Apart from the enchanting Edna Lewis, we also wanted to honor another rock star soul food chef working in the Bay Area. Because of the copious amounts of animal fats that you will have noticed in some of the recipes in this meal plan, Bryant Terry has made it his mission to recreate some of these popular Southern soul food recipes into healthier Vegan recipes.Print
- Black-Eyed Peas – 3/4 cup
- Rice (white or brown) – 1/2 cup (soak brown rice overnight)
- EVOO – 1 TB + 2 tsp
- Shallots or red onions – 1/2 cup, finely diced
- Onion Powder – 1/8 tsp
- Garlic Powder – 1/4 tsp
- Paprika – 1/2 tsp
- Chile Powder – 1/2 tsp
- Red Chile Flakes – 1/4 tsp
- Cayenne Pepper – 1/8 tsp
- Dried Thyme – 1/4 tsp
- Dried Oregano – 1/4 tsp
- Vegetable Stock – 2 cups
- Diced Toms – a can, or 1 lb, diced
- Sea Salt – coarse
- White Pepper – freshly ground
- For the Greens
- Mustard Greens – ribs removed, cut into a chiffonade, rinsed and drained
- Garlic Clove – minced
- EVOO – 1 TB
- raisins – 2/3 cup (optional)
- OJ – 1/3 cup, fresh squeezed
- Combine the black-eyed peas with enough water to cover them by 2 inches in a medium saucepan over high heat, and bring to a boil. Skim off any foam, reduce heat to medium-low, and simmer, partially covered, just until tender, 20-45 minutes to taste. Remove from the heat and drain.
- Drain the rice and add to a medium saucepan. Raise the heat to medium and cook for about 2 minutes, stirring often with a wooden spoon, until the water has evaporated and the rice starts smelling nutty. Add 1 tablespoon olive oil and continue cooking until the rice starts browning, about 2 minutes.
- Add the shallots or red onions, onion powder, garlic powder, paprika, chile powder, red chile flakes, cayenne pepper, thyme, oregano, and 2 teaspoons olive oil. Continue cooking, stirring frequently, until the shallots are soft, about 3 minutes. Transfer this mixture to a bowl and set aside.
- Over medium heat in the saucepan that the rice was cooked in, combine the vegetable stock, the tomatoes, and 1 teaspoon salt; bring to a boil. Add the rice mixture and the black-eyed peas to the broth, and stir well. Bring back to a boil, then cover, reduce the heat to low, and cook for 50 minutes, until most of the water has evaporated.
- Remove from the heat and steam with the cover on for at least 10 minutes. Serve hot with your favorite hot sauce.
- This content is from the Bryant Terry collection.
- For the Greens
- Rinse your greens thoroughly. It’s best to submerge them in a big bowl of water, agitate the greens and the water with your hand, pour off the water and the dirt that is dislodged and then repeat. Cut them into ribbons using what is called a ‘chiffonade cut’. The chiffonade cut produces very fine threads of leafy greens. First, remove any tough stems, then stack several leaves, roll them widthwise into a tight cylinder, and slice crosswise with a sharp knife, cutting the leaves into thin strips.
- In a large pot over high heat, bring 3 quarts of water to a boil and add 1 tablespoon salt. Add the greens and cook, uncovered, for 8 to 10 minutes, until softened. Meanwhile, prepare a large bowl of ice water to cool the greens.
- 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 by gently pressing the greens against a colander.
- In a medium-size sauté pan, combine the olive oil and the garlic and raise the heat to medium. Sauté for 1 minute. Add the greens, raisins (opt), and 1/2 teaspoon salt. Sauté for 3 minutes, stirring frequently.
- Add orange juice and cook for an additional 15 seconds. Do not overcook. Greens should be bright green. Season with additional salt to taste, if needed, and serve immediately.
- Vegans and vegetarians, stop here. Omnivores, you can sauté your sausages, and serve on the side when cooked.
- Not included in your box: onion powder, garlic powder, paprika, chile powder, chile flakes, cayenne pepper, dried thyme, dried oregano, tomatoes, vegetable stock, raisins.