Vegan Vegetables (Healthier Soul Food)

Whoever first introduced to the world to the fact that smoked turkey seasoned vegetables as well as fatback, salted pork, & ham hock, I want to hug them. They have reduced many of my headaches. As child growing up, my head would hurt whenever those fatted items were being boiled. My family thought I was putting on until our vegetables started being cooked in smoked turkey when I became a teenager. Those headaches disappeared.

Now that I am in charge of the preparation of 90% of the meals at home, I cook vegetables in either smoked turkey or no meat products at all. Sometimes vegetables should taste like vegetables. One can achieve that by seasoning them with other vegetables like garlic & onions along with herbs and spices and they taste great.

Cabbage in a Purple Onion Stock (Household Recipe)

Ingredients:
• 2 Tbsp Mrs. Dash Onion and Herb
• 1 cup purple onion, chopped
• 6 cups Water
• 1 small to medium head cabbage

Directions:
1. Boil seasoning, onion in water for 1 hour in a large pot
2. Rinsed and cut cabbage into 6 wedges
3. Add wedges to pot. Simmer for 20 minutes, stirring occasionally until cabbage is tender. Do not overcook.

If I decide to go the vegan route but want a smoky taste, I use smoked paprika. It's great for adding depth to not just greens, vegetarian soups and stews but to beans (a good protein), also.

Vegan Greens (Recipe variation similar to recipe found on Food.com)
Ingredients:
• 2 lbs. greens (collard, turnip, mustard, or a mix of your choice)
• 4 -5 garlic cloves, minced
• 1 large onion, chopped
• 3 cups vegetable stock (store bought or homemade (I keep it on hand) recipe below)
• 1 tsp salt (or to taste)
• 1 Tbsp smoked sweet paprika

Directions:
1. Wash greens well, submerging in a sink full of cold water to remove any dirt and grit.
2. Drain well.
3. Cut off the stems right where the leaf starts.
4. Stack about 5-8 leaves on top of each other, then roll lengthwise.
5. Cut rolled up leaves into 1" slices widthwise.
6. Repeat until all the greens are done, and add to a large pot.
7. Add all other ingredients.
8. Cover and bring to a boil over high heat, then reduce heat to a simmer.
9. Simmer for 45 minutes or until greens are extremely tender.
10. Serve hot, using a slotted spoon to drain the liquid from the greens.

Vegetable Stock
Ingredients:
• 1 Tbsp olive oil
• 1 medium onion
• 2 stalks celery, including some leaves
• 2 large carrots
• 8 cloves or 1/2 bulb garlic, chopped
• 2 bay leaves
• 1/4 cup Italian seasoning, salt free
• 2 quarts water

Directions:
1. Chop scrubbed vegetables into 1-inch chunks.
2. Heat oil in a soup pot. Add onion, celery, carrots, garlic, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
3. Add Italian seasoning and water and bring to a boil. Lower heat and simmer, uncovered, for 1 hour. Strain. Discard vegetables.

And these recipes taste well with the Yogurt Cornbread featured in a previous post. I know our ancestors used cured pork products (salted pork, ham hocks,fat back) to season vegetables. One of pork's most flattering characteristics is its likeness for salt and smoke. Cured pork is used in many forms to add flavor and richness to dishes but it is so fatty & unhealthy. Our ancestors didn't know that, we do. They worked hard for us to live better. I think they would want us to cook our vegetables in a healthier way now that we can. What do you think?

As Always, Talking to You in Adult Terms