Rainbow chard and rainbow carrots with a raisin-almond butter sauce and served over millet make an easy, delicious vegan meal.
Course: Main Course
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
2tablespoonsextra virgin olive oil
1large bunchrainbow chard, stems and leaves separated and chopped
¼ cup plus 2 tablespoonswater, divided
2rainbow carrots, shredded
Freshly ground black pepper, to taste
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.