POTATO COLLARD GREEN SOUP, a recipe from The Bard of Bat Yam, Poet Laureate of Zion, Stephen Darori

Collard greens are a staple in Black cooking that goes back centuries. During slavery, ingredients for meals were slim. Meals often consisted of scraps of meat and vegetables. Collards were one of those vegetables that were readily available to slaves. Collards are a wide, leafy green in the same family as kale, Brussels sprouts, broccoli and cabbage. They are an excellent source of vitamin K, A, and C and also contain nutrients like folate and fiber.

Today we’re doing a twist on this Potato, Collard Green, and Chorizo Soup adapted from one of our favorite blogs, Chocolate For Basil. We swapped some hearty chickpeas for chorizo to give you a healthy dose of plant-based protein and an extra dash of fiber. If you have trouble finding sumac (like we did), sub in some paprika + lemon zest for a similar flavor.

Jerrelle is the mastermind behind Chocolate For Basil, and we love her so much that we are interviewing her on the podcast (going live tomorrow!) so be sure to keep your eyes peeled! And while you’re waiting on that podcast episode, go buy Jerrelle’s incredible cookbook, Black Girl Baking, ASAP.



Enough chit chat…let’s get this soup going! Start by heating the olive oil over medium heat, and add the onions and sauté for 2 minutes before adding the garlic. Cook for another minute, stirring constantly being careful not to burn, and then add in the chili powder and red pepper flakes. Stir and cook for 30 seconds or until fragrant, then add in the veggie broth and milk, stirring to combine. Salt to taste.

Next, add in the cubed potatoes, and bring to a boil. Then reduce the heat to medium low, place a lid over the top, and cook for 20-25 minutes or until the potatoes are fork tender. Then add in the collards, chickpeas, lemon juice, and tamari, stir to combine, and cook with the lid on again for another 10 or so minutes or until the collards are tender. When ready to serve, sprinkle over the paprika, dash of lemon zest, adjust for salt, and stir in the butter to finish/to cut the acidity. Serve into bowls and enjoy!

Hands up if collards are a staple on your menus! We can’t get enough of this Potato Collard Green Soup. What are your favorite collard recipes? Let us know what you think of our plant-based spin in the comments below!

POTATO COLLARD GREEN SOUP
Serves 4
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INGREDIENTS
2 tbsp olive oil
1 small red onion, chopped
5-6 cloves garlic, finely chopped
1/2 tsp chili powder
1/2 tsp red pepper flakes
1, 32-ounce container veggie broth
1 cup unsweetened almond milk
2 large yellow potatoes, cut into bite-sized pieces, about 3 cups
2-3 cups of cleaned and chopped collard greens (thick stems removed)
1 cup cooked chickpeas
Juice of 1 lemon
1 Tbsp tamari or soy sauce
1 Tbsp paprika
Lemon zest
2-3 Tbsp vegan butter
Salt to taste

INSTRUCTIONS
Heat the olive oil over medium heat, and add the onions and sauté for 2 minutes before adding the garlic.
Cook for another minute, stirring constantly being careful not to burn, and then add in the chili powder and red pepper flakes.
Stir and cook for 30 seconds or until fragrant, then add in the veggie broth and milk stirring to combine. Salt to taste.
Add in the cubed potatoes, and bring to a boil. Then reduce the heat to medium low, place a lid over the top, and cook for 20-25 minutes or until the potatoes are fork tender.
Add in the collards, chickpeas, lemon juice, and tamari, stir to combine, and cook with the lid on again for another 10 or so minutes or until the collards are tender.
When ready to serve, sprinkle over the paprika, dash of lemon zest, adjust for salt, and stir in the butter to finish/to cut the acidity. Serve into bowls and enjoy!

Savory Sesame Zucchini Noodles, a recipe from the Bard of Bat Yam, Poet Laureate of Zion, Stephen Darori

I was pleasantly surprised with how these Savory Sesame Zucchini Noodles came out. My concern was that the squash was going to be too soggy/not have enough texture to resemble pad Thai noodles, but I got the perfect cooking times together, and I must say- this right here is the bomb.com. It literally took less than 5 minutes to prepare, and was simple, light, and flavorful. I used this spiralizer to get the noodles from the zucchini.

Zucchini is a type of summer squash that can typically be found in the store all year long. Its peak months are from June to late August. It is an excellent source of vitamin C, vitamin B12, and manganese. Zucchini also provides vitamin A, potassium, phosphorous, and folate. We love freezing zucchini and adding it to smoothies, and also like to throw it into stews and salads. To spiralize your noodles, wash the zucchini, remove the ends, and spiral away.



Chop the ends off each zucchini, and spiralize into a bowl. Set aside. In a large pan, heat the sesame seed oil, and add the onions, garlic, and ginger. Sauté over medium heat for 5 minutes. Add spiralized zucchini and soy sauce to the pan, and cook for 4 minutes on high heat, without the lid, stirring occasionally. Add the kale to the pan, mix in, and cook for another 2 minutes. Enjoy with your favorite protein, and finish off with toasted sesame seeds and red pepper flakes!

I love all the flavor in this recipe and it is an excellent spin on a classic dish! The zucchini adds an excellent crunch, and having them spiralized is a great way to get in more vegetables. Do you like using zucchini noodles? How about any other type of veggie noodles? Let us know in the comments below!

SAVORY SESAME ZUCCHINI NOODLES
Serves 3
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Total Time
12 min

INGREDIENTS
4 medium-sized yellow zucchinis
3 tablespoons of sesame seed oil
1 small onion, chopped
8 cloves of garlic, chopped
1" fresh ginger, peeled and chopped
2 tablespoons of low-sodium soy sauce/tamari
3 cups of kale, finely chopped
Optional: Toasted sesame seeds

INSTRUCTIONS

1. Chop the ends off each zucchini, and spiralize into a bowl. Set aside
2. In a large pan, heat the sesame seed oil, and add the onions, garlic, and ginger. Sauté over medium heat for 5 minutes
3. Add spiralized zucchini and soy sauce to the pan, and cook for 4 minutes on high heat, without the lid, stirring occasionally
4. Add the kale to the pan, mix in, and cook for another 2 minutes
5. Optional: Sprinkle with toasted sesame seeds & red pepper flakes. Enjoy!

NOTES
Pair with your favorite protein! (tofu, shrimp, chicken, fish, eggs)

Rosemary Cornbread Muffins, a recipe from the Bard of Bat Yam, Poet Laureate of Zion, Stephen Darori

What’s a warm winter chili recipe without a side of cornbread? Spruce it up a bit with our Rosemary Cornbread Muffins! They have the classic taste and texture of your favorite cornbread recipe, but with a twist of added flavor from the rosemary.



Rosemary is one of our favorite herbs with its distinct taste and savory aroma. It is in the same family as mint. This herb has been researched to have many antioxidant and anti-inflammatory properties. We used the rosemary to accent the cornmeal, oats, eggs, and other yummy ingredients used in this recipe. That’s right, folks- this cornbread recipe has a few added twists! Traditional cornbread is usually made with (lots of) buttermilk, sugar, and butter. With some (okay, lots of) experimentation, we replaced those ingredients for healthier counterparts, and totally nailed it!



Let’s get to baking by preheating the oven to 400F. In a bowl, combine the oat flour, corn meal, baking powder, salt, & rosemary. To make oat flour, blend rolled oats until flour-like consistency is reached. In a separate bowl, lightly whisk the eggs, maple syrup, nut milk, and coconut oil until uniform. Add the wet ingredients into the dry, and whisk together lightly until the batter is consistent. Pour until almost full into an oiled 12-cup muffin pan. The batter should be enough for 8-9 muffins. Bake for 20 minutes. Enjoy!

These Rosemary Cornbread Muffins can be refrigerated in air-tight container for up to a week, or frozen, left at room temp, and reheated in the oven, which makes them perfect for making ahead of time so that they’re ready throughout the week. Enjoy with eggs for breakfast, as a side to your main course, or even as a mid-day snack! They taste best when reheated in the oven. Do you have any fun cornbread recipes that take a spin off of a classic recipe? Let us know what you think in the comments below!

ROSEMARY CORNBREAD MUFFINS
Serves 9
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INGREDIENTS
1 cup oat flour*
1 cup corn meal
1 tablespoon baking powder
3/4 teaspoon salt
1 teaspoon fresh rosemary leaves, minced
2 eggs
1/2 cup maple syrup
3/4 cup unsweetened nut milk
2 tablespoons coconut oil

INSTRUCTIONS
Preheat the oven to 400F
In a bowl, combine the oat flour, corn meal, baking powder, salt, & rosemary
In a separate bowl, lightly whisk the eggs, maple syrup, nut milk, and coconut oil until uniform
Add the wet ingredients into the dry, and whisk together lightly until the batter is consistent
Pour until almost full into an oiled 12-cup muffin pan. The batter should be enough for 8-9 muffins
Bake for 20 minutes. Enjoy!

NOTES
*Blend rolled oats until flour-like consistency is reached
Muffins can be refrigerated in air-tight container for up to a week, or frozen, left at room temp, and reheated in the oven
They taste best when reheated in the oven

Chickpea Gazpacho, a recipe from The Bard of Bat Yam, Poet Laureate of Zion , Stephen Darori

Who said you couldn’t enjoy soup in the summer? This creamy Chickpea Gazpacho is a perfect light and refreshing summer appetizer. It’s also easy to make, as there there is no cooking involved, as far as the actual Gazpacho is concerned.

We love this dish because it’s a deliciously simple way to get in 2 servings of veggies without even noticing. It also provides a healthy dose of fats — in the form of olive oil and avocados. And since this dish is 100% plant-based, there’s a dose of fiber in every single bite. There really isn’t a soup more perfect than this.



Since 2016 is the International Year of the Pulses, we decided to put a spin on a traditional Gazpacho and add chickpeas (aka garbanzo beans). Chickpeas (and all pulses for that matter — think black beans, lentils, dry peas and beans) contain a whopping 9 grams of protein per ½ cup. They are also jam packed with fiber, which studies suggest can help to lower cholesterol levels, keep you feeling full and prevent constipation.

It’s no secret that we’re a fan of pulses. That’s why we’re taking the Pulse Pledge — a commitment to eat more nutritious, delicious and sustainable pulses this year — and we’d love for you to join us!

We totally think this soup is worth making, so get the ingredients to give it a go. If you try it, let us know in the comments below what you think. Anything different you would add here or do differently? We want to know!

CHICKPEA GAZPACHO
Serves 2

SOUP
1/2 yellow pepper
1/2 large cucumber
3 small tomatoes (heirloom a plus)
1/2 cup of chickpeas, cooked
1 clove of garlic
2 tablespoons of olive oil
1/4 avocado

ROASTED CHICKPEAS
3/4 cup of chickpeas, cooked
1 teaspoon of paprika
Salt and pepper to taste

OPTIONAL TOPPINGS
5 cherry tomatoes
Small bunch of cilantro

INSTRUCTIONS

1. Start by preheating the oven to 400F
2. Rinse cooked chickpeas with water and then pat dry with a towel a couple of times to drain any excess liquid and make for better roasting
3. In a bowl, combine beans with salt and pepper and paprika. Stir.
4. Then add beans to a baking sheet and bake for 20-30 minutes or until the chickpeas are crunchy. We recommend flipping halfway through to make sure they cook evenly.
5. Now we'll make the soup. Place all soup ingredients in the blender and blend away until you get a creamy consistency.
6. You can either chill for an hour or serve immediately.
7. Top the gazpacho with roasted chickpeas, sliced cherry tomatoes and cilantro.

Collard Chickpea Egg Nest, a recipe by The Bard of Bat Yam, Poet Laureate of Zion , Stephen Darori

In case you’ve missed our other posts about pulses, pulses are a family of legumes that includes lentils, beans, dry peas and chickpeas. They are a rich source of plant-based proteins and amino acids for people around the world, and can be incorporated into meals in so many fun and creative ways.



Along with protein, pulses are rich in fiber, vitamins and minerals like folate, iron, and potassium. Just one cup of cooked pulses gives you over half of the fiber you need for an entire day! They are rich in soluble and insoluble fiber, both of which offer endless health benefits ranging from weight management to improved digestion.

Chickpeas are rich in fiber and complex carbohydrates. Chickpeas can be incorporated creatively into so many recipes- just last month, we featured a Chickpea Gazpacho recipe!

The great thing about pulses is that they are easily accessible to communities in different parts of the world because of their affordability. They are also amazing for our environment- pulses use only a fraction of the water other protein sources use. They enrich our soil, which results in crops with improved nutrient profiles. With all of that being said, let’s get to this recipe! It’s incredibly easy to whip up, and consists of throwing all ingredients into a skillet. Before you know it, you’ll have a satisfying dish that can be enjoyed for breakfast or even dinner.




COLLARDS CHICKPEA EGG NEST
Serves 1
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INGREDIENTS
1 tablespoon olive oil
1/4 onion, chopped
2 cloves garlic, minced
1 cup collard greens, thick stems removed, finely sliced
1/2 cup cooked chickpeas
1/2 cup tomato sauce
2 eggs
Salt & pepper to taste

INSTRUCTIONS

1. On a pan or skillet, heat the olive oil and add the onion and garlic. Sauté for 1 minute over low-medium heat
2. Then add the collards, and sauté with the onion and garlic. Place the lid on the skillet, and allow to cook for 3 minutes
3. Remove the lid, add the chickpeas and tomato sauce to the pan, and cook together for another 3 minutes over low-medium heat, with the lid on
4. Next you'll crack your eggs and allow them to cook without the lid for 6-8 minutes or until the desired doneness is reached
5. Top with salt and pepper, to taste

NOTES
Enjoy with toast!

Turmeric Vegetable Fried Rice, a recipe by the Bard of Bat Yam, Poet Laureate of Zion, Stephen Darori

We’re taking a new, healthier spin on a greasy take-out staple with this Turmeric Vegetable Fried Rice!

We added turmeric for an extra anti-inflammatory kick. It also just makes the rice look really pretty and yellow. Turmeric is a multi-purpose spice. It’s rich in curcumin, which has been shown to have anti-carcinogenic, anti-inflammatory, and antibacterial effects. Turmeric also has powerful antioxidant properties, which can help fight cancer-causing free radicals. In India, it is commonly used for treating a variety of skin ailments, including acne, eczema, and rosacea.This flavorful spice is incredibly affordable! It also lasts for long periods of time in the food pantry.

This fried rice is made with brown rice for some extra fiber and B vitamins. Brown rice differs from white rice in that it’s a whole grain that contains the fibrous bran and nutritious germ. White rice removes the shell with the bran and the germ to increase the shelf life.

Let’s get this one going! When cooking your brown rice, add 1/2 tablespoon of turmeric to the boiling water, and cook as per package instructions. Set aside once done. In a large pan, heat the sesame oil, and add the onions. Sauté for 1-2 minutes over medium heat. Add in the eggs, and cook for 1-2 minutes. Then add in the mixed vegetables, 2 cups of the cooked turmeric rice, and the soy/tamari/aminos. For the mixed vegetables, we got the frozen pack of green beans, carrots, corn, and peas. You can get any frozen vegetable mix you enjoy though! Cook over low heat for 4-5 minutes. Turn off the heat, and mix in the cabbage and sprouts. Add salt, to taste, and top with scallions. Enjoy!

How do you spice up your fried rice? What do you think of our Turmeric Vegetable Fried Rice? Let us know in the comments below!

TURMERIC VEGETABLE FRIED RICE
Serves 3
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INGREDIENTS
2 cups cooked turmeric brown rice*
1 tablespoon sesame seed oil
1/2 red onion, chopped
2 eggs, beaten
1 cup mixed vegetables (carrots, green beans, corn, peas)
1 tablespoon soy/tamari or coconut aminos
3/4 cup shredded red cabbage
1/2 cup bean sprouts
Salt, to taste
Optional: chopped scallions

INSTRUCTIONS

1. When cooking your brown rice, add 1/2 tablespoon of turmeric to the boiling water, and cook as per package instructions. Set aside once done
2. In a large pan, heat the sesame oil, and add the onions. Sauté for 1-2 minutes over medium heat
3. Add in the eggs, and cook for 1-2 minutes
4. Then add in the mixed vegetables, 2 cups of the cooked turmeric rice, and the soy/tamari/aminos
5. Cook over low heat for 4-5 minutes
6. Turn off the heat, and mix in the cabbage and sprouts. Add salt, to taste, and top with scallions. Enjoy!

NOTES
*When cooking your brown rice, add 1/2 tablespoon of turmeric to the boiling water, and cook as per package instructions.

Vegetable Fried Rice Salad, a recipe by the Bard of Bat Yam, Poet Laureate of Zion , Stephen Darori

Make it a gourmet meal and serve with Instant Pot Asian Ribs.

Duration: 30 minutes
Cook Time: 15 minutes
Prep Time: 15 minutes
Servings: 4

INGREDIENTS
SAUCE
3 scallions, thinly sliced
⅓ cup soy sauce
2 tablespoons rice wine vinegar
1 tablespoon honey
Dash of hot sauce
2 teaspoons fresh grated ginger
2 garlic cloves, grated
2 tablespoons toasted sesame oil

FRIED RICE
Toasted peanut oil or grapeseed oil for stir frying
1 stalk broccoli, cut into small pieces or 2 cups frozen
¼ cup frozen peas, thawed
¼ cup frozen or fresh carrots, diced small
¼ cup frozen shelled edamame, thawed
3 scallions, sliced
2 cups cooked brown or white rice, leftover rice works best for this
2 eggs, lightly whisked
Kosher salt
Freshly ground black pepper

PREPARATION
Sauce:

1. Whisk scallions, soy sauce, vinegar, honey, hot sauce, ginger, garlic, and oil together and set aside.

Fried Rice:

1. Heat a wok or large sauté pan over high heat. Add enough oil to have a quarter-inch of oil in the pan.
2. Add broccoli, peas, carrots, edamame, and scallions and stir fry until cooked through and lightly browned.
3. Push vegetables to the side of the pan and add rice. Stir fry until rice is crisped up and lightly browned.
4. Push rice to the side and add eggs. Cook eggs until they are completely set. Stir vegetables and rice into eggs and pour sauce over the entire mixture. Turn off the heat and adjust seasoning with salt and pepper.