Greens and Roasted Sweet Potato Soup

1 large sweet potato, peeled, cut into 1/2-inch cubes
2 tablespoons olive oil
1/2 teaspoon salt
Freshly ground pepper
1 bunch mustard greens (leafy parts only), leaves halved vertically, cut across into 1/2-inch strips
1 small onion, thinly sliced
4 cloves garlic, peeled, minced
1 teaspoon mustard seeds
4 cups vegetable broth, plus 1 cup water
1 teaspoon apple cider vinegar
soy sauce, salt and pepper to taste

Heat oven to 425 degrees. Spread the sweet potato pieces on a parchment-lined cookie sheet. Sprinkle with 2 teaspoons olive oil, salt and pepper, tossing to mix. Bake, stirring every 15 minutes, until the outsides are light golden brown, about 30-35 minutes. Meanwhile, heat 1 tablespoon of oil in a thick-bottomed soup pot over medium high heat.  Toss in the onion, garlic and mustard seeds. Cook, stirring, until the onion wilt and become tender.  Toss in the remaining 1 teaspoon of oil, mustard greens and 1/2 teaspoon soy sauce. Cook, stirring, five minutes more. Add the soup stock. Heat to a boil; lower heat to a simmer. Cook until flavors come together, about 10-15 minutes.Remove sweet potatoes from the oven, reserving 1/2 cup. Add the remaining sweet potatoes to the pot.  Puree the reserved yams with one cup water in a blender until smooth. Add pureed mixture to the pot. Season with vinegar, salt, pepper and soy sauce to taste.  Cook  five to ten minutes more  or until the mustard greens reach the degree of tenderness you prefer. Serve immediately. Makes 6 servings.

Note: Adapted from Bryant Terry in Vegan Soul Kitchen

Crudités with Vinaigrette

Adapted from Great Food All Day Long by Maya Angelou

5 small red potatoes

1/4 teaspoon salt

1/2 pound asparagus, tough ends snapped off 1/2 bunch broccoli, separated into small florets

10 edible-pod peas, strings removed

6 each: small carrots, peeled; green onions, including green tops, chopped

1/2 pound small button mushroom caps

4 to 5 inner leaves from 1 head romaine lettuce

Dressing:

3 tablespoons white wine vinegar

2/3 cup chopped fresh parsley

1 1/2 teaspoons dried tarragon

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/4 cup olive oil

Place the potatoes in a medium saucepan; cover with water. Heat to a boil over medium-high heat. Lower heat to a simmer. Cook until just fork tender,  about 20 minutes. Remove the potatoes from water; set aside. Add the asparagus, broccoli, peas, carrots, and green onions to the water. Raise heat to medium high. Cook 6 minutes. Remove vegetables from the pot; rinse in ice water. Set aside to drain. Meanwhile, peel and cut potatoes in half. Transfer to a large bowl with other vegetables.

For the dressing, puree 3 tablespoons cold water, vinegar, parsley, tarragon, salt and pepper in a blender until smooth. With the motor running, gradually add the olive oil, increasing the flow as the mixture thickens. Pulse the blender off and on to mix the ingredients well.

Pour 1/4 cup of dressing over the vegetables in the bowl; toss, mixing well.

Arrange vegetables and the raw mushrooms on the lettuce leaves in a basket. Makes 6 to 8 servings.

Hog Head Cheese

Adapted from Hallelujah! the Welcome Table by Maya Angelou

5 pounds pig’s feet

2 pounds pork roast

1 pound pig’s ears

1 1/2 bottles Chardonnay

2 cups cider vinegar

1 large onion studded with 6 cloves

8 ribs celery, chopped

5 bay leaves

10 peppercorns

5 packages (.25 ounces each) powdered gelatin, such as Knox

3 teaspoons each: salt, freshly ground black pepper

2 red bell peppers, trimmed, chopped

Cornichons, optional

Place pig’s feet, pork roast, ears, wine and vinegar in a large pot. Add enough water to cover. Place clove-studded onion, celery, bay leaves, peppercorns in a cheesecloth bag. Add to pot. Stir gelatin into 2 cups cool water in a medium bowl. Add to pot. Add bell peppers, salt and pepper to the pot. Heat to a boil over medium-high heat. Lower heat to a simmer. Cook 4 hours, skimming and discarding the frothy surface accumulation every 15 minutes. Remove from heat; set aside to cool. Strain through a  colander; reserve liquid.

Carefully remove all bones from meat. Cut up pig’s feet and pork roast into small pieces. Transfer mixture to a large bowl. Check seasoning of reserved liquid; return to bowl.  Pour into 6 (or more ,if needed) loaf pans. Cover with plastic wrap; refrigerate until set, 8 or more hours. Turn out cooled pans onto cutting board. Slice. Serve pate- style on a salad plate; garnish with cornichons or other small pickles, as desired.

People’s Punch

1 cup freshly squeezed orange juice

1/2 cup pomegranate juice

1/4 cup each: freshly squeezed lemon and lime juice

2 tablespoons agave nectar, see note

1 cup chilled sparkling mineral water

2 orange slices, for garnish

Combine the orange, pomegranate, lemon and lime juice in a small pitcher. Stir in agave nectar. Pour into slender glasses, topping each glass with 1/2 cup sparkling water. Garnish glasses with orange slices. Makes 4 to 6 servings.

Note: agave nectar or syrup comes from the sap of a plant native to Mexico. It is used as a substitute for sugar, honey and maple syrup.

Southern Parker House Yeast Rolls

2 packages active dry yeast
3 tablespoons sugar
1 teaspoon salt
1 stick, plus 2 tablespoons butter, softened
1 tablespoon vegetable shortening
1/4 cup warm water (not hot)
4-to 5 cups flour
2 eggs, lightly beaten
2 cups scalded milk

Place yeast, sugar, 2 tablespoons of the butter, shortening and salt in a heavy ceramic bowl; pour water over the mixture. Set aside until mixture becomes foamy (proofs), about 5 minutes. Slowly stir in 1 cup of the flour; stir in eggs. Add remaining flour, alternating with milk, until mixture reaches the consistency of a thick cookie dough. Cover with a cloth; place in a warm place until mixture doubles in size, about 1 hour.

Turn half the dough out on to a lightly floured surface. Knead, adding a bit of flour as needed until dough loses stickiness.
To make 18 rolls, place half the dough into a resealable food storage bag and refrigerate to use within 36 hours. To make about 36 rolls, leave half the dough covered and lightly oiled in the bowl while working with the first half.
Roll dough to 1/4-inch thickness with a buttered and floured rolling pin. Cut into 2-inch circles with a buttered and floured cutter or the edge of a glass. Fold circle in half; pinch a piece of butter into the crease of the roll. Pinch edge lightly to hold. Place on baking sheets lined with parchment paper. Cover with a tea towel; let rise 45 minutes to 1 hour.