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    Just the thoughts and cookings of a software engineer that likes to make foodstuffs from time to time in the bay area of California.
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Cookbook Challenge: BBQ Black-eyed Pea-Collard Rolls

2009 Cookbook Challenge: Cook a new recipe at least once a month from one of my currently owned cookbooks. Each new recipe I cook and post from a cookbook in my collection “earns” me $5.

Recipe 5: BBQ Black-eyed Pea-Collard Rolls from Veganomicon (Isa Chandra Moskowitz & Terry Hope Romero)

2009 Cookbook Challenge Total: $25

BBQ Black-eyed pea-collard rolls

It was like this:
Snow

So I made this:
BBQ Black-eyed pea-collard rolls

Yep, our first snow of the year! I got to see some snow a month ago when I went up to Chincoteague, though. Since we had a snow day, I used the time to use up the random collards and mushrooms that I had in the fridge. I guess I knew in advance that I would have a random snow day and that I would want to spend a lot of time getting the stove messy.

The recipe is available here on Google books. These were a lot of work, I think, considering. It tasted good and there are plenty rolls and barbecue sauce in the fridge for later. If they heat up well, then I could see doing this again to make them ahead. They make a lovely presentation, at least.

I made the black-eyed peas from a bag in the pantry. I figure I’ll freeze the extra. Or maybe grab another bunch of collard greens and have just the innards of this as a delicious side!

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Cookbook Challenge: Tofu Scramble

2009 Cookbook Challenge: Cook a new recipe at least once a month from one of my currently owned cookbooks. Each new recipe I cook and post from a cookbook in my collection “earns” me $5.

Recipe 4: Tofu Scramble from Yellow Rose Recipes (Joanna Vaught)

2009 Cookbook Challenge Total: $20

Tofu Scramble

I made a tofu scramble for the first time last week and, to my surprise, really enjoyed it. I think most of the vegan cookbooks have a recipe for a tofu scramble and I don’t mind giving them a try — now.

I made this in my cast iron pan and thought it went well. Yes, learning still how to cook in cast iron but cleanup was easy with a little salt. I think, though, that I prefer the texture of the other tofu scramble that was crumbled into the pan. Vaught’s (photo above) version called for cubing the tofu, sauteing it for a few minutes, and adding a spice mixture later. There’s not a nutritional yeast flake in sight.

Also, I learned something with the seeding of the tomato before putting it in. Great idea!

I like the options she has listed like Pesto, Savory Mustard,  Greek, and Mexican. Now that I have this jar of this spice mixture, I guess I will have to make more tofu scramble. OK! Fine by me!

I served this with a couple slices of toasted wheat bread (no honey in ingredients… checked) and Earth Balance spread on top. Not necessarily a diet meal, but I was surprised when I learned that this was fewer calories than the 2 scrambled eggs in butter I was eating on weekends.

Not vegan yet, but at least I think I have finally found a replacement for scrambled eggs! Didn’t miss them either time I did a tofu scramble like I thought I would.

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