Preparation time: 40+ min
Difficulty: easy
Serves 3
For the sauce
Ingredients:
2 leeks
200 g brown portobello mushrooms
few bay leaves
few sprigs of thyme
2 tbs tomato paste
100 ml quality red wine
1 cup chickpeas in a jar
small piece of Hokkaido pumpkin
200 g tofu
100 g tomato puree
2 handfuls of Swiss chard
pinch of lovage
few fresh basil leaves
salt and pepper
water as needed
Water fry chopped leek and thinly sliced mushrooms until they are golden brown. While frying, add bay leaf, thyme, tomato paste, and seasoning. When you get a nice fragrance, add the wine and cook until the wine evaporates and there’s only aroma left. Then add the chickpeas, diced pumpkin, and tofu. Afterward, add tomato puree and some water or vegetable stock. Enough to cover all ingredients. If necessary, add more liquid while cooking. When the pumpkin is done, add the chard that you’ve cut and removed the hard parts, and lovage. Cook until the chard wilts but still remains freshly green. Season to taste just before serving and serve with homemade cream cheese, creamy polenta, and few leaves of fresh basil.
Cook polenta according to instructions on the box, but add a little bit more water. We seasoned the water with fresh chopped marjoram and added a few spoons of nutritional yeast.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.
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