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.
Tags: