Tomato fennel porridge

By Wendy Andresen | May 15, 2019
Photo by: Wendy Andresen

Here’s a great way to use up a stale loaf of crusty bread. It’s quite gratifying to squish canned tomatoes by hand, but remember to wear an apron or an old shirt while you’re doing it. I suppose you could use a potato masher or some other tool instead, but you’d be missing a lot of fun.

Ingredients:

1 fennel bulb, pared and diced

1 large sweet white onion, diced

4 garlic cloves, minced

1 Tbsp. canola oil

28-ounce can whole peeled tomatoes, squished, including juice

2 cups vegetable broth

1 cup white wine

1 Tbsp. paprika

1/2 tsp. smoked hot paprika (optional)

2 cups coarse bread, diced into half-inch cubes

1/3 cup fresh basil leaves, finely chopped

Salt and pepper to taste

Grated nondairy Parmesan for serving (recipe follows)

Directions:

1. In a large soup pot, sauté fennel, onion, and garlic in oil until softened, about 10 minutes. Add a pinch or two of salt while stirring.

2. Add broth, squished tomatoes with their juice, white wine and paprika. Cook for about 30 minutes, until vegetables are very tender.

3. Add the bread cubes, turn off the heat, and let the porridge rest for 30 minutes or so to thicken. Stir occasionally. Add basil just before serving.

Grated nondairy Parmesan

2 cups almond flour

2 Tbsp. nutritional yeast

2 Tbsp. mellow white miso paste

1 1/2 tsp. lactic acid powder (order online)

1 1/2 tsp. salt

1 tsp. onion powder

1/2 tsp. garlic powder

Place all ingredients in a food processor and process until well blended. Scrape down the sides of the bowl a couple of times. This makes a huge batch, so you can refrigerate some in a pretty jar that looks nice on your table and store the rest in the freezer indefinitely.

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