Sunday, January 6, 2013

Fennel and Kale and Tofu, Oh My!

Here I go, starting something new. My main blog is Evergreen and Indigo, but since I'd rather focus that blog on writing than food, I've created this new one as a place to put my recipes. I'll start with tonight's dinner...

Creamy Fennel-Celery Soup, Balsamic Kale, and Breaded and Baked Italian-Herbed Tofu.

Creamy Fennel-Celery Soup

3 Tbsp olive oil
1 medium-sized onion, sliced
1 fennel bulb (stems trimmed off and bulb thinly sliced. Keep some of the fronds for garnish)
6 celery stalks, sliced
1 tsp salt
1/4 tsp freshly ground pepper
4 cups water or vegetable stock
1 cup non-dairy milk (I used soymilk)
2 tsp minced fresh basil

Heat the olive oil in a large saucepan over medium heat. Add the onion and saute until it just begins to brown. Add the fennel and celery to the saucepan and saute along with the onion until the vegetables are slightly translucent and tender.

Season with salt and pepper and add the water or stock. Bring to a boil, then reduce heat to a simmer and cook, partially covered, for 30 minutes.

Remove saucepan from heat and stir in the non-dairy milk. In batches, place soup in a food processor or blender and puree. Return soup to pot and stir in the minced basil.

Ladle into bowls and garnish with fennel greens and minced basil.

Serves about 6.

Balsamic Kale

1 bunch green kale
3 cloves garlic, minced
3 scallions, sliced thin
1 Tbsp olive or coconut oil
1-2 Tbsp balsamic vinegar

Heat the oil in a saute pan. Rinse the kale, then remove the stems and chop the leaves into bite-sized pieces. Add the scallion and garlic to the pan and saute for 1-2 minutes until the garlic begins to brown. Add the kale and saute with the garlic and scallion. As soon as the kale begins to soften, add the balsamic vinegar. Stir for 1 minute, then remove from heat and serve.

Breaded and Baked Italian-Herbed Tofu

1 lb sprouted tofu
1 1/2 cup panko bread crumbs
1 Tbsp Italian herbs (or a combination of basil, oregano, rosemary, thyme, and sage)
1/4 tsp salt
2 Tbsp hummus
1/2 cup non-dairy milk

Preheat the oven to 375 degrees.

In one small bowl, mix the panko, herbs, and salt. In a second small bowl, whisk together the non-dairy milk and hummus.

Slice the tofu into 1/4 inch thick squares. One at a time, dip the tofu squares into the hummus mixture and then into the panko mixture. Place on a greased cookie sheet. Bake for 20-25 minutes until browned, flipping once halfway through the cooking time. Serve with condiment of choice (my kids prefer barbecue sauce).

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