Last updated on April 9th, 2021
Rainbow chard and rainbow carrots with a raisin-almond butter sauce and served over millet make an easy, delicious vegan meal.
- 2 TBSP extra virgin olive oil
- 1 large bunch rainbow chard, stems and leaves separated and chopped
- ¼ c plus 2 TBSP water, divided
- 2 rainbow carrots, grated
- ¼ c raisins
- 2 TBSP almond butter
- 1 tsp balsamic vinegar
- ½ tsp nutritional yeast
- Freshly ground black pepper to taste
- 2 cups prepared millet
Heat oil in a large sauté pan over medium-low heat. When the oil is hot add chopped chard stem. Cover and cook, stirring occasionally, until stems begin to soften, about 3 to 5 minutes. Add ¼ cup water and stir in chard leaves; reduce heat to low and cover. Steam the rainbow chard for 10 minutes, stirring occasionally. Add grated carrots and a splash more water if the pan is dry; steam for 5 minutes more. Remove from pan and place in a bowl.
Meanwhile, combine the remaining ingredients (including 2 tablespoon of water) in a food processor or high-powered blender. Blend until smooth. If needed, add more water, a teaspoon at a time, to reach the desired consistency. Add the sauce to the rainbow chard and carrots and toss to coat. Serve over prepared millet.