Recipezaar: Collards,Vegan recipes

Collard Greens a la Carol

Tue, 08 May 2001 17:30:19 -0400

I can eat all of these in a single sitting when I'm really craving collards! -- posted by Carol Bullock

Spicy Marinated Mixed Greens

Tue, 21 Jan 2003 20:04:11 -0500

A vegan recipe of the raw food variety. I haven't yet tried this but posted it because it seems to be one of the easier raw food recipes around. -- posted by Missy Wombat

Vegan Collard Greens, Peppers, and Pinto Beans

Thu, 05 May 2005 16:46:29 -0400

-- -- posted by englishsettlement

Southern Tureen of Black-Eyed Peas, Collard Greens and Yams

Mon, 05 Dec 2005 21:46:11 -0500

Adapted from Lean Bean Cuisine, by Jay Solomon -- posted by Lfla

Pot-Likker and Cranberry Bean Soup

Wed, 08 Feb 2006 13:47:38 -0500

I got this from a great vegetarian cookbook, Cookin' Southern Vegetarian Style by Ann Jackson. For those of you who don't know, pot-likker is the leftover water after greens have been cooked, it is delicious and nutritious and a true southern treat. -- posted by VegBear

Acne Cleansing Salad

Mon, 10 Apr 2006 20:32:41 -0400

Despite being in my 20's I still suffer from acne. This salad is designed to help cleanse the bowel and restore proper bowel flora. -- posted by Lani D

Simple Awesome Collard Greens

Tue, 11 Apr 2006 12:37:40 -0400

I make these all of the time. They're super simple and taste great! Please let me know what you think! -- posted by Haribol!

African Potato and Collard Green Stew

Mon, 19 Jun 2006 16:47:37 -0400

This hearty stew that originated in areas of South and East Africa. Potatoes, both sweet and white, as well as cauliflower, calcium-rich greens, raisins, and spices make a savory and nourishing meal to warm us on cold winter nights. Serve topped with rice, couscous, or quinoa. -- posted by ~Rita~

Gumbo Z'herbs or Gumbo Verte

Thu, 24 Aug 2006 20:19:31 -0400

A Lent Gumbo used in New Orleans. Original recipe was from Richard Stewart of the Gumbo Shop. Refrigerate overnight for the best taste. Cooking time is refrigeration time. -- posted by DR. House

Ye'abesha Gomen

Wed, 30 Aug 2006 20:19:52 -0400

Vegetable dishes like this are served on one huge sourdough pancake, called an injeera. The veggies are dolloped on the huge injeera and a breadbasket of smaller injeeras are at hand to be torn into bits so that the veggies can be picked up with it. Can be served hot or cold -- posted by PinkCherryBlossom

Filipino Vegetable Adobo

Sat, 18 Nov 2006 23:34:41 -0500

Another recipe from "The Philippine Cookbook". Haven't tried it yet. Bet it's tasty. Serve with sticky rice. -- posted by Engrossed

Zimbabwe Greens

Mon, 18 Dec 2006 17:28:38 -0500

They use different greens in Africa but collard greens come the closest. Adapted from Recipes from countries around the world. -- posted by Sharon123

Collard Greens With Ginger and Tomato

Mon, 18 Dec 2006 17:52:46 -0500

From The Accidental Vegan by Devra Gartenstein -- posted by That is Dr House to you

Spicy Rice Bake

Mon, 18 Dec 2006 17:53:42 -0500

The full title is: Spicy Rice Bake with Black Eyed Peas, Collard Greens and Sweet Potato. from 3 Bowls: Vegetarian Recipes From an American Zen Buddhist Monastery by Seppo Ed Farrey with Myochi Nancy O'Hara -- posted by That is Dr House to you

African Yam Stew

Tue, 20 Feb 2007 23:05:05 -0500

I made this last night and it was great! Very simple and very good for you. I tasted it before adding the lemon juice and I think that I liked it better without, but the recipe (from a nutrition book - Becoming Vegetarian) called for it, so I've included it below. I added some cooked tomatoes at the same time as the yams. I used 2 very rounded teaspoons of some Chinese Chili Garlic sauce I had in the fridge. I ate it with a dolop of yogurt. Nothing else needed, it's a complete meal. My boyfriend ate it with Pita though. I can't wait for the leftovers tonight :-) -- posted by Sandy in California

Easy Vegetarian Collard Greens

Thu, 08 Mar 2007 22:24:12 -0500

This is a wonderful way to make delicious, tender, vegan collard greens. The smoked sweet paprika in these greens imparts a wonderful smoky flavor without the traditional but decidedly non-kosher and non-vegetarian smoked ham hock. Make sure the paprika you buy is smoked, as the regular kind won't give you that smoky flavor. Whatever you do, don't discard the pot liquor! It is full of the nutrients and flavor that have leached out of the greens during cooking, and makes a very full-bodied and rich broth you can use as a replacement for water when making rice (my favorite), as the base for soups or stews, or in any other savory dish that requires broth or water. -- posted by What's Cooking?

Pinto Beans With Greens

Tue, 03 Apr 2007 21:51:10 -0400

This is a healthy, tasty recipe. I prefer kale over collard greens. -- posted by PdxBarb

Collards Supreme

Mon, 09 Jul 2007 23:54:24 -0400

A simple way to dress up collard greens without going to a lot of fuss. I chose golden balsamic vinegar because its flavor is milder, and I think it best suits this dish. Make sure your olive oil is extra virgin and fresh (not stale). I created this recipe one day when I had just bought an especially lovely bunch of collards -- and it has quickly become my favorite way to eat collard greens! -- posted by Lianna Banana

Black Eyed Peas and Collards

Mon, 10 Sep 2007 21:58:21 -0400

From Simply Vegan. Happy New Year! Serve with rice. -- posted by dicentra

Maple Collard Greens

Wed, 07 Nov 2007 02:59:46 -0500

This is my own recipe. This is what I think all collard greens should taste like. The fresher the collards used the more tender and quick cooking they'll be. If they are "elderly" as my great-grandmother would say, you will have to cook them longer as they will be tougher. Wonderful with BBQ tempeh, mac & cheese and corn bread. -- posted by Suzy_Q

Vegan Fried Spring Rolls (Wheat-Free and Soy-Free)

Tue, 29 Jan 2008 19:21:39 -0500

While wonton wrappers contain egg, spring rolls are perfectly vegan! Although these contain protein, veggies, and carbs (a complete meal in themselves), I eat them with brown jasmine rice to prevent myself from eating too much fried food. -- posted by Azuki!

Simple and Fresh Collard Greens

Sat, 09 Feb 2008 01:28:28 -0500

A lot of people are averse to trying dark leafy greens, believe me, I was too, as they were always described as "bitter". Now that I have had them though I love them, and only eat them like this (not fully cooked to sogginess or in soups). You get a lot of the flavor of the greens themselves and they make a great side dish to a "meat and potatoes" meal. You can substitute any mix of braising/dark leafy greens for the collards. -- posted by The Easy Vegan

Walnut Tacos

Thu, 03 Apr 2008 16:45:10 -0400

This is a recipe I learned at a vegetarian cooking class. It was presented to us as what a person who is on a Raw diet would eat. It's very good and not what I had expected. Recipe courtesy of the instructor Rob McLean. Serving size is dependant on how much filling you use. -- posted by Lori Mama

Vegan Southern Collard Greens

Fri, 30 May 2008 20:22:41 -0400

My friends love the ham hock collards I make and there's two recipes close my version (Recipe #221708 and Recipe #41320), but I always feel bad leaving out my vegetarian and vegan friends. This is what the vegan version I came up with for them and for myself when I was vegetarian. It still has a lot of the body the meaty version has, but less fat, and no pork. I brought this to a party recently and some people liked this more than my ham hock ones! Other types of greens can be substituted such as turnip or mustard greens. The prep time is for prepared collards (already chopped, stemmed and washed). In my grocery store I've found that the prepared ones are cheaper than the bunches of collards if you consider the yield after the stems are removed. Also it's a lot less trouble. If you need to prepare them yourself just take the hard rib out, up most of the back of the leaf, chop into pieces and then wash for a few minutes in cold water and drain. -- posted by MC Baker

Mushroom Barley and Collards Soup

Tue, 22 Jul 2008 19:14:42 -0400

This is a recipe I found when DH kept hounding me for a mushroom soup one winter! It is a great way to get some greens and whole grains in, even in the winter if you use frozen greens. I'm sure any could sub for the collards, and you could vary the taste (ie make it zippier with mustard greens, etc.). I hope you enjoy it! -- posted by smellyvegetarian

Spicy Eggplant

Fri, 15 Aug 2008 02:42:07 -0400

Wok'd Chinese-style spicy eggplant -- posted by Tina Deliciousness

Coconut Milk Braised Greens

Fri, 23 Jan 2009 16:29:42 -0500

Recipe from Whole Foods. States, "Creamy coconut milk combined with fresh lemon juice adds just the right flavor to brighten up vitamin-rich, dark leafy greens. Substitute kale or mustard greens for the collard greens, if you like." -- posted by JanuaryBride

Easy Brazilian Collard Greens

Tue, 03 Mar 2009 01:02:27 -0500

This is a fast and simple way to cook collards that results in a bright, lively flavour. Recipe is from Gourmet Magazine (Sept. 2007) and works with mustard greens too. -- posted by blucoat

Just About Jamba's Strawberries Wild

Wed, 01 Apr 2009 10:53:07 -0400

You can make these into popcicles or smoothies! By the way, the smoothie is green instead of pink. From http://www.therawdivas.com/HHH/v02i020.html -- posted by ThatSouthernBelle

Sneaky Chef Green Juice

Wed, 11 Nov 2009 23:48:00 -0500

This can be used to boost nutritional value for lots of recipes! Use in chocolate pudding, milk shakes, green icings, casseroles, etc. Green juice is an extremely nutrient dense food. One tablespoon is equivalent to eating 1/4 cup of spinach leaves. It contains iron, calcium, and enzymes for digestion, as well as chlorophyll and carotens for disease fighting power. And just think, your kids, husband, guests, etc. won't even know! :) This recipe was gleaned from The Sneaky Chef cookbook by Missy Chase Lapine. -- posted by Sharon123

Spicy Collard Greens

Fri, 13 Nov 2009 12:54:31 -0500

Healthy vegetable side dish -- posted by Chef #901913