collardgreenblog.blogspot.com
Collard Green: June 2010
http://collardgreenblog.blogspot.com/2010_06_01_archive.html
A Vegetarian Guide to Southern Entertaining. 1 20 oz. bag of frozen hash browns. 1 extra large egg. 1 teaspoon kosher salt. 189; teaspoon black pepper. Pinch of red pepper. 189; cup shredded cheddar cheese. Preheat oven to 450 degrees F. Spray a muffin pay with non-stick cooking spray. Lightly beat the egg. In a large bowl combine hash browns, egg, salt, black pepper, and red pepper. Stir until potatoes are evenly coated with the egg mixture and any frozen chunks have been separated. Posted by Ben Bolling.
collardgreenblog.blogspot.com
Collard Green: Vegan Jambalaya
http://collardgreenblog.blogspot.com/2010/07/vegan-jambalaya.html
A Vegetarian Guide to Southern Entertaining. Address your fan mail to him regarding the great dish that follows. And don’t be afraid of the large portion this recipe makes; the leftovers will spice up your lunch for days. 6 tablespoons olive oil. 1 14-ounce package of Tofurky Italian Sausage. 1 orange bell pepper, seeded and diced. 1 red bell pepper, seeded and diced. 1 large yellow onion, diced. 4 cloves garlic, minced. 3 heaping tablespoons tomato paste. 189; cup cooking sherry. 1 teaspoon dried thyme.
collardgreenblog.blogspot.com
Collard Green: Penne with Creamy Spinach Sauce
http://collardgreenblog.blogspot.com/2011/05/penne-with-creamy-spinach-sauce.html
A Vegetarian Guide to Southern Entertaining. Penne with Creamy Spinach Sauce. This is a fantastic and easy recipe. It’s a great meal for a weekday evening or a summer lunch—but the clean up from the sauce preparation can be a bit of a downer. 189; pound brown-rice penne pasta. 3 ounces chevre (goat cheese). 1 ounce reduced fat cream cheese. 1 teaspoon kosher salt. 190; teaspoon black pepper. 8 ounces fresh baby spinach leaves. 2 tablespoons Parmesan, grated. Yields: 4 servings; Ready In: 15 minutes).
collardgreenblog.blogspot.com
Collard Green: A Peach of a Meal
http://collardgreenblog.blogspot.com/2010/06/peach-of-meal.html
A Vegetarian Guide to Southern Entertaining. A Peach of a Meal. Chilled Peach Soup (from the Blue Fox Guild). Spicy Peach Glazed Baked Tofu. Sweet Potato Peach Casserole. Vegan Peach Ice Cream. Save on Del.icio.us. Posted by Ben Bolling. Subscribe to: Post Comments (Atom). A Peach of a Meal. Spicy Peach Glazed Baked Tofu. Sweet Potato Peach Casserole. Vegan Peach Ice Cream. How to Make Cocktail Syrups. How to Press Tofu. Cherry Cider Quinoa with Pineapple and Almonds. Tuscan Shrimp and Beans.
collardgreenblog.blogspot.com
Collard Green: Cole Slaw
http://collardgreenblog.blogspot.com/2010/08/cole-slaw.html
A Vegetarian Guide to Southern Entertaining. 1 small cabbage, grated on largest face (about 4 cups grated cabbage). 2 large carrots, grated on largest face (about ¾ - 1 cup grated carrots). 1/3 cup champagne vinegar. 189; cup sugar. 189; tablespoon butter, melted. 189; cup mayonnaise. 1 teaspoon kosher salt. 1 teaspoon black pepper. Paprika for garnish (optional). Top with a light dusting of paprika and serve chilled. Serves: 6; Ready In: 20 minutes [not counting chilling time]). Posted by Ben Bolling.
collardgreenblog.blogspot.com
Collard Green: August 2010
http://collardgreenblog.blogspot.com/2010_08_01_archive.html
A Vegetarian Guide to Southern Entertaining. 1 small cabbage, grated on largest face (about 4 cups grated cabbage). 2 large carrots, grated on largest face (about ¾ - 1 cup grated carrots). 1/3 cup champagne vinegar. 189; cup sugar. 189; tablespoon butter, melted. 189; cup mayonnaise. 1 teaspoon kosher salt. 1 teaspoon black pepper. Paprika for garnish (optional). Top with a light dusting of paprika and serve chilled. Serves: 6; Ready In: 20 minutes [not counting chilling time]). Posted by Ben Bolling.
collardgreenblog.blogspot.com
Collard Green: July 2010
http://collardgreenblog.blogspot.com/2010_07_01_archive.html
A Vegetarian Guide to Southern Entertaining. Address your fan mail to him regarding the great dish that follows. And don’t be afraid of the large portion this recipe makes; the leftovers will spice up your lunch for days. 6 tablespoons olive oil. 1 14-ounce package of Tofurky Italian Sausage. 1 orange bell pepper, seeded and diced. 1 red bell pepper, seeded and diced. 1 large yellow onion, diced. 4 cloves garlic, minced. 3 heaping tablespoons tomato paste. 189; cup cooking sherry. 1 teaspoon dried thyme.
collardgreenblog.blogspot.com
Collard Green: The Return of Collard Green: Basic Vegetable Stock
http://collardgreenblog.blogspot.com/2011/05/return-of-collard-green-basic-vegetable.html
A Vegetarian Guide to Southern Entertaining. The Return of Collard Green: Basic Vegetable Stock. That’s right. Collard Green is back. Thank you to everyone who has continued to support this blog in my absence. Your comments and feedback are fantastic! The last year has been very busy for me professionally—which is a great thing, but I’ve definitely scaled back on both cooking and blogging about it. But that ends today. 1 red onion, peeled and quartered. 1 yellow onion, peeled and quartered. Remove the po...
collardgreenblog.blogspot.com
Collard Green: August 2009
http://collardgreenblog.blogspot.com/2009_08_01_archive.html
A Vegetarian Guide to Southern Entertaining. 1 small white onion, chopped. 1 stalk celery, chopped. 1 carrot, chopped. 2 Yukon Gold potatoes, cubed. 1 medium butternut squash, peeled, seeded, and cubed. 4 cups vegetable stock. 1 teaspoon kosher salt. 1 teaspoon black pepper. Melt butter in a large soup pot. Saute onion, celery, carrot, potatoes, and squash for 8 minutes, until the onions are slightly golden. Yields: 4 servings; Ready In: 60 minutes). Save on Del.icio.us. Posted by Ben Bolling. Flour your...
