15 Feb עופר איתן Assert: 3 Recipes To Minimize Waste & Get The Most Out Of Your Vegg…
1. Strip leafy greens from rainbow stems and set aside. Trim off as much green as possible from the stems, then separate into colors, yellow and pale stalks, and pink and orangy stalks. Slice stalks no more than ¼ inch thick, and place in heatproof containers, keeping the colors separate.
2. In a small pot, combine vinegar, water, sugar, salt, and mustard seeds, and bring to a boil. Carefully pour over each container of chard stalks, splitting the pickling liquid equally and reserving 1½ teaspoons for your dressing. Allow pickles to cool, at least 30 minutes. This can be done ahead of time as well.
3. In a small food processor, combine tofu, oil, soy, mustard, and reserved pickling liquid, and blend until smooth.
4. Chiffonade chard greens and place in a large bowl. Strain cooled pickled stems out of their liquid (which can be saved for another future use), and mix with greens. Either toss the salad with the dressing before plating, or drizzle on after. Finish with a sprinkling of black sesame seeds.