Exploits of a Vegan Wannabe

I have found that I am most successful at integrating lifestyle changes when I take it one step at a time. Sometimes easing into things helps me feel more successful and encourages me to continue trying. Many times I have been temporarily inspired by desire but then unable or unwilling to sustain my new habit.   This is why I love Meatless Mondays. They believe that incorporating one meatless day into your week can significantly impact your life and the environment. I agree. Heroic changes and lifestyle overhauls are always welcome but taking it one Monday at a time is a wonderful mission.  Below is an easy recipe using seasonal and inexpensive ingredients to get you started.

Its funny, but before becoming vegan I had never eaten Rainbow Chard and now it is a staple in our fridge like celery or almond milk. It helps that chard is currently in season and stunningly beautiful anywhere you find it.   It is like purchasing an edible bouquet.

You could keep your bouquet of chard in a vase before you dine on it, giving it greater worth for your dollar. I like that. Your friends will wonder where you got such a tropical bouquet.

Mediterranean Rolls

By S. Boulton

Ingredients

9-10 rainbow chard leaves

Filling:

2 C prepared rice, or quinoa or couscous (I used quinoa because we had some leftover, it is great with rice too)

1 C chick peas (from a can is fine or soaked/cooked) cut them in half

1 C red lentils

1/4 C chopped green olives

1 Tbsp liquid aminos

1 tsp garlic powder

1 tsp syrian spice (can also use a combination of ground cumin, coriander and clove)

1 tsp paprika

splash of water

splash of fresh lemon juice

Sauce:

1/2 C  fresh lemon juice

1/4 C water

1 Tbsp agave syrup (more if needed)

1 tsp garlic powder

1 Tbsp of white wine (optional)

1/2 tsp fresh ground black pepper

1 tsp flour (I used garbanzo bean flour, but any variety would be fine)

Make it Happen:

Prepare the chard leaves by washing and trimming the stems, going up about a 1/2 inch into the leaf to remove the thickest part of the stem or vein, set aside. In a large bowl begin to mix filling ingredients, starting with the rice, chick peas,olives, liquid aminos and all of the dry seasonings.  Meanwhile, simmer the red lentils for about 10 minutes until soft, drain and add to mixture.   Add water and lemon juice and stir well, set aside.  Preheat oven to 350 degrees.  In a small bowl, whisk together all of the ingredients for the sauce, being sure to smooth out any lumps from the flour.

Spray a large casserole dish with cooking oil.  Take one chard leaf at a time and starting with the larger end, place about 2 tbsp of filling into the  leaf (more or less depending on the size of the leaf), and begin to softly roll up the leaf, tucking in the sides as you go and tightening the roll as you proceed.  Some of the filling will spill out, just tuck it back in as best as you can.   Place the roll into the casserole dish.  Repeat with each roll until filling is gone.  Pour the sauce over each roll.  Cover and bake for 35-40 minutes.

These rolls are unforgettable served right out of the oven, but even better enjoyed cold the next day. They have captured all the unique flavors of a hand rolled grape leaf without the  added oil. You will have these for dinner and immediately want them the next day for lunch.

Have a delicious day and a wonderful Meatless Monday or any day that works for you.

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