Simply Southern

New Life Journal, Oct-Nov, 2004 by Trishula Eltz

It's coming up on another great fall season. Here in the south, that means sporting events, inside and out. Amidst the falling leaves are the shouts of umpires and the sounds of whistles and buzzers. Ah, time for the Southern tailgate party. Traditionally that would mean B.B.Q. something, and copious amounts of beer.

So, for those of us who don't consume meat, but still want a great meal, I have a few great recipes that are sure to please! Cajun Red Beans, Brown Rice and spicy Chipotle Cornbread. Oh yeah, we musn't forget the greens. Round the menu out with Southern Collard Greens. Healthy, hearty, and satisfying.

Cajun Red Beans

Makes 8 servings

4 cups kidney beans soaked overnight
1 cup onions, diced
2 tsps thyme leaves
2 tsps garlic, minced
1 whole green bell pepper, seeded and diced
half a bunch green onion, diced fine
2 Tbsps cajun spice
1 cup celery diced
2 tsps sea salt
2 tsps veggie pepper
2 whole bay leaves

Wash and soak beans overnight (check for and remove any debris or stones) Rinse and drain the soaked beans. In a small stock pot add drained beans, and cover with 6 cups of water. Add all the other ingredients. Cook for 2 hours or more, on medium heat until beans are tender, adding water as needed to keep from drying out.

Perfect Brown Rice

Makes 8 servings

4 cups brown rice: long, short or medium grain
6 cups filtered water
3 tsps sea salt Rinse the rice and remove any
foreign objects or debris.

Place rice and water and salt in a medium stockpot. Bring water to a boil, reduce heat to a low simmer and cover pot. Cook for 35 minutes. Remove from heat and let stand for 10 minutes, then remove cover and fluff with fork.

Spicy Chipotle Cornbread

Makes 8 servings

2 cups yellow cornmeal
2 cups whole wheat flour
2 tsp baking powder
1/4 cup maple syrup
21/2 cups original vitasoy milk
1 cup canola oil
1 tsp chipotle pepper puree
2 cups frozen corn

Preheat the oven to 350 degrees F. Combine cornmeal flour, salt and baking powder in a bowl. Mix well. Whisk together oil, soymilk and maple syrup, until frothy. Stir wet ingredients into the dry mix until no dry appears. Add the pureed peppers and the corn, combining until evenly distributed. Pour the cornbread mix into a sprayed pan and bake for 40-45 minutes or until it springs back in the center when touched.

Southern Greens

Makes 8 servings

8 bunches mixed greens washed and cut in strips
2 bunches collard, the rest your choice)
2 cups onion, diced
4 Tbsps garlic minced
1/8 cup apple cider vinegar
3 tsps sea salt
3 tsps veggie pepper
2 Tbsps bac-uns (or any bacon substitute)

Wash the greens and cut into thin strips, removing hard stalks for bruised leaves. In a large pot, add greens, and all the other ingredients. Add water to just below the surface of the greens mixture. Cook on high heat for 30 minutes, stirring occasionally.

Chef Trishula Eltz has been working with creative vegetarian cooking since 1978. Trishula is the Executive Chef at Sevananda Natural Foods Market in Atlanta, Georgia. Sevananda is a Natural Foods Cooperative and has been serving the Atlanta community since 1974..

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