Stuffed Swiss Chard with Cashew Miso Sauce The beautiful chard plant rests right on the soil of Mother Earth and grows, like a vegetable fountain towards the sun. Chard wishes to become your blood, fill it like lungs with air, and invigorate the bones. It is a nutritional power house--a half-cup boiled provides 55 mg. calcium, 1.5 grams protein, 1.3 mg. iron and plenty of vitamin A. This is a light, enervating dinner entree, takes only about 40 minutes to prepare. The chard rolls can also be made ahead of time and simply heated before serving. Serves four. 8 medium to large chard leaves (approx. 8-10 inches long without stem-reserve stems) 1 c. dry jasmine rice/ 1 3/4 c. water 2 tbsp. safflower or sesame oil 1 c. finely chopped onion 1 c. finely chopped sweet bell pepper; red, orange, yellow or a combination 3-4 cloves minced garlic 2/3 lb. firm organic tofu, cut into small cubes 1 c. chopped cilantro Bring rice to boil with water, uncovered. Turn heat down to low, cover and finish cooking, about 15 minutes. Meanwhile, rinse chard and cut stems from leaves. Chop stems and reserve. Steam chard leaves until bright green and thick veins in leaves are pliable, about 5 minutes. Lay on large plate. Saute onion, garlic, chopped chard stems and pepper over medium high heat in oil until lightly browned. Add tofu, allowing to brown slightly. Remove from heat. Preheat oven to 350 degrees. Lay a single leaf flat in front of you, stem side closest to you. Spread 1/8 of rice in an approximately 3 inch circle in center of leaf. On top of rice, arrange 1/8 tofu mixture in small “log” horizontally to you, sprinkle with chopped cilantro. Roll leaf over stuffing by bringing stem side over filling. Now bring each side over top of that, and roll entire package over away from you so stuffing is enclosed (as for rolling burritos or egg rolls.) Place in large baking dish. Repeat with remaining leaves. Pour a little water around leaves, about 1/8 inch. Cover with foil. Place in oven while you make sauce. To serve chard rolls, pour pool of sauce on plate, then rolls. Two rolls per person are usually enough. Garnish with cilantro sprigs, pass additional sauce. Cashew Miso Sauce This nutritionally packed sauce couldn’t be easier. 1/2 c. cashew butter 2 rounded tbsp. red miso 2 c. water In small sauce pan, whisk miso with water over low heat. Whisk in cashew butter until smooth. Stir occasionally as sauce heats. Cashew butter will thicken sauce--add more water if necessary--sauce should be thin, but coat spoon. Taste: add a little more miso if desired.