1/4 cup all-purpose flour (use rice flour for gluten-free)100 ml waterHandful grated vegan cheese (can be omitted if not available. Give the cornstarch coconut mixture another stir, then whisk it into the simmering coconut milk. Cornstarch should never be whisked directly into hot liquid, as it will clump up. ½ cup vegan shredded cheese (I used Daiya Mozzerella Style Shreds) 1 tsp lemon juice. Bake 12-15 minutes, or until bubbling and light golden on top. Absolutely delicious!!! Gratin base should reach a smooth silky texture. Add the cheese if using. How time has flown these past months. Chard & Potato Gratin! Using your hands, squeeze out as much liquid as possible. Finely chop the chard and add it to the coconut milk. Slice them to 2 – 3 mm thickness. Spread the mixture into a greased baking dish. It will seem like a lot of Swiss chard, but it cooks down considerably once boiled (by the way, the stems are completely edible, so add them!). By the Gracious Vegan This beautiful green soup is packed with nutrients from the Swiss chard, zucchini, and beans. If not using cheese, add 1 teaspoon of oil. All of my recipes are naturally gluten-free. ¼ cup all-purpose flour. We respect your privacy and take respecting it very seriously. Arrange the baked potato slices on the bottom. Add chard leaves in batches, stirring to coat with oil and allow to wilt slightly before adding more. 1 Tbs panko (or vegan breadcrumbs) DIRECTIONS: Preheat oven to 350. It’s also awesome as a vegetarian dinner when paired with rice or quinoa and roasted or grilled veggies! This creamy Swiss chard gratin is made with coconut milk, garlic and ginger for soul-satisfying yet healthy side dish that has converted even the staunchest of chard critics! This creamy Swiss chard gratin is made with coconut milk, garlic and ginger for soul-satisfying yet healthy side dish that has converted even the staunchest of chard critics! Prepare potatoes first. Add the Swiss chard and cook until tender, 3-5 minutes. It makes a nice side for fall, winter, holidays or any time you want something a little healthy, but not too healthy. I’ve have been taking pictures though and recording new recipes that I’ve tried since coming to Canada. Stir and let thicken. I love a gratin dish and I love chard so this is perfect :)thank you for posting the recipe. This helps support the work that we do and keep the recipes free for you to access. Welcome! Spinach with .mushrooms would be good Too . Bring back to a simmer and cook, whisking, 2-4 minutes, or until thick and rich. Required fields are marked *. I simply ball it up in my hands and squeeze it over the sink. Hi Deb, Unfortunately soy milk won’t work in this recipe, as the coconut milk is integral to the flavor and texture. The gratin can be assembled up to one day in advance without the breadcrumbs. Heat a deep pan on medium for a few minutes. Oh my! Remove from oven, uncover and let stand for about 10 minutes before cutting and serving. I couldn’t live without my, You will need a 1-quart gratin or baking dish (or you could use individual-sized ramekins or dishes). Pour in the oatmilk and flour mixture. Thank you. I had a lot of Swiss chard in the garden , I used arrowroot instead of corn starch I just heated it up 5 minutes after I added 1/4 cup nutritional yeast and set aside . This recipe is for those who love to eat their greens! Hi Nicole, While I haven’t tested it, you should be able to use spinach in this recipe. Stir to combine. If you would like to share our content, please share photos (without cropping or editing out our watermark) and a small description with a link back to our original post. They give this gratin a lovely texture. Viola! I sautéed the onions and all the stems for 5 minutes , I added all the herbs and garlic salt pepper to taste Took it off the stove and I added all the coarsely chopped leaves mixed and set aside . Sauté another 1-2 minutes. Drain and rinse with cold water. It’s important to squeeze the liquid out of the Swiss chard before adding it to the thickened coconut milk to prevent the gratin from turning watery. I’d love to hear what you’re cooking, and I’m happy to answer any questions! Hi Brigitte, thank you for sharing! Excelllent idea! Easy Gluten Free Pie Crust (the BEST crust recipe!). Thanks! What Other veggie could I use to make up difference? We love this gratin with grilled or roasted chicken, fish or steak. This vegan gratin recipe is creamy, comforting and loaded with Swiss chard. What a wonderful idea to add the potatoes! Since I added volume, I also increased the amount of ginger and garlic. It has a very Hawaiian taste, nice job! This recipe is perfect for those of us with way too much beautiful chard in the garden. If not using cheese, add 1 teaspoon of oil. Transfer to a 1-quart gratin or baking dish. I chopped an whole onion 6 cloves of garlic a whole stem of fresh rosemary and 7 leaves of sage all chopped up . They taste fabulous and they can be used pretty much like spinach. I’ve even been known to eat it straight out of the baking dish with a spoon for lunch. It was delicious ? This turned out great!