Penne with cabbage and collard greens

This is a rather weird combination of ingredients, perhaps, but it works. Like most of my recipes, it’s based upon what I need to clear out of my fridge. In this case, I had some collard greens that were starting to wilt. I always have cabbage in my fridge, as it’s one of my favourite vegetables. I needed to use up some vegan sour cream, as well.

penne

Ingredients

  • Thinly-sliced green cabbage
  • Diced collard greens
  • Diced shallots
  • Diced garlic
  • Sliced shitake mushrooms
  • Sweet corn (I used frozen)
  • Vegan sour cream (I used Tofutti)
  • Salt, to taste
  • Penne
  1. Steam the cabbage, collard greens, and corn  (if using frozen), until tender.
  2. While the penne are cooking, saute the shallots until transparent, then add the mushrooms and garlic.
  3. Add the steamed vegetables to the shallots and mushrooms. Season to taste.
  4. Add sour cream to the vegetable mixture until heated. If necessary, add a little soy milk to thin.
  5. Toss the sour cream sauce with the penne.

I don’t like my food spicy, but if you do, some chili or hot peppers would work well.

 

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Canadian vegan cheeses

This article in the Globe and Mail discusses the growth of the vegan cheese industry in Canada. Daiya, of course, is one of the most famous vegan cheese brands in the world, and is proudly Canadian. This article discusses smaller producers of vegan cheeses, based in Toronto and London (ON); these products are not yet available on a large scale, but I live in hope that they will. There are still some very inferior cheeses that look and taste like plastic, but vegan cheese has come a very long way, and some (e.g., Sheese, in the UK, and available in some local stores across Canada) are delicious.

Roasted butternut squash with sage

I love winter squashes, preferably roasted. Tonight I used butternut squash, which has a lot of flesh, and is thus a good candidate for roasting. I brushed each half of the squash with a combination of olive oil, sage, minced onion, garlic powder, and salt. After roasting at 400 for thirty minutes, I filled the cavity with sweet corn, then roasted for another thirty minutes or so. I served the squash with steamed rice and kale. Delicious.

 

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