I’m still whittling away at the giant bag of greens I got this weekend, making something new each night. I’ve been trying to eat the greens from most perishable to least, and so far, nothing has gone to waste (but it’s a bit early to start patting myself on the back just yet!). It’s been a delicious adventure, trying all these new flavors.
Today’s greens are beet greens. These are quite similar to swiss chard in both texture and flavor, so I decided to turn to one of my favorite easy recipes: Fat Free Vegan’s Savory Swiss Chard Pie. However, I was lacking both half of the tofu and the onion. In the spirit of using what you have, I decided to sub a can of cannellini beans (white kidney beans) for half the tofu, and it worked beautifully! The beans made it taste even more savory, and added a buttery richness that just the tofu lacked. Tofu is just a processed bean anyways, so why not! This technique is now my go-to for using up leftover tofu, since I think it’ll work in nearly any proportion (and I always have a can of beans around).
I love the ruby red color contrasting that bright green!
The ever difficult "self pouring snapshot"
The top of the pie did shrink and crackle more than when I’ve made it with tofu only, but it looked quite neat.
‘Oops, not enough Tofu’ Pie
Adapted from Fat Free Vegan’s Savory Swiss Chard Pie
- 12 ounces beet greens (or combination beet greens + other greens)
- 4 large green onions, white part separated from green tops
- 2 cloves garlic, minced
- 6-8oz leftover tofu (ideally silken), drained
- 1 can cannellini or other white beans, drained and rinsed well
- 1/4 cup unsweetened almond or soy milk
- 2 Tbs nutritional yeast
- 1 Tbs cornstarch
- 1 heaping Tbs cashews
- 1/4 tsp onion powder
- 1/8 tsp turmeric
- 1/4 tsp garlic powder
- 1/4 tsp salt (or to taste)
- 1 pinch nutmeg
- 1/8 tsp cayenne
- 2 teaspoons fresh thyme leaves (or 1 tsp. dried)
Preheat over to 375.
Chop the white base of the green onions and the stalks of the beet greens. Saute the stalks and onions on medium heat until soft, about 5 minutes.
Chop the beet green leaves and the tops of the green onions into bite sized pieces. Add garlic and the leaves to pan, stir well and cover. Let cook until mostly wilted, about 3 minutes. Remove lid and let the excess water cook off while leave continue to cook.
Meanwhile, add the rest of the ingredients to a blender. Blend until smooth.
Evenly spread the cooked veggies into a pie pan sprayed with oil. Pour the tofu-bean mixture over the veggies. Using a spatula or fork, gently push the tofu mixture down though the veggies, so that it is incorporated, but not mixed.
Bake for 30 minutes, then let cool for 5-10 minutes before cutting.