I’ve made many delicious meals from Lauren Ulm’s gorgeously photographed cookbook, Vegan Yum Yum, but her recipe for chard florentine on toast points is my go-to favorite. I change it up by using ciabatta rolls, simply because I’m addicted to the tough chewiness of ciabatta. Yes, I like bread that tries to hurt my mouth. I find that four rolls, each cut in half, is enough to use all of the cheesy, chardy topping.
I have been known to eat this for dinner one night, and then lunch and dinner the next day, and then be sad that it is gone. By the way, last time I made this, I was out of miso and tahini, so I subbed an equal amount of hummus, and it turned out just as awesome.