Recipe: Winter hash by Tina Galhaut
12 organic mushrooms (cleaned your way)
3 cups organic spinach (washed and dried)
14 ounces organic firm tofu
1 1/2 cups organic chicken (or vegetable) stock
1 organic avocado, diced
2 organic tomatoes, diced (if in season)
1 can organic kidney beans (or substitute your favorite)
2-4 tablespoons avocado oil
1 teaspoon turmeric
1 teaspoon fresh cracked pepper
Sea salt to taste
Slice the organic mushrooms and roughly chop the organic spinach (unless using baby spinach then leave whole).
Heat a large nonstick saute pan on medium heat until warm. Add two tablespoons of avocado oil. When oil is hot, add the chopped mushrooms and cook, stirring to heat evenly for about five minutes.
Add the spinach, stirring to incorporate the mushrooms and spinach for another five minutes.
Add the turmeric, black pepper and sea salt to taste and let cook until vegetables are just soft but not tender all the way through, about five minutes.
While the vegetables are cooking cut the tofu into small squares the size of dice. Add the tofu and organic beans letting the tofu brown with the spices, adjusting the salt to taste and adding more avocado oil if necessary.
Once the tofu is browned, three to five minutes, add your tomatoes and avocados, stirring to blend all ingredients and allow a nice caramelization to begin, three to five minutes.
Add the organic chicken (or vegetable) stock and allow everything to simmer until the vegetables are soft, but not mushy. The broth should be mostly absorbed into the vegetables, leaving a lovely coating of juices in the pan and clinging to the hash. Serve immediately.
The winter hash can be served with gluten-free cheddar biscuits (see the Jan. 18 recipe) or in a crispy corn tortilla covered with cheese, topped with winter hash and a poached egg.
Winter hash can become a great way to use all the vegetables left in your pantry and refrigerator or it can be a deliberate blend of the most flavorful vegetables in season. Let your imagination be your guide!
Tina Galhaut has been cooking, baking and living gluten-free these past four years, testing many recipes on her teenage son Logan until they are as good or better than the original. As wife, mother and co-owner of Z Bistro in North Carson, Tina and her chef husband Gilles offer many gluten-free selections on their menu. Contact Tina by email at firstname.lastname@example.org.