Menu for the plant-based palate.(vegan gourmet)

Publication: Vegetarian Times

Publication Date: 01-JUN-04

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COPYRIGHT 2004 Vegetarian Times, Inc. All rights reserved.

Louisiana Greens and "Sausage" | Yam Good Biscuits | Lime Rice and Black-Eyed Peas Peach Crisp with Warm Brandied Syrup

Southerners love greens. Green leafy vegetables, such as mustard and turnip greens, collards, kale and spinach, have been the cornerstone of Southern cooking for more than a century. Unfortunately, these wholesome vegetables are often paired with unhealthful animal products that add a lot of fat and cholesterol.

Our healthful Louisiana Greens and "Sausage" is a New Orleans-style dish rich in flavor and loaded with valuable phytochemicals, vitamins, minerals and fiber. This easy-to-make recipe is prepared with conveniently packaged, prewashed, mixed Southern greens and bulk-style vegetarian "sausage." The complex flavors and textures of the leafy greens, soy "sausage," tomatoes, garlic and onions mingle in a satisfying dish with a tasty broth referred to in the Deep South as a "potlikker."

Sweet potatoes and yams are also Southern staples, and what could be more Southern than homemade biscuits? In a delicious and healthful twist on traditional sweet potato biscuits, fat-free and flaky Yam Good Biscuits are made with sweet, moist, boiled yams. Serve the biscuits hot or cold...

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