I write this as I sit, crammed on a Delta flight surrounded by the overwhelming smell of peanuts. Originally I had planned to post the vegan roast this evening, but just realized I failed to type up the recipe before leaving! Instead, I will share two things with you:
First, Delta now offers an in-flight snack box called “Flight Delights” that is almost completely vegan friendly. For five bucks you can get a wee box that includes Stacy’s Simply Naked Pita Chips, an adorable little squeeze tube of hummus, dried apricots, glazed almonds with cranberries (not good for us with nut allergies, but a happy treat for vegan folk) and Chocobilly’s chocolate chunk cookies. The cookies are not vegan, but would be a good way to make friends with the cute guy/girl next to you or to temporarily occupy the child repeatedly kicking your chair!
Secondly, I will share a delicious Swiss Chard that Bird made the other day. This was an impulse buy at the co-op, and an improv recipe that we served with that vegan roast I’m still failing to share with you!
Swiss Chard with Tawny Port
1 bunch rainbow or regular chard
2 roughly two tablespoons Tawny Port
1 teaspoon olive oil
red pepper flakes to taste
Clean your chard and remove the tough stems. Chop the leaves and put the stems away for a future meal or veggie stock.
Heat oil in a skillet and add chard. Add port and red pepper flakes and cook till chard is slightly wilted and turning a vibrant green color.
Season with salt and pepper to taste.
There was something about the Tawny port and chard flavors that played wonderfully together.
In a few short hours I will land in Austin, Texas and begin a two-day and three-night adventure with one of my very dearest friends who is also one of the biggest carnivores I know! Dining together is always an adventure and will hopefully yield some good posts. Cheers and happy Friday!