This past Saturday was the Thanksgiving potluck for our local Vegan Meet-up group. In the stereotypical S(tandard)A(merican)D(iet) Thanksgiving fashion, we all stuffed ourselves silly and appeared to be in food comas for a few minutes. The food was just so good! I wish I had pictures, but alas, I was too busy stuffing my face and helping the kids' fill their bellies (Rob was at a friend's 50th birthday party so he missed out).
1,000 Vegan Recipes. Yes, I am the one who brings the greens to the party. I figured mashed potatoes and seitan dishes would be abundant and we all needed a little green to round out our meal. I feel a bit like the Vegan Meet-up den mother encouraging the kids to eat their greens, but don't write this dish off too fast. The optional and I would say "secret" ingredient in Robin's recipe is chipotle chili in adobo sauce. I am a fan of chipotle chilis in adobo sauce and often have the remainder of a can in the refrigerator since a little goes a long way. The little chipotle zing was what transformed a possibly obligatory eating of the greens to a "Who made the collards?!" kind of dish. People were pleasantly surprised and asking for the special ingredient.