I hope you enjoyed your Thanksgiving and lived it up with delicious, healthy, nutritious food. Jerry and I were blessed with an abundance of delicious vegan food. From the cranberry sauce, to the bread and pie crust it was all homemade and absolutely delicious! It really felt like we didn't skimp or miss out on anything. I would definitely make this again, it would be a great meal to enjoy for a dinner party this holiday season.
Rainbow Swiss Chard is not only beautiful but very high in vitamin A and K. It pairs together seamlessly with garbanzo beans, fresh tomatoes and lemon juice. I added some tofurkey for an extra boost of protein. Homemade Sausages would work great as well. A beautiful, nutritious and delicious meal. Enjoy!
2 tsbp sunflower or olive oil
1/4 red onion - diced
3-4 garlic cloves - diced
1/2 green bell pepper - diced
2 jalapenos - sliced
2 tofurkey links - sliced
1 can organic garbanzo beans - drained
1/4 fresh lemon - squeezed
1-2 garlic sriracha hot sauce (opt)
garlic salt, black pepper and red chili flakes to taste
1 bunch of organic rainbow Swiss chard - torn into chunks
1 large tomato sliced
Heat oil in large skillet over med to med-high heat.
Add diced onion, garlic, bell pepper and jalapenos. Saute for 2 minutes.
Add tofurkey links. Saute for 3-5 minutes.
Add garbanzo beans, lemon juice, hot sauce (opt), and salt, pepper and red chili flakes to taste and heat throughout.
Add Swiss chard and cook until wilted. Add tomato slices and heat through Serve hot!
Adapted from a recipe that a previous co-worker shared with me from Food.com!