While that was mingling together I whirled up some raw cashews in my vitamix with a about 3 cups of water until it was completely liquid. I added that to the pan along with more salt and pepper and I turned up the heat a little to get a slow simmer going which allows the cashew liquid to become cashew cream. If the liquid does not get thick enough just whirl up a bit more cashews with just a small amount of water and add it to the pan to thicken up. If it is too thick add more water. I served the creamed swiss chard mix inside a lightly sweet grain-free crepe that had cashews and tapioca as a base. We paired that with broiled eggplant slathered in olive oil.
For myself I made a meatless filling. It was composed of a very tasty home-made dressing that was tantalizing to the taste buds. It was tossed with shredded zucchini & cabbage, plus chopped Swiss chard and green onions. I layered it with some of the broiled eggplant and it was so extremely flavorful. My mouth said, “YUM”. I hope this gets you inspired and in the kitchen!
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