CHEEZY SAUCE (THICK VERSION)
step 1-Melt margarine in a saucepan over medium-low heat (not too hot). Once the margarine is melted, add the flour and whisk until dissolved, forming a paste (like a roux).
step 2-Add the miso, tahini, tomato paste, soy sauce (or tamari), and lemon juice. Whisk well until the mixture is sort of thick.
step 3-Slowly whisk in the soy milk, making sure you don't have paste buildup on the sides of the pot.
step 4-Turn the heat up a bit. Add the yeast, salt, and pepper and whisk until thickened. Once the mixture starts to boil, it should be sufficiently thick. Keep warm while you prepare the chard and toast points.
CHARD AND TOAST POINTS
step 1-Preheat the oven to 450 F
step 2-Stack the chard leaves on top of one another, three to four at a time, and roll lengthwise. With a sharp chef's knife, slice the chard into thin strips. Without moving the chard, turn your knife 90 degrees and slice across the strips to make smaller pieces. You don't have to be exact; you just want to get the chard reasonably small.
step 3-Put 1 tsp or so of the vegetable oil into a large wok or large skillet on high heat. Add the chard, garlic, and salt and cook until it is much reduced in volume and stalks are tender crisp. (You should have 1 cup of cooked-down chard).
Step 4-Place the chard into the cheezy sauce and mix well. Spread on the bread slices and sprinkle unevenly (but not heavily) with paprika, which will help to create a cheezier look.
step 5-Bake for 8 to 10 minutes or until toast is toasty, and then finish under the broiler for 1-3 minutes until browned. Let cool a minute or two before slicing and eating.
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|Serving Size: 1 Serving (112g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 174 (61%)|
|Amt Per Serving||% DV|
|Total Fat 19.3g||26 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 40.7mg||13 %|
|Sodium 258.2mg||9 %|
|Potassium 518mg||14 %|
|Total Carbohydrate 20.1g||6 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 14.9g|
|Protein 11g||16 %|
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Calories per serving: 284
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