As more and more African-Americans embrace vegetarianism, soul food favorites such as "Hoppin' John" and "Po' Boys" are getting healthy new makeovers—minus the meat—and for years, Soul Vegetarian has been leading the way. This all-vegan eatery with restaurants in Washington, Chicago, Atlanta, and other cities has won over longtime vegetarians and meat-eaters alike with its fresh fare, which includes barbecue twists—fabulous fib "ribs" dripping with homemade sauce—pepper "steak," Southern-style collard greens and candied yams, sweet sticky buns, and more. Visit BlackVegetarians.org for more soulful recipes, links to recommended cookbooks (check out Imar Hutchins and Dawn Marie Daniels' The Vegetarian Soul Food Cookbook), and info on local vegetarian groups. And be sure to try PETA's favorite Southern-inspired eats in your own "soul kitchen" tonight! Morgan's Baby-Get-Back 'Ribs'2 8-oz. packages bean curd stick (available at most Asian markets—ask for bean curd stick, not bean curd sheets)2 Tbsp. warm melted margarine1/4 cup peanut butter (or more, to taste)2 Tbsp. miso1/4 cup nutritional yeast2 tsp. paprika2 cups barbecue sauce
Makes 4 servingsMama's Mock MeatloafFor the Loaf:1 medium onion, diced1/2 green pepper, diced (optional)3 Tbsp. vegetable oil2 packages Gimme Lean faux ground "beef" (or your favorite brand)1/4 cup oatmeal2 slices white bread, torn into crumbs3 Tbsp. ketchup2 tsp. garlic salt1 tsp. pepperFor the Coating:1/4 cup ketchup1/4 cup brown sugar1/2 tsp. dry mustard1/2 tsp. nutmeg
Makes 6 servingsFried Green Tomato Po' Boys(From Vegan Planet by Robin Robertson)3 small green tomatoes, halved lengthwise and cut into 1/2-inch-thick slicesSalt and freshly ground pepper, to taste3/4 cup dry bread crumbs1/2 tsp. Old Bay seasoning3 Tbsp. olive oil4 strips Lightlife Smart Bacon (or your favorite brand of faux bacon)2 6-inch sub rolls2 Tbsp. egg-free mayonnaise (try Nayonaise brand)2 romaine lettuce leavesTabasco sauce, to taste
Makes 2 servingsHip Hoppin' John(Recipe by Robin Robertson)1 Tbsp. olive oil1 medium onion, chopped2 16-oz. cans black-eyed peas, rinsed and drained3 cups cooked long-grain white rice1 1/2 cups cooked collard greens, chopped1/2 tsp. sea salt1/8 tsp. pepper
Makes 4 to 6 servingsSweetie's Sweet Potato Pie(Adapted from 366 Simply Delicious Dairy-Free Recipes by Robin Robertson)1 cup cooked mashed sweet potatoes1 Tbsp. margarine, softened to room temperature 1/2 cup soft silken tofu, drained1 cup vanilla soy milk1 1/4 cup firmly packed light brown sugar1 tsp. vanilla extract1 tsp. cinnamon1/2 tsp. salt1/4 tsp. ground ginger1/4 tsp. ground nutmeg1 unbaked 9-inch pie crustSweet Cream Topping, for garnish (recipe follows)
Makes 8 servingsSweet Cream Topping1/2 lb. firm tofu1/4 cup oil1/4 cup confectioner's sugar1 tsp. vanilla or coconut extract1/2 tsp. lemon juice1/8 tsp. salt
Makes 1 1/2 cupsSearch for more vegetarian recipes.
Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights? Read more.