Collard greens stuffed with mushroom and vegan grounds, smothered in marinara, and baked to perfection. Perfect for an elevated plant-based dinner!
Since we last spoke, I submitted my cookbook manuscript!
I hovered my computer cursor over the “send” button on the email to my publisher’s email, wavering.
When my index finger finally made contact with a *click*, sweet relief washed over me.
The last few weeks have been a whirlwind of edits, formatting, and measurement conversions to match the publishing style guide.
Not to mention mixing and matching 60 recipes into a 6-week meal plan.
I shifted recipes back and forth across the weekly grid like puzzle pieces, waiting for that perfect fit.
On a Zoom this evening, my friend Laura asked me what I was doing to celebrate my cookbook submission.
I’m honestly torn between going to sleep at 6 PM and popping open a bottle of champagne.
Here’s a plan C– make these Mushroom Marinara Stuffed Collard Greens.
They feel fancy and elevated for a nice plant-based dinner at home with simple ingredients!
Let’s stuff some collard greens!