Mushroom, chard, tomatoes and white kidney beans stew

As the weather gets a little cooler I am craving more and more comfort foods. This doesn't have to be unhealthy.  This little recipe is easy and fast.  It can be eaten with a little brown rice, pita or on its own with a salad. This is perfect for nights when you want something easy, yet tastes hearty.

2 cups mushrooms, sliced
1 bunch chard
1 19oz can of white kidney beans
1 Tbps garlic powder
Pepper
Salt

Heat pan over medium heat with a little bit of oil.  Put mushrooms and chard stalks into the pan.  Cook for around 5 minutes until mushrooms are halfway cooked.  Put in rest of chard, white beans, tomatoes, garlic powder, and salt and pepper to taste.  Cook for 7-10 minutes.  Serve over brown rice, in pita or own its own.  Makes great leftovers too!



Enjoy!

M

I made a delicious dinner of roasted tofu, potatoes, onions, carrots with quinoa and a side of swiss chard.  My boyfriend was worried about roasting the tofu.  He was paranoid about it getting too dry without marinating it first.  But since I am I always one to try something new I just wanted to go for it.  And this way if it didn't worked out I would know for next time.  Thankfully, it worked out! We had ourselves a delicious improvised meal of influenced by Indian and Moroccan spices! 

Recipe:
1 block of firm tofu, cut in slices then in half
2 medium potatoes, cut into cubes
3 carrots, cut into pieces about same size as potatoes
1 medium onion, sliced
1 1/2 tbsp olive oil
1 tsp cumin
1 tsp ginger powder
1/2 tsp turmeric
1/2 cinnamon
1/4 tsp-1/2 tsp chili flakes (depends on how much spice you want)

Preheat oven to 375 degrees. Place the tofu, potatoes, carrots and onion pieces onto a baking sheet.  Mix the olive oil and spices in a small bowl and drizzle over tofu and veggies.  Mix the oil and veggies with your hands to make sure they are well coated.  Put in oven until veggies are cooked. Serve on top of quinoa, rice or couscous.

I served this with swiss chard that I washed and cut into strips.  I then cooked it in a pan with olive oil, garlic, salt and pepper.  If using the stems be sure to cook them for a few minutes before you throw in the rest of the chard.  It is a nice light compliment to the spices on the tofu and veggies. 

M