Monday, March 30, 2009

fakin' bacon collard greens, parsley pesto potatoes

These two vegan sides can be served with your favorite protein- we used Quorn (which actually is not vegan) smothered in Stubb's spicy BBQ sauce.

At work I decided that we would have a dedicated vegan bar everyday. Yes, that's right- totally vegan hot (4-8 selections) and cold (4-6) self-service items with a lot of the recipes coming from yours truly. It has been going for about six weeks right now, and everyone is loving it! There is one dish that has been a total show-stopper and has had a bunch of veggies, and omnivores alike asking me for the recipe. I tell them how easy it is and they freak out, so without further ado; here is my fakin' bacon collard greens. Well, the potatoes are actually first, but scroll down a lil.

Parsley pesto potatoes:
1 pound new potatoes
1 large shallot
1 bunch parsley
1 Tbsp lemon juice
4 Tbsp olive oil
salt and pepper to taste

Fakin' bacon collard greens:
1 bunch collard greens, roughly chopped
1/2 package Lightlife smoked tempeh strips
1 Tbsp canola oil
salt and pepper to taste

Preheat your oven to 350 degrees. Quarter the potatoes, toss with 1 Tbsp. olive oil, salt and pepper. Put potatoes on an oiled baking sheet and bake for 30-35 minutes, until fork tender. Combine shallot, parsley, lemon juice and olive oil in a food processor and run until incorporated (or pesto-y as I like to call it). Season with salt and pepper. When potatoes are finished in the oven, place them in a bowl, add pesto, shake 'em up and serve immediately.

For the greens: Add the canola oil to a saute' pan over medium heat. Toss in the fakin' bacon and saute until it starts to get crispy on both sides, about 8 minutes. Add in the collard greens and cook until just wilted. Season with salt and pepper. Eat, and be addicted.

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