Recipes for the week of 11/15

15Nov09

Sunday
Spaghetti

Monday
Marmalade Tofu with Kale and Couscous

Tuesday
Potato Tacos

Wednesday
Thai Chickpea Cakes with Cucumber Relish (halve the reslish recipe) with Steamed Collard Greens from Vegan Yum Yum

Wok Steamed Collards
1 Bunch Collard Greens, middle veins removed, washed
2-3 Tbs Water
1 Pinch Salt
1 tsp Lime Juice

Stack the collard leaves on top of each other, 3-4 at a time, and roll. Slice the roll in 3/4 inch segments. Run your knife through the chopped collards to make smaller pieces, then add them to a wok with the water, lime juice and salt. Cover with any lid that will contain the collards and cook over high heat for 3-4 minutes until the collards are steamed and tender.

Thursday
Veggie Burgers and Fries

Saturday
Red Curry Delicata Squash and Tofu(use premade curry)

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