Recipe: Super Easy Swiss Chard Pie

I’m a big fan of make-ahead meals, especially ones that the kids actually look forward to. This delicious quiche-like dish is a crazy easy make-ahead meal, and the kids always get a kick out of having any form of “pie” for dinner. This is an especially fun dish to make after buying some beautiful swiss chard at the farmers market!


Seriously, swiss chard is amazing. It’s a green, but it’s like a beautiful rainbow bouquet at the same time! Together with some onions, tofu, spices, and of course some “nooch” you have a super fun and easy dinner. This recipe is adapted from the fantastic Colleen Patrick-Goudreau. I cannot recommend her cookbooks highly enough, especially Color Me Vegan!

Super-Easy Swiss Chard Pie

  • Servings: 4
  • Time: 20 min of prep, 45 min of baking
  • Difficulty: easy
  • Print


  • 1 TB olive oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 bunch of swiss chard, chopped (alternatively, you could use spinach)
  • 1 tsp salt
  • 1/2 cup cashews
  • 1/4 cup nutritional yeast (aka “nooch”)
  • 1/4 cup non-dairy milk
  • 12 oz extra firm tofu
  • 1/4 tsp turmeric
  • 1/4 tsp nutmeg
  • 1 TB minced basil
  • Freshly ground pepper to taste

1) If you are going to cook this right away, spray a bit of oil or non-stick spray on a pie pan and preheat the oven to 375. If you are going to prepare it for another day, just spray a bit of oil or non-stick spray on the pie pan.

2) In a large sauté pan heat the oil, sauté the onion and garlic until the onion is translucent, about 5 minutes.

3) Add the chard to the pan, reduce the heat to medium low, and cover until chard is wilted (about 2-3 minutes). Stir and remove from heat.

4) Place the cashews into the food processor. Process until they are finely ground. Place the milk, tofu, salt, turmeric, nutmeg, nutritional yeast and ground pepper into the food processor and puree until smooth. Transfer to a large bowl.

5) Add the basil and the swiss chard mixture to the bowl. As you add the swiss chard mix, try and drain out as much water as possible before adding the chard to the tofu mixture. I do this by lifting the chard out with tongs and squeezing it. Mix it gently until all the chard and basil is fully incorporated.  Add additional salt and pepper to taste if desired.

6) Pour the mixture into the prepared pie tin. At this point you can cover the pie in plastic wrap and store it in the fridge for 2-3 days, or you can bake it using the following instructions:

7) Bake for 40-45 minutes in a 375 oven. (If you just pulled it out of the fridge, plan on baking it for closer to 50 minutes). When it is done the center should be set and the top will be a bright yellow verging on golden brown. Remove from oven and let it rest for at least 15 minutes before serving.

Leaning Out

“Real change will come when powerful women are less of an exception. It is easy to dislike senior women because there are so few.”
Sheryl Sandberg, Lean In: Women, Work, and the Will to Lead

I read Lean In about a year ago, and it was a good read. For all the criticism leveled against Sandberg (some of which I agree with) she does make some really important points about what barriers women face in the work world today and what women can do to navigate these barriers. She also articulates the way the men need to step up, both in how they interact with women who are colleagues and how they support the work that must take place in the home. I appreciate all these points. I want to make the world a better place for women. I’m a feminist through and through. I want more women in leadership positions so that positive change will happen. I want to be part of this shift in work culture.

But I don’t want to lean in.

Read the full post »

My kid will only eat bread!!

When people find out we are a vegan family, they are always asking what we eat, where we get our protein, etc. They also assume my kids must eat sooooo many vegetables. And, to be fair, LP does love his veggies. He likes going to the farmers market, and he often makes a salad for all of us at dinner time. But his little sister is a different story.

FD_1Both of our kids love bread, and I’m sure they get it from me. I’ve been known to devour an entire baguette in one sitting on my own, especially if you throw some roasted garlic in the mix. With both kids we find ourselves admonishing them when they polish off their biscuits before even trying their soup, or when they want more and more cornbread after only one small bite of chili. But our youngest, IP, goes farther than her brother. There have been many dinners where she will only eat whatever bread we have, and then adamantly refuse to eat anything else. If we tell her she has to eat some of her other dinner before she gets her bread, she just doesn’t eat. It was getting pretty absurd, and the G-man and I started to get worried about her getting enough nutrients since she had several days where she started with toast, moved onto a PBJ and finished with a refusal to eat the lentils or tofu scramble we made for dinner.

However, I’m happy to report that things have improved. Given the option IP would, like me, consume a loaf of bread before anything else if it was offered to her, but now at least she eats something besides that throughout the day. So, I thought I would share what helped us make it over this mini “picky eater” hump with your almsot-three-year-old:

How to get your carb-loving kid to eat something besides carbs

Read the full post »

Recipe: Quinoa Pilaf with Tempeh

As a busy parent I’m alway trying to have ideas for dinner that are quick and easy and use food I already have in my kitchen. This is especially helpful for those weeks where I haven’t gotten a chance to make ahead meals. We always have a large bag of carrots in the fridge, and froze edamame (the peas, not the pods) in the P1060026freezer. I have found that with those veggies and some quinoa and tempeh I can make dinner in 20 minutes that everyone in our family likes, even little miss “No no no!” IP.

Quinoa Pilaf with Smoky Tempeh

  • Servings: 4
  • Time: 20 min
  • Difficulty: medium
  • Print

Pilaf Ingredients:
1 TB olive oil
1/2 a medium onion, minced
2 cloves of garlic, minced
3/4 cup frozen edamame
2 carrots, finely chopped
2 cups of quinoa
3 cups of water or vegetable broth
1 veggie bullion cube (omit if using vegetable broth)

Tempeh Ingredients
8 oz tempeh, cut into small cubes
2 TB olive oil
1/4 cup tamari
1/4 water
1 1/2 tsp liquid smoke
2 TB maple syrup


1) Mix the tamari, water, liquid smoke and maple syrup in a small bowl. Set aside.

2) Get out a medium saucepan and large skillet. Your are going to get the pilaf started first in the sauce pan. Heat the tablespoon of olive oil over meium heat in the sauce pan. Add the onions and cook for 4-5 minutes, until softened. Add the garlic and stir for 30 seconds. Add the carrots and cook for 3 more minutes.

3) Add the quinoa and stir for 2 minutes, until the quinoa starts to toast. It will smell a bit like popcorn. Add the veggie broth and bring up to a boil. Turn the heat down to low and cover for 10 minutes.

4) Meanwhile, make the tempeh. In a large saute plan, heat the 2 TB of olive oil to medium heat. add the temeph and saute, stirring occasionally. Cook for 5-10 minutes, until the tempeh starts to brown.

5) After the quinoa has been cooking for 10 minutes, give it a few gentle stirs, and cover and continue to cook for 5 minutes. When it is done remove the cover and fluff the pilaf.

6) Once the tempeh is browned, pour in the tamari mixture and stir to coat. Turn the heat to medium-low and cover. Cook for 3-5 minutes, until most of the liquid is absorbed (or at least thickened).

7) To serve put a large scoop of quinoa pilaf on a plate and top with some tempeh.



Get every new post delivered to your Inbox.

Join 104 other followers

%d bloggers like this: