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Tag: collards (page 1 of 2)

Raw & Cooked at Healthful Essence

If Healthful Essence was more convenient, we’d definitely eat there more often. It’s kind of like a healthier version of Soul Vegetarian. Here’s what we got last trip.

Kevin had the raw lasagna. It was good but could have used some fresh basil and maybe garlic.

Lacking originality, I got rice & peas, collards and BBQ tofu. With a couple of bonus slices of plantain on top.

This time, they had patties, callaloo patties!

Is it wrong that I like mine better? I make the callaloo a little spicy. These are still good though and didn’t require any work on my part.

 

A visit to Healthful Essence

You know where we don’t go enough? Healthful Essence.Vegan Caribbean food and raw items served cafeteria style. We would totally eat here more if it wasn’t a special trip kind of out-of-the-way. At least it isn’t far, but it’s not an area of town we generally have any other business in, the West side. But the folks are really nice and the food is delicious.

This is the $8.xx plate plus a lil something extra. I’ve got BBQ tofu, some black beans and greens. The extra part is the plantains you see on top. Bonus! She also gave Kevin this patty for everyone to share that tasted like Thanksgiving. Have no idea what it was. I’ve had their unfish before and it’s also really good. If you like mock fish stuff. The ginger beer, they make it there, had quite the bite to it so if you are a fan of spicy ginger, get it!

 

 

Peanut Butter Baked Tofu

I’ve never been to Rosetta’s Kitchen in Asheville, NC but everyone raves about it and especially the Peanut Butter Baked Tofu. [oh man, sorry folks, that link went bad.] The recipe is crazy simple. My only complaint is that it came out pretty salty, even for me, and I like salt. It’s probably because I used tamari instead of regular soy sauce. Next time I’ll try soy sauce and if it’s still too salty cut the soy sauce with stock for the third try. Bonus, the leftovers made a nummy sammich.

Black-eyed Pea Masala

I love Indian food. Asafetida seems to be the magical ingredient that pushes a dish from close to spot on. If you like to cook Indian, do yourself a favor and secure some. One jar will last you forever.

This recipe is one I saved in my RSS reader to try some time. I have tons and tons of stuff waiting to be tried. This one worked nicely because I was also trying to clean out my freezer a bit and had a bag of frozen black-eyed peas to use. If you use those instead of the dried called for, you can skip the soaking step. You could also used canned and it might cook a little faster. Just for fun and added nutritional value, I tossed in some chopped fresh collards. I mean, they go with black-eyed peas, right? Right! It was perfect. We ate this over brown basmati.

Bourbon black-eyed peas

One of the fun things about VeganMoFo is how it inspires you to try different things. This week, I only made a minimal soy milk and cereal run so dinners had to come from ingredients on hand. Of course, I could probably live for 6 months on my hoarded ingredients, but still. One meal’s inspiration came from Jessy’s bourbon baked beans post. I had sweet potatoes and collards on hand. And a bag of frozen black-eyed peas. Sure, those will work. And work they did! Kevin thought they were a tad sweet. I can see possibly cutting back the sweetness and/or adding something sharp like a bit of cider vinegar. But all in all this was a perfect fall meal.

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