Vegan Muffin with Rainbow Chard
Yield: 12 muffins

2 medium carrots
1 big sweet potatoes
1 kohlrabi
2 tablespoons olive oil 

1 cup red cabbage
1/2 cup flax seeds grounded
1/4 cup fresh parsley, chopped
1 teaspoon dried basil
1 teaspoon fine sea salt
freshly cracked black pepper

  1. Preheat oven to 350 and prepare a muffin pan with parchment papers.

  2. Wash and peel all the veggies.

  3. In a food processor with a grater attachment, shred all the carrots, kohlrabi, potatoes, cabbage and transfer to a large bowl flex seeds grounded and basil, salt and pepper and mix to combine well.

  4. Top each muffin well flat and press gently so it fills the cups evenly.

  5. Bake at 350 for about 30 minutes. 

  6. Remove from the oven and let stand for about 15 minutes before serving as they are very hot inside to bite into.

For the Sautéed Chard


  • 2 tablespoons olive oil

  • 1 teaspoon asafetida

  • 2 bunches chopped rainbow chard

  • sea salt to taste


First, set a skillet over medium/medium-low heat. Add 2 tablespoons olive oil. When oil's hot and shimmering, asafetida and sauté for a minute. Add Chard and a pinch sea salt, and continue cooking until chard's cooked down completely, 7 - 10 minutes. Taste, and add more sea salt as needed.

Add Sunflower Sour Cream on top.