collard greens – Vegans Need Sauce

Cornmeal-crusted baked tofu with mushroom-bourbon gravy and garlicky greens

For a slight change of pace, I wanted to make a lightly crusted tofu (following this recipe, but with a longer bake time ‘cause that’s how I roll). To go with it, I made a simple mushroom gravy – shallots, cremini mushrooms, veggie broth, a splash of soy sauce, and a few pinches of leftover…

Collards & sweet potato crunch bowl

On Wednesday nights, I try to make something that comes together quickly, because I go to Pilates when I’m normally working on dinner. Lately, of course, I have time to get everything prepped before I go–either have everything ready to cook and serve or make it and let it cool off. Tonight I ended up…

Jamaican-style curry with plantains and squash, plus collards and red rice

Another week, Vegan Eats World recipe. This is a nice, spicy coconut curry with some sweeter elements–pumpkin, plantain, allspice. I thought it needed a nice green veggie, so I prepared simple ribbons of collard greens in coconut oil with red onion, ginger, and garlic. And a mix of red rice and brown rice to tie…

Dinner’s almost ready… Smoky black eyed peas and greens + steamed millet (that is a new one for me, why not)

Collard rolls with tofu and fresh salsa

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…