How often do you look in the fridge and say, “well this and this needs to be used up so I’ll make something with those ingredients!”?
My thought process for meals sounds like that 80% of the time. I look in the fridge and pantry of what should be used or what I feel like and tend to put something together.
Sometimes the other thing that pops into my head is what will be the quickest and easiest meal when I’m super hungry and need something to fill me up.
As a healthy vegan, I tend to spend quite a bit of time in the kitchen cooking. I make almost everything from scratch and love to experiment, given the opportunity.
This Mediterranean style rainbow chard is a combination of what needed to be used, a meal that I ate growing up and something fairly quick and easy.
You can make this with potato, but it takes much longer to cook. You can also incorporate other vegetables like pumpkin, capsicum, green beans, or even carrot. You can also swap the rainbow chard for silverbeet.
This Mediterranean style rainbow chard is a meal that I ate growing up and something fairly quick and easy, with accessible ingredients.
- 1/4 cup olive oil
- 1 medium onion, diced
- 2 medium sized zucchini's aka courgette, roughly chopped
- 1 big bunch of rainbow chard, washed and roughly chopped
- 3-4 garlic cloves
- 1 can (400gr) whole tomatoes
- 1 heaped tbsp tomato paste
- 1 small chilli without seeds if it's too hot (optional)
- Salt and pepper to taste
- In a large saucepan over low-medium, add the oil and onion and cook until lightly browned.
- Add in the zucchini and cook for a further 5 minutes, stirring occasionally.
- Add in the rainbow chard and mix. With the lid on cook for a further 5 minutes until the chard has softened a little.
- In the meantime, place the garlic, canned tomato, tomato paste and chilli in a blender and blend for about 15-20 seconds. Make sure that the garlic and chilli have incorporated well.
- Pour the tomato mixture and stir. Place the lid on top and cook down for 10-15 minutes. Make sure you stir every minute or so and season to taste with salt and pepper.
- I like to serve this with either fresh bread or you can even mix it through pasta.
When you're chopping the rainbow chard, make sure you cut the stalks in half lengthways as it will help to cook it quicker.
Other recipes you’ll love:
- Turkish Stewed Green Beans
- Garlic Curry Roasted Potatoes
- Anna’s Rustic Eggplant Patties in Tomato Sauce
- Asian Eggplant And Mushroom With Garlic-Tamari Sauce
- Hearty Mung Bean Stew With Kale
Interested in more recipes?
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