This most unusual casserole is adapted from the Rosicrucian Fellowship's New Age Vegetarian Cookbook (1968). I've never had collards in this kind of dish, and was surprised by how much I liked them.
Cut the large central stems from a big bunch of collards. Steam or boil these in salted water, briefly, maybe about 10 minutes or less. Drain.
Make a white sauce. You can use your favorite, but I cooked 2 T all purpose flour and 1 T chickpea flour into a roux, and then added 2 c plain almond milk, and cooked until thick. I then added salt and pepper to taste.
Open and drain a 19 oz can of ackees. Toss with 1/4 t black salt.
In a greased casserole dish, layer collards, ackees, white sauce, and vegan cheese to taste. Cover and bake at 400 F until everything is bubbly and melty. Enjoy!
6 comments:
Whoa there.
I really need to get my hands on some ackee!
It's always great to see new uses for collards.
u just surprised me there i was here reading the post and then ackee came out of nowhere i am guessing it subs some egg. I am waiting to see ur entire collection of old books. i have a love hate relationship with collards but more love now
hi - yes, the ackee subs for chopped boiled egg in the original.
i picked out too many recipes from old cookbooks for mofo. once i recover from the daily posting pressure, i may pick up again and try some other ones.
when making this again, i am going to try slicing the collards into thin strips and mixing everything together instead of layering - to make it easier to scoop the casserole onto plates.
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