Garden Bowl #2: A Tasty Trifecta

Tofu or tempeh w/creamy pesto sauce, spinach tomato polenta & sauteed greens

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3 café favorites combined on a plate have created a garden bowl we’ve never been able to take off the menu. I literally have customers who eat this 5 days a week (and we’re only open 5 days a week)! The Tasty Trifecta, aka Garden Bowl #2.

Sauteed Kale

Ingredients:

• 2 bunches of common curly kale, ripped
• 1/4 cabbage, sliced thin
• 4 Tbsp garlic, chopped
• Olive oil
• Salt

Directions:

1. Soak your kale to remove all dirt (good farm kale needs to be washed a few times)
2. Drain and pat dry
3. Heat oil in pan, add the garlic and salt
4. Brown the garlic, add all the kale and cabbage
5. Add 1/4 cup of water and cover for a minute or two (or until desired tenderness)
6. Lift cover and mix it all together and you’re ready to serve

Bon Appetit. YUM.

*Also note that sauteed kale keeps well in the refrigerator, if you want to cook up a batch and enjoy it throughout the week. It pairs well with just about anything.

Kale power! 

Polenta

Polenta often doesn’t get the credit it deserves — except for here in the café when we love us some polenta bites! This easy-to-make, basic food is actually filled with protein and fiber, while being low in calories and fat — and quite yummy if we don’t say so ourselves. I’d call that an all-around win!

Ingredients:

• 1 cup polenta/ or cornmeal
• 4 cups water
• 1 tsp salt
• 4 tsp earth balance butter

*Optional: Add veggies and herbs (for example, we love to add cherry tomatoes and spinach)

Directions:

Bring water to a boil in a medium size pot over high heat.

Add teaspoon salt. Pour polenta slowly into water, stirring continuously as mixture thickens, 2-3 minutes and then add butter.

Turn heat to low. Cook for at least 30 minutes, stirring every 10 minutes. If it becomes too thick, add 1/2 cup water. 

Add your veggies and mix them in to the pot.

On a greased cookie sheet, pour the mixture carefully onto the pan, using a spatula to spread evenly. Cool to room temperature to allow polenta to firm.

Cover and refrigerate for up to 3-4 days.

Note:

We serve polenta bites as an appetizer that can be dipped in a side of marinara sauce or can be paired with sauteed greens, tofu or tempeh with creamy pesto sauce. Get creative with your plant-based healthy eating!

Basic Tofu Recipe

This can be prepared in advance and added to your own Garden Bowl. It’s also great chopped up and added to a veggie stir fry or salad or have it as a protein base for a yummy sandwich or wrap.

Helps to have: cookie pan

Preheat oven to 375

Ingredients:

• 16 oz package of firm tofu (cut into pieces)
• 2 TBS neutral oil
• 1 TBS of Tamara
• 1 TSP of Agave

Directions:

1. Drain the tofu and cut into 4 long rectangle pieces
2. Brush or rub on the Tamara, agave and oil.
3. Bake your tofu for 15 minutes at 375 and add to your Garden Bowl.

You can keep extra tofu in the fridge to add to any other meal. 

Creamy Basil Spinach Pesto

Serving size: 1 cup

Helps to have: Food processor

Ingredients:

• 1 cup packed basil
• 1/2 cup spinach
• 2/3 cup extra virgin olive oil
• 2 cloves garlic
• 3-4 TBS of Tofutti sour cream or more to make extra creamy
• Salt & pepper to taste

Directions:

Soak and wash your basil thoroughly, add all ingredients into a food processor, blend till smooth and voilà…serve it up!

*Keep refrigerated

— Lea Haas, Owner, The Garden Cafe Woodstock