Gluten Free Southern Vegetarian Menu: Allergy Friendly Southern Slow Cooked Greens and Vegetarian Chickpea Fritter Recipe

southernplate4.jpgLately I’ve been in a southern frame of mind. I never really experimented with Southern food much, with the exception of maybe some gluten free biscuits and vegan gravy recipes that are even now my ideal comfort food. But, this little book, Cookin’ Southern Vegetarian Style, has really won me over. Oh sure, some recipes have the subtlety of a truckload of butter flavored crisco and a vat of tamari, but hidden among some of the rough stones there are some real recipe gems. I’ve also learned a lot about the slow dance that is the southern way of food preparation. Using the stovetop can be like watching tar drip- the hours invested in roux, or slow cooked greens- it seems like a lot of investment. But, the greens don’t need to be watched, and the roux makes a big batch for later use, and, well, sometimes the results are worth it! When I first made the slow cooked green recipe I mentioned that it needed some tweaking. Many readers are allergic to peanuts and soy, and were wondering about substitutions. I considered this a good excuse to pull out my favorite recent find- a Trader Joe’s Cashew Macadamia nut butter- and get busy cookin me up some allergy friendly greens! Some readers mentioned Sunflower butter as a good substitute for peanut butter, so if you can’t do Cashews or Macadamia nuts, you could try that as well. I actually simmered up my greens the night before and served a small portion with balsamic vinegar. Then I took the rest (sans vinegar) and put them in a yummy sauce the next day. I used collard greens, actually, but I personally prefer the flavor of chard, so you might try that instead. The best part of this recipes is DH, who is notoriously balky about greens, will actually eat a (small) serving of them with the meal. Of course yummy southern greens like this need a yummy southern style protein dish, so I took a chance on a recipe from the same cookbook, although I rather heavily modified it. Altogether a super tasty meal. I served them with brown rice for added nutritional value, but you can enjoy them with mashed potatoes or mashed sweet potatoes- or even biscuits- if you want to go all out and rustle up some super yum southern grub. So, enjoy! And why not make tonight a gluten-free, vegetarian, SOUTHERN night, y’all?

If you’d like to try some of my other, favorite ’southern’ vegetarian dishes, try

Southern Greens and Gumbo
Southern Corn Cakes
Breaded Tofu Strip recipe
My Famous Southern Fried Tofu Recipe
and of course
Gluten-Free Vegetarian Gravy Recipes

Chicken Fried Vegetarian Chickpea Fritter Recipe
Ingredients
1 medium onion, chopped
2 cloves garlic
2 cups home simmered chick-peas
1/4 cup nut butter of choice (I used Cashew-Macadamia)
scant 2 tbsp. mustard
a little strong vegetable broth
1 or 2 slices of GF bread, toasted and crumbled (preferably cold)

Coating:
1/3 cup Leftover Nutritional Yeast mix from Southern Fried Tofu Recipe
1/3 cup brown rice flour
sprinkling sesame seeds

Olive Oil (or non stick cooking spray)

Directions
Food process all ingredients, adding bread crumbles once everything else is thoroughly blended. Check that the puree is thick enough to form patties. Mix the coating ingredients and place them on a flat plate. Add balls of dough to the coating and turn them over to make sure they are thoroughly coated.

Heat small amount of olive oil in a non stick fry pan or cast iron pan. (a tablespoon or so.) Add a little more oil for the cast iron pan. Fry them until both sides are golden brown.

Serve with mashed potatoes, rice or sweet potato mash. Add a vegan gravy if desired as a side.

Slow Cooked Southern Greens in Cashew Macadamia Sauce
Ingredients
1 or two bunches of red chard

sauce:
1/3 cup + 1 tbsp cashew macademia butter
3 tbsp vegetable broth
1 tbsp honey
1/2 tsp black salt
2 tbsp vinegar of choice
1 clove garlic
1/4 tsp smoked paprika or chipotle pepper (to taste)

Directions
Cut spine out of your greens, and wash the leaves. Cut them into bite size strips.

Bring your water to a boil in a pot and then put your greens in the pot, in stages if necessary. They will all fit, though! You dont have to worry about being careful- just smoosh your greens in there. Then cover your greens and lower the temperature to a simmer for 45 minutes up to 2 hours. (No, im not kidding.) 45 minutes is probably fine for chard- the really tough greens like mustard greens or collards take a long time to get the desired buttery melty texture.

While your greens are simmering, combine sauce ingredients in a blender or food processor and process into a sauce.

When greens are done, drain them and put them in a pretty serving dish. Pour your sauce over them and serve.

There may be extra sauce, thats ok, you can get greedy with it or reserve some for another snack- say, a small package of rice noodles with peanut sauce and fresh chopped veggies?)


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6 Responses to “Gluten Free Southern Vegetarian Menu: Allergy Friendly Southern Slow Cooked Greens and Vegetarian Chickpea Fritter Recipe”

  1. [...] Coming Soon: Posts On the Drawing Board The Gluten Free Vegetarian Grill: Grilled Kabocha and Sundried Tomato Almond Pate Gluten Free on the Road: Veggie Knish Recipe and GF Apple Turnover Recipe >The Southern Vegetarian:Allergy Friendly Slow Cooked Southern Greens in Cashew Macadamia Sauce with Southern-Style Pan-Fried Chickpea Fritters Easy Gluten Free Italian: Grilled Zucchini Parmagiano and Homemade Vegetarian Sloppy Joes [...]

  2. Those chickpea fritter looks really good. Just wondering, is nutritional yeast as ‘freaky’ as normal yeast?

  3. Hi Victoria,
    What, yeast, freaky? ;) Nutritional yeast is quite different than the yeast used in baking. It’s high in vitamin b, and is sold in containers or in bulk in yellow flakes that taste slightly salty and, if you stretch the imagination, cheesy. I like it sprinkled on popcorn (DH does not agree so much), and LOVE it baked or fried in a coating. It gets a delicious, rich, “meaty” flavor, for lack of a better word. If you’re skeptical, try this recipe or the southern fried tofu recipe. Both are very, very good. And I’ve never had anyone not LOVE the southern fried tofu, even die-hard carnivores who don’t think they like tofu. DH, who eats meat AND gluten LOVES the southern fried tofu and liked these fritters too. Hope this helps. Nutritional yeast really adds a lot to this recipe- i don’t think it would be the same without it. But you can’t substitute baking yeast OR brewers yeast for it…

    -sea

  4. [...] Some time ago I bought the Vegan Lunchbox cookbook by the author of the Vegan Lunch Box Blog. Apparently there is exciting news- her book has been picked up by a major publisher and will be redesigned and released in March 2008, so it should be available all over the country in bookstores soon. I’ve enjoyed her book as is, with its creative, healthy recipes and fun menu ideas, but I’m sure the new version will be great as well, and hopefully reach a wider audience. The other day I was trying to find something new to do with tofu, and I found myself flipping through Jennifer McCann’s book- until I was inspired by a recipe for Tofu Fish Sticks. Basically, you take tofu, slice it, cut it out in fish shapes with cookie cutters (or into boring ol’ sticks), dip in soymilk mixed with lemon and then coat it in a combination of cornmeal, nuts (i used almond and sesame), aonori (blue nori kelp sprinkles), and seasoning. You bake just like regular ol’ boring fish sticks in the oven, and enjoy! They got a thumbs up from DH, and I enjoyed them as well. They’re not quite as addicting as the nutritional yeast southern fried tofu or even baked nutritional yeast tofu, but they are tasty, fun, and something different that would probably appeal to kids. The first night we enjoyed them with roasted sweet potatoes and Slow Cooked Southern Greens in Cashew Macadamia Sauce. The next day for lunch, we had them with leftover GF corn pasta (DH is really into Mrs. Leepers corn pasta) mixed with fresh diced tomatoes, and roasted brussel sprouts, and roasted sweet potatoes. The right tartar sauce would be perfect with these darling fishie sticks- we had ours with a dill mustard sauce ’cause we didn’t have any tarter. So, whether you hunt down Jennifer’s book or just start improvising your own fishie stick recipe following her method- hopefully now you will be inspired to take fish sticks to the next gluten-free, vegan level- ’cause they’re yummy that way! I would give them a 7 or 8 out of 10, and would definitely make them again. [...]

  5. [...] Vegan Southern Fried Tofu Mashed Cauliflower (like mashed potatoes) with Slow Cooked Southern Greens in Cashew Macadamia Sauce Random snacks: Butternut Squash “hash browns” Baked Goods: Homemade Bette [...]

  6. [...] Tuesday: Indian Fusion Indian Rice Idli with coconut Chutney and Slow Cooked Southern Greens in Cashew Nut sauce [...]

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