Recipes for the week of 11/15



Marmalade Tofu with Kale and Couscous

Potato Tacos

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.

Veggie Burgers and Fries

Red Curry Delicata Squash and Tofu(use premade curry)


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