Fantastic Friday, with water still falling from the sky,
providing welcomed drought relief to our parched area,
I'm cooking from my freezer.
Bread crumbs and seitan = stuffing/dressing.
Collards = collards! cause they are one of my favorites greens.
Stuffing/dressing
Ingredients:
3 cups vegetable broth, divided
1 medium onion, chopped,
4 garlic cloves, minced
1/2 red bell pepper, chopped
4 stalks celery, diced
1 jalapeño pepper, finely diced
1 teaspoon dried thyme
1 teaspoon dried sage
1/2 teaspoon seasoned salt
1 Tablespoon nutritional yeast
1 teaspoon diced fresh rosemary or 1/2 teaspoon dried
1 package Upton's seitan, crumbled
3 cups whole wheat bread crumbs, cubed
Salt and pepper to taste
In large saucepan, sauté onion in 1/4 cup vegetable broth until softened, 3-5 minutes. Stir in garlic &
cook another 2 minutes. Add in bell pepper, celery and another 1/4 cup broth. Cook until celery softens, 4-5 minutes, adding additional broth as needed to prevent sticking. Stir in seasonings to coat. Add seitan and stir well. Mix in bread crumbs and remaining broth. Taste & adjust seasonings.
Place in oiled slow cooker, cover, cook on high for 2 1/2 - 3 hours, until heated through.
Collards
2 bunches collards, washed and chopped
(do not dry greens; moisture helps steam them when cooking)
3/4 cup vegetable broth, divided
1 medium onion, chopped
4 cloves garlic, minced
1 jalapeño pepper, finely diced
Couple sundried tomatoes, chopped
1 Tablespoon nutritional yeast
1 teaspoon seasoned salt
Pepper to taste
In large skillet over medium high heat, saute onion in 1/4 cup broth until softened, 3-5 minutes.
Reduce heat to medium.
Add garlic, pepper, tomato & nutritional yeast. Saute for a minute.
Slowly stir in broth to de-glaze pan,
& loosen bits of onion that might be sticking to pan.
Add greens, handful at a time, adding more as the greens "cook down" or wilt.
Stir in salt.
Cover and cook for 5 minutes, until greens are completely wilted.
Remove from heat, serve.
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