Spring has sprung! Which means... the wild garlic is out! The boi and I spent Saturday ambling along in the sunshine. We walked up the Water of Leith and then down the Union Canal. For 5 hours. And we picked more wild garlic than is reasonable. So we are now extra-good smelling and completely vampire proof.
Wild garlic polenta for two very hungry walkers
First, get this in the oven, on as high as you can go:
2c itsy-bitsy cherry tomatoes in
1/2 c water and (an optional) 1/2 cup red wine
while the tomatoes are baking to wonderfulness do this:
1.5 cups polenta
sea salt
1/4 cup nutritional yeast
1 cup chopped wild garlic.
When the polenta is about 5 mins away from being done, add some (about a cup) crumbled smoked tofu on top of the (now kinda blackened) cherry tomatoes. I used smoked tofu that I had fermented according to the directions in The New Now and Zen Epicure, which I highly recommend. I find most vegan cheeses gross, but I looooooove the tofu one in this book. Pop that back in the oven to let the cheese warm through. The fermented tofu is really salty; if you are using regular smoked tofu, add salt.
Stir the nutritional yeast and wild garlic into the polenta at the end. Spoon some tomato/tofu onto each bowl. Consume. Radiate wild garlic out of your every pore for the next 24 hours. I will be radiating wild garlic for at least a week, since the rest of it is going into wild garlic pesto.
Music for ambling: Norah Jones. Come away with me.
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