Comments on: Gluten Free Southern Vegetarian Menu: Southern Greens and Vegetarian Gumbo Recipe http://www.bookofyum.com/blog/gluten-free-southern-vegetarian-menu-peanut-southern-greens-recipe-and-a-gf-gumbo-recipe-892.html Yummy Adventures in Gluten Free Cuisine Thu, 02 May 2013 19:09:55 +0000 http://wordpress.org/?v=abc hourly 1 By: gumbo recipe http://www.bookofyum.com/blog/gluten-free-southern-vegetarian-menu-peanut-southern-greens-recipe-and-a-gf-gumbo-recipe-892.html/comment-page-1#comment-106952 gumbo recipe Fri, 11 Jun 2010 17:28:34 +0000 http://www.bookofyum.com/blog/?p=892#comment-106952 Delicious yummy looking pics! I am getting hungry while I am writing this comment! Would really like to try it! There is nothing like a taste of a good gumbo! Delicious yummy looking pics! I am getting hungry while I am writing this comment! Would really like to try it! There is nothing like a taste of a good gumbo!

]]> By: a quick alternative http://www.bookofyum.com/blog/gluten-free-southern-vegetarian-menu-peanut-southern-greens-recipe-and-a-gf-gumbo-recipe-892.html/comment-page-1#comment-79389 a quick alternative Sun, 11 Oct 2009 19:29:21 +0000 http://www.bookofyum.com/blog/?p=892#comment-79389 I was trying to make a vegan frank&beans from a recipe that called for vegan southern seasoned turnip greens, but I couldn't find that in the store I was in. I found this recipe and just loosely based on the list of ingredients and what I had in my kitchen I ended up making up the following, which actually turned out so good that I was tempted to just eat them and forget about the "frank and beans": grapeseed oil 1 bag frozen spinach heaping spoonful of (chunky lightly roasted) peanut butter toaster-oven-tray-full of toasted sesame seeds generous cayenne pepper (tbsp?) generous garlic powder (tbsp?) ~2 tbsp (low sodium) soy sauce ~tsp of agave nectar I just heated the grapeseed oil til it sizzled when I flicked water at it, added the frozen spinach and stirred it up for a minute or two, and then turned down the heat and slowly added the rest of the ingredients, stirring as much as possible until hot. I was trying to make a vegan frank&beans from a recipe that called for vegan southern seasoned turnip greens, but I couldn’t find that in the store I was in. I found this recipe and just loosely based on the list of ingredients and what I had in my kitchen I ended up making up the following, which actually turned out so good that I was tempted to just eat them and forget about the “frank and beans”:

grapeseed oil
1 bag frozen spinach
heaping spoonful of (chunky lightly roasted) peanut butter
toaster-oven-tray-full of toasted sesame seeds
generous cayenne pepper (tbsp?)
generous garlic powder (tbsp?)
~2 tbsp (low sodium) soy sauce
~tsp of agave nectar

I just heated the grapeseed oil til it sizzled when I flicked water at it, added the frozen spinach and stirred it up for a minute or two, and then turned down the heat and slowly added the rest of the ingredients, stirring as much as possible until hot.

]]> By: Rebecca http://www.bookofyum.com/blog/gluten-free-southern-vegetarian-menu-peanut-southern-greens-recipe-and-a-gf-gumbo-recipe-892.html/comment-page-1#comment-68721 Rebecca Sun, 21 Jun 2009 14:15:38 +0000 http://www.bookofyum.com/blog/?p=892#comment-68721 Hi -- as a born & bred Southern mom and cook (with the double chin and round body shape to prove it), I've been looking for ways to get the same Southern taste in things without the saturated (i.e. meat source) fat. Looks like you've got a good start in that direction!! Long simmering is a classic Southern method for cooking a LOT of things --green beans, blackeye peas, any kind of greens (collards, mustard, turnip greens). It was done mostly to "multi-task" -- they put the food on to cook and then went out to wash clothes or work the field or whatever. The liquid left in the pan was also eaten, soaked up with whatever bread was available, so they did get some if not all of the vitamins. (Not a bad thing to do these days, either.) It's difficult but not impossible to make a non-meat, gluten-free replica of traditional Southern greens. I use sauteed garlic, tamari, and sugar as in the above recipe, and I also roast tomatoes and mushrooms and sometimes add those to the greens. They cook down and almost disappear, but the taste stays behind. Hi — as a born & bred Southern mom and cook (with the double chin and round body shape to prove it), I’ve been looking for ways to get the same Southern taste in things without the saturated (i.e. meat source) fat. Looks like you’ve got a good start in that direction!!
Long simmering is a classic Southern method for cooking a LOT of things –green beans, blackeye peas, any kind of greens (collards, mustard, turnip greens). It was done mostly to “multi-task” — they put the food on to cook and then went out to wash clothes or work the field or whatever. The liquid left in the pan was also eaten, soaked up with whatever bread was available, so they did get some if not all of the vitamins. (Not a bad thing to do these days, either.)
It’s difficult but not impossible to make a non-meat, gluten-free replica of traditional Southern greens. I use sauteed garlic, tamari, and sugar as in the above recipe, and I also roast tomatoes and mushrooms and sometimes add those to the greens. They cook down and almost disappear, but the taste stays behind.

]]> By: Gluten Free Biscuit Recipe: Lowfat Baking with Pamela’s Pancake Mix | Book of Yum http://www.bookofyum.com/blog/gluten-free-southern-vegetarian-menu-peanut-southern-greens-recipe-and-a-gf-gumbo-recipe-892.html/comment-page-1#comment-12410 Gluten Free Biscuit Recipe: Lowfat Baking with Pamela’s Pancake Mix | Book of Yum Sun, 24 Feb 2008 02:00:25 +0000 http://www.bookofyum.com/blog/?p=892#comment-12410 [...] it be nice to have biscuits regularly with my other southern dishes, like southern fried tofu or slow cooked greens? (Yes! Absolutely!) So I decided to turn things around a bit and instead of using ultra-rich [...] [...] it be nice to have biscuits regularly with my other southern dishes, like southern fried tofu or slow cooked greens? (Yes! Absolutely!) So I decided to turn things around a bit and instead of using ultra-rich [...]

]]> By: Book of Yum - Blog http://www.bookofyum.com/blog/gluten-free-southern-vegetarian-menu-peanut-southern-greens-recipe-and-a-gf-gumbo-recipe-892.html/comment-page-1#comment-3057 Book of Yum - Blog Fri, 05 Oct 2007 17:37:57 +0000 http://www.bookofyum.com/blog/?p=892#comment-3057 [...] 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? [...] [...] 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? [...]

]]> By: yum http://www.bookofyum.com/blog/gluten-free-southern-vegetarian-menu-peanut-southern-greens-recipe-and-a-gf-gumbo-recipe-892.html/comment-page-1#comment-2779 yum Thu, 27 Sep 2007 04:13:08 +0000 http://www.bookofyum.com/blog/?p=892#comment-2779 Hi Mary, Yay! A new visitor! I'm really happy to hear you tried the recipe and enjoyed it! My recent onigiri post has a re-vamped version of this recipe with a Japanese twist. I will probably rework it for a more traditional southern side as well, so if the sesame based recipe doesn't appeal to you, stay tuned. :) -Sea Hi Mary,
Yay! A new visitor! I’m really happy to hear you tried the recipe and enjoyed it! My recent onigiri post has a re-vamped version of this recipe with a Japanese twist. I will probably rework it for a more traditional southern side as well, so if the sesame based recipe doesn’t appeal to you, stay tuned. :)
-Sea

]]> By: Mary Frances http://www.bookofyum.com/blog/gluten-free-southern-vegetarian-menu-peanut-southern-greens-recipe-and-a-gf-gumbo-recipe-892.html/comment-page-1#comment-2776 Mary Frances Thu, 27 Sep 2007 03:54:08 +0000 http://www.bookofyum.com/blog/?p=892#comment-2776 Hi Sea, Last night I made kale with the peanut sauce. You're description was exactly right - the sauce is good, but not subtle. My sauce was much darker; maybe because I heated it up? I'm not sure, but I look forward to making it again after you've tweaked the recipe. Hi Sea,
Last night I made kale with the peanut sauce. You’re description was exactly right – the sauce is good, but not subtle. My sauce was much darker; maybe because I heated it up? I’m not sure, but I look forward to making it again after you’ve tweaked the recipe.

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