I think I look kind of like Billy Zane, but with boobs. Also. I got up at 5 this morning and made my Collard Greens and Red Lentil Souffle. It's still in the oven, but I think it's going to be bomb. It has both dairy and eggs: that's how I know it's going to taste good. Also, while taking my morning crack, I noticed there are only 6 days of pills left! I will miss you twilight cooking experiments!
3 comments:
Jessie,
I'm glad to see that you're nearing the end of the pred.
The dish you prepared sounds great. Where'd you get the recipe? I've been cooking out of Mark Bittman's How to Cook Everything Vegetarian for the last 3 months, or so. If you're not already familiar with it, I recommend it as the best cookbook I've ever owned, vegetarian or otherwise. If you dig collard greens, it has a cool recipe for Senegalese peanut soup with collard greens and sweet potatos. It goes great with some cornbread.
Bon appétit.
3 bunches collard greens, chopped, lightly steamed
2 Cups red lentils, cooked with 1/2 onion
Mix lentils, greens, ½ C tamari, 2 T nutritional yeast, 1 T chili flakes, salt/dried veggie broth to taste
Blend in food processor lightly
Mix in 2 C milk, 4 eggs, and cheese (I like Feta)
Pour in 9X13 pan
Bake for 1 hour (covered) at 450.
I love the Mark Bittman, but I just made this up based on all the things I've been craving!
jessie, i love you like i love lentils. and you know that's saying a lot. i'm here in ravenna for you whenever you need/want me (or books, i'm still at the third place books here.)
love!
a lot!
annie
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