by Christopher Totaro
Although I do enjoy eating dairy and eggs, I always love the challenge of modifying traditional dishes to make them more vegan-friendly. I use my time in the kitchen as an outlet for creativity and adding the challenge of meeting certain dietary restrictions makes it even more fun for me. Collards can sometimes be a bit on the bitter side for me but this dish is a nice hearty way to enjoy what the greens have to offer. It was enjoyable served both hot and cold.
Although I do enjoy eating dairy and eggs, I always love the challenge of modifying traditional dishes to make them more vegan-friendly. I use my time in the kitchen as an outlet for creativity and adding the challenge of meeting certain dietary restrictions makes it even more fun for me. Collards can sometimes be a bit on the bitter side for me but this dish is a nice hearty way to enjoy what the greens have to offer. It was enjoyable served both hot and cold.
Ingredients:
Vegan Cream
1 cup raw cashews (soaked overnight, drained, & rinsed)
6oz SoDelicious Plain Greek Cultured Almond Milk
14 oz. can of artichoke hearts (in water)
1/2 a lemon, juice only
2 tsp sea salt
4 tbsp fresh oregano leaves
cayenne, parsley, basil, oregano, thyme, savory, rosemary, & cumin
Nando's Extremely Hot Peri-Peri Sauce
salt & pepper, to taste
Vegan Cream
1 cup raw cashews (soaked overnight, drained, & rinsed)
6oz SoDelicious Plain Greek Cultured Almond Milk
14 oz. can of artichoke hearts (in water)
1/2 a lemon, juice only
2 tsp sea salt
4 tbsp fresh oregano leaves
cayenne, parsley, basil, oregano, thyme, savory, rosemary, & cumin
Nando's Extremely Hot Peri-Peri Sauce
salt & pepper, to taste
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