Vegetarian Soul Food...You Kidding?

Vegetarian and Soul Food?  Now is that an oxymoron or what?  I just could not believe it.  Now I can see vegetables as a central part of the soul food diet, but no meat.  I had issues with that. 

While discussing soul food with a colleague, she mentioned the book, Vegan Soul Kitchen by Bryant Terry.  I had heard of the book, but did not pay a lot of attention to it.  After all, vegan and soul food do not go together, at least not in my mind.  I always tell my students to keep an open mind and try new things.  Be careful of what you tell students.

I decided to give this book a try.  I was skeptical, very skeptical.  Upon examining the book, I found a few recipes that sounded interesting.  One was Citrus Collards with Raisins Redux.  My colleague assured me this was a good recipe.  Since she has good taste, I decided to try this recipe first. If she was wrong, I basically would loose a little time and some good collard greens would be lost. 

To say that I was surprised at how good these collards tasted, is an understatement.  They knocked my socks off.  They are a touch sweet, with none of the bitterness typically found in brassica vegetables.  I used freshly squeezed orange juice.  I think you need freshly squeezed with this recipe.
This recipe most definitely will be made again at my house. 

Citrus Collards with Raisins Redux

Serves 4 to 6.

Ingredients:

Coarse sea salt
2 bunches collard greens
2 Tablespoon extra-virgin olive oil
2 cloves garlic, minced
2/3 cup raisins
1/3 cup freshly squeezed orange juice

Directions:

1.  To prepare the collards, start by removing the large rib from the center.  Lay several leaves together.  Roll up and cut into a chiffonade. 

2.  In a large pot over high heat, bring 3 quarts of water to a boil and add one tablespoon salt.  Add the collards and cook, uncovered, for 8 to 10 minutes, until softened.  Meanwhile, prepare a large bowl of ice water to cool the collards.

3.  Remove the collards from the heat, drain, and plunge them into the bowl of cold water to stop cooking and set the color of the greens.  Drain and set aside.

4.  In a large saute pan, combine the olive oil and the garlic and raise the heat to medium.  Saute for one minute.  Add the collards and salt; stir to combine.  Sprinkle raisins on top and cover to allow raisins to soften, about 3 minutes.

5.  Add orange juice and cook for an additional minute or so.  Do not overcook.  Collards should still be bright green.

If you have a favorite soul food recipe that you have altered, we'd like to hear about it.

Soul Food Junkies

Recently public television aired the documentary Soul Food Junkies.  It was an excellent documentary and very nicely done.  I applaude the producer Bryon Hurt and public televison for tackling this sensitive and diverse subject.  African Americans hold soul food close to their hearts.  Even if we no longer consume soul food on a regular basis, it is still a part of our culture.  Soul food is also very diverse, with everything from collard greens to gumbo.  And no, we don't fry everything we eat.

The soul food diet encompasses lots of healthy foods, such as black-eyed peas, pinto beans, sweet potatoes, watermelon, collard greens, turnips, cabbage.  The 2010 Dietary Guidelines for Americans recommends that we consume these foods.  They are good sources of fiber and beta-carotene.  Collards, turnips and cabbage are member of the brassica family of vegetables.  Research suggests that consumption of these vegetables may reduce risk of certain forms of cancer. 

While the soul food diet is not all bad, it can be high in sodium and fat.  And those things need to change.  But let's don't toss out the baby with the wash water. 

The website for Soul Food Junkies has a 'Pin It to Win It' section.  You can go on the website and find healthier soul food recipes and you can also pin your masterpiece.

I am posting my new 'classic', Black-eyed Pea Salad with Sriracha Vinaigrette.  It's a twist on black-eyed peas. 

Black-eyed Pea Salad with Sriracha Vinaigrette

Serves 6.

Ingredients:

2½ Tablespoons white wine or apple cider vinegar
2 Tablespoons extra virgin olive oil
1 to 1½ Tablespoons Sriracha sauce
½ teaspoon salt
1 bag (16 ounce) frozen black-eyed peas
3 celery ribs
2 carrots
1 red or yellow bell pepper
1 cup lean ham, about 4 ounces
⅓ cup chopped parsley

Directions:

1.  In a small bowl, combine vinegar, olive oil, Sriracha sauce, and salt.  Set aside.
2.  Cook black-eyed peas according to package directions.  Drain.  Rinse in tap water.  Drain and set aside. 
3.  Chop the celery.  Peel and grate the carrots.  Chop the bell pepper and ham.  Combine in a large bowl.  Add black-eyed peas and parsley.  Stir to combine.
4.  Add vinaigrette and stir.  Allow salad to sit for at least 10 minutes or up to one day before serving.

Source:  Whole Foods Market