Power up with veggie comfort food like garlicky greens, fried okra, red beans & whole grain sorghum….all in a big bowl of Southern soul food love. These favorites are so flavorful, you won’t miss the meat.
What does a Midwestern girl – with two German sets of grandparents – know about soul food?
I know I love it.
I love all of it: Garlicky stewed greens… smoky, saucy red beans and rice… sweet sorghum molasses swirled over buttery cornbread… crispy, fried okra… creamy stone-ground grits…
And thanks to this month’s Recipe ReDux theme of Plant-Powered Power Bowls, I had an excuse to scoop all my favorites into one big bowl of Southern soul food love.
Besides great nutrition from antioxidants and fiber, this vegetarian soul food cooks much quicker than some soul food recipes with meat. Here’s how I had a little fun adapting my favorites to have tons of flavor without the salt pork, bacon or butter. *Gasp*
Garlicky greens – Collard greens are a Southern favorite, but there were a few stalks of Swiss chard left in my struggling garden. I cooked the chard only to tender-crisp to preserve the brilliant green and a quick cooking time. Yes, the proportion of four cloves of garlic to five large chard leaves is correct!
Smoky, saucy red beans – I used Deanna’s super-popular recipe for Easy Louisiana Red Beans and Brown Rice, omitting the sausage and sprinkling in a few more shakes of smoked paprika for smoky, spicy flavors. I also added okra. The okra doesn’t get crispy like when fried; but it does what okra does best, it thickens the sauce and adds ‘sauciness’ – like a good Southern cook, right? (;
Sorghum – Sorghum is a whole grain that’s currently having its hey-day; it’s hot everywhere: North and South. Since this is a plant-powered protein bowl, I used sorghum instead of rice:
- 1 serving sorghum = 5 grams protein
- 1 serving brown rice = 3-4 grams protein
Buttery cornbread – The muffin doesn’t exactly fit ‘in’ the bowl – but topped with syrupy sorghum molasses, it’s a fine Southern dessert – or could be crumbled on top. To keep this meal quick, I used a cornbread mix. To add more nutrition, I stirred in a flax ‘egg’ along with the called-for chicken egg. A big bowl of Southern love: Vegetarian Soul Food Power Bowl via @TspCurry #TheRecipeReDux Click To Tweet
This recipe serves one. But there are lots of leftovers. So invite your friends – friends from all over this great country – and set out bowls for guests to compose their own big bowl of Sothern soul food love.
Since Deanna and I are both lovers of Southern food, check out our recipes for:
Rosemary Shrimp Sweet Potato Grits
Cajun Okra and Rice Salad with Shrimp
15-Minute Chicken & Sausage Jambalaya with Oats
And here are more plant-powered protein bowls by our ReDux friends: