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regina dillard

Regina is owner of Inner Sanctum Wellness and Plant-based Chef.  She received her training at The Cooking & Hospitality Institute of Chicago and specializes in contemporary whole food and plant-based cuisine.  "My goal is to show customers how to create delicious, healthy meals quickly and affordably, giving them more time to do what they enjoy". 

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RECIPE

Crockpot Greens (V, VG, ALK)


PrAuthor:  Regina Thomas Dillard
4 c. Vegetable Broth
2 Large Bunches Collard, Kale or mixed
3 Garlic Cloves
3 Roma Tomatoes or 1 14 oz Can (BPA-free) Fire-roasted tomatoes
1 tsp. Sea Salt
1 1/2 tsp Liquid Smoke
1/2 c. Nutritional Yeast
1 tsp. Smoked Paprika
1 T. Apple Cider Vinegar, optional
Pepper to taste

Prepare Greens.
Wash and rinse greens thoroughly.
Stack  3-4 leaves on top of each other.  Tightly roll leaves until it resembles a cigar.  With a sharp knife, cut leaves into 1/2" ribbons Using stems is optional.  Place all ingredients in crocl pot.  Set crockpot for 3 hours on highest setting or 5 hours on lowest setting.  Check periodically for doneness.  Leaves should be tender and easy to chew. 

Find this recipe and 150+ raw, vegan and vegetarian recipes here.
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