Friday, September 19, 2014

Southern comfort food

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.

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.

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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