Delicious mini chard quiches, with macadamia and almond cheese, plus they are gluten free!
מרכיבים
1 medium onion, diced
2 garlic cloves, minced
1 batch of chard leaves
a bit of olive oil, for cooking
For the cheese:
½ cup macadamia nuts
½ cup blanched almonds
½ cup water
½ tea spoon salt
¼ tea spoon nutritional yeat
¼ tea spoon nutmeg
5-6 table spoons red lentils flour
הוראות הכנה
Warm the olive oil in a large non stick skillet, add the onions and the garlic and cook on medium heat until the onions become translucent, then add the chard leaves (discard the rough stems, you can use them in other dishes) and keep cooking, while stirring from time to time, until the leaves have reduced their size (see pictures).
Soak the macadamia and almonds either in boiling water for 10 minutes or in lukewarm water for 10 hours (or not at all if you are using a high speed blender) and drain. Add all cheese ingredients except the lentils flour to the blender and blend until it is creamy and smooth (you should stop every few seconds and "help" the blender by scraping down it's sides). Move the cheese to a bowl, mix in 5 table spoons of lentils four and it the texture is not sticky enough add another one (see pictures). Taste and adjust flavors (salt, nutritional yeast..).
Add the chard and onions mix to the cheese bowl and mix until it all combines. Divide between muffin tins and bake in an oven at 180 C degrees for about 45 minutes.
Recipe by Vegan High Tech Mom at https://www.veganhightechmom.com/%d7%a4%d7%a9%d7%98%d7%99%d7%93%d7%95%d7%aa-%d7%9e%d7%a0%d7%92%d7%95%d7%9c%d7%93-%d7%90%d7%99%d7%a9%d7%99%d7%95%d7%aa-%d7%9c%d7%9c%d7%90-%d7%92%d7%9c%d7%95%d7%98%d7%9f/