I didn't know what I wanted for dinner last night. I was thinking grilled cheese and tomato soup... I ended up with macaroni and cheese with baked tomatoes and collard greens mixed in. Oh. My. Gosh. It was so much better than I could've ever imagined. I used this sauce recipe for the 'cheese' and threw a couple chopped heirloom tomatoes in the cast iron/tossed em with some Braggs and balsamic vinegar/baked em in the oven for 5ish minutes. I used greens from the garden. Guys! They are doing so well out there. I wish they had an actual ground to go in but they appear to be content in the big black pots so, ya know, whatever works. Anyway, make this dinner. It's way better than american cheese on white bread with Campbell's tomato soup on the side. No offense.
Tonight we made chickenless salad and carrot soup. ^^This... this is how Scott makes soup ^^ and it seemed odd, and I questioned it, but I shouldn't have. Yes, it was basically our carrot curry we adore with a little more liquid. But that's okay. I am grateful for Scott, his help in the kitchen, and carrot curry... whatever it's consistency.
I like when food is nice to look at and eat.
Chickenless salad (feeds 2.5 people):
1/2 block tempeh (steamed for 10 minutes)
2 green onions chopped
2 ribs of celery chopped
1/2 can peas
1/2 pickle chopped
3 TB lemon juice
2 spoonfuls Vegenaise