The weather has cooled down here (por fin!) and, it's been nice to crave food that warms my pansita...
I went to the Farmer's Market last week and picked up some Rainbow Chard. Have you ever? It's really tasty. My husband described it as a "sweet spinach". It's a very healthy green! It's high in fiber and antioxidants. It's slightly bitter, but mixed with the right veggies and seasonings, it's absolutely wonderful. The leaves are a beautiful emerald green, and the veins and stems are beet red to golden yellow, to even fuschia. I immediately was drawn to this leafy vegetable once i spotted it. I've never tried this before, so I was really hoping for success!
I sauteed and simmered this with a big zucchini squash, tomatoes, garlic and lemon. It was absolutely delicious. Buttery, warm; exactly what I was craving. Added with some buttery, sweet New Potatoes, and it was a perfect meal for this cooling weather.
Autumn Goulash:
1 bunch of Rainbow Chard, cut into strips
1 large zucchini squash, or 2 small ones (any type, really), chopped into chunks
3 tomatoes (roma, beefsteak, etc.), diced
3 cloves garlic, diced and minced
1 large lemon
2 tbsp. Earth Balance
2 tsp. lemon pepper
salt and pepper to taste
Steam your Jasmine Rice!
In a large pan, melt Earth Balance and add minced garlic. Cook garlic for about 2 minutes, then add tomatoes and zucchini. Cover and let simmer for about 10 minutes, or until the tomatoes have softened and liquified a little. Add Rainbow chard and lemon. Let simmer for 5 minutes more.
Buttery New Potatoes:
6 New Potatoes, cut into quarters
1 tbsp Earth Balance
1 tbsp parsley
salt and pepper to taste
Wash your potatoes!
Put everything into a casserole dish and microwave for 12-14 minutes. Check every 6 minutes to mix and check for softness.
Next time, Vegancita's famous Vegan Chocolate Chip Cookies!
love, love, love,
vegancita
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