Where I live, we are enjoying a long weekend. The weather is still deciding if it will co-operate or not, one minute it is nice and sunny and warm, and then the clouds start rolling in with rain, then, the sun comes out again. Luckily I did all my outside work yesterday ( I played hookey, and took the day off). Front, side and back lawns mowed and laundry washed and then dried on the line. Does anything smell better than sheets, dried in the sunshine?
This time last year, we took a trip to PEI (Prince Edward Island), and the people we were staying with had an outdoor clothes line. I had forgotten how great these are. When I got home from our trip, I set up an outdoor line and have been using it whenever possible ever since. This is just one of the things I do to try and reduce my own “carbon footprint”. I also try to ride my bicycle to work at least a couple of days each week, compost all my green waste and this year (as I have mentioned in previous posts) have signed up for a CSA basket to support the local farmers.
If we all do a little bit, together wecan make a difference:)
One of the new items in our CSA this week is Swiss Chard, so to help use it up, I decided to make a Spicy Chard and Corn Flan with Toasted Oat and Sesame Crust.
If you prefer less, or no spiciness, you can reduce or omit the red pepper flakes.
Spicy Chard and Corn Flan with Toasted Oat and Sesame Crust
Makes 1 flan
Toasted oat and sesame crust:
- 1/2 cup oats
- 3 Tblspns sesame seeds
- 3/4 cup flour (whole wheat, spelt, brown rice, whatever you prefer)
- 1/2 tspn baking powder
- 1/4 tspn cumin
- 1/4 tspn ground black pepper
- 1/2 tspn salt
- 1/2 tspn paprika
- 3/4 tspn oregano
- 1/3 cup almond milk (or any other non dairy milk )
- 1/3 cup olive oil
- 1/3 cup water, if necessary
Lightly toast oats and sesame seeds in pan over moderate heat until aromatic and starting to turn golden.
Remove from heat. Add to food processor, and process until fine.
Add flour and other dry ingredients. Process until combined.
Add milk and oil and pulse to combine. Add water if necessary. The mixture should still be crumbly, but moist enough to stick together when pressed into the pan.
Press crust mixture into the base and sides of a greased 9 inch spring form pan, The sides should come up about one inch.
Place crust in refrigerator while preparing the filling.
- 3 Tblspns olive oil
- 1 onion chopped
- 1 bunch Swiss Chard washed and chopped
- 12 basil leaves chopped
- 4 cloves garlic, minced or grated
- 1 tspn red chilli flakes (reduce or omit entirely if you do not want a spicy taste)
- 1 cup corn kernels
- 300 g silken firm tofu
- Juice of 1/2 lemon
- 1/4 cup nutritional yeast
- 1 tspn salt
-Pre heat oven to 375 F.
Heat oil in pan on medium, add onions and saute until soft.
Add chard, basil, garlic and chili flakes and continue to cook until soft, about 5 mins.
Place tofu, lemon juice and salt in food processor. Process until smooth and creamy. Add a little water or almond milk if necessary.
Add tofu mixture and corn to cooked vegetables. Mix well. Taste and add salt and pepper if necessary.
Pour filling mixture into crust. Bake 45 – 50 mins until firm.
Remove from oven and let sit at least 15 mins before removing from pan.
Serving Size 357 g (1/4 of the flan)
Amount Per Serving
Calories from Fat 336
Total Fat 37.4g
Saturated Fat 8.9g
Trans Fat 0.0g
Total Carbohydrates 53.1g
Dietary Fiber 9.2g