Week four in the Post Punk Kitchen Cookbook Challenge makes use of another book I wish I'd pull down from the shelf more often — Vegan Soul Kitchen! Although author Bryant Terry has since moved away, he has Memphis roots and it shows in his down-home, comfort fare.
I had no idea today was National Gumbo Day when I made his Gumbo Z earlier this week! But the timing worked out perfectly!
This hearty stew is a vegan spin on gumbo z'herbes (also called gumbo zav), a meatless gumbo made with a mixture of fresh greens. It was traditionally eaten by Catholics who were abstaining from eating meat during Lent. This gumbo has collard greens, mustard greens, and spinach.The recipe also called for kale, but the ghetto-ass Kroger by my house doesn't carry kale because I live in a food desert. I have to drive at least five blocks to find kale (and yes, this shows that I'm a spoiled urban gal who feels like any place I have to drive to is too far). But I digress ...
Anyway, this was an amazing gumbo! I've only ever had traditional gumbos made with okra and some form of meatless protein. But this stew was all veggie-based, and I'm certain I got my daily allowance for greens (and probably calcium) in one bowl.
On the side, I made the Quinoa-Quinoa Cornbread from Vegan Soul Kitchen:
You're supposed to use quinoa flour and cornmeal, but I didn't want to spend the big bucks on a bag of quinoa flour that I'd never use again. So I subbed 1/2 cup all-purpose flour for the 1/2 cup quinoa flour. However, the cornbread was still super quinoa-y, thanks to the toasted quinoa grains. You don't cook them. You just toast them, and they impact a magical, nutty flavor. Also, agave nectar makes the cornbread pretty sweet, and it reminded me a little of Jiffy. But a super-healthy Jiffy! I prefer sweet cornbread.What'd you eat on National Gumbo Day (it's okay if it wasn't gumbo ...)?
This makes me sad. I had my wisdom teeth out this morning so I've been on an all liquid diet today. I did get to have smoothies all day, though.
ReplyDeleteThat cornbread looks mouthwatering!
I love this cookbook! I made Gumbo Z not so long ago, and while it was a lot of work it was so tasty and really felt soul-nourishing. Great stuff.
ReplyDeletewe have Vegan Soul Kitchen, but believe it or not we've never made a recipe from it. it's shameful.
ReplyDeletethat's some fantastical look'n gumbo, Bianca - i like that it's got fresh greens all up in there. and quinoa cornbread sounds most excellent, fo 'sho. quinoa flour is really pricy - i still have yet to pick some up. ha!
ooooh i keep meaning to try the gumbo z... you just convinced me. sigh i love me some bryant terry food. just finished off a bowl of his "velvetty grits" - soooo delish.
ReplyDeleteI've seen a lot of buzz about that cookbook, might need to pickup a copy. I am also with you on the sweet cornbread, usually adding maple or agave.
ReplyDeleteAlso, this is probably the funniest quote I've heard all week: "The recipe also called for kale, but the ghetto-ass Kroger by my house doesn't carry kale because I live in a food desert." I can empathize now that I moved to a food desert for school!
Bianca,
ReplyDeleteYou know what's magical? Put some cornbread dumpling on your gumbo z'herbes and bake 'em in! My friend stephen from cochon made that for me one night and oh ee oo! Pepper vinegar is also really good with gumbo z'herbes.
xo
kittee
I love sweet cornbread, and only sweet cornbread!
ReplyDelete