Meatless Monday with Vegan Swiss Chard Rolls | Miratel Solutions

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Meatless Monday with Vegan Swiss Chard Rolls

Welcome (back) to the Miratel blog for a new edition of our Meatless Monday recipe share series. Miratel took the Meatless Monday pledge to support reducing meat consumption 15% by eliminating it one day per week to preserve the health of our planet. We consider our support of this great movement part of our CSR business strategies as it spreads awareness of the impact of our food choices on our environment.

Each Monday we feature a new vegan recipe to help make going meat-free easier and I couldn’t be more excited to be sharing this particular recipe today. I came across the amazing Meet the Shannons (vegan food and family) website and its glorious recipes and incredible images and immediately fell in love. It was difficult to choose which recipe to feature first but I decided on the Vegan Swiss Chard Rolls. This nutrient-dense entrée is delicious and satisfying yet won’t make you feel heavy which is a good thing with Spring around the corner. What more can you ask for?

Swiss Chard Rolls Ingredients (makes 12 rolls):

  • meatless-monday-vegan-swiss-chard-rolls12 large Swiss chard leaves
  • 1 cup cooked bulgur
  • 1 ½ cups lentils, cooked or canned
  • 4 cherry tomatoes, diced
  • ¼ cup parsley, diced
  • 2 tablespoons soy sauce or Bragg’s Liquid Amino Acids
  • 1 teaspoon black pepper
  • 2 tablespoons fresh mint, diced
  • 1 small red onion, diced
  • Zest from 1 lemon
  • Some Annie’s Goddess Dressing for dipping (or your own brand/recipe if Annie’s is not available)

Directions

  1. In a large bowl, gently mix all your roll ingredients except Swiss chard leaves being careful to not crush your tomatoes. Cover and put in the fridge to chill for 10 minutes.
  2. While your filling chills, boil a pot of water. One at a time, dip your Swiss chard leaves into your boiling water while carefully holding onto the stem. Count to 15 and remove. Being careful to not burn your fingers, lay your leaves flat on clean dish towel to soak up extra water. Be careful not to tear your leaves as you flatten them out on the towel.
  3. Once you’re done with all your leaves, it’s time to roll. One at a time, place your leaves flat on a cutting board with the flat – not spiny side down. Place 2-3 tablespoons of your filling in the center of the largest end of your leaf. Fold the side over your filling and then roll your largest end forward – rolling up your filling and tucking in any odd corners or edges to make a small fat cigar about the size of your hand.

If Annie’s Goddess Dressing is not available and you want to make your own, Oh She Glows has a fairly easy avocado-based green goddess recipe or you can use a recipe of your choosing. Serve with a large green salad to add some raw veggies to the meal dressed in a light apple cider vinaigrette or you can even use some of that Green Goddess dressing you have left.

Check out Meet the Shannons and our thanks to Annie for letting us share your recipe with our readers.

If you haven’t already, we encourage you to visit the Meatless Monday website and join us in taking the pledge today. Spread the word at home and at work and promote CSR business initiatives to make your green call centre, office, factory, shop, restaurant or salon even greener.

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Miratel Solutions is a Toronto call centreeBusiness, and letter shop mail house specializing in professional fundraising services including PCI compliant inbound telephone fundraisingoutbound telephone fundraisingonline fundraisinglottery fundraising servicesdonation processing and receipting and direct mail fundraising services. We are committed to our CSR business values in all our business decisions  and advancing the missions of the nonprofits we proudly serve.

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2 Responses to Meatless Monday with Vegan Swiss Chard Rolls

  1. Pingback: Eat Your Greens | Local Lavender

  2. What a delicious looking recipe! I reblogged it and linked back to your site. Thanks for a great use of chard! http://locallavender.com/2015/03/08/eat-your-greens/

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