I prepared the chard in much the same way that I've prepared other greens: Sauteed with a bit of olive oil, garlic and cayenne. It's so simple and reliably delicious. I really liked that you can chop up quite a bit of the chard stems, too, since they provide a nice crunchy contrast to the wilted leaves. Plus, they're pretty! The flavor of chard is ever so slightly bitter, but it wasn't offensive at all. Maybe my taste buds really have matured. I didn't even think it was necessary to add any salt to these.

The other dish I made was a curry. I thought I'd just make something up, but I ended up following the recipe for Chickpea and Spinach Curry from Vegan with a Vengeance almost exactly. Obviously I didn't put in spinach (I'm all out), and instead put in some peas. The other thing I skipped was the asafoetida powder. It's funny because I actually recently found a place that carries this (an amazing little health food store around the corner from my office!). I saw the jar, thought about buying it, remembered my lack of an index, and figured I'd never re-find the recipe that called for it. So I didn't buy it. I suppose it's only fitting that I ended up making this for dinner. Such is life. :)

There were plenty of other spices in this curry, though, and it turned out great! I really like that it was tomato-based as opposed to coconut-based curries which can be really high in fat. This was so flavorful you'd never guess that it's really good for you, too.