Catfish Stew, plus sides

Today’s music selection.

To pull from Bill Maher’s playbook; New Rule: When I don’t write an entry for more than ten days, I will write one big-assed entry that includes a whole meal.

I was originally going to use this entry to write about my position on pork, since I have, I admit, an odd aversion to this particular meat.  Then I decided that this entry should be about horsemeat and how this issue (I refuse to call it a crisis) is part and parcel of a larger food system and demands a critical look at the way we eat and what food is considered “appropriate” or “taboo”.

Then I made a bunch of stew and decided that I would write about that.  First, however, some thoughts about horsemeat:

  1. After all of the crises that have arisen in the last six years alone (peanut butter recalls, tainted spinach, an array of meat that has made people sick, and these are just a few of the issues that have happened in the United States), presence of horsemeat in ground beef should not actually be that surprising.
  2. This should be the rock-bottom wake-up call that when consumers are  removed from the process of raising, slaughtering, and preparing animals and the process left in the hands of enormous corporate groups, it’s not surprising that strange shit pops up in your meat or, for that matter, a wide array of food products.
  3. Using horses for meat is not a new practice. Yes, finding out that your frozen lasagna has some Black Beauty in it is very unsettling, but the taboo of horsemeat, much like the taboo for dog meat, does not hold up everywhere in the world.  This is also not some throwback to a Paleolithic-era diet; parts of Central and East Asia and Europe have eaten horses for centuries.  If anything, I think this incident should open up more discussions about food taboos in the United States and cause us to look critically at what is considered “good food”.

I apologize if these gloss over finer points of the issue, but these are just my immediate thoughts.  The more information I come across, the better developed my argument (or, more accurately, my frustration) will be in the future.

Anyway, onto a horse-free meal!

Passover is coming up; although I’m by no means the most religious person, I usually try to observe abstaining from leavened bread and other foodstuffs not available to people of Ashkenazi descent during this holiday (rice, corn, bulgur and other grains).  I take Passover in much the same way Catholics I know take Lent; it’s an opportunity to appreciate something that I normally take for granted by intentionally not consuming it for a period of time.  As I’ve gotten older and started cooking for myself, not consuming bread and other grains for a week has become much easier.  Yes, it takes more work, and yes, I have had the luxuries of selection and employment that allows me to bring my own lunch, but it’s not really that difficult, and in fact can be a fun opportunity to get creative.  The quinoa sushi I wrote about in my last entry is Passover-friendly and relatively easy to make.  This fish stew is a hearty addition to a Passover-diet, although I should caution readers that catfish is not actually kosher, so find another fish to substitute.  You will need:

  • 1¼ cup of fish broth (see below)
  • About 1 ½ pound of fish fillets, cut into 1-2 inch pieces (here I used fresh catfish and perch from the stock, but cod, halibut, or other whitefish work well)
  • 2 cans of diced or chopped tomatoes (if you have fresh, feel free to use those instead, maybe 4 or 5)
  • 1 shallot, chopped
  • 1 yellow onion, chopped
  • 2 cloves of garlic, finely chopped
  • 1 green pepper, seeded and chopped
  • 1 cup of red lentils (not kosher for Passover, but I had a little bit in my cupboard that I wanted to use.  Omit around Passover time)
  • 5-6 tablespoons of olive oil
  • 1 tablespoon of oregano
  • 1 tablespoon of thyme
  • Salt and pepper, just a little bit to taste

I buy fresh whole perch at the farmer’s market when I can get it, but I always end up throwing away the bones and head.  This past week, I thought I’d make better use of them and make a batch of fish stock.  I’m not particularly adept at filleting fish and taking the bones out, but cooking is a learning process and I’m improving.  The fish stock will be the most time-intensive part of this recipe, but it won’t require constant attention.  For the stock, you will need:

  • About 1 pound of filleted fish carcass, which can come from about 3 pounds of fish (heads, spines, the works; if there’s a little flesh on the bones, that’s alright)
  • 5-6 cups of water (I think I used a little less, but up to 6 cups should be fine)
  • 1 bay leaf
  • 1 onion, roughly chopped (you can add the skins if you like, but I chose not to)
  • Two cloves of garlic, whole
  • 1 tablespoon of white vinegar
  • Any vegetables you want to add, such as carrots or celery (I had none on hand, so I used none)

Add all of your ingredients to a large pot and cover with water, enough so that the contents are covered by about an inch (here’s where you’ll figure out how much water you need).  Cover and bring the mixture to a boil.  Some scum might appear at the top as the soup heats up, but don’t panic, this is normal.  Just skim it off with a wooden spoon and discard.  Once the mixture is boiling, reduce to a low to low-medium heat and simmer for about three to four hours.  Your soup should come to look something like this when it’s ready:



Strain out the fish and vegetables and discard.  You will have more broth than you need for the stew recipe, but extra soup is a good thing to have around.  If you’re using the broth within a couple of days, it can stay in the fridge.  Otherwise, freeze it.

This is what the boiled down contents looked like:

A word of warning: your kitchen will smell very fishy from the stock, so ventilate as necessary.

Now onto the stew.  Once your vegetables are all prepared, heat the olive oil in a large pot.  Sauté the vegetables for a few minutes until the onions and shallots are softened but not mushy.  Add the lentils and the chopped tomatoes and cook for about ten minutes.  Add the herbs, salt and pepper, and stir them into the mixture.  Add in the fish and the broth and simmer until the fish is thoroughly cooked.  Some of the stew might reduce as you cook, but this is alright.  Feel free to add more seasoning after you add the fish, or to include some different spices like red pepper flakes, cayenne, or coriander.  Also, adding chopped potatoes or turnips with the fish adds some body to the stew.  Serve hot.

The stew came out really well and was very filling, but side dishes are always fun (unless, you know, they bite you or something). Here are two I made to go along with the stew.

Kohlrabi “Fries”

This is kohlrabi, also known as a German turnip, so you know it’s never funny.

Kohlrabi belongs to the cabbage family, and can be served in a variety of ways, including roasting, steaming, and in a gravy or curry sauce.  When eaten raw, it tastes similar to broccoli stem, only slightly sweeter.  Kohlrabi is low in calories and full of fiber and vitamin C.

I used both the kohlrabi that are pictured and several that were larger and more spherical.

The “fries” are healthy alternatives to those made from potatoes, especially the frozen kind.  You will need:

  • Several kohlrabis (I recommend two or three of the large round ones, otherwise you will need a big bunch of the small varieties)
  • Two cloves of garlic, minced or finely shredded
  • 2 tablespoons of olive oil
  • Salt, pepper, and whatever else you want to use to season

Preheat the oven to 400°. Peel the kohlrabi and slice them into thin rounds, maybe ¼ inch thick, and the rounds into fries.  Mix the garlic, salt, and pepper in a large bowl with the oil, and add the kohlrabi.  Stir to coat well, and add them to a glass or ceramic baking dish.




Bake for about 15 minutes, then shuffle them with a spatula and continue baking for another 10, or until they are starting to brown lightly.  Remove, let cool to handle, and serve.




Braised Collard Greens

I have a strong affection for collard greens.  See?

This was at a Green “Collard” Jobs rally in Massachusetts years ago. I think I was twenty in this picture. You’ll note the lack-of-a-haircut

To cook up these greens, you will need:

  • 1 large bunch of collard greens, stemmed and chopped (but not diced)
  • Juice of 1 lemon
  • 1-2 cloves of garlic, sliced
  • ½ of a yellow onion, chopped
  • 2 tablespoons of olive oil

Heat the oil in a large pan and sauté your garlic and onions for 2-3 minutes, or until the onions start to soften slightly.  Add the greens and the lemon juice, and reduce heat to low-medium.  Cook for about 6 minutes, stirring continually, until your greens are well wilted.  I used two lemons for this recipe, which was a little much; one should be enough.

There it is; a full meal to impress your friends.  Or a full meal that will provide you with a bunch of leftovers, since your friends are probably all chumps, anyway.


Wait, wait, it’s pronounced…Keen-wah? (Quinoa Sushi)

I dislike when bloggers and vloggers start a post with something akin to “I promise, I’m not dead!” whenever they create an entry after a hiatus, so I won’t begin that way.  As it were, I’m writing from beyond the grave right now, and let me tell you, I have not found a decent bagel place around here yet…

Okay, that joke was sort of lame, but I am back after a break.  I had multiple matters to attend to the last several weeks, but I’m back to posting regularly.

I was feeling particularly unadventurous the last several weeks, and most of my cooking reflected that.  However, I had a bunch of quinoa that I had no idea how to use an needed a creative solution.  Despite its grainy appearance, quinoa is actually a seed from a family of plants that include spinach and beets.  It’s packed with protein, fiber, and calcium, and can be a good substitute for rice.  I’ve seen quinoa used in a number of ways, from cold salad dishes to burrito fillings to morning grits.  Chances are, if you know a vegan, this little seed has probably come up in conversation or made an appearance at a potluck.  However, it comes with a word of precaution.

If you read environmental blogs or magazines that include pieces on agriculture and environmental issues, you might have noticed that quinoa had been in the news lately.  Quinoa has become so popular is countries where it is not grown (the US, parts of Europe, and Japan, among others) farmers in parts of South America where quinoa is grown and harvested (Peru, Bolivia, and Ecuador) have faced a hike in quinoa prices that adversely affect local food systems.  Peruvian and Bolivian communities have had trouble affording a product that was once a dietary staple, and have begun to rely more on imported foods and meat.  Some economists predict that the rise in prices has actually helped these countries bring in more money and reduce poverty, while others see this as negative by-products for global palettes changing and demanding more quinoa.  Here is one report that diffuses some of the panic over the global quinoa trade.

My advice? Like meat and fish, enjoy quinoa from time to time, but not every day. Buy in bulk and through fair-trade whenever possible. And if you’re going to brag about something, don’t brag about eating quinoa.

So, after standing in my shower for a few minutes (it’s true, you can do some great thinking in there), I decided to try out making sushi.  I never got really into sushi (something about raw fish bums me out, which is probably why I am still reluctant to try ceviche), but here’s an alternative that’s healthy, relatively easy to make, and won’t break the bank.  The most expensive thing in here is the salmon, and I got that from the farmer’s market from a gentleman who sells at a fair price.  You will need:

1 cup quinoa

1 tbs of white vinegar

1 avocado

2 salmon fillets

3-4 nori sheets

Makes 4 rolls (about 24 individual sushi, depending on how thickly you cut)

Cook the quinoa in 1 ¼ cup of water or vegetable broth, until all the liquid is gone and the quinoa is soft.  Stir in the vinegar, mix well, and then let it cool enough to be handled.  I put it in a bowl in the refrigerator for about 12 minutes.

While the quinoa is going, cook the salmon fillets.  I brushed them with olive oil and put them in the (preheated) oven at 350 degrees for about ten minutes, flipping once halfway through.  Feel free to lightly season them with some black pepper or other spice (hopefully nothing with a very overpowering flavor).  Allow to cool to handling temperatures.  Cut into strips.

Cut the avocado in half, and then cute each half into strips lengthwise.  Remove the skin from the slices.  Get a small bowl of water ready for the folding process.

Take a clean dishtowel and fold it in quarters, about the size of your nori sheet.  I recommend doing this over a cutting board or a very clean surface.  Lay the nori, smooth side down, onto the towel.  Spoon out the quinoa over nori, between half of the sheet an two-thirds up.  Spread the quinoa so it fully covers to the edges and is evenly spread (you shouldn’t pile it on, just a smooth layer).  Put a few pieces of salmon and avocado at the edge of the nori roll atop the quinoa.  Dampen the uncovered section with some water, and get ready to roll.

The important thing is to not roll the sushi loosely, otherwise it will come undone.  My process was to roll the edge with the salmon and avocado very tightly first and make sure you have a good tuck.  This makes rolling the rest of the way easier.  When you are at the edge of the other quinoa side, wrap the remaining nori tightly and dab with some additional water if necessary to make sure it stays in place.  If you haven’t done this before, I recommend going on YouTube to check out a video of someone rolling sushi; the visual aide might help.


(I feel like the captions should include a joke about rolling a joint.  Again, trying to keep it family-friendly on this blog.)

Once you’re all rolled up (stop laughing), take a sharp knife and carefully cut the roll into pieces.  The sharper the knife the better; none of the knives I own are particularly sharp, so I ended up piercing the roll with the tip and slowly sawing back and forth downwards.  I ended up losing some of the quinoa out of the ends each time I did this, so either cut very slowly or make sure your blade is sharp.  I would recommend using a katana, but that feels sort of offensive.  Serve your sushi with soy sauce, some wasabi, or some chili sauce.

The end product has a light taste that absorbs the flavor of your condiment of choice.  I liked these because they made for a quick dinner on the go the next day and left me feeling full without feeling overstuffed.  Feel free to experiment with different fillings; try thinly sliced carrots, daikon radish or pickled vegetables, or mix the quinoa with brown rice for a different texture.

Until next time, keep eating….or you know, you’ll starve to death.

Next week: A report on pork, or, “Ham No Fear, Underhog is Here”

Valentine’s Day Nachos (but not really)

I received a request from a friend to do a Valentine’s Day themed blog post; something romantic or sweet that reflected the spirit of the holiday.  I thought about what Valentine’s Day means to the people I care about and how they might enjoy celebrating.

So here it is, Nachos for One.

Nah, not really.  That’s more bleak than I care to be.

I normally wouldn’t give a crap about Valentine’s Day, but what the hell, it’s not a terrible day outside; I’m on an upswing from a string of several stressful days, and I’ve got the Ethiopians playing in the background.  Time to bust out some sweetheart recipe.

Sweet Potato Banana Bread

This quick bread is fairly healthy and pretty simple to make, although I would have let mine sit in the oven for a bit longer so it fluffed up properly.  You will need:

  • 1 small sweet potato (about a cup’s worth), mashed
  • 2 ripe bananas, mashed
  • 2 eggs (I didn’t have enough, but you can use ¼ cup of applesauce for each egg, so ½ cup for this recipe)
  • ¼ cup of vegetable oil
  • 1 cup of flour (I used half all-purpose and half whole wheat)
  • 1 teaspoon of baking soda
  • ½ teaspoon of baking powder
  • ½ cup of sugar (which I replaced with ¼ cup of agave nectar
  • A hand full of dark chocolate chips (I used about 1/3 cup)

Yield: 1 loaf

So, preheat your oven to 350°F.  Mash the bananas while you prepare your sweet potato.  I just put min in the microwave for about six minutes and let it cool enough to handle.  In a large bowl, blend together your bananas, sweet potato, eggs (or egg replacers), sugar, and oil.  Mix until it’s well incorporated.

In a smaller bowl, mix the flour, baking soda, baking powder, and cinnamon.  Combine them well, and then stir it into the bowl with the banana-sweet potato mixture.  Fold in the chocolate chips.


Lightly grease a baking pan (I used an 8×8, but you can use a loaf pan if you prefer).  Add your batter and place in the oven for about 40 minutes, or until you can remove a toothpick cleanly.

This isn’t exactly what you might consider typical Valentine’s fare, but I think most typical Valentine’s fare sucks.  There is only so much candy you can eat (or should eat); those little hearts are chalky and it eludes me why we still buy them if general consensus is that they’re awful (although I have the same question about fruitcake around Christmas); and big, romantic dinners tend to be heavy on the meat, fat, and cholesterol.  This bread is sweet, and the bananas and sweet potatoes are actually heart-healthy foods, which seems more appropriate for this kind of holiday.  And if you’re worried that it doesn’t quite seem to fit the Valentine’s Day bill, here’s how I presented it to my sweetheart:

(The food on this blog won’t kill you, but you might get diabetes from how sappy I can get)

Happy Valentine’s Day to you!

(yes, you!)

In Baltimore, this would be called “Duhry-Free” (Banana Ice Cream)

Maybe you’re a vegan and you don’t eat any animal products.  Maybe you’re lactose intolerant and have a hard time digesting dairy.  Maybe you had an uncomfortable experience with the guy who drives the ice cream that comes around your neighborhood and just lost the taste for soft serve ice cream.

Hey, we’ve all been there.  Luckily, you don’t have to be any of the above to enjoy this recipe.  It’s quick, it fits a wide range of diets, and it’s super healthy.

An interesting thing about bananas: I used to not eat them.  Seriously, since I was maybe five until this past summer, I wouldn’t eat straight bananas.  I would eat food that was made with bananas (banana bread, banana pancakes, etc.) but I had a hard time getting around the texture.  This past summer, I decided to bite the bullet (I was going to say ‘bite the banana’, but you jerks wouldn’t let that one go).  I was surprised.  Really surprised.

I stopped eating bananas after that for several months because they gave me an AWFUL case of the runs, but I felt proud in getting past a bizarre phobia.

When I started getting back into exercising regularly, and especially after starting my new job, I decided that it would be worth trying bananas again.  Turns out, they’ve been a great addition to my diet (with no side effects).  Just about every workout blog or fitness website will recommend adding bananas to your diet, either as a handfruit or part of a shake.  Bananas are an excellent source of potassium and dietary fiber, which help lower the risk of high blood pressure, hypertension, and heart disease.  Potassium also helps reduce bone thinning from urinary calcium loss.  Bananas also provide a strong level of vitamin B6 and a moderate level of vitamin C, B2, and foliate.  Bananas also have carbohydrates that are converted to sugars during digestion and then transferred throughout your bloodstream to provide energy to the rest of your system; eating a banana an hour or so before a workout provides a good powerhouse of energy without needed to eat a big meal (bananas are a great post-workout recovery snack, too).

Using bananas as the base for dairy-free ice cream is a fun way to get the benefits of the fruit.  Plus, this is a dessert you can eat at any time of day, and who doesn’t want ice cream in the morning, sometimes?

You will need:

  • 2 ripe medium bananas, peeled
  • 2-3 tablespoons of your favorite creamy nut butter (I used almond here)
  • Honey (if honey is not part of your veganism, feel free to use maple syrup or agave nectar

Yield: 1serving

Cut the peeled bananas into coins and space them out onto a baking tray.  Put the tray into  the freezer for 1-1½ hours.  They should be firm but not frozen solid.

Mash the bananas until they reach a texture similar to custard or pudding.  I didn’t have a blender so I used a potato masher and a fork, which was fine.

When the bananas are well blended, mix in the nut butter and honey well, until everything is uniform.  I added no measurements to the sweetener because I didn’t bother measuring it when I tried this out the first time; a few teaspoons or a healthy squirt from the bottle is a good rough measurement.  Place the mixture in a freezer-safe container and let it sit maybe 30-40 minutes.  Remove and enjoy.  If the mixture starts to go soft, simply refreeze for a few minutes and continue eating.

*note: “Healthy Squirt” is a good or awful band name.

This is just one approach to banana ice cream; feel free to experiment with other ingredients.  Try seasonal berries, nut butter and a trickle of jam, cocoa powder, vanilla extract, fresh coconut and com pureed canned pineapple…you’re really only limited by your imagination.  Please keep in mind that the banana taste is not terribly over-powering, it’s still there, so something like mint or coffee might not pair as well.  Try this next time you’re entertaining some vegan guests, or as a refreshing breakfast treat in the summer.

Turnip and Lentil Pierogi

Today’s writing music

My inspiration for cooking usually stems from one of three sources:

  1. Staples, or what can I make that can serve as several meals in a week (legumes, soup, biscuits, etc)
  2.  Adding personal spin to recipes that I come across, such as substituting ingredients (I’m loath to call this “improving on recipes”)
  3. Necessity, or that moment when you think “how the crap am I going to pull this off?”

In this case, the Turnip and Lentil Pierogi sort of covered all three reasons.  I had bought turnip roots at the farmer’s market a few days before I started even thinking about this recipe.  I usually oven roast turnips and other root vegetables and then maybe toss them with some balsamic vinegar, but this was becoming very boring, and when food items become boring I tend to not want to eat them for a while.  It’s time to break this bad habit.

If you’re tired of eating potatoes throughout the winter, turnip roots are a fun additive.  They’re not as starchy as other roots and tubers, and turnips can be eaten both raw and cooked.  The turnip root isn’t very nutritionally or calorically dense, but it does contain Vitamin C, which is great for the winter months when everyone around you seems to be sneezing their brains out.  The roots have a somewhat bitter tanginess to them, but that tends to dissipate somewhat when they are cooked (I happen to enjoy their flavor).  The greens of the turnip are really healthy, and they can be prepared as you would cook mustard greens or collards.

I thought that this would be a good opportunity to unload some of the turnips I had at my disposal, as well as lentils that were just sitting in my cupboard.  Here was my ingredient breakdown:


  • 2 large turnips, peeled
  • ½ cup of dried red lentils
  • 1 cup of water, for cooking the lentils
  • 1 sweet vidalia onion, chopped
  • 2-3 tablespoons of all-purpose flour
  • 2 tablespoons of vegetable oil


  • 1½ cups of all-purpose flour
  • 1½ cups of whole wheat flour*
  • 3 tablespoons vegetable oil (I used canola)
  • 1 cup of water, plus some extra to keep your fingers damp while folding
  • *for ease, I combined the two types of dry flour in a medium sized bowl before making the dough


  • 2 yellow onions, peeled and cut into slices

Yields about 30 pierogi


Cut the turnips in half and then into slices or small chunks (it doesn’t matter), and place in a steam basket.  Place the basket in a pot with maybe an inch of water. Bring the water to a boil and steam the turnips until the flesh is soft, maybe 10-15 minutes.  Alternatively, you can just boil the turnip, I just prefer steaming.  While the turnips are cooking, prepare the lentils in the two cups of water.  Cook them until they are very soft, enough where they might not need much handling to turn into a mashed consistency.  Warm up the vegetable oil over medium heat and cook the Vidalia onion until it becomes translucent and fragrant.  Take care to not burn the onion.

Add about half of the cooked onion to the cooked turnips in a bowl.  Using a potato masher or a fork, mash the steamed turnips until they are the consistency of mashed potatoes.  Turnips hold a lot more liquid then a potato, so your filling will look a little watery.  Add some flour to the mixture one tablespoon as a time until the concoction is relatively uniform and not very watery.  Apply the same method to the lentils and remaining cooked onion.  At this point, I placed both fillings in separate containers and put them in the fridge for a day or two.  This is not mandatory, but I was pressed for time and ended up making the actual dish later that week.  If they are a little watery when you eventually make the pierogi, feel free to add a teaspoon or two of flour and remix.


To make the dough

Mix the cup of water and the oil in a large bowl, and add two cups of the flour one half-cup at a time.  Mix well with a wooden spoon until the dough is sticky and not dribbling with liquid.  Sprinkle a wooden cutting board or countertop (either or is fine) with a few pinches of the reserved flour and lay your dough out.  Knead the dough while adding the reserved flour a handful at a time.  Keep kneading until the dough becomes a smooth, elastic mass that is no longer sticky, but not dry and crumbly.  You will have some reserved flour left over at this point, but this is alright; it will come in handy later.  Once the dough is ready, let it rest for a few minutes.  During this time, Fill the largest pot you have with cold water and bring it to a boil.  By the time you’re pierogi are stuffed and ready to go, the water should be near boiling.

Now, onto cutting your dumplings.  Using a rolling pin, flatten out your dough.  Roll out the dough so that is it thin, but not so thin that it will tear when it is stuffed, maybe 1/8 of an inch or thinner.  To cut your circles, use the top of a drinking glass that measures between 3-4 inches in diameter; this is the ideal size.  To keep the cut outs from sticking to each other and to the plate I put them on, I dusted each with some of the reserved flour on both sides, and put a piece of paper towel between each layer of dumplings.

Spoon about a tablespoon of the fillings into each dumpling, or a little less if they are smaller.  Basically, you want enough filling that your pierogi will not be very doughy, but not so much that they will burst when they are folded.  Dampen your finger tips with some of the reserved water and fold the wrapper in half over your filling.  Crimp the edges or, like I ended up doing for a bunch of them, fold the edges sleeping bag style over itself.  A couple of them might leak or tear, but try to patch those breaks with a little extra flour, or by pinching burst edges.  You can mix the fillings or enjoy them separately.

Using a slotted spoon or a pair of tongs, slowly add the pierogi one at a time to the boiling water, up to six at a time.  The pierogi will need to boil for about three to four minutes, but will usually float to the surface of the pot when they are ready.  Simply take them out and let them cool for a few minutes.  Dab lightly with a paper towel if they are damp.  While these are boiling, sauté the yellow onion slices in some vegetable oil to top your final product.  There is no right way to serve these, so I ended up dropping each finished and dried pierogi into a bowl and smothering them with the onions.  After that, there wasn’t much more to do other than invite my partner over and devour these.

The first time I did this, a few of my dumplings were slightly thicker that I would have wanted, but this ultimately did not kill the pierogi; they just had a more wonton-like texture to them.  The few my partner and I didn’t devour made for good filling lunches the next couple of days.  Overall, I’m pretty proud of how this recipe turned out.  These are great potluck items, or an accompaniment to a Sunday brunch with some scrambled eggs and sautéed greens.  I didn’t realize this until I actually took stock of my ingredients, but these are also a fun vegan treat.

I’d like to give a shout out to Post Punk Kitchen for inspiring this recipe, especially how to make the dough.