BBQ Tofu & Collard Wrap

A few friends and I went to The Flying Biscuit for lunch. They have good food and have several vegetarian dishes that are easy to make vegan. Ummm a Vegan BBQ Burrito... the dish was amazing. I had to be able to make this. I hopped on Google and did a search for BBQ Tofu and Collards and I found The Bad Vegan site and used his ingredients to get started. I know this combo sounds crazy but it WORKS! 

2 teaspoons extra virgin olive oil, divided
1 package extra firm tofu, pressed to remove water and then crumbled
1/2 cup Annie's Organic BBQ Sauce
3 cups collard greens, rough stems removed, I purchased a bag of already chopped
4 large button mushrooms, thinly sliced
1 cup vegetable broth
1/2 teaspoon Bragg's
Liquid Smoke to taste start with 1/2 teaspoon add more to you get a nice smokey flavor
your favorite tortillas
Green salsa (salsa verde)

Heat about a teaspoon of oil in a large skillet over medium heat. Add crumbled tofu and saute until golden brown.

Transfer tofu into a small sauce pan, add the BBQ sauce to the tofu (just enough to thickly coat the crumbles). Add a few dashes of liquid smoke and stir. Keep warm.

Return the skillet to the heat and add another teaspoon of oil. Add mushrooms and collards. This may seem like a lot of collards but they will cook down like spinach does. Add small amounts of broth to keep the bottom of the pan moist and the greens from burning.

Saute mushrooms and collards for about 5 minutes, stirring regularly to avoid burning. Continue to add broth as necessary, add a few dashes of soy sauce, and a generous amount of liquid smoke. Stir to evenly coat the greens. Continue to cook over medium heat for 8-10 minutes until liquid is absorbed and green are tender.

When collards are done, (you don't want wet filling but you don't want dry either) fill up your tortillas with even amounts of greens and tofu. Pour some salsa over the top and serve warm. I liked a side of fresh avocado. The Flying Biscuit serves their version with "moon-dusted"  Rosemary Potatoes.

Enjoy!

Penne with Chick'n and Tomatoes

We felt like some pasta for dinner and I had all the ingredients to turn this into a vegan dish. Let me apologize for the pics of this post, they are terrible, but the dish is awesome. I sauteed some spinach in olive oil with thinly sliced garlic and served it on the side, but hey save a skillet and just toss it in to wilt before you add the tomatoes and other ingredients. Be sure to have all of  your ingredients ready because this comes together really quick.

• 16 ounces Penne
• 4 tablespoons extra virgin olive oil
• 1 teaspoon fresh chopped garlic
• 1 (14.5 ounce) can Fire-Roasted diced tomatoes
• 1/3 cup fresh basil leaves, chopped or cut into thin strips
• 1 package Gardein Chick'n Scallopini, cut into bite sized pieces
• 1-1/2 cups (6 ounces) Diaya shredded mozzarell
• Salt and cracked black pepper to taste

 

Cook pasta according to package directions. 

Heat olive oil in a large skillet over medium-high heat. Add garlic and cook for 1 minute. This is where you could go ahead and add the spinach if you want to cook everything in one pan.

Add tomatoes and basil; cook 2 minutes. 

Add chicken; simmer for 5 minutes.

Toss with pasta and mozzarella cheese. 

Season to taste with salt and cracked black pepper. Serve immediately.

I cooked the spinach in a little olive oil.

Then once it was wilted add a few sliced garlic cloves.

 
Once it's nice and wilted serve it as a side dish.

Enjoy!

Food and no pics!

So - I've made a few things that are not blog worthy  :-(  in my humble opinion. I've made a few things that I didn't take pics of and I'll just have to make them again so I CAN blog them. However, I've made some awesome food from other blogger's - so here is that food list:

• Diablo dogs: OH MY GOSH -- you have to try these. The dog, the jalapeno, the onion, the chili, so messy delicious. The cheese sauce (supposedly taste like Cheez Whiz) is AWESOME!!!!! It would be great on a big plate of nachos.
• Skinny Bitch Caesar Salad Dressing -- yummy -- it's very very close to the real thing. We enjoyed our Caesar Salad with Spaghetti and non-meat balls.We'll be making this again.
• Roasted Garlic and Rosemary Potatoes -  I didn't have garlic olive oil, but I tossed garlic into the mixture before roasting it all in the oven. These are DELICIOUS!!! Served with collards and black-eyed peas, it was a wonderful vegetable dinner.

Look for a post soon for a BBQ Tofu and Collard Wraps like they serve at The Flying Biscuit courtesy of The Bad Vegan. UMMMMM.