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Gluten Free Southern Vegetarian Menu: Allergy Friendly Southern Slow Cooked Greens and Vegetarian Chickpea Fritter Recipe
Posted By yum On October 5, 2007 @ 10:37 am In Chickpeas, Nutritional Yeast, Protein, Southern, Vegan, Vegetables, Vegetarian, beans | 6 Comments
Lately 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
Chicken Fried Vegetarian Chickpea Fritter Recipe
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)
Olive Oil (or non stick cooking spray)
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
1 or two bunches of red chard
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 donít 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, iím 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, thatís 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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URLs in this post:
 Cookin’ Southern Vegetarian Style: http://www.amazon.com/gp/product/1570670927?ie=UTF8&tag=boofyu-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1570670927
 slow cooked green recipe: http://www.bookofyum.com/blog/?p=892
 Southern Corn Cakes: http://www.bookofyum.com/blog/?p=415
 Breaded Tofu Strip recipe: http://www.bookofyum.com/blog/?p=359
 My Famous Southern Fried Tofu Recipe: http://www.bookofyum.com/blog/?p=114
 Gluten-Free Vegetarian Gravy Recipes: http://www.bookofyum.com/blog/?p=313
 Main Course: http://www.bookofyum.com/recipes_v2/listrecipes.php#Main Course
 Vegetables: http://www.bookofyum.com/recipes_v2/listrecipes.php#Vegetables
 American: http://www.bookofyum.com/recipes_v2/listrecipes.php#American
 Side Dish: http://www.bookofyum.com/recipes_v2/listrecipes.php#Side Dish
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