Wednesday, December 23, 2009

Buttermilk Tofu, Collard Greens, Mashed Potatoes, Mushroom Gravy

Dinner 12/23

Buttermilk Tofu

Collard Greens

Mashed Potatoes

Mushroom Gravy

The buttermilk tofu was so good last time (recipe), we decided to make it again. This time the collard greens (cut in chiffonade, pan fried) were made as the base, accompanied by mashed potatoes and a quick gravy -- the mushrooms were fried in a combo of olive oil and soy margarine, and removed. Then the pan drippings, plus flour were made into a roux, in which veg stock was added to finish. The mushrooms were then added to the collard greens.

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