Kristen from the Noochy Noodle spoke really highly of the Cheezy Mac recipe from Julie Hasson's Vegan Diner. I just got a copy of the book from the library, so I thought it would be a perfect recipe to try for this dish. And it was! This recipe is creamy with a great smokey flavor. It's only been recently that I've started liking smokey flavors, so it was my first time using smoked paprika, but certainly not the last!
So how did I prepare the collard ribbons?
I started out with enormous collard leaves, cutting out the stalks (and giving them to patiently waiting doggles), and lining them up on the cutting board.
Then, I rolled them up, lengthwise and started slicing.
I plopped the collard ribbons into a pan and steamed them for about five minutes.
For dessert I made the couscous cake that won me over at A Bug and a Fish. However, I flavored mine with rosewater instead of vanilla and used pistachios and home-grown strawberry slices for the top. It was quite good. Apparently couscous cakes have been around forever, but I've never heard of them before! I think I'm going to try making it with quinoa for a nutty, gluten-free dessert.
|Oy. It wasn't ready in time for natural light. And I wasn't going to wait until the next day to eat it!|
Lastly, I leave you with photographic evidence of Andy's method of opening a soy milk container.