Tuesday, November 06, 2007

Polenta with Balsamic Tofu and Roasted Broccoli, Chickpea Soup with Collard Greens

Dinner 11/06

Polenta with Balsamic Tofu and Roasted Broccoli

Chickpea Soup with Collard Greens
(recipe below)

The tofu was twice-fried along with some red onion. At the end just toss in the already roasted broccoli (olive oil, salt/pepper roasted at 450F for 15 minutes) and hit it all with a tablespoon of balsamic vinegar to glaze. It all matched very well with the creamy polenta.

Chickpea Soup with Collard Greens

1 tbs, olive oil
1 onion, minced
1 leek, sliced thinly
1 carrot, small dice
1 stalk of celery, diced
3 cloves of garlic, minced
salt/pepper to taste
1 tsp. herbes de provence

2 medium tomatoes, chopped

15oz. can of chickpeas, drained
4 cups of veg stock
1 tbs. of tamari

6 leaves of collard greens, ribs removed, cut into 1/4" strips.

In a soup pot over medium heat, sweat the onions, leeks, garlic, carrot, celery with salt and pepper for 5-7 minutes in the olive oil. Add the herbes de provence and cook for another minute.

Add the chopped tomatoes, and cook for another 4-5 minutes.

Add the drained chickpeas, veg stock, tamari and bring to a boil, then simmer for 45 minutes.

In a separate pan, wilt the collard greens with a little olive oil, salt and pepper to taste, then add to the soup during the last 15 minutes of cooking.

Check seasoning, serve hot... even better the next day.

blog comments powered by Disqus