Tag Archives: Collard Greens

Reason 337 that I have the best boyfriend

He came up with that title after I took a picture of this meal he made for me last night.

I have had a tough week, all of my staff has suffered major tragedies, baker smurf got hit by a truck on his bike on his way to work and broke his clavicle, sleepy smurf had a hit and run, acupuncturist smurf has been really sick for about a month with symptoms of pneumonia but no access to Western Medicine, and chatterbox smurf”s house burned down. I spent the entire rush hour driving and running errands, when I got home I was so stressed out that Mr. Smurf made me dinner while I drank delicious beer and cuddled with puppies.

I have wanted to make this meal since I got the book. It is chipotle spiced black-eyed peas that are cooked with some other aromatics and spices, served on top of maple mashed sweet potatoes, and steamed collard greens. This is one of the greatest super healthy meals I have ever had! It tasted decadent and flavorful and comforting. I love sweet mixed with spicy which is kind of the theme of a lot of recipes in Get It Ripe. Collard greens, black-eyed peas, and sweet potatoes are some of my favorite foods as well and they are all very nutritious. I also liked that everything was a whole food and lots of greens were involved. Another thing that I appreciate about this book is that the serving sizes are very accurate for us. In the Veganomicon and other books usually things that say four servings aren’t true since Mr. Smurf will easily eat 2+ servings. Get it Ripe is accurate for us, though, which is great because that way the recipes yield leftovers for lunch the next day, which I love. So thank you Jae for writing the cookbook and Dan for making the meal! If you have the book you should try it, or better yet, get someone who loves you to make it for you.

VeganMoFo- I already miss summer cooking

In Texas it is hot in the summer. Maybe some of you haven’t ever even really experienced what “hot” can be. The warmest day in Portland is maybe 90 degrees when here in Austin 90 degrees means you wear long sleeves at night! This summer we finally got a grill off Craig’s List and could cook without heating up the whole house although it was still impossible to cook without sweating. Unfortunately, since I was in charge of cooking that meant I was not in charge of the fire which led to this.

I had lot of fun making Susan’s Ribz several different times

The smoked Tempeh from the Veganomicon & Creole Style Black Eyed Peas was really good. Using fresh black-eyed peas is so great. They are just so creamy and delectable.

In Texas there is no type of food more important than BBQ and I feel like as a vegan you can appreciate BBQ sauce more when their isn’t a bunch of fat and gristle in the way

Baked BBQ Tofu with sweet corn and collards

BBQ Black-Eyed Peas wrapped in Collard Greens

and a BBQ Seitan Sandwich from Whole Foods because sometimes it is really nice to go into a freezing cold grocery store and have some vegans cook for you!

We also eat a lot of Mexican inspired Dishes here in Austin. I made these tacos one night when I wanted something quick and easy

And I made Phish Tacos using the fish stick recipe from Vegan Lunch Box (a great recipe) and a Beet & Jicama slaw

And the delicious Pasta De La California with an heirloom tomato Serbain salad. Who would have thought that Avocado could literally be added to any dish and make it better.

Also another Southern style dish. I don’t know how they do it but the tofu at our co-op is so good that you would be hard pressed to find someone who didn’t like it.

Southern Fried Tofu from Wheatsville Co-op with Black Eyed Peas

From this photo essay I have really learned that I need to get some different plates if I am going to be a food blogger! I can’t believe all the things I didn’t cook when I had the chance; I never once made Watermelon Gazpacho or Tomato Pie. I guess I will have to wait for next year. But now we get to move onto the most fun cooking of all HOLIDAY COOKIN!