5:48 AM / Wednesday September 27, 2023

25 Feb 2016

Having your SOUL and healthy eating too!

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February 25, 2016 Category: Food And Beverage Posted by:

ABOVE PHOTO:  Fire Roasted Vegetarian Gumbo features these delicious Soul Food recipes from their readers’ own kitchens. And guess what?  They’re healthy AND delicious!

Creole Okra


“A yummy vegetarian side dish, easy to make. Taste holds up for leftovers. The use of frozen okra makes this a year-round favorite in our family.”

3/8 teaspoon dried thyme

2 tablespoons chopped fresh parsley

1/4 teaspoon cayenne pepper

salt and pepper to taste

1 (16 ounce) package frozen cut okra

Add all ingredients to list


Prep Cook Ready In

10 m 30 m 40 m

Heat the olive oil in a large skillet over medium heat. Saute the onion and garlic until limp. Add the green pepper; cook and stir until tender. Drain the tomatoes, reserving juice, and pour them into the skillet. Season with thyme, parsley, cayenne, salt, and pepper. Simmer for 5 minutes over medium heat.

Add the frozen okra, and pour in enough of the reserved juice from the tomatoes to cover the bottom of the pan. Cover, and cook for 15 minutes, or until okra is tender.

Tasty Collard Greens

Tasty Collard Greens

Tasty Collard Greens

Recipe by: ANADRI

“A classic recipe for collard greens that uses smoked turkey to add some flavor. Greens are simmered in chicken stock, then spiced with a dash of red chile flakes.”

1/4 cup olive oil

2 tablespoons minced garlic

5 cups chicken stock

1 smoked turkey drumstick

5 bunches collard greens – rinsed, trimmed and chopped

salt and black pepper to taste

1 tablespoon crushed red pepper flakes (optional)

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Prep Cook Ready In

30 m 2 h 30 m

Heat olive oil in a large pot over medium heat. Add garlic, and gently saute until light brown. Pour in the chicken stock, and add the turkey leg. Cover the pot, and simmer for 30 minutes.

Add the collard greens to the cooking pot, and turn the heat up to medium-high. Let the greens cook down for about 45 minutes, stirring occasionally.

Reduce heat to medium, and season with salt and pepper to taste. Continue to cook until the greens are tender and dark green, 45 to 60 minutes. Drain greens, reserving liquid. Mix in red pepper flakes if desired. Use liquid to reheat leftovers.

Fire Roasted Vegetarian Gumbo

Recipe by: JessMacintyre

“The smokiness from the paprika, roasted peppers, and tomatoes takes the place of andouille sausage in this vegetarian gumbo. With a lot of spice and flavor, this gumbo is a great way to warm up on a cold winter’s night.”

    1 serrano pepper

    1 banana pepper

    1 small jalapeno chile pepper

    1/4 cup canola oil

    1/4 cup all-purpose flour

    2 tablespoons canola oil

    2 celery ribs, chopped

    1 large onion, chopped

    3 green bell peppers, chopped

  1 quart vegetable broth

    2 cloves garlic, minced

    2 tablespoons Cajun seasoning

    1 tablespoon smoked paprika

    1 tablespoon file powder

    1 cup fire-roasted tomatoes

    1 sweet potato, peeled and cubed

    parsnip, peeled and cubed

    1 cup canned red beans, rinsed and drained

    1 cup canned black-eyed peas, rinsed and drained

    2 cups frozen cut okra, thawed

    Add all ingredients to list


Prep Cook Ready In

45 m 1 h 15 m 2 h

Preheat oven to broil.

Arrange the serrano, banana, and jalapeno chile peppers on a baking sheet and place in the oven. Watch carefully and broil just until the skins blacken and blister, 4 to 5 minutes. Turn the peppers and continue broiling until all sides are blackened. Remove the peppers from the oven and place in a sealed paper bag to steam. After 15 to 20 minutes, remove peppers from the bag and peel off the crispy black skin. Remove stems and seeds from the peppers, coarsely chop, and place in a bowl.

Heat the canola oil in a large skillet over medium heat until a pinch of flour sprinkled over the oil just begins to bubble. Whisk in the rest of the flour and cook, whisking continuously, until the mixture is well blended and dark brown, about 20 minutes. Once it becomes dark brown, remove the roux from the heat.

Place 2 tablespoons of canola oil into a deep soup pot and heat over medium-high heat. When the oil is just about to smoke, stir in the celery with half of the onions and bell peppers. Cook and stir until the vegetables are tender and the onion is transparent, about 5 minutes. Stir 1/4 cup of the vegetable broth into the pot. Cover, and simmer until almost all the liquid is evaporated, 10 to 15 minutes.

Stir the serrano, banana, and jalapeno chile peppers, along with the uncooked bell peppers and onions, garlic, Cajun seasoning, smoked paprika file powder, into the cooked bell peppers and onions. Stir the roux and 1 cup of stock into the vegetable mixture until the roux dissolves. Cover and simmer 5 minutes. Add the tomatoes, sweet potato, parsnip, red beans, black-eyed peas, okra, and remaining stock. Simmer uncovered 30 minutes more. Season to taste with salt and pepper.

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