Vegetarian Mustard Greens and Blackeye Pea Soup

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As mustard greens mature in the garden, it's time to create some Southern food; dishes taken from the heart of Africa and then mingled with Native American and European staples to create that unique blend we now call Soul Food. Just as the slaves cooked whatever was given them, I made this unplanned dish from whatever I happened to have in the frig. And added the extra Hindu twist--vegetarian Soul Food!

Mustard Greens.jpg

2 cloves garlic, chopped
2 shallots, chopped
1 Tbsp olive oil
1 can blackeye peas
1 small winter squash or one yam, peeled and cubed
1/2 red cabbage, chopped
1 zucchini, cubed
1 quart vegetable broth
I bunch mustard greens, washed and chopped
Salt to taste
Cayenne to taste

Heat olive oil in a large heavy bottomed pan. Add garlic and shallot and fry until shallots are translucent. Add the cabbage, zucchini and squash or yam (we happened to have a a small winter squash from last year's garden but a yam would be even more authentic). Stir fry briefly, then add blackeye peas and boiling hot vegetable broth. Since I didn't plan this recipe ahead, I used canned black-eye peas but of course, made from scratch is ideal. Add the mustard greens, salt and cayenne and simmer until the vegetables are soft. Serve with cornbread. I used the cornbread recipe below (my favourite) and substituted golden flax seed meal for the eggs. One tablespoon flax meal plus two tablespoons warm water equals one egg.

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This page contains a single entry by Alakananda Ma published on May 28, 2011 2:19 PM.

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