Collard rolls with tofu and fresh salsa

Tofu, nectarine salsa, and collard rolls

Tonight’s dinner…

Baked tofu with a spicy ginger-sesame marinade (1 tbsp fresh grated ginger, several shakes crushed red pepper, rice vinegar, soy sauce, sesame oil, and a little bit of coconut nectar)

Mushrooms sauteed with red onions, ginger, crushed red pepper, a pinch of allspice, and fresh thyme, mixed with brown rice and stuffed into blanched whole collard leaves

Tomato-nectarine salsa with red onion and flowering cilantro (finished with a pinch of salt and a splash of white wine vinegar)

Adding thyme to mushroom mixture
Fresh collard greens

Filling greens with rice and mushrooms
Nectarine-tomato salsa

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