2 medium onions, diced
4 cloves of garlic, chopped
2 tbs. olive oil
2 green peppers, diced
3 stalks of celery, diced
2 cups firm tofu, diced
2 cups puréed tomatoes
2 cups ostrich fern fiddleheads
2 tbs. whole-grain flour
¼ cup homemade or wine commercial red wine
4 bayberry leaves or 2 commercial bay leaves, enclosed in a tea bag
or a tea ball (so you can remove them and you won't swallow the
sharp leaves)
1-1/2 tbs. paprika
2 tsp. marjoram, ground
1 tsp. cumin, ground
½ tsp. cayenne pepper
¼ tsp. black pepper, ground
2 to 4 tbs. chili powder, or to taste
1 tsp. salt, or to taste
1-1/2 cups cooked kidney or other beans

Garnishes

½ cup field garlic leaves or chives, chopped
1/2 cup cooked mushrooms, sliced

1. Sauté the onions and garlic in the olive oil for 5 minutes.

2. Add the green peppers, celery, and tofu, and sauté another 5 minutes.

3. Add the tomato purée, fiddleheads, flour, wine, and seasonings. Bring to a boil over medium heat, stirring constantly. Reduce the heat to low, and simmer for 15 minutes, stirring often to avoid burning.

4. Adjust the seasonings, remove the bay leaves, add the beans, and serve with the garnishes.

Serves 6

Preparation time: 40 minutes