Pacific cod, chickpea purée, and collard greens. 11/10/17

Quick note about lunch – I had the cauliflower soup again but this time with tofu cubes. I also added the tofu to a tomato and lettuce pita pocket sandwich.

Later we went to the store and bought some Pacific cod which John roasted in the oven. In the meantime I julienned some collard greens and sauteed that with a little corn, made a parsley sauce, and puréed a can of chickpeas with some water and olive oil. The dinner was delicious.


Pacific cod with chickpea purée and collard greens


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