I am waaaaaay behind on the MoFo-ing, so I am posting a bunch of stuff in one day- hopefully it will make up for my absence. I have a good excuse, though, my Mom is in town!!!!
Cookbook: Vegan Soul Kitchen
Author: Bryant Terry
Result: I have made this recipe before and talked about it here. It's a lovely and tasty way to prepare oh-so-good for you collard greens quickly but with a lot of flavor. Tofu cubes tossed in vegan Worcestershire sauce and sweet potatoes, Yukon gold potatoes, and onions were put in the oven to roast to complete this yummy fall meal.