Friday, March 8, 2013

Mushroom Tofu Chard Rolls

I had four large chard leaves saved for something special. My husband brought home a package of organic white mushrooms on sale because they were truly past their prime. That quick run to the co-op hadn't happened so the dinner project began with what I had on hand. This time I really made it up as I stood there, contemplating the colors, textures and possibilities. Black olives and white apple flesh, black mushrooms with white tofu crumbles, red sun dried tomatoes with the creamy garlic and farro and the vivid green of the chard... well it was just beautiful. A substantial dish, full of nutrition - fiber, protein, lots of trace elements and B vitamins - it offers a beautiful plate!

Mushroom Tofu Chard Rolls (Makes 4 full-sized)

4 large chard leaves
1/2 cup farro
4 ounces white mushrooms
8 dried shiitake mushrooms
7 ounces soft tofu
1/2 apple
6 sun dried tomatoes
5 large black Cerignola (or other) olives
2 large garlic cloves
3 scallions
1 cup boiling water to soak mushrooms
1.5 cups water to cook farro

for the sauce:
1/2 cup dry roasted no salt cashews
1/2 tsp agave syrup (or not)
1 Tblsp (or less) Tamari
1/2 cup mushroom soaking water

1. Preheat oven to 350F.  Soak dried mushrooms in 1 cup boiling water - this takes about half an hour, so about as long as the rest of construction time. Start farro in about 1.5 cups water. - this also takes about half an hour. Quick steam/water saute large leaves of chard and set aside -- do not overcook!

2. Prepare filling:  chop fresh mushrooms in small bits, mash together with tofu. Chop garlic fine, Chop sun dried tomatoes in strips and chop again in bits (not too small). Chop up apple in small 1/4" pieces. Cut up Cerignola black olives (I cut mine off the pit) into same size bits as apple bits. Chop scallions. When farro is nearly done, take soaked mushrooms out, SAVING liquid and putting 1/2 cup of this aside for the sauce. Cut the stems off, slice the mushrooms and chop across into medium small bits (these will be the chewy counterparts to the farro). Mix all this together with farro (which will still have a chew factor to it when it is "done").

3. Make sauce: chop cashews and put in a bowl, pour the 1/2 cup mushroom soaking water in, add the 1/2 tsp agave syrup and 1 tablespoon Tamari. Puree this but don't worry if there are still bits of cashew remaining in it.
4. Construct your rolls. I did this in the pan, placing the first chard leaf rib down near the edge of a 9X13 pan. plopping 1/4 of the filling along the rib, fold the inner edge up, and put the next leaf down, rib close to the 1st leaf. Fill that leaf and then fold in the top of the 1st leaf, fold in the sides, and roll it onto the folded side, so that the rib is on top. This way you can space the leaves -- and figure out how much filling to put in the remaining leaves. Put the third leaf in, plop in the filling, and then roll up the 2nd leaf, doing the same with the last leaf.  Don't worry if there's a little filling left -- taking a spoon, you can gently lift the end of the stem on each roll and squish in that last bit of filling!  Pour the sauce over the whole thing.

5. Bake at 350F covered for 20 minutes, uncovered for 10 minutes. Serve & Eat!

Nutrition Facts: Mushroom Tofu Chard Rolls 
Serving Size: 1 chard roll (375g)

Amount Per Serving
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs. courtesy of using my data.

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