Collard Greens & Sausage Pizza- Whoa!

I am officially obsessed with collard greens! I made the most delicious pizza with them. Here's what I did:

I rolled out store bought dough into a 'rustic' shape (I'm no perfectionist) and spread a couple tablespoons of tofutti cream cheese over it.

I sauteed the collards with fresh garlic and salt in 1 tsp olive oil, added a handful dried cranberries and then slices of Field Roast apple sausage. I added a splash of shoyu and then spread it all over the dough. I cooked it for about 17 minutes and some of the bits of collards got really crispy. It was divine!

This is my new favorite pizza.

Autumn in a Bowl

I think this meal just screamed AUTUMN!! It was warm and comforting and colorful and good!

The bean dish is an adaptation of a common macrobiotic dish- Azuki Beans and Squash. This was my first foray into soaking beans overnight and cooking them. I've only used canned beans in the past. It was fun to make them from scratch and I will be doing this a lot from now on.

I used acorn squash for this dish. It was sweet and hearty. The greens are collards. I sauteed them in a touch of sesame oil and a clove of garlic, and a hint of shoyu. Both dishes are garnished with toasted acorn squash seeds. After I cut the acorn I rinsed the seeds and dry pan-roasted them with a splash of shoyu- so yummy and a perfect accent to the greens!

I ate this meal for days!