Traditional Southern meals extend a welcoming plate to everyone, from longtime vegetarians to those simply seeking a healthier, more sustainable way to enjoy the rich, delicious flavors of the South.
Photo by Karen Hermann
COLLARD GREENS AND CORNBREAD
Serves 4–6
Collard greens
2 bunches collard greens, stems removed
2 tablespoons olive oil
1 large onion, diced
4 garlic cloves, minced
½ teaspoon crushed red pepper flakes (or less, depending on taste)
1 teaspoon smoked paprika
3 cups low-sodium chicken or vegetable stock
2 tablespoons apple cider vinegar
1 teaspoon liquid smoke, optional
1 tablespoon sugar or maple syrup
1 teaspoon kosher salt
Cornbread
1 cup cornmeal
1 cup all-purpose flour
2 tablespoons stevia or monk fruit sweetener
1 tablespoon baking powder
½ teaspoon kosher salt
2 large eggs
1 cup almond milk or other milk (more if needed)
4 tablespoons unsalted butter, melted
Wash collard leaves with cold water and a splash of vinegar. Rinse and pat dry. Roll up leaves, cigar-style—a few leaves at a time—and cut into 1-inch strips. In a large Dutch oven over medium heat, heat oil and sauté onions until soft, 5–7 minutes. Add garlic, pepper flakes and paprika and cook an additional minute. Add chopped greens a few handfuls at a time; allow them to cook down, and continue adding until all greens fit into pot. Pour in chicken stock, vinegar, liquid smoke, sugar and salt. Bring to a boil, then lower heat. Cover and simmer 60–90 minutes. Adjust salt, pepper and/or vinegar to taste.
Meanwhile, preheat oven to 425 F. Spray a 9-inch cast-iron skillet with cooking spray. In a large mixing bowl, combine cornmeal, flour, sweetener, baking powder and salt. In another bowl, whisk together eggs, milk and butter. Add wet ingredients to dry and stir until just moistened; do not overmix. Pour into the prepared skillet and bake 20–25 minutes or until golden brown. Remove from oven and spread additional butter on top of cornbread. Allow to cool slightly and serve with collards.
Chef’s tip: Using chicken stock takes this meal from totally meatless to mostly meatless. You can certainly use vegetable stock, but chicken stock will give you a richer flavor.
Red beans and rice
Photo by Iuliia Nedrygailova
Serves 6–8
1 pound dry, small red kidney beans, soaked overnight
2 tablespoons olive oil
1 large onion, peeled and diced
1 bell pepper (any color), cored, seeded and diced
3 stalks celery, diced
4 garlic cloves, minced
2 teaspoons dried thyme
1 teaspoon dried oregano
1–2 teaspoons smoked paprika
¼ teaspoon cayenne pepper
2 bay leaves
6 cups vegetable stock
1–2 teaspoons hot sauce
Kosher salt, to taste
Fresh ground black pepper
6 cups cooked rice
Sliced scallions, for garnish
Soak kidney beans overnight before preparing this recipe. In a Dutch oven over medium heat, heat oil and sauté onion, bell pepper and celery until tender, 8–10 minutes. Add garlic, thyme, oregano, paprika and cayenne and cook an additional minute. Add beans, bay leaves and stock. Stir and bring to a boil. Reduce heat to low and simmer, covered, for 2 hours until beans are very tender. Remove bay leaves and stir in hot sauce. Season with salt and pepper to taste. To serve, ladle beans over a scoop of rice and garnish with sliced scallions.
Jambalaya
Photo by Gina Moore
Serves 6
2 tablespoons olive oil
12 ounces plant-based sausage, sliced
1 large onion, peeled and diced
3 stalks celery, peeled and diced
1 bell pepper (any color), cored, seeded and diced
4 garlic cloves, minced
2 tablespoons Cajun seasoning
1 teaspoon dried thyme
1 teaspoon smoked paprika
1½ cups long-grain white rice, uncooked
14.5-ounce can fire-roasted diced tomatoes
3 cups vegetable stock
2 bay leaves
15-ounce can kidney beans, drained
1 cup sliced okra
1 tablespoon Worcestershire sauce
Sliced scallions, for garnish
Chopped parsley, for garnish
In a Dutch oven over medium heat, heat oil and sauté sausage until browned, about 5 minutes. Remove and set aside. To the same pot, add onions, celery and bell pepper and sauté until softened, 5–7 minutes. Add garlic, Cajun seasoning, thyme and paprika and cook for an additional minute. Stir in rice to coat with spices. Add tomatoes, stock and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer 20–25 minutes until liquid is absorbed. Fold in sausage, kidney beans, okra and Worcestershire sauce. Let sit covered for 5–10 minutes. Discard bay leaves. Garnish with scallions and parsley before serving.
Macaroni and cheese
Photo by Gwénaël Le Vot
Serves 6
8 ounces cavatappi, elbow or mini penne pasta, cooked al dente in salted water according to package directions
3 tablespoons unsalted butter, divided
2 cups whole milk (or oat or almond milk)
½ medium onion, peeled and studded with 1 whole clove
2 garlic cloves, peeled and smashed
1 bay leaf
1 sprig thyme
½ teaspoon dry mustard
2 tablespoons all-purpose flour
⅛ teaspoon cayenne pepper
Pinch nutmeg
Kosher salt
White pepper
1 cup grated Gruyere cheese, divided
1 cup grated sharp cheddar, divided
1 cup grated fontina cheese, divided
1 cup grated Parmesan cheese, divided
¼ cup breadcrumbs
Chopped chives, for garnish
Preheat oven to 350 F. Drain cooked pasta and toss with 1 tablespoon butter to keep from sticking. To a medium saucepan, add milk, onion, garlic cloves, bay leaf, thyme and mustard. Warm over medium-low heat until milk starts to steam, about 10 minutes—do not allow it to boil. Remove from heat and let the flavors infuse while you make the roux.
In a large pot over medium heat, melt the remaining 2 tablespoons of butter. Add flour and cook, whisking, 3–4 minutes. Do not allow to brown. Strain the milk and whisk into the roux to avoid lumps. Continue to cook until thickened, whisking constantly, about 5 minutes. Remove from heat and season with cayenne, nutmeg, salt and pepper. Add half of the Gruyere, cheddar, fontina, and Parmesan. Stir until cheese is melted. Taste and adjust seasoning. Stir in pasta and mix well to coat.
Spray a 9-inch cast-iron skillet with cooking spray. Pour the pasta mixture into the prepared skillet and top with remaining Gruyere, cheddar and fontina cheeses. In a small bowl, combine the reserved ½ cup of Parmesan with breadcrumbs, and sprinkle over the top of pasta mixture. Bake in preheated oven for 15–20 minutes until bubbles form around the edges and the topping starts to brown. Remove from oven and garnish with chives.