1 Tbs. smooth peanut butter
2 Tbs. finely chopped shallot
1 Tbs. minced fresh gingerdfg
2 cloves garlic, minced (2 tsp.)
1 cup frozen shelled edamame
¼ tsp. cayenne pepper
6 oz. firm silken tofu, crumbled (1 cup)
2 Tbs. chopped cilantro
8 collard green leaves, stems removed
1. Preheat oven to 400°F. Cut thin slice off both ends of yams, and poke skins with knife in several places. Bake 50 minutes, or until soft, turning once. Halve yams, and scoop flesh into bowl. Mash in miso and peanut butter.
2. Meanwhile, coat skillet with cooking spray, and heat over medium heat. Sauté shallot, ginger, and garlic 3 minutes, or until soft. Add edamame, 1/4 cup water, and cayenne; cook 3 minutes more. Remove from heat, and stir in tofu,cilantro, and yam mixture. Cool.
3. Place 1 collard green leaf on work surface. Spoon 1/3 cup yam mixture in center of leaf. Roll bottom edge over mixture; tuck in sides. Roll up to top edge. Place, seam-side down, and repeat with remaining ingredients.
4. Steam until collards become soft.

This ones don't hold up well, structurally. They tasted great, but were maybe little hard to eat neatly. I enjoyed hoovering them.


The sauteed green beans were also delicious.

2lbs green beans
2 cups mushrooms
4 Tbsp balsamic vinegar
1/4 cup quinoa
olive oil
salt

I started by toasting the quinoa. I didn't know it was so easy to toast quinoa, but it is. Just toss them into a hot pan, and shake them from sticking. Right away they will pop and crack like popcorn. Keep tossing as they will burn fast. When they get a bit darker, maybe 20 seconds in, dump them out of the pan.
I soaked the mushrooms in the vinegar overnight. And cleaned and trimmed the green beans.
Then in a hot skillet with olive oil to coat, I tossed in the beans and mushrooms and stirred until they got scorch spots and were tender but still very crispy.
After pulling off the heat, I tossed and mixed in the toasted quinoa and added salt to taste.

The white puff balls you see in the pic were some mustard green dumplings I got at the japanese store when picking up the Miso. Tasty, but I didn't make them myself so no recipe there.