Mother’s Chard Rolls

We have recently moved to a new apartment, which have been keeping us busy and we haven’t had time to update the blog. The food we have eaten lately has usually been “let’s throw everything on the pan” type, so there hasn’t been much to blog about either. But today I made some chard rolls. My mother gave the recipe a while ago and I have wanted to try it, because she told they are good, which made me assume they are awesome. And they were. You should try them too, here’s both my mother’s original lacto-vegetarian recipe and my vegan version.

Chard rolls

Chard Rolls

12 big chards, leaves and stalks separately
2 dl red lentils
1 onion
4-6 garlic cloves
chili, fresh or dry
2-3 tsp curry powder
3 tblsp fresh cilantro (I didn’t have cilantro and used basil instead)
200 g grated Emmental cheese (I used 1 dl nutritional yeast and 1 dl oat cream)
pinch of salt
canola oil
molasses (about 2 tblsp)
optional: cream (I used oat cream)

Cook the lentils in boiling water for 8 minutes, they don’t have to be soft yet. Drain. Chop onion, garlic and chard stems. Heat some oil in a pan and fry onion, garlic, chard stems, chili and curry powder until onion and chard are soft. Combine with lentils. Add cilantro, cheese and some salt, and mix well. Put couple of tblsp filling on a chard leave and roll. Repeat until you run out of leaves or filling (we ran out of chard leaves). Put the rolls into a greased baking dish, tightly next to each other. Pour little molasses on the rolls and put some water (about 1 dl) to the dish. Bake in 175 celsius degrees 35-40 minutes. Spoon liquid from the dish over the rolls couple of times during the baking. You can pour few tblsp cream on the rolls in the end of baking.

We had these with potatoes and simple green salad (lettuce, cucumber and fresh mint with tahini dressing).


One comment on “Mother’s Chard Rolls

  1. […] has grown better than ever. Here I am making chard rolls. Similar to these, but bulgur and mushrooms as […]

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