Savory Teff Cakes with Wilted Chard

Looking for delicious Teff Recipes? Look no further! These savory Teff Cakes with wilted chard and tomatoes are simple, wholesome, and delicious! Full of protein and nutrients, this vegan dinner satisfies!

Your sadness doesn’t make you less of a human being. In fact, it makes you more. More expansive. More connected. Painfully beautiful. Raw. Open. Completely alive. ― Panache Desai

Here is a super tasty teff recipe that will keep you fueled all day long!  Savory Teff Cakes with Wilted Chard and Fresh Tomato Relish, one of my new favorite vegan dinner recipes! You’ll love the texture and crunch!

But first, What is Teff?

Teff, if unfamiliar, is a tiny ancient grain that hails from Ethiopia and Eritrea, which is most typically ground into teff flour to make injera, a very thin, fermented, pancake-like teff bread. Teff is naturally gluten-free and high in calcium, protein, vitamins, and minerals. Ancient grains are whole grains that have not been genetically modified, like modern-day wheat.

In an older post, we served up teff as a breakfast porridge, in this Teff Porridge with Fresh Figs, Walnuts and Honey.  But today I wanted to create a savory teff recipe that could be served up for dinner! The texture of these teff cakes are amazing and the flavor has a delicious earthiness that I crave.

What you’ll need (Ingredients)

• Teff (whole teff grain, not flour)
• Shallot or onion
• Olive oil
• Water or broth
• Spices: salt, pepper  Italian seasoning, granulated garlic
• Vegetables: Cherry tomatoes and Swiss Chard
• Italian parsley ( or cilantro or basil)

How to make Teff Cakes (Instructions)

Step One: Bring to a boil, then simmer seasoned teff like you would polenta, in water or broth.  After the teff is cooked into a thick porridge, pour it into a baking dish, smooth the surface, and refrigerate until it firms up!

I like to make these the night before or the morning before. After they cool, they can be cut into squares or triangles and hold their shape really well.

Step Two: Bake or pan-sear the teff cakes.

I prefer them pan-seared in a skillet or pan because the crust gives the dish such a great texture, but you do you!

Step three: After the teff cakes are nice and crispy, wilt some chard with a little olive oil and garlic.

Season with salt and pepper.

Step four: Make the very simple tomato relish.

Step five: Assemble the plates! Layer a couple of savory teff cakes, a mound of chard, and top with the tomato relish.

Spoon the dressing from the tomatoes around the dish or use a balsamic glaze.

And just as a side note, these can also be served as a tasty appetizer, just cut the teff cakes in half again and serve on a platter or cheese board. So easy!

Storage and Serving Suggestions

The teff cakes will keep up to 4 days in the fridge- yes, you can even make them ahead and pan-sear or bake them as needed! A great meal-prep option!

5 Ways to Use Teff

Teff is an incredibly versatile ancient grain that can be used in a variety of dishes. Here are five creative ways to incorporate teff into your meals:

• Teff Grain Bowls Create a nutritious grain bowl using cooked teff as the base. Top it with a mixture of raw and cooked vegetables, your choice of protein, and a flavorful dressing. For a colorful bowl, add spinach, roasted sweet potatoes, avocado, grilled chicken or tofu, and a lemon-tahini dressing.
• Teff Pancakes: Swap traditional flour with teff flour for a gluten-free and nutritious pancake alternative. Mix teff flour with baking powder, a pinch of salt, eggs, milk (dairy or plant-based), and a touch of honey or maple syrup for sweetness. Cook the pancakes on a hot griddle and serve with fresh fruit and a drizzle of maple syrup.
• Teff Polenta Use teff in place of cornmeal to make a creamy polenta. Simmer the teff in water or broth until thick and creamy, then stir in some butter (or olive oil for a vegan option) and grated Parmesan (or nutritional yeast). This teff polenta can be served as a side dish or topped with a ragout for a hearty main course.
• Teff Porridge: Cook whole teff grains in milk or a milk alternative with a cinnamon stick and a dash of vanilla for a warming breakfast porridge. Sweeten with honey or sugar and top with fresh berries, nuts, and seeds for added texture and nutrition.
• Teff Stew: Incorporate teff flour into soups and stews as a thickener. It adds a subtle, nutty flavor and boosts the nutrient content. Add a couple of tablespoons of teff flour to your favorite stew or soup recipe, stirring continuously to prevent clumping, and simmer until the desired consistency is reached.

More Favorite Ancient Grain Recipes!

How to Make Teff Porridge

Sorghum Soup with Cannellini Beans

Amaranth Cakes

I’m so excited for you to try these Teff Cakes!

xoxo

Sylvia

Savory Teff Cakes with Wilted Chard

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• Author: Sylvia Fountaine
• Prep Time: 5 hours
• Cook Time: 30
• Total Time: 5 hours 30 minutes
• Yield: 4
• Category: vegan, main, vegan dinner recipe
• Method: stove top
• Cuisine: northwest
• Diet: Vegan

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Description

A healthy, vegan dinner recipe that is full of protein and nutrients!  A delicious, easy and savory way to prepare teff, the world’s smallest ancient grain and incorporate it into our everyday meals. * THIS RECIPE REQUIRES 4 HOURS “cooling time” to set up properly.

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Ingredients

Units USM

Teff Cakes

• 1 tablespoon olive oil
• 1 shallot, finely chopped
• 2 1/2 cups water or broth
• 1 1/2 cups teff ( whole grain, not flour)
• 1 teaspoon salt
• 1 teaspoon Herbs de Provence or Italian seasoning
• 1 teaspoon granulated garlic

Wilted Chard

• 1 tablespoon olive oil
• 4 cloves garlic, rough chopped
• 1 bunch chard chopped.
• 3 tablespoons white wine
• salt and pepper to taste

Tomato Salad

• 1 cup cherry tomatoes, halved or sliced
• 1/4 cup Italian parsley ( or cilantro or basil) chopped
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• pinch salt and pepper

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Instructions

1. Cook the teff. In a medium pot, heat oil over medium heat. Add shallot and saute until fragrant and deeply golden. Add water, teff, salt, spices and whisk until smooth. Bring to a boil. Reduce heat to medium-low, cover and cook 15 minutes, or until teff is tender (yet still intact) and when stirred has a consistency of a thick porridge.
2. Grease an 8×8 inch baking dish with olive oil. Give teff a good stir and pour into the baking dish. Using an oiled spatula, smooth the top. Let this cool and place into the fridge until it sets up and is firm, about 4 hours (or overnight). If making ahead see notes.
3. Once teff is cooled and firm, cut into four squares. Remove cakes, then cut each into two triangles. ( See notes, for appetizer version.)
4. Pan fry the teff cakes in a skillet, with a little oil, over medium heat, until crispy and heated through, about 5-6 minutes on each side. Place in a warm oven if you like. (Alternately, you can bake these on a greased, parchment-lined sheet pan- 20 mins @400F .  Brush the tops with olive oil. )
5. Wilt the chard: Wipe out the skillet, heat 1 tablespoon oil over medium heat and add garlic, stirring until golden, about 2-3 mintues. Add Kale and gently wilt. Add a splash of white wine and season with salt and pepper. Set aside.
6. Make the tomato salad. Place tomatoes, parsley, olive oil, and balsamic in a small bowl and mix. Season with salt and pepper.
7. Assemble: Place the warm, crispy teff cakes ( 2 triangles per person) on a plate, layering with the chard. Divide the tomato relish over the top, spooning any remaining dressing on or around the cakes. Serve immediately!

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Notes

These Teff Cakes may also be served as an appetizer, cutting the triangles in half again. Top each triangle with a little chard and tomato relish. Serve on a platter or cheese board with a mini fork sticking out of it.

If making the teff cakes ahead, once they have cooled for a couple hours in the fridge, cover tightly with plastic wrap to prevent cracking or drying out.

Nutrition

• Serving Size: 1 square
• Calories: 405
• Sugar: 3.8 g
• Sodium: 607 mg
• Fat: 12.6 g
• Saturated Fat: 1.9 g
• Carbohydrates: 59.6 g
• Fiber: 7.5 g
• Protein: 11.4 g
• Cholesterol: 0 mg