p.h.d.elicious cooks plants in tiny kitchens

Plant-based Cooking!

Vegan MoFo Day 13: Hoppin’-Jean to the Dandelions to the Omelettes

with one comment


Before the coleslaw came the Hoppin’-Jean with dandelions, done up “Citrus Collards Redux”-style, a la Vegan Soul Kitchen. This is my favourite way to eat collards– a bit strong when done with dandelions, because dandelion greens are much more bitter. Anyways, I also roasted one of these (below) squashes, and found it to have barely any flesh! Ah well, live and learn.


What to do with the leftover dandelions? Make an omelette the next day, while I was in the middle of cake assembly. I never eat or drink enough on cake-making days, and I’m trying to rectify this. So I made a quarter batch of gooey grilled cheese filling from The Ultimate Uncheese Cookbook, and a half batch of omelettes from Vegan Brunch, and made myself a brunch. The cheese sauce wasn’t the best fit; I think I should have made a miso tahini sauce instead. Again, live and learn.
Half-cooked vegan omelette: mmmmmm.
Wide open omelette:
And, plated:


Written by phdelicious

October 14, 2009 at 12:45 am

One Response

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  1. That’s a great looking omelette.


    October 14, 2009 at 5:36 am

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