Out of Africa: feast on Kwanzaa's fruit of the harvest

Vegetarian Times, Dec, 2003 by Carla Davis

Mixed Greens

SERVES 8

You can find a mix of hearty greens in just
about any typical African, Caribbean and
southern American meal. Being from the
South, I became accustomed to seeing the
bottle of vinegar with chile peppers settled
at the bottom on the table next to
the salt and pepper and a condiment
called chow chow pickle. These condiments
were used to "fix up" your greens.
You will find these add punch.

1 Tbs. canola oil

1 medium-sized onion, sliced

1 Tbs. minced garlic

1 tsp. chili paste

3 cups water

1 tsp. salt, or to taste

1 Tbs. white vinegar

1 bunch collard greens, cleaned
and cut into 1 1/4-inch-thick strips,
3 inches long

1/2 head green cabbage, cored and
cut into 1 1/4-inch-thick strips

1 bunch mustard greens, cleaned
and cut into 1 1/4-inch-thick strips,
3 inches long

1. Heat oil in large pot over medium heat.
Saute onions until translucent, for about 7
minutes. Add garlic, chili paste, water, salt
and vinegar, and let seasoned water cook
for 15 to 20 minutes.

2. Add greens, and cook, stirring occasionally,
until tender, for about 30 minutes.
Remove from heat, adjust salt and serve.

PER SERVING: 80 CAL; 4G PROT: 2G TOTAL
FAT (0G SAT. FAT); 12G CARB; 0MG CHOL;
340MG SOD; 5G FIBER; 4G SUGARS

Macaroni and Cheese

SERVES 8

The ultimate comfort food!

8 oz. elbow noodles, cooked

1 lb. shredded low-fat Cheddar
cheese

8 oz. soft silken tofu

2 cups unsweetened soymilk

1 tsp. salt

1 tsp. minced garlic

2 Tbs. soy margarine

1. Preheat oven to 350F.

2. Mix drained noodles with 2 cups grated
cheese, tofu, soymilk, salt, garlic and margarine.
Place in 2-quart ovenproof dish,
and top with remaining cheese.

3. Bake about 40 minutes, or until cheese
is bubbly. Remove from oven, and serve.

PER SERVING: 390 CAL; 21G PROT; 24G TOTAL
FAT (13G SAT. FAT): 22G CARB; 60MG CHOL;
690MG SOD: 2G FIBER; 2G SUGARS

Five-Flavor Pound Cake

SERVES 10 TO 12

This was the first recipe that I shared
when I started working at a restaurant. I
was so excited that I called my grandmother
to tell her that "Granny's Five-Flavor
Pound Cake" was in print on the
dinner menu. This was the cake that
all the grandchildren would beg Granny
to send after we moved away. At
Christmas, it was served with boiled custard.
The Caramel Drizzle makes an
intense icing, and a decorative sugar adds
glamour to this festive cake.

Five-Flavor Pound Cake

3 cups all-purpose flour

1 tsp. salt

1 tsp. baking soda

2 sticks butter

2 1/2 cups granulated sugar

6 large eggs

1 cup low-fat sour cream

1 tsp. vanilla extract

1 tsp. rum extract

1 tsp. coconut flavoring

1 tsp. lemon extract

1 tsp. almond extract

1. Preheat oven to 350F. Spray decorative
or regular 10-inch tube pan or Bundt pan
with nonstick cooking spray.

2. Sift and measure flour in mixing bowl.
Add salt and baking soda, sift again and set
mixture aside.

3. Cream butter and sugar with electric
mixer. Add eggs, one at a time, incorporating
each well after adding.

4. Add flour alternately with sour cream,
beginning and ending with flour. Mix for at
least 2 minutes on medium speed.

5. Add extracts one at a time, incorporating
each in mixture before next addition.
Continue mixing batter until it is shiny,
about 3 to 5 minutes, Pour batter into
tube pan, and place pan in center of oven.

6. Bake for 1 hour, or until cake is golden
and toothpick inserted in center comes
out clean. Remove from oven, and cool
cake slightly on wire rack before turning it
out onto serving plate. Cool cake completely
before drizzling with caramel.

Caramel Drizzle

1 cup firmly packed brown sugar

1/2 cup low-fat milk or vanilla
soymilk

2 Tbs. butter or margarine
tsp. salt

1/4 tsp. salt

1 tsp. vanilla extract

1 1/2 cups confectioners' sugar

1. Combine brown sugar, milk, butter and
salt in saucepan. Bring to a boil over
medium-high heat, stirring constantly.
Reduce heat to low, and cook until mixture
is slightly thick, about 5 minutes, stirring
occasionally.

2. Remove from heat, stir in vanilla and
gradually beat in confectioners' sugar. Stir
until smooth and creamy. Let icing cool
slightly, and pour over cake. Icing hardens
as it cools.

PER SERVING: 630 CAL; 7G PROT; 23G TOTAL
FAT (13G SAT. FAT); 100G CARB; 160MG
CHOL; 770MG SOD; <1G FIBER; 73G SUGARS