Carolina Kale with Black-Eyed Peas & Spicy Buffalo Veggie Bacon

Description

This vegan recipe for a classic Southern-Style vegetable side dish substitutes SoyBoy's Spicy Buffalo Veggie Bacon for Tabasco Sauce. Hint: Serve with rice as a main meal or family style as a side dish.

Servings: 8-12

Instructions

  1. Add 2 - 3 Tbs vegetable oil to a large, heavy-bottomed nonstick pan on medium-high heat, add the sliced bacon, and cook to brown and crisp up, stirring occasionally and adding more oil as needed.
  2. Remove that pan from the heat. Place another large, deep, heavy-bottomed pan on medium high heat, add a splash of vegetable oil, and sauté the onion, stirring occasionally, to soften.
  3. While you’re keeping your eye on the onion, peel and carefully cut one small-to medium-sized yam into ½-inch cubes.
  4. Once the onion is soft, add the garlic and cook that for 30 seconds or so, and then add 1 15-ounce can diced tomatoes and 1 15-ounce can of black-eyed peas, add the diced yam, add 1 - 1½ cups of vegetable broth, and bring it up to a simmer.
  5. Add the kale in batches, adding more as it wilts down until it’s all in the pot. Continue to cook everything along at a steady simmer, adding a little more broth if you need to, until the yam is cooked through.
  6. Fold in the spicy bacon, season to taste, and serve.

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Garden Herb Ravioli with Corn, Zucchini and Tomatoes

Description

This easy vegan entree recipe dresses up SoyBoy's Garden Herb Tofu-filled Ravioli with a light vegetable broth and lots of fresh, sauteed veggies. Hint: Cut the kernels of corn off the cob in a large mixing bowl to help keep the kernels from flying all over your work space.

Servings: 4-6

Instructions

  1. After using a knife to remove the kernels of corn from the ears of corn, snap the cobs in half, add them to a deep pot with 3 cups of vegetable broth, and bring to a simmer to give the vegetable broth a nice corn depth of flavor.
  2. Bring a large pot of water to a boil for the ravioli and, while that’s happening, do the rest of the knife work.
  3. Once done, add a good splash of olive oil to a large, heavy bottomed pan on medium to medium high heat and sauté the onion. Once the onion has softened a bit, add the zucchini and cook that along until just about tender crisp. Then add the garlic and corn, cook for a few minutes and turn the heat off.
  4. Keep the ravioli frozen until cooking and, once the water comes to a boil, add the two 10-ounce packages of garden herb ravioli and cook according to directions on the package.
  5. Once the ravioli is close to being done, drain the corn and vegetable into the sautéed vegetable mix and heat a bit. Then gently drain the ravioli through a colander in the sink, divide them into large shallow bowls and ladle the vegetables and broth over the top, finishing with sliced tomatoes as desired.

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