SERVES 4
If you love smoky black-eyed peas, sweet corn bread, and garlic-flavored collard greens, then our Soul Bowl is for you! Inspired by soulful Southern cooking, it’s packed with nutrients as well as texture, color, and comfort. When it is cold and rainy outside, we whip up our Soul Bowl. We’ve worked hard to refine this dish and to strike the perfect balance of sweet flavors and hearty textures in the corn bread. The final version has a perfectly authentic, rustic feel. The black-eyed peas are salty and savory, and they offset the sweetness of the corn bread. The collards are the ultimate Southern green to pair with this playful bowl.
For the black-eyed peas
2 Tbsp. grape-seed oil
2 Tbsp. garbanzo bean flour
½ cup chopped onion
1 tsp. minced garlic
½ cup diced tomato
½ cup diced carrot
½ cup diced bell pepper
½ cup shredded zucchini
1½ cups canned black-eyed peas, drained and rinsed
3 bay leaves
½ tsp. pepper
¼ tsp. red chili flakes
1 tsp. cumin
1 tsp. Himalayan pink salt
2 Tbsp. nutritional yeast
2 cups vegetable broth
1 Tbsp. apple cider vinegar
½ tsp. liquid smoke
1 In a medium-size pot over medium heat, add the oil and garbanzo bean flour and cook, stirring constantly, for 1 minute.
2 Add onion and garlic, then sauté for 1–2 minutes.
3 Add tomato, carrot, bell pepper, zucchini, and black-eyed peas. Sauté for 2–3 minutes.
4 Stir in the bay leaves, pepper, red chili flakes, cumin, salt, and nutritional yeast. Add the vegetable broth, apple cider vinegar, and liquid smoke, and stir again. Bring mixture to a boil, then turn the flame down. Cook at a rolling simmer for 5–10 minutes, or until the vegetables are tender.
1 cup cornmeal
1 cup white whole-wheat pastry flour
1 Tbsp. baking powder
½ tsp. Himalayan pink salt
½ cup coconut sugar
½ cup melted coconut oil
1 flax egg
¾ cup unsweetened nondairy milk
1 Tbsp. apple cider vinegar
1 Preheat the oven to 400 degrees F. Grease the inside of a loaf pan with coconut oil.
2 Mix cornmeal, white whole-wheat pastry flour, baking powder, salt, and coconut sugar in a medium-size bowl until well combined.
3 Add coconut oil, flax egg, nondairy milk, and apple cider vinegar to the dry ingredients and combine until a batter forms.
4 Pour the batter into the prepared loaf pan. Bake in the oven for 25 minutes, or until the top of the corn bread is light golden brown.
For the collard greens
1 tsp. grape-seed oil
1 tsp. minced garlic
8 cups chopped collard greens
1 tsp. Himalayan pink salt
¼ cup water
1 Heat the grape-seed oil in a large pot or cast-iron skillet. Add garlic and sauté for 1 minute over medium heat.
2 Add collard greens and salt. Continue to cook, stirring continuously, for 3–5 minutes, or until the collard greens reduce in size and start to become soft.
3 Add the water, cover the pot or skillet, and simmer for 5–8 minutes.
4 To serve, place a slice of corn bread in a bowl with a scoop of the black-eyed peas, and then add the collard greens on the side.
