Monthly Archives: September 2008

Mediterranean Stew over Broiled Polenta


I’m trying to eat less and less “GF” grains. By that I mean that I am trying to cut down on fake bread, muffins, bagels, cakes, cupcakes, etc. that are GF versions of the real thing. I feel much better and I’ve got a much happier tummy. But already being vegetarian means that leaves even a smaller list of options. But I’ve decided that I’m going to cook more chickpeas, tofu and such, and spend more time exploring veggies.

My first attempt was to make something I had made before, just add a few more ingredients. This Mediterranean stew has tofu, sweet potatoes, chickpeas, tomatoes and onions. A little of everything really, and so yummy. Add just the right spices, and serve over broiled polenta and you’ve got yourself a very tasty and satisfying meal. I know I did, and Older Daughter scarfed it down in just a few seconds flat.

Mediterranean Stew over Broiled Polenta

One sweet onion, chopped
One can of chickpeas
Two cans of diced tomatoes (organic, GF of course)
One sweet potato, diced
One cup firm tofu, drained, pressed and diced
cinnamon
cumin
parsley
salt
pepper
cayenne pepper

In a very large saute pan, saute the onion over medium heat for about five minutes.

Add tomatoes and chickpeas and cook for a few minutes to bring it up to a simmer.

Add sweet potato, cover and simmer for about 20 minutes, or until potato is tender.

Add tofu, salt, pepper, about 1/2 tsp of cinnamon, 1/2 tsp cumin, 1/4 tsp dried parsely and 1/2 to 1 tsp cayenne pepper, according to your tastes. Add salt and pepper to taste.

Cover and turn off heat. Let mixture sit for about 5 minutes to warm tofu while polenta broils.

Slice polenta into 1/2 inch discs (I used Trader Joe’s or Safeway’s polenta with sun dried tomatoes). Turn broiler on high, put one small dot of olive oil on each disc and spread it around. This ensures the polenta won’t burn under the broiler.

Place polenta under the broiler for about five minutes. I’ve got mine on the middle rack, not too close. Watch carefully, mine don’t get brown, just sizzling.

Serve stew over polenta slices. I add a dash of cayenne on top for a kick, but that’s up to you. Older Daughter likes a big, big dash of cayenne. To each his own. You can also serve this over rice, in a more traditional way. I’ve got leftovers and I’m out of polenta, so it looks like it might go over rice for lunch tomorrow. Even on it’s own, it’s great.

Enjoy!

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Filed under gluten free, mediterranean, polenta, tofu, vegetarian

Tofu Curry "Chickenless" Salad on a Lazy Saturday


Ever have one of those Saturdays when it’s peaceful and relaxed and you just don’t want to do anything? Well, today was my day. My husband is in Michigan for the weekend, oldest daughter is working and younger daughter has a friend over and is spending the day drawing quietly in her room with said friend (their choice, they love to draw. Today they’re making their own deck of cards with index cards.)

So, I decided to lounge, read magazines, watch Dr. Who and House and read a good book… just sort of do nothing. Here’s what happens when you read a book around here. I always thought cats did that. I never had a dog that did it, but there’s a first time for everything.

Take some time to relax and be with yourself. If the opportunity arises to take time to be alone, do it. We don’t always have to find something to do. Sometimes it’s OK to do nothing, even if it’s just for 20 minutes, or in my case today… All Day!

Lovely. But, what do you eat on a slow, relaxed day like this? For breakfast Daughter and I made Strawberry Crepes with her friend and the girls took a turn at cooking the crepes. They did a great job. Then carrots, celery and hummus for lunch. Then what to have for dinner? I was recently at Whole Foods and saw a “chicken” salad made with tofu in their deli section. Shouldn’t be too hard, huh? So I improvised and came up with something fast and yummy, with very few ingredients.

Tofu Curry “Chickenless” Salad
1/2 tsp curry powder
1/3 cup GF mayo
2 tsp dijon mustard
1 cup diced very firm tofu, drained and pressed to get out all the moisture
1/2 cup chopped apple
1/2 cup chopped celery
1/2 tsp parsley (I used dried, but fresh would be even better)
salt to taste

Just mix the first three ingredients into a bowl. Add the rest of the ingredients and mix together. You can serve on lettuce as a salad, or on toast as a sandwich or in a tomato bowl (remember those?) The longer it sits, the more the tofu will soak up the flavors of the dressing.

I had mine today on GF sandwich bread from GF Creations in Phoenix, and a few slices of tomato. I’m thinking I may stuff a tomato tomorrow with the leftovers, since all I had was a Roma tomato and it’s hard to stuff those little guys.

Enjoy!

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Filed under gluten free, salad, tofu