Stuffed Chard Rolls (Gluten Free & Vegan)

The holiday weekend was a mix of good and bad at my house.

We had some people over to swim and enjoyed a fabulous meal on Saturday, which was good.

The riding lawn mower died on Sunday and required the purchase of a new one, which was bad.

The electricity was out for 6 hours on Monday, which was bad.  But it came back on around noon, which was good.  But then the water pump wouldn’t work and so we had no water which was, definitely, bad.

Luckily we have lots of amazing friends and family who all offered to let us come to their homes to shower.  (Because, after 4 hours under the house trying to fix the water pump, Mark *really* needed a shower!)  Our friends made us a fabulous meal which made us forget about the fact that we were without water, which was good.

So when Tuesday came along Mark had to stay home from work to wait for the plumber, which was bad.

But after the plumber left Mark went to the farmer’s market since he wasn’t working, which was very very good.

Because it meant he made this:

He said the chard at the farmer’s market was so amazing he had to have some!  Now, remember, I’m the only vegan in my family.  But everyone loved it.  I am one lucky woman to have this man cooking for me!  You should have seen my eyes when I put the first bite in my mouth.

Mark’s Stuffed Chard

1 small zucchini

1 small onion

1 carrot

1 cup cauliflower

1 bunch chard

3 cups cooked rice

1 14.5 oz. can beans (rinsed)

2 14.5 oz. cans diced tomatoes

2 Tbsp. olive oil

1 tsp. vegan & gf  Worcestershire sauce

Preheat oven to 350*
Bring a pot of water to boil for chard blanching
Spray baking dish with cooking spray
Cook rice as directed on package. Set aside
Finely chop the zucchini, onion, carrot, and cauliflower
Sauté the chopped veggies about 5 min in the olive oil
Mix veggies, rice, beans, and 1 can of tomatoes. Set aside
One at a time, blanch chard leaves so they can be rolled (about 15 seconds), then rinse with cold water to
stop the cooking
Spread leaf out flat and put in as much of rice mixture as you think will fit without splitting leaf
Roll mixture in leaf and place seam down in baking dish, repeat till dish is full
Mix other can of tomatoes and Worcestershire sauce in a small bowl and pour over rolls
Cover pan with foil
Bake for 30 min

The mixture is a little loose but tastes fabulous!

Mark used canary beans and sticky rice but we don’t think either is a requirement.  We ate this with some sourdough bread also bought at the farmer’s market and it was a fabulous meal to come home to after a long day.  Because my school doesn’t have air conditioning, which is bad on a hot day like today.  But as I said, the goodness of this meal made up for everything!


3 responses to this post.

  1. Looks so so so yummy!!!!


  2. Mnnnnn….lucky you!!


  3. Thanks so much! They were fabulous and even wonderful the next day in my lunch, cold!


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