Vegan Red Beans and Rice w/Collards and Corn Bread

Being (for the most part) vegetarian poses and interesting problem for someone who grew up on southern cooking such as myself. Dilemma solved with this recipe.

Red Beans and Rice

Ingredients:

* 1 quart of dried red beans (soaked over night)
* 2 quarts water
* 1 good sized chipotle pepper, minced
* 1 carrot, chopped
* 1 large onion, chopped
* 2 cloves of garlic, minced
* 1 or 2 bay leaves
* Splash of liquid smoke
* pepper, to taste
* salt, to taste

PREPARATION:

Heat the overnight soaked beans in about 2 quarts of water. Add all ingredients except salt, and boil for at least 2 hours. The Chipotle and liquid smoke will add some nice heat and smokiness to the beans. When beans are tender, mash them up a bit. Serve on white boiled rice with vegetables on top.
Serves 10 to 12

Collards

Ingredients:

* 1 bag of chopped and washed collard greens
* 1 onion, diced
* 2 cloves of garlic, minced
* 2 tablespoons olive oil
* splash of liquid smoke
* salt
* fresh cracked black pepper
* 3 cups of vegetable stock
* splash of red wine vinegar
* pinch of sugar
* small pinch of cinnamon


PREPARATION:

Saute the onion on medium high heat in the olive oil for a few minutes until the onions begin to turn translucent. Add garlic and saute for about a minute, then add the salt and pepper, collards, and stock. Add the rest of the ingredients and mix well with a pair of tongs, but gently enough so as to maintain the integrity of the collards. Bring to a boil, then reduce heat to low. Let cook (ideally) for a couple of hours checking periodically. If they look like they're getting a little dry, then add a little more liquid. Before serving, check for seasoning just in case you need to add any more salt.


Corn Bread

Ingredients:

* 2 cups dry self rising corn bread mix
* 2 tablespoons of vegetable oil
* 1 1/3 cup of plain soy milk (or milk if you prefer)
* 1 can of corn kernels (or two ears of fresh corn if you prefer)
* pinch of salt
* honey or sugar (depending on how sweet you like your corn bread)


PREPARATION:

Pre-heat your oven to 425 degrees. Mix the ingredients together, and pour batter into a well seasoned or well greased cast iron skillet (you'll need a nine inch skillet for this recipe). Put into the oven for 20-25 minutes, or until top is golden brown. Poke a knife into the middle of the bread. If the knife comes out clean you know it is done.

Welcome!

Ahhh, my second blog (my first being Sink or Swim, but if you're reading this you already know that) only this time around I am focusing solely on food as opposed to punk rock at large. I didn't necessarily feel all that comfortable writing about food, or food experiences on Sink or Swim, because let's face it: food experiences can be dork type of stuff (not that I am trying to be super cool or anything). This just gives me the opportunity to pollute the world wide web once more with yet another food themed blog. But I would like this blog to be more than just one persons opinion of what tastes good, rather I'd like this to be a space for everyone to share recipes, experiences, etc. So please by all means get cracking. Send me recipes, reviews of cookbooks, restaurant suggestions, stories of random BBQ places found while driving, a dissertation on why corporate burritos suck...the list is limitless. Again, welcome!