SOUTHERN COMFORT BOWL
SERVES 4 PORTIONS
FOR THE CORN BREAD
1 tbsp. (7 g) ground flaxseed
3 tbsp. (45 ml) hot water
1/2 cup (70 g) cornmeal
1/2 cup (68 g) gluten-free all- purpose flour
3/4 tsp. salt
1/2 tsp. baking powder
Pinch of cayenne pepper
1/2 cup (120 ml) unsweetened soy- free non-dairy milk
1/2 cup (77 g) sweet corn kernels
3 tbsp. (42 g) refined coconut oil, melted
2 tbsp. (28 ml) agave nectar
FOR THE CHICKPEA CUTLETS
2 cans (15 oz., or 425 g each) chickpeas, drained, liquid reserved
1/2 cup (80 g) diced white onion
1/4 cup (15 g) nutritional yeast
2 tbsp. (28 ml) aquafaba (the liquid drained from the can of chickpeas)
2 tsp. salt
1 tsp. salt-free poultry seasoning
1/2 tsp. freshly ground black pepper
3 tbsp. (30 g) brown rice flour
1 tbsp. (9 g) cornmeal Cooking oil spray
FOR THE OKRA
3 cups (300 g) chopped okra
1 tbsp. (15 ml) sunflower oil
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
FOR THE COLLARD GREENS
1 tbsp. (14 g) coconut oil
1/4 cup (40 g) diced white onion
6 oz. (170 g) collard greens, stems removed and chopped
1 cup (250 g) cooked black-eyed peas
1 1/2 tsp. gluten-free liquid smoke
1 tsp. apple cider vinegar
1/2 tsp. maple syrup
1/2 tsp. salt
Pinch of crushed red pepper flakes
FOR CHIPOTLE RANCH
1/2 cup (120 g) Irresistible Ranch Dressing
1/2 tsp. gluten-free liquid smoke
1/4 tsp. ground chipotle chile powder
NUTRITIONAL VALUES
Calories: 962kcal
Fat: 34.1g (13.7g S.Fat)
Carbs: 136.6g
Protein: 36g
Sugar: 23.7g
Sodium: 497mg
METHOD
TO MAKE THE CORN BREAD
Preheat the oven to 200°C/400°F and coat the cups of a standard muffin pan with a thin layer of coconut oil.
Whisk together the flaxseed and hot water and set aside for a few minutes to thicken. In a mixing bowl, combine the cornmeal, gluten-free flour, salt, baking powder, and cayenne pepper. In a separate mixing bowl, combine the nondairy milk, corn kernels, melted coconut oil, agave nectar, and flaxseed mixture.
Fill each muffin cup three-quarters full after folding the wet mixture into the dry mixture until there are no dry clumps. Bake for 15 minutes, or until a toothpick inserted into a muffin comes out clean. Allow the muffins to cool for at least 10 minutes before removing them from the pan.
TO MAKE THE CHICKPEA CUTLETS
Preheat the oven to 190°C/375°F and line a baking sheet with parchment paper.
In a food processor, pulse the chickpeas and onion until the mixture is crumbly but not paste-like. Fold in the nutritional yeast, aquafaba, salt, poultry seasoning, and black pepper until well combined. In a shallow dish, sift together the rice flour and cornmeal. Form the chickpea mash into 8 cutlets and coat all sides with the flour mixture.
Place the cutlets on a baking sheet and lightly coat with cooking oil. Bake for 12 minutes, then flip and bake for 10 to 12 minutes more. Allow the cutlets to cool for 5 minutes before removing them from the baking sheet. At the same time, roast the okra.
TO MAKE THE OKRA
Toss the okra with the oil, salt, and pepper in a mixing bowl until evenly coated. Roast the okra for 15 to 20 minutes, or until the edges begin to brown, on a small baking sheet lined with foil.
TO MAKE THE COLLARD GREENS
In a sauté pan over medium heat, melt the coconut oil. Sauté the onions until they are translucent. Cook for 2 minutes after adding the collard greens and black-eyed peas to the pan.
Cook until the greens are wilted but not mushy, then stir in the liquid smoke, apple cider vinegar, maple syrup, salt, and red pepper flakes.
TO MAKE THE CHIPOTLE RANCH
Whisk together the Irresistible Ranch Dressing, liquid smoke, and chipotle chile powder until smooth.
TO MAKE ASSEMBLE
Divide the collards and okra among the four bowls and top with two cutlets and a corn bread muffin. Drizzle each with 1 to 2 tbsp (20 to 40 g) chipotle ranch before serving.
Whisk together the flaxseed and hot water and set aside for a few minutes to thicken. In a mixing bowl, combine the cornmeal, gluten-free flour, salt, baking powder, and cayenne pepper. In a separate mixing bowl, combine the nondairy milk, corn kernels, melted coconut oil, agave nectar, and flaxseed mixture.
Fill each muffin cup three-quarters full after folding the wet mixture into the dry mixture until there are no dry clumps. Bake for 15 minutes, or until a toothpick inserted into a muffin comes out clean. Allow the muffins to cool for at least 10 minutes before removing them from the pan.
In a food processor, pulse the chickpeas and onion until the mixture is crumbly but not paste-like. Fold in the nutritional yeast, aquafaba, salt, poultry seasoning, and black pepper until well combined. In a shallow dish, sift together the rice flour and cornmeal. Form the chickpea mash into 8 cutlets and coat all sides with the flour mixture.
Place the cutlets on a baking sheet and lightly coat with cooking oil. Bake for 12 minutes, then flip and bake for 10 to 12 minutes more. Allow the cutlets to cool for 5 minutes before removing them from the baking sheet. At the same time, roast the okra.
Cook until the greens are wilted but not mushy, then stir in the liquid smoke, apple cider vinegar, maple syrup, salt, and red pepper flakes.
RECIPE NOTES
Because it has emulsifying and leavening properties, the liquid drained from a can of chickpeas, known as aquafaba, can be used as an egg substitute in vegan cooking.
In the summer, there is an abundance of okra. If you can't find it fresh, use frozen. Before roasting, thaw it completely and pat it dry with paper towels.
In the summer, there is an abundance of okra. If you can't find it fresh, use frozen. Before roasting, thaw it completely and pat it dry with paper towels.
