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Vegan, Raw, and Date-Sweetened Hazelnut Spread
Written by Amanda   


  • 1/2 cup plus 2 Tablespoons raw hazelnuts
  • 1/2 cup plus 1/4 cup raw almonds
  • 1/4 cup cacao powder
  • 12 dates
  • 2 Tablespoons coconut oil
  • 1/2 cup almond milk (homemade raw version or store-bought)


Using a high-speed blender or food processor grind the hazelnuts and almonds until a soft butter forms. Add the remaining ingredients and blend until smooth. This will make 1 1/4 cups. This is great as a cookie sandwich filling, cake frosting, or to top off toast.

For more great raw vegan recipes, please see Sara's Ebook.
Vegan, Raw, and Date-Sweetened Hazelnut Spread
Swiss Chard Frittata
User Rating: / 1
Written by Leeanne   

Spring has definitely sprung and to top it off, this coming weekend is Easter and Passover. Many of us - even the secular types - are looking for traditional holiday recipes but without the animal products. I came across this frittata recipe that did the trick for me, from Vegan Brunch by Isa Chandra Mokowitz. And it helps that swiss chard is not only readily available from local farmers this time of year, but it is also considered a "superfood" because it is a nutrient powerhouse! I can't wait for Sunday brunch this weekend - I think I'll serve it with a side of faux sausage patties (find 'em at Kroger) and some fresh fruit. Yum.

Swiss Chard Frittata

ISwiss Chard Frittatangredients

1 TBSP olive oil
6 garlic cloves, thinly sliced
4 cups (1 bunch) chopped swiss chard, rough stems removed
2 tsp dried oregano

1 pound firm or extra firm tofu (drained)
1 TBSP soy sauce or tamari
1 tsp prepared yellow or dijon mustard
1/4 tsp turmeric
several dashes of black pepper
1/4 cup nutritional yeast flakes (available at any natural food store)
salt, to taste


Preheat oven to 400 degrees F.

On the stove, preheat a large heavy bottomed pan over low-medium heat. Add the oil and the garlic and cook for about 3 minutes, stirring occasionally. What you’re doing here is “blonding” the garlic, it’s ready when it’s turned a light amber color.

Add the chard and oregano and turn the heat up to medium high. Saute for about 5 minutes, until chard is completely wilted. Add splashes of water if needed to get the chard to cook down. Turn the heat off.

While the chard is cooking, prepare your frittata base. Give the tofu a squeeze over the sink to remove some of the water. Use your hands to crumble and squeeze it in a large mixing bowl, until it has the consistency of ricotta cheese (about 3 minutes). Add the remaining ingredients to the tofu and mix well. When your chard is ready, incorporate it into the tofu. Be sure to get all of the garlic, but if there is any moisture in the pan try to avoid adding it to the tofu. Taste for salt.

Lightly grease an 8 inch pie plate and firmly press in your frittata mixture. Bake for 20 minutes, until firm lightly browned on top. Let cool for about 3 minutes, then invert onto a plate and serve.

Tip from your friends at Triangle MM: if you want your frittata to have a slight "egg" flavor try adding a little bit of Indian black salt (Kala Namak) to the tofu mixture before baking and/or before serving. This salt can be found at various Asian/Indian grocery stores around the Triangle.

Swiss Chard Frittata
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