Something happened this month, and I’m not quite sure what it was- but somehow, I posted the notice for our event around the 15th, and then when I looked up from life-graduate school projects, prenatal doctor’s appointments, and life with my DH- it was March already, and I had very nearly missed the deadline for my very own event! I had a project due that following Thursday that required every waking moment, and so- guiltily- I extended the deadline for our event to today.

Friday I was supposed to make my biscuits, but we got a little caught up in the excitement of the day, because on Friday we found out (thanks to our 20 week ultrasound) what gender we’re having. Stay tuned, because we’ll post about it soon- after we tell the FIL and MIL. So, this morning I got up- ran straight to the kitchen- and fixed myself up some rich, cheesy biscuits a la Carrie.

Assessment: From trying to make my own biscuit recipe from scratch I know just how hard it is to do, and I was impressed by Carrie’s master mix very much. Unfortunately I was forced to make a few adjustments- for example, I used buttermilk powder instead of plain milk powder. I also don’t use oat flour so I used her suggestion of millet flour for the mix. And, I use spectrum organic shortening rather than butter-flavored crisco, so that may have changed things a bit. Even so, the recipe came together nicely and rose beautifully in the oven. I did use her suggested garlic butter basting technique (although hesitantly, because garlic hasn’t agreed with my pregnant lady taste buds) and the full amount of cheese suggested. My cheese was white, organic sharp cheddar so didn’t have the same vibrant color as Carrie’s cheddar, but I bet it tasted just as good! The biscuits were light, rich, and cheesy just as promised.

I should have known- for a good biscuit recipe, you go to a good southern cook- and Carrie is a real boon to the gluten-free community with her cozy, down-home comfort food recipes. She even gives WW points for those decadent southern (or wannabe girls like me) watching their waistline.

I enjoyed the biscuits, and one of the best things about them is I think they could be easily tweaked to suit someone’s individual taste buds. Just for the record- I do think Carrie’s original suggestion of plain powdered milk is probably a better idea than using powdered buttermilk for this recipe like I did. (The buttermilk somehow clashed slightly with the cheese and garlic- or maybe it is just my weird-o preg taste buds). Next time I think I’d try making plain biscuits, sans cheese, Or try this recipe again and either skip the garlic or sub it with onion powder. (Onions like me better than garlic these days). I might also try a little parsley as well… hmmm!

This recipe is one of the things I love about Adopt-a-gluten-free Blogger. I’ve tried Carrie’s recipes before (a cranberry holiday treat) but have been so busy I haven’t been trying many lately. Thanks to this event, but most of all thanks to Carrie I discovered a brand new, delicious, and thoughtful gluten-free recipe to play with that otherwise might have languished in my “favorites” folder for ages.

If you haven’t explored this gluten-free southern girl’s repertoire, you need to! I’ll see you over there…

Just for fun, here’s my current favorite GF biscuit recipe, using Pamela’s mix:

History
James Beard’s 1972 reference American Cookery describes three kinds of red velvet cake varying in the amounts of shortening and butter used. All of them use red food coloring for the color, but it is mentioned that the reaction of acidic vinegar and buttermilk tends to turn the cocoa a reddish brown color. Furthermore, before more alkaline “Dutch Processed” cocoa was widely available, the red color would have been more pronounced. This natural tinting may have been the source for the name “Red Velvet” as well as “Devil’s Food” and a long list of similar names for chocolate cakes.

Dye And Other Color Sources
The use of red dye to make “Red Velvet” cake was probably started after the introduction of the darker cocoa in order to reproduce the earlier color. It is also notable that while foods were rationed during World War II, some bakers used boiled beets to enhance the color of their cakes. Boiled grated beets or beet baby food are still found in some red velvet cake recipes. Red velvet cakes seemed to find a home in the U.S. South and reached peak popularity in the 1950s – just before a controversy arose about health effects of common food colorings. (Source: Wikipedia)

To make my version of red velvet cupcakes, I was determined to avoid using expensive red food coloring when I could use natural ingredients. The traditional dye besides red food coloring was beets, but I’d heard a lot of criticism that beets imparted a heavy, earthy flavor to the dessert. So, I went to Whole Foods with an open mind, looking for other bright red ingredients that could be used instead of beets. I had recently received a sample of Pom Wonderful Pomegranate Juice, which inspired me to think of red juices like pomegranate. (I probably would have used this juice, but there was a mix-up and it ended up sitting in our apartment complex office for two weeks when it needed refrigeration- oops.) Whole Foods didn’t have that specific brand of pomegranate, so I ended up bringing home an acai juice instead. However, I was also inspired by a can of cranberry jelly that seemed ideal for decreasing the oil in the recipe as well as bringing color and additional flavor. Maybe it was unconventional, but I had read complaints that Red Velvet Cupcakes often didn’t have much flavor and since I didn’t want a strong chocolate flavor, fruit-infused vanilla sounded really good to me.

I couldn’t have been happier with the results. The cupcakes might have turned out more of a light brown than a red, but the flavor was wonderful, with crystallized sugar sparkling on the top and a light, fluffy texture. I had feared the batter might be too thin, but it rose to a perfect height and texture in the oven. To be honest, it didn’t even need frosting, but to make it more festive we whipped up a batch of the DH’s special cream cheese frosting. DH’s response? He asked me why I don’t bake more often… and ate about four of them in a row, before I could even get them frosted.

Looking for other gluten-free takes on the red velvet cupcake? Try these recipes!
Going Gluten-Free Red Velvet Cupcake Recipe with Chocolate Pudding
Ginger lemon Girl’s Lowfat Whole-Grain Red Velvet Cupcake Recipe
Naomi of Better Batter’s Starbucks-Style Ganache-filled Red Velvet Cupcake Recipe

I hope you have a delicious and gluten-free Valentine’s Day! What are you enjoying for Valentine’s Day dinner and Dessert? Please share in the comments!
Enjoy more of my Valentine’s Day Recipes!
Lemon Vanilla Heart Tuiles with Vanilla Custard
Homemade Easy GF Macademia or Pistachio nut Fudge
No refined sugar Babycake Brownie Recipe

Gluten-Free No food coloring Red Velvet Cupcakes Dessert  Alternative Grains  American

Ingredients 2 1/2 cups your favorite gluten-free flour blend (I used Bette Hagman’s gourmet blend*) 1 1/2 cups vanilla sugar ** 1 tsp. baking soda 1 tsp. salt 1 tsp. cocoa powder 3/4 cup canola oil 1/2 cup cranberry jelly (not the whole berry kind) 1 1/4 cup buttermilk [dairy-free: try soy milk with 1 tbsp. lemon juice] 2 large eggs, at room temperature [egg-free: try 2 Ener-g Foods Egg Replacer "eggs"] 2 or 3 tbsp. acai juice, cranberry juice, or pomegranate juice (i used acai) 1 tsp. white wine vinegar 1 tsp. vanilla extract Frosting: 1 package lowfat cream cheese (equiv. tofutti for dairy-free) 2 tbsp. butter, room temperature (earth balance margarine for dairy-free) 1 tsp. vanilla powdered sugar to taste Directions Preheat oven to 350 F. Prepare two muffin tin either by greasing or using muffin tin liners. Sift together your flour, sugar, baking soda, salt, and cocoa powder. Whisk together or use your mixer to combine the cranberry jelly, canola oil, eggs, juice, vinegar and vanilla. You may want to start with just the cranberry jelly and oil or eggs. Mix until all wet ingredients are combined and smooth. Fold in the sifted dry ingredients. Next, pour smooth batter into your muffin tin or liner until each cup is 2/3 full. (Batter may seem liquid, but it will rise beautifully. If you’re worried you can add a little more flour blend, especially if you used 3 tbsp. of the juice.) Bake for 25 minutes or so, turning the pans around at around the 12 minute mark. Frosting: Combine cream cheese, butter, and vanilla in your mixer and beat until you have a creamy sauce. Add powdered sugar to taste- we probably add about 1/2 cup, but the key is to mix and taste as you go. Let cupcakes cook and then frost. Sprinkle with colored sprinkles if desired. Whole Foods has a natural fruit colored sprinkle. Notes *Bette Hagman’s Gourmet Blend, available through Ener-g Foods or mixed in bulk: 3 cups white rice flour 1 cup potato starch 1/2 cup tapioca starch flour. **To make vanilla sugar, simply store a vanilla bean with your sugar overnight.

Rating:  9 Original Source:  Inspired by classic recipes online, but modified so heavily it has become my own original recipe. DO NOT replicate anywhere without my written permission. Thanks! Recipe ID:  1364 Added:  February 13, 2009 Last Modified:  February 14, 2009

Looking for more easy recipes perfect for hostess gifts?
Try My Easy Homemade Fudge Recipe

Gluten Free Almond Praline Recipe Dessert  American

Ingredients Nonstick cooking spray 1/2 cup sugar 1/4 cup water 1/3 cup sliced blanched almonds 1/4 teaspoon salt Directions Line a cookie sheet with wax paper and coat with cooking spray. Combine sugar and water in a small saucepan and bring it to a boil on medium-high heat. Shake pan to distribute sugar evenly. Let it boil at least seven minutes or until the sugar turns a light amber color. Throw in the almonds and salt and continuously mix with a wooden spoon until sugar turns dark amber. Pour carefully onto the sprayed wax paper on the cookie sheet so it forms an even layer. Let cool. You can break the praline sheet into whatever size you like for snacking, or use a food processor to break up into smaller pieces for recipes.

Rating:  9 Original Source:  Adapted from recipe by Martha Stewart. Recipe ID:  1337 Added:  December 26, 2008 Last Modified:  December 26, 2008

I hadn’t done much research into the nutritional value of cauliflower, but according to my friend Wikipedia:

“Cauliflower is low in fat, high in dietary fiber, folate, water and vitamin C, possessing a very high nutritional density. As a member of the brassica family, cauliflower shares with broccoli and cabbage several phytochemicals which are beneficial to human health, including sulforaphane, an anti-cancer compound released when cauliflower is chopped or chewed. In addition, the compound indole-3-carbinol, which appears to work as an anti-estrogen, appears to slow or prevent the growth of tumors of the breast and prostate.[7] Cauliflower also contains other glucosinolates besides sulfurophane, substances which may improve the liver’s ability to detoxify carcinogenic substances.[8] A high intake of cauliflower has been found to reduce the risk of aggressive prostate cancer.” (source: Wikipedia)

I had no idea it was THAT good for me!

I decided to look at the entry for potato, and found that equally interesting.

“Potatoes contain a number of important vitamins and minerals. A medium potato (150g/5.3 oz) with the skin provides 27 mg vitamin C (45% of the Daily Value (DV)), 620 mg of potassium (18% of DV), 0.2 mg vitamin B6 (10% of DV) and trace amounts of thiamin, riboflavin, folate, niacin, magnesium, phosphorus, iron, and zinc. Moreover, the fiber content of a potato with skin (2 grams) equals that of many whole grain breads, pastas, and cereals. In addition to vitamins, minerals and fiber, potatoes also contain an assortment of phytochemicals, such as carotenoids and polyphenols. The notion that “all of the potato’s nutrients” are found in the skin is an urban legend. While the skin does contain approximately half of the total dietary fiber, the majority (more than 50%) of the nutrients are found within the potato itself. The cooking method used can significantly impact the nutrient availability of the potato.” (source: Wikipedia)

It seems like I can feel pretty good about eating my potatoes as well, although I would have to include the skin in dishes like mashed potatoes to have better fiber content.

Regardless, I’m happy any time I find a new way to enjoy a vegetable, especially a vegetable I don’t always enjoy. This recipe was really tasty, and appealed to my taste buds more than any cauliflower recipe I’ve tried, so I pronounce this experiment a SUCCESS. We enjoyed our mashed cauliflower recipe with an old favorite- southern fried tofu, and a new take on slow cooked southern greens from my Cookin’ Southern Vegetarian Style cookbook. The greens recipe wasn’t noteworthy, but the rest was super-yum. And it certainly made this gluten-free vegetarian happy!

Next Week’s Gluten Free Menu Swap theme ingredient is the cauliflower. What’s your favorite way to prepare cauliflower? Share in the comments!

Garlic Cauliflower Mashed ‘Potato’ Recipe Side Dish  Vegetables  American

Ingredients 1 large head cauliflower, cut into florets 3 cups water 3 garlic cloves 1 cube GF vegetable bullion 1 tablespoon lowfat greek yogurt 1/4 cup grated Parmesan 1/2 teaspoon chopped green onions or chives (optional) 1 pat of unsalted butter (optional) Freshly ground Italian Seasoning (with rosemary, garlic, red pepper) like that by McCormick OR your favorite seasoning mix Freshly ground pepper Directions Mix your vegetable bullion cube with a 1/2 cup of hot water and let dissolve. (You can help it along if you’re impatient like me.) Put in a pot with lid along with the rest of your water and three whole or halved garlic cloves. Add your cauliflower florets and bring to a boil. Cover, lower heat and simmer for ten minutes. Then you can remove the lid and let the cauliflower simmer energetically for a few more minutes, letting the broth reduce. When you’re certain the cauliflower is soft, take off burner, and drain cauliflower. You can throw away one or two of the garlic cloves, but keep one! Combine garlic, cauliflower, yogurt, and parmesan in your food processor and process until smooth. You can add seasonings before or after blending. Taste and adjust seasonings. Put in a serving dish, top with one pat of butter, any extra seasonings and chopped green onions or chives. Enjoy! Notes I have always disliked cauliflower, but I actually really enjoyed this recipe. It still tastes like cauliflower, but somehow in a good way- and the parmesan adds tons of flavor. DH enjoyed it, but he likes his cauliflower plain too so it wasn’t as big of a deal for him as it was for me. Great for low-carb dieters!

Rating:  8 Original Source:  Adapted from various recipes from the Food Network, with my own twist. Please do not replicate anywhere without my permission. Recipe ID:  1201 Added:  February 29, 2008 Last Modified:  October 6, 2008

Southern Fried Tofu Vegan  Tofu

Ingredients 1 lb fat-reduced firm tofu, sliced horizontally in 3 slabs, and pressed for 45 minutes. Seasoning Mix: 1 1/2 cups nutritional yeast flakes (the fluffy yellow kind) 2 tsp. Salt 1 tsp. Garlic granules 1 tsp. Onion granules 1/2 tsp Paprika 1/2 tsp. Dried tarragon 1/2 tsp Dried Dill Weed 1/2 tsp. Dried basil leaves 1/2 tsp. Dried Oregano leaves 1/2 tsp. Curry Powder 1/4 tsp. Dry mustard 1/4 tsp. Ground rosemary 1/4 tsp. chipotle pepper Dipping Liquid Mix: 2/3 cup low-fat non dairy milk (dairy works too) 2 tsp. Fresh lemon juice (or vinegar) Flour Coating: 2/3 cup brown rice flour (sorghum or white rice work too), as needed 1 tbsp. Canola or olive oil (or more if needed) Directions 1) Mix all seasoning ingredients (nutritional yeast-ground rosemary) together in a bowl. 2) Combine milk and lemon juice and stir together 3) Place flour in a mixing bowl. 4) Cut each slab of tofu into 4 triangles, resulting in 12 altogether. Dredge tofu first (one piece at a time) in flour, soured milk, and seasoning mix. I find that this recipe makes enough mix for 2 recipes at least, so you may wish to put only half of the mix in a shallow bowl for this step, so you can use the rest later. Follow these steps for all the pieces. 5) Coat a big skilled with a layer of canola or olive oil, and heat it. Add the tofu pieces in a layer, browning and then turning over once. I also turn them on their side to brown the sides as well. You may have to do several batches, adding oil as needed. 6) Place fried tofu on plate w/ paper towel or on rack. Left over tofu may be heated in oven for a crispy exterior. YUM! Notes We usually serve them over mashed potatoes or rice, with a side of sauteed green veggies (green beans or spinach). I loved these so much we took nutritional yeast with us when we lived in Japan, and made it a “comfort food meal” when we were feeling homesick.

Rating:  10 Original Source:  *Modified From Vegan Vittles recipe Recipe ID:  1001 Added:  January 13, 2007 Last Modified:  March 6, 2007

As an added bonus, this recipe is full of great nutritional elements. I learned fairly recently that blackstrap molasses is awesome, especially for those with low iron or calcium deficiencies. One tablespoon of unsulphured blackstrap molasses contains 20% of your daily requirements for Vitamin A, Calcium, and Iron. Not too shabby! Eat one fifth of a pack of tofu prepared with Calcium Sulfate (Chinese Style) and you add another 15% of your daily requirement for Calcium, 8% of your daily requirement of Iron, and 30% of your daily requirement of Vitamin A, D, B12 and Vitamin E. Add greens and watch this meal turn into a real nutritional powerhouse! Yeah! No wonder I feel so good after eating one of these vegetarian Southern style meals.

But a meal is not made up of protein alone, even if that protein is delicious barbecued tofu. I served the meal with greens slow simmered in a touch of sesame oil with a splash of wheat-free tamari. And, I made my favorite vegan gravy recipe in the world- a recipe from the brilliant book, Vegan Vittles. The greens were a little bland until I added a small dab of margarine and drizzled them with vegan gravy, magically converting them from blah to yummy.

And of course, what Southern Meal doesn’t have a bit of cornbread, or at least a corn muffin? I tried Whole Foods’ new reasonably priced gluten free corn bread and muffin mix, and was thrilled with the results. You add buttermilk, eggs, sugar, and butter to the mix, bake it, and get a absolutely delicious corn bread or muffin that easily compares (if not surpasses) my old favorite, The Gluten-Free Pantry Yankee Cornbread Mix, 12-Ounce Boxes (Pack of 6). The 365 Whole Foods Corn Bread mix is cheaper than GFP (if you’re buying it in a store, although maybe not if you buy the GFP in bulk from Amazon) and got high marks from DH. The only thing that I didn’t like was that it required buttermilk, which I would have to buy special for the recipe, and SUGAR. I mean, of course I have sugar, but why don’t they provide it? If they want it added separately from the rest of the ingredients, they could include a separate bag or something. And, if they want to accommodate sugar-free diets, why not explain that on the package or give healthy alternatives? Nevertheless, this simple little mix yielded a sweet little corn muffin that complimented the barbecued tofu perfectly.

So the next time you’re feeling a little down, and like you need a meal full of vitamins and minerals, why not try a decadent Southern style vegetarian feast? Not only will your taste buds do a happy dance, but you might feel a little more energetic and well nourished at the same time! :)

Interested in seeing more of my Gluten-Free Southern Style Vegetarian and Vegan Meals? Click Here! (Note: this post will remain at the top of your screen, but scroll down)

While hunting through my cookbooks for a tasty barbecued tofu recipe, I came across Isa’s recipe in Vegan with a Vengeancefor a Pomegranate Tofu Barbecue that looked really tasty… If I’d had the ingredients, I might have made that instead. I’m pretty happy with this recipe, but if you want to dabble in a more exotic sauce, tell me how it turns out!

Check out another recipe for gluten-free corn muffins AND a review of this very recipe over at one of my favorite family’s blog- Odds that Never End

Barbecue Tofu Recipe Main Course  Tofu  American

Ingredients 1 pound extra-firm tofu, drained 1/4 cup brown rice flour 2 tbsp. nutritional yeast onion powder and/or garlic powder to taste gluten-free cooking spray Sauce: 2 generous tablespoons Dijon-style mustard 2 generous tablespoons ketchup or tomato paste (if you like things less sweet) 1 1/2 to 2 tablespoons gluten free tamari, such as San-J or Braggs 1 large clove garlic, pressed 2 teaspoons blackstrap molasses 2 teaspoons toasted Asian sesame oil 2 tsp. tahini or other nut butter 1/8 to 1/4 teaspoon ground chipotle chile powder or cayenne pepper Freshly-ground black pepper, to taste Veggies: Olive oil 1 small or 1/2 of a large (sweet) yellow or green pepper, cut into large squares 1 small or 1/2 of a large red onion, sliced into strips Directions Preheat oven to 375. Cut tofu into 3 or four slabs, and press between a towel for 30 minutes or so while you prepare the other ingredients. When it has pressed for long enough, combine the flour, nutritional yeast, and spices in a shallow bowl or plate. Then carefully cut your tofu into 1/2 inch cubes and dredge them in the flour mixture. Spray a baking sheet with your spray oil and carefully place your tofu cubes on the sheet. Spray them thoroughly with the cooking spray. Put in preheated oven and bake for at least 15 minutes, or until the bottom of the tofu is golden brown. Turn tofu and put back in oven until other side is browned. Keep turning and putting back in oven until each side is evenly browned. (Entire process probably takes no more than 30 minutes altogether, and may take less time depending on your oven and patience.) While tofu is in oven, combine sauce ingredients and mix thoroughly. Heat cast iron pan on medium and add a little olive oil. Once the oil is warm but not smoking excessively, throw in your red onion strips and let cook slowly without burning. Turn as few times as possible. When the onion seems softened and has started to caramelize, add you pepper squares and saute until the pepper is soft and a little charred, if possible. When veggies seem to have reached their maximum sweetness, remove from pan and reserve. Put your browned tofu in the cast iron pan and gently pour your barbecue sauce over the tofu. Mix them in the sauce carefully,trying not to remove their coating or break the tofu. When tofu seems evenly coated, add your caramelized veggies back in the pan and combine carefully. You can heat them on low heat in the pan, or stick them in the oven at 325 for up to thirty minutes, depending on how dry you like your sauce. Remove and enjoy! Notes This tofu was awesome with cornbread, vegetarian gravy, and slow cooked southern greens. It’s a keeper! I’ll be making this recipe many times again, although I may fiddle with the sauce to make it a little less thick in the future. DELISH! DH enjoyed it a lot as well.

Rating:  9 Original Source:  Compiled from various online recipes, with my own contributions. Do not replicate without my permission. Recipe ID:  1157 Added:  November 6, 2007 Last Modified:  November 6, 2007

Nutritional Yeast Gravy Vegan  Sauces & Condiments  Alternative Grains  American

Ingredients 1/4 cup brown rice flour 1/4 cup nutritional yeast flakes 1 1/2 cup water 2 tbsp Braggs GF liquid aminos 2 tsp olive oil 1/4 tsp onion granules 1/4 tsp garlic granules (if desired) 1/8 tsp black pepper Directions Heat brown rice flour and nutritional yeast flakes in a dry nonstick frypan on a medium temperature, and let them lightly brown and release their fragrance. Take the pan off the heat and slowly add water, braggs, olive oil and seasonings, whisking continuously until mixture is silky smooth. Return to heat and stir until gravy reaches desired consistency. Notes I serve this gravy every holiday with mashed potatoes and (on thanksgiving) my portabello stuffed acorn squash dish. It’s so easy you can make it anytime, and top brown rice, pasta, baked potatoes or tofu patties. DH enjoys it too, and it’s considerably easier than the typical American gravy made from scratch.

Rating:  10 Original Source:  adapted from vegan vittles Recipe ID:  1059 Added:  April 11, 2007 Last Modified:  November 20, 2011

If you’d like to try some of my other, favorite ’southern’ vegetarian dishes, try

Southern Greens and Gumbo
Southern Corn Cakes
Breaded Tofu Strip recipe
My Famous Southern Fried Tofu Recipe
and of course
Gluten-Free Vegetarian Gravy Recipes

Chicken Fried Vegetarian Chickpea Fritter Recipe Main Course  Vegetables  American

Ingredients 1 medium onion, chopped 2 cloves garlic 2 cups home simmered chick-peas 1/4 cup nut butter of choice (I used Cashew-Macadamia) scant 2 tbsp. mustard a little strong vegetable broth 1 or 2 slices of GF bread, toasted and crumbled (preferably cold) Coating: 1/3 cup Leftover Nutritional Yeast mix from Southern Fried Tofu Recipe 1/3 cup brown rice flour sprinkling sesame seeds Olive Oil (or non stick cooking spray) Directions Food process all ingredients, adding bread crumbles once everything else is thoroughly blended. Check that the puree is thick enough to form patties. Mix the coating ingredients and place them on a flat plate. Add balls of dough to the coating and turn them over to make sure they are thoroughly coated. Heat small amount of olive oil in a non stick fry pan or cast iron pan. (a tablespoon or so.) Add a little more oil for the cast iron pan. Fry them until both sides are golden brown. Serve with mashed potatoes, rice or sweet potato mash. Add a vegan gravy if desired as a side.

Rating:  9 Original Source:  modified from Cookin Southern Vegetarian Style Recipe ID:  1140 Added:  September 22, 2007 Last Modified:  October 5, 2007

Slow Cooked Southern Greens in Cashew Macadamia Sauce Side Dish  Vegetables  American

Ingredients 1 or two bunches of red chard sauce: 1/3 cup + 1 tbsp cashew macademia butter 3 tbsp vegetable broth 1 tbsp honey 1/2 tsp black salt 2 tbsp vinegar of choice 1 clove garlic 1/4 tsp smoked paprika or chipotle pepper (to taste) Directions Cut spine out of your greens, and wash the leaves. Cut them into bite size strips. Bring your water to a boil in a pot and then put your greens in the pot, in stages if necessary. They will all fit, though! You don�t have to worry about being careful- just smoosh your greens in there. Then cover your greens and lower the temperature to a simmer for 45 minutes up to 2 hours. (No, i�m not kidding.) 45 minutes is probably fine for chard- the really tough greens like mustard greens or collards take a long time to get the desired buttery melty texture. While your greens are simmering, combine sauce ingredients in a blender or food processor and process into a sauce. When greens are done, drain them and put them in a pretty serving dish. Pour your sauce over them and serve. There may be extra sauce, that�s ok, you can get greedy with it or reserve some for another snack- say, a small package of rice noodles with peanut sauce and fresh chopped veggies?)

Rating:  8 Original Source:  Heavily adapted from Cookin’ Southern Vegetarian Recipe ID:  1143 Added:  October 4, 2007 Last Modified:  October 5, 2007