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

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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.

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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.
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Wide open omelette:
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And, plated:
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Written by phdelicious

October 14, 2009 at 12:45 am

One Response

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  1. That’s a great looking omelette.

    jenitreehugger

    October 14, 2009 at 5:36 am


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