Breakfast this morning, while delicious, is not what I want to talk about here. (Okay, okay - green smoothie with spinach, banana, a beautiful peach, and Vega vanilla powder.)
Rather, let's talk about the delicious dinner we had! A while back, Rose suggested making collard dolmas to use up some greens I had in the fridge. It took me a while to get to, but I made those tonight, using the recipe in Vegan Yum Yum.
Thanks so much for the idea, Rose! I usually eat my collards raw, but these leaves are blanched and filled with a rice/onion/garlic/lemon/thyme mixture. On top is a cranberry tahini sauce which I was very skeptical of but could not not make. I do that a lot - "What the hell?! Hmm..." And I'm glad I went with it! The filling itself wasn't super flavorful despite a lot of lemon juice but the cranberry tahini sauce pulled out some undertones in the rice, while adding a slight sweetness. It also made a crap ton, so now I have the pleasure of drizzling it on pretty much everything. So there are quite a few separate steps, but I kind of just moved about leisurely through it, reused some pots and it wasn't a huge deal.
This was the meal I was planning on making yesterday that G thought wouldn't be enough - and he was probably right. So keeping with the Greek theme, I made a tomato-cucumber-olive salad with vegan feta cheese, which is something I've wanted to make for a long time.
I basically used the recipe from the Happy Herbivore website, but didn't have red wine vinegar. I subbed half red wine (that's been in the pantry forever) and half apple cider vinegar. I also left out the dried basil (didn't have any - but fresh probably would have been good on top now that I think about it) and salt because I thought there would be enough salt with the miso. I think it came out well, if not tasting exactly like what I remember feta to taste like. And G, who says Greek food is his favorite, was really pleased. It's important for this recipe to drain the tofu as much as possible. I squished the hell out of it, but a tofu x-press (Jessica, I'm looking at you) would probably be great here. I also think the longer you let the marinade sit, the better.
Definitely a success and with some promising leftovers. I can't help but wonder about a raw interpretation of the dolmas...
Do you have a favorite world cuisine?