Happy Hump Day vegans or veganuarians! Hope this week finds you well fed and happy.
So today’s vegan recipe is one I’ve done a fair bit because I grew up in the United States and both of my grandmothers were from different parts of the South. What does that mean? It means that I grew up eating soul food and it turns out that greens were my favorite because they are the thing I veganize and eat most often.
Only today, I decided to do a twist on an old-new favorite. I’ve kept the things that make greens so delicious; the smoky flavor comes in thanks to smoked tofu, you gets lots of deep dark green color with turnip and kohlrabi greens (have to improvise!) and protein comes in the form of cannellini beans.
It’s kind of like that song on with a lot less things. Greens and beans and cornbread!
This dish is pretty easy to make and even though I’ve called it a one pot recipe, I did cook half of the smoked tofu in the airfryer to crisp it up.
So let’s get down to yummy, vitamin K rich details.
Kitchen Tools:
*Stock pot
*Cutting board
*Colander or Salad spinner
*Knife
Ingredients:
*Greens (turnip & kohlrabi)
*Smoked tofu
*Onion, chopped
*Garlic, minced
*Cannellini beans (drained & rinsed)
*Lemon (juice & zest)
Instructions:
*Chop the greens into small(ish) bite-sized pieces. Feel free to weigh them before or after your rinse, they’re dirty but not that dirty. That being said, give them a good rinse in a salad spinner or a strainer, at least two times but ideally until the water runs clear. Why the salad spinner? Because you can sit it in water and let all the dirt drain off instead of spending a solid 10 minutes scrubbing them clean.
*Set them aside and chop the onions. Mince the garlic and set it aside.
*Chop or dice the smoked tofu. Here’s my hack when making smoky vegan greens; cut off the edges, the really brown part, and dice them up. Cut the rest of the tofu up however you want and set aside because those will go into the air fryer or oven while the greens are cooking.
*Heat the stock pot to medium and add oil or broth (or water). Add onions and tofu and cook about 5 minutes, until they become fragrant and brown.
*Slowly add the greens in handfuls and let them cook down, adding water or broth to the bottom of the pot as needed. Once all the greens are in the pot, add salt & pepper along with the garlic and a bit more liquid, cooking until the greens lose that tough bite they’re famous for.
*Here is where you want to start adding seasoning. I added ground coriander, sweet paprika, and cumin along with the lemon juice and the lemon zest. Stir often and after about 15 minutes, taste the greens for flavor and texture.
*Season the rest of the tofu simply, with salt, black pepper and garlic and cook it until crisp, about 12 minutes in the air fryer or 20 in the oven.
*When the greens are almost perfect, add in the cannellini beans and stir, adding more seasoning as necessary.
*Serve in a bowl with a little bit of juice, adding hot sauce if you love it the way I do, but it’s totally optional. I made cornbread muffins to go along with it because what else are you gonna make on the side?
This is such a wonderful vegan recipe that tastes even better than the original because there’s never that thick layer of grease on top when you make a big batch of vegan greens. But it still is a taste of home and whenever I make it, I make sure to let my grannies know so they can both tell me, “it’s not the same!”
Anyway, this dish makes a good main dish or a side.
Poftă bună!
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