Garlicky Green Fajitas With Tangy, Creamy Tomatillo Salsa

I've missed you my bloggy buddies! I have a backlog of your wonderful blog posts to read, and of course I miss writing my own posts. All I can say is there are times in our lives when it seems necessary to put one's own life on the back burner for the benefit of a loved one, and this is one of those times. Plus, it is currently college application season and my firstborn has his sights set on twelve universities. We've already sent in one application, and I plan to complete most of the next three applications this week. My son is writing his own essays, of course, but he really doesn't have access to most of the information for the forms (past address histories and dates for in-state status, his social security number, financial info for student loans). So for the time being I am a professional college applicationist.

Food:  Forgive me for my recent lame food offerings. After college application season I will make more of an effort for proper recipes, but in the meantime I want to share with you something really, really delicious! I was making fajitas for the omnis, and had a real hankering for my garlicky collards and chick peas. So, instead of chicken, peppers and onions, my fajitas were filled with the collards. You've seen them before -- just lots of fresh garlic, 10 cloves, chopped roughly this time, and a pound of frozen organic chick peas, sauteed over medium-high heat for a few minutes, and then topped with a big pile of chopped collards, stems removed. I stirred it all up and then turned off the heat and covered the pot so the greens were not overcooked.

This collard concoction would have been wonderful on its own in a whole wheat flatbread, but I came up with a snazzy idea that made the dish sublime -- Tangy, Creamy Tomatillo Salsa. I am a lazy vegan, but I like it that way. Here is how I made my salsa: half a cup of green tomatillo salsa from a jar, half a cup of veganaise, juice from half a lime. That's it. Mmmmmm!