Creating vegan/raw soul food meals is one of my “must-do” goals.  I grew up enjoying the authentic flavors of New Orleans Creole foods cooked by my grandmother.  Her mouth-watering cuisine brought relatives, friends and neighbors out of the woodwork when they found out we were having Gumbo, Red Beans & Rice, Étouffée,  or another one of her famous dishes.

I used to stand next to hip to learn her techniques which were never written down.  “A good cook just has a feel about

right measurements” she’d tell me.  This training has made it hard for me to write my recipes with exact measurements although I know this is necessary in order to pass them along.

One meal I love making are Southern style greens.  Tonight I needed an extra boost of vegan protein so I added chickpeas and served over quinoa. Here’s the dish in one of my favorite cast iron skillets.  I’m sharing the recipe as one of my favorite vegan soul food dishes that’s low or no fat, low calories, but high in vegan protein.

Give it a try and let me know what you think especially if you also love Southern soul food.

By the way, I love spices and herbs.  These measurements are rather conservative since I probably use twice as much of all of them.

Greens & Chickpeas over Quinoa

• 4 cups mixed dark leafy greens (kale, collards, other greens) torn apart
• 1 white onion, chopped
• 3 stalks celery chopped
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon pepper
• coconut oil for sauteing (can use vegetable broth)
• 1 cup vegetable broth
• good mustard
• rice vinegar
• 1 can chickpeas rinsed very well
• sea salt to taste

Quinoa

• 1 cup quinoa
• 2 cups water

 

Prepare the vegetables.  Wash the greens well, rinse and tear into small pieces.  set into colander to drain.  Heat skillet, add coconut oil or vegetable broth (I use either depending on the day and the nutrients I want at the time).  Add spices except salt) and heat through.  Add onions, saute until just clear. Add celery and saute.  Add greens and gently mix greens and spices through.  Let cook a few minutes until greens just begin to wilt then add the vegetable broth.   Cover and simmer the greens on medium until liquid is almost gone.

Meanwhile, put quinoa in pot and rinse with clean water.  Drain using a small strainer (quinoa is very tiny).  Put quinoa back into the pot with 2 cups of fresh water.  Heat until small boil, then turn heat down to simmer for 15 minutes.

Check greens. When liquid is cooked to almost gone, add rice vinegar a little at a time according to taste, stir through.  Add mustard a bit at a time, stir through.   Let heat thoroughly.  Add drained chickpeas and stir through. Let heat until quinoa is finished.

Taste, add salt and any extra spices.

Plate quinoa in a circle on a dinner plate.  Place green inside the circle.  Serve with a smile.

This method tastes like authentic Southern greens without the traditional port fat back or even more recent turkey bacon.  It alos lets the greens have a chewy texture if you don’t cook too long.

My husband loves these greens just plain without the chickpeas or quinoa.  Adding both adds another element of plant protein.

Give it a try and let me know what you think!