This is a recipe that I used at a New Year's Eve party that was going to be attended by a ton of vegetarians. Being an omnivore with absolutely no dilemma, I wanted something with kick and a bit off the beaten path. This was the biggest hit of the party. Don't let the long list of ingredients and steps put you off. It's not complicated at all. <br /> <br />A note: the almond butter tends to thicken as if by magic so don't be afraid to thin it out with water. I use the Swiss Chard stems in a stew or saute them with lemon zest, ginger, garlic and onions they make a very festive side.

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