Recipe 1: Chickpea Cutlets and Recipe 2: Sautéed Collards from Veganomicon: The Ultimate Vegan Cookbook (Isa Chandra Moskowitz and Terry Hope Romero)
Two recipes means $10 for the reward jar!
It’s amazing how many of my cookbooks I had to flip through to find some simple collard green recipes. I tweaked the collard recipe by adding 1 teaspoon red pepper flakes to the oil and garlic. I also cooked this in a small stock pot since the large skillet was going to be used for the cutlets. The potatoes are leftover pommes anna from Urban Vegan’s not-yet-published cookbook so doesn’t count for my resolution. Chickpea cutlets were good and I would make this again. The only tweak I did was to leave out the lemon zest.
I will be making more from this cookbook!