Another recipe from V-con. These were really, really tasty. So easy to make, too. Just mix a can of black-eyed peas with some sauteed mushrooms, chopped collards and bbq sauce. (I used leftover bbq sauce that I made last week.) Roll the mixture up into boiled collard leaves. The recipe didn't call for it, but I poured some extra sauce over the top and baked them at 350 degrees for about 25 minutes. I have to say I was impressed. I wasn't convinced these would be that good. Sleek and I both really liked them. I was going to serve them with mashed sweet potatoes and a salad, but I forgot about the sweet potatoes! Oh, well. We were both pretty full by the time we finished, so we probably didn't really need them anyway. I'll definitely be making these collard rolls again.
Sunday night, for the Super Bowl, I made some baked buffalo tofu. I think it's a fantastic substitute for wings. I'm sure many people would think that is absolutely ridiculous, but I think they're awesome. Actually, I think this tofu was the best I've ever made. I sliced the block of tofu into about 12 slices, coated them in a little peanut oil and shoyu, and baked them for 30 minutes, turning after 15 minutes. Then I poured on the buffalo sauce and baked them for 15 more minutes. The texture was just perfect. We had them with some raw veggies and ranch dip. A couple of years ago, I found a brand of organic buffalo sauce at Kroger. Fortunately, I stocked up on it. Unfortunately, I used my last bottle for the tofu on Sunday. It's called "Melissa's Organic Marinades". My Kroger no longer carries it, so I'll probably have to start making my own.
Oh, I forgot to mention that we were introduced to some awesome music during our weekend at Canaan. BR549 was my favorite, but I really liked the Gram Parsons too. Jessica is burning us some cds, and I can't wait to get them. Oh, I just remembered! Colin MacIntyre's new album is out today! I'm off to get it immediately.
On an unrelated note, I made our first payment for our CSA share this season. Only 3.5 more months until we're picking up a weekly bounty of local, organic produce. YAY!