Anniversary Dinner

Starting today things are going to get a little crazy for a week or two. Eric and I decided we wanted to keep things simple for our anniversary dinner and eat at home. I WISH we had planned a little better and I could have made a way more awesome dinner, but I worked with what we had on hand, and tried to use up some produce.

I made the cornbread biscuits from Vegan Brunch, but I like to put the batter in a mini muffin. But this also makes it really easy to pop two, three, or say five in your mouth.

cornbread muffins

On the side a made a potato salad of sorts. It’s really just potatoes with lemon juice and cumin. Nothing special, but it tasted good and was filling.

potato salad

The other dish I made was balsamic glazed chickpeas and mustard greens, served on top of quinoa. This was a really easy dish to make, but man mustard greens are bitter! I cooked the greens in some olive oil until they were wilted. I then removed the greens and added the chickpeas to the pan to let cook. I poured a hefty amount of balsamic vinegar over the chickpeas, and stirred until the liquid became syrupy.

balsamic glazed chickpeas over mustard greens

I made a really cool dessert, but it was so cool that’s it’s going to get it’s own post!

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5 Responses to Anniversary Dinner

  1. I have never successfully cooked mustard greens. Shouldn’t they get kind of tender after cooking?

  2. Yes I have the same question about mustard greens…I have always been scared to attempt cooking them.

    and yes, dessert always warrants its own post!

  3. Jackie says:

    Dinner looks awesome!
    I’m looking forward to you making me breakfast in a couple of weeks.

  4. Lindsay Palmer says:

    Mustard greens should not be bitter. They should be akin to kale but distinctively spicier. Maybe those were no bueno. I have good luck with them when I saute them with something saucy. I make a hot pot with mustard greens, tofu, diced tomatoes and kidney beans and saute them all with the juices for like 10 minutes.
    I think you could cook them also with a bit of veggie broth to soften them up and mellow the flavor. I loves me some mustard greens.

  5. Lacey says:

    I think mustard greens are really great in potato-white bean soup; the greens spicy and potatoes are really mellow and they just pair well.

    I do what you do with cornbread. it’s dangerous/genius.

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