Mother and I are big fans of Whole Foods’ vegan recipes. I posted the Classic Meat(less) Loaf recipe for Easter and today I’m feeling like eating some Swiss Chard Gallete (Mother substitutes with Escarole). Yum! As you should know by now, when I’m not doing CAPS work, I’m either sleeping, eating, or begging Mother for tasty, cruelty-free dishes. For more WF ideas, visit their recipe page and search for vegan options.
1/2 bunch swiss chard
3 large leeks, white and dark green parts trimmed
2 Tbsp extra virgin olive oil
1 Tsp fresh thyme leaves
1/2 cup and 1 Tsp dry white wine
3/4 cup vegan sour cream, divided
3 Tbsp chopped fresh parsley
1/2 cup vegan cream cheese
1/4 cup (1oz) soy crumbled feta cheese
1 prepared frozen pie crust (made with vegetable shortening or pastry flour) thawed
3 Tbsp oil-cured olives
1 1/2 Tbsp pine nuts
1 Tbsp soy milk
Preheat oven to 425F degrees.
Separate chard leaves from stems. Discard stems and chop leaves.
Halve leeks lengthwise and rinse well to remove grit. Slice thinly.
Heat oil in skillet over medium heat.
Add leeks, thyme and 1/4 cup water.
Cook until leeks are almost tender (8 – 10 minutes).
Add chard and 1/2 cup wine and simmer until pan bottom is nearly dry (5 – 7 minutes).
Remove from heat and stir in 1/2 cup sour cream, parsley, and salt and pepper to taste.
In bowl mix 1/4 cup sour cream, cream cheese, feta, 1 Tsp wine and salt to taste.
Transfer crust to large flat baking sheet.
Roll to 1/4 inch circle and spread cheese mixture over dough. Leave 2 inch border.
Spread leek mixture over cheese, scatter olives and pine nuts over.
Fold dough over filling and pleat edges.
Brush with soy milk and bake for 15 minutes.
Reduce heat to 375F degrees and bake until crust is lightly browned (15 – 20 minutes more).
Scatter remaining 1 Tbsp parsley and let cool 10 minutes.
Slice into 8 wedges.