Vegan Soul Food

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Vegan Soul KitchenBryant Terry is the author of Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine.  Bryant is a fellow of the Food and Society Policy Fellows Program.

Citrus Collards with Raisins Redux
4 servings

Coarse sea salt
2 large bunches collard greens, ribs removed, cut into a chiffonade, rinsed and drained
1 Tablespoon extra-virgin olive oil
2 cloves garlic, minced 2/3 cup raisins
1/3 cup freshly squeezed orange juice

In a large pot over high heat, bring quarts of water to a boil and add 1 tabf spoon salt. Add the collards and coo uncovered, for 8 to 10 minutes, until sol ened. Meanwhile, prepare a large bowl! ice water to cool the collards.

Remove the collards from the heat, dr~ and plunge them into the bowl of co water to stop cooking and set the color, the greens. Drain by gently pressing 1,1 greens against a colander.

In a medium-size saute pan, combine I! olive oil and the garlic and raise the heat medium. Saute for 1 minute. Add the IX lards, raisins, and 1/2 teaspoon salt. Sau for 3 minutes, stirring frequently.

Add orange juice and cook for an ad: tional 15 seconds. Do not overcook (0: lards should be bright green). Season y,j additional salt to taste if needed and ser immediately. (Tilis also makes a tasty ~lli for quesadillas.)

Open-Faced BBQ Tempeh Sandwich with Carrot-Cayenne Coleslaw
5 servings

3 Tablespoons apple cider vinegar
3 Tablespoons freshly squeezed lime juice
3/4 cup tamari
1/4 cup canned tomato sauce
1 large chipotle chile in adobo sauce 3 Tablespoons extra-virgin olive oil
1/4 cup agave nectar
1 Tablespoon ground cumin 1/8 teaspoon cayenne
2 Tablespoons water
1 lb tempeh (2 8-ounce packages), cut into 1/2 inch fingers
5 4 x 4-inch pieces of focaccia
4 1/2 cups Carrot-Cayenne Coleslaw

In a blender, combine the apple cider vinegar, lime juice, tamari, tomato sauce, chile, olive oil, agave nectar, cumin, cayenne, and water to create a marinade. Puree until well combined. Set aside.

Preheat grill.

In a large baking dish, place the tempeh fingers in one snug layer. Pour the marinade on them and tightly cover the dish with foil. Transfer to the grill, close, and bake for 50 minutes, turning the tempeh once halfway through.

Remove the baking dish from the grill. With a slotted spoon, transfer the tempeh fingers back to the grill and cook until sizzling and slightly charred, about 1 minute per side.

While the tempeh is grilling, put the focaccia on the grill and cook until warm and slightly charred, about 2 minutes per side.  (If you aren't grilling it you can pack the tempeh in a baking dish, cover with the barbecue sauce, and bake at 350°F for 1 hour.)

Construct the sandwiches by adding 3 to 4 tempeh fingers to each square of focaccia and topping with coleslaw.

Music Break: O New England by The Decemberists