It was only recently that I first tasted the amazingness that is Food for Lovers' vegan queso. I found myself with several open jars of the queso after Vida Vegan Con, and needing a way to use it. Horrible dilemma, I know. Using this queso as a dip is my favorite way to scarf it down, but when the tortilla chips ran out, I turned to an old favorite: collards!
I simply steamed some collard ribbons in a skillet with some water. When the water evaporated, I added the queso, mixed it up, and served it alongside a couscous and mung bean salad with veggies. (Hungarian pepper, collards, and several types of tomatoes from the garden!)