Since this morning, I got 2 giant bunches of swiss chard, a bunch of spinach, a couple handfuls of okra (all organic, all fresh picked today) and we have a several pounds of garbanzos here...I decided to go back and make something I haven't made for a while.
It is classified as a 'soup', but I've always cooked mine down...so it thicker and can be spooned over rice or quinoa. Enjoy.
3/4 lb firm tofu cut into 1/2" cubes (we are using garbanzo beans instead)
2 tbsp hot pepper sauce
3 tbsp olive oil
3 ribs celery chopped
2 cloves garlic, peeled and minced
1 large yellow onion, peeled and chopped
1 jalapeno chile, seeded and chopped (use to taste)
8 oz okra stems removed and cut into rounds
4 oz fresh spinach or swiss chard, stems removed, blanched
5 cups veggie broth
1 1/2 c coconut milk
2 springs fresh thyme
2 tsp salt
2 tsp ground nutmeg
4 sprigs of cilantro for garnish
Juice of 1 lime
Marinate the tofu in the hot pepper sauce for about 30 minutes. Set aside
Heat the oil in a large pot, or saucepan over medium-high heat. Add celery, onion, garlic and chile pepper. Saute for 10 min, or until tender. Add the okra and the spinach or chard and saute 5 minutes. Add the veggie broth and bring to a boil. Reduce to low heat and simmer. Add the coconut milk, thyme, salt, black pepper, and nutmeg, and simmer for 10 minutes.
Remove 2 cups of the mixture, liquid, veggies, and all - and put into a blender. Blend until smooth, being cautious of blending hot liquids. Pour the mixture back into the pan, cover, and cook for 40 minutes more. Add the beans, and simmer uncovered until it reaches the desired consistency.
Serve with cilantro and lime juice over your favorite grain.