Okay, I love the Thug Kitchen cookbook so much that I’ve just amazoned it to three of my vegan-ish nieces.

This evening, I picked about six cups of the kale and spinach I’ve been growing up at the cabin for a couple of months and made “Wilted Greens” with “Coconut-Lime Rice with Mango” and “Ginger-Sesame Baked Tofu” (recipe can be found here).

It was all delicious…and J even liked the kale! Go figure!!

PS Annie–the cilantro in the rice is entirely optional!!