Ray's Vegan Soul: Dinner Recipes

Ray's Vegan Soul Dinner Recipes from Soul Fusion Summer Days: A combination of Raw and Cooked VEGAN Recipes.

The secret is to a great vegan soul meal is a rich vegetable broth/stock 

Always make your own

Making Veggie Broth is really the first step. When you are cooking save all the ends pieces of the veggies in a container or Ziploc bag. When you have time fill a large pot with fresh filtered water and veggies and cook for a least 1 hour low and slow. 

Veggie Broth

Ingredients

• 8 to 10 cups of water
• At least one onion
• 2 garlic cloves
• 2 carrots
• Ends and pieces from mushrooms and any other veggies 

Instructions

1. Add water and veggies to a pot and cook for at least one hour low and slow.

Collard Greens

Ingredients

• 2 bunches of Organic Greens (about the size of one traditional) washed
• 3 cups of veggie broth
• 1 Sautéed onion
• 3 Sautéed cloves of garlic
• 1 tablespoon of agave
• 3 tablespoons of balsamic vinegar
• 3 bay leaves
• ½ teaspoon of smoked paprika
• Smoke sea salt and pepper to taste 

Instructions

1. Wash greens really well cut into small pieces and place in steamer and steam for 20 minutes. While cooking sautéed onions and garlic. When greens have steamed add to pot along veggie stock, onions garlic, agave, balsamic vinegar bay leaves, paprika, smoked sea salt and pepper to taste. Cook greens for about 30 to 45 minutes.

Black-eyed Peas

Ingredients

• 1 lb of dry black eyed peas
• 5 cups veggie broth
• 1 tablespoon of Cajun seasoning
• 2 bay leaves ½ teaspoon of salt (taste)
• 1 onion chopped and sautéed
• 2 garlic cloves chopped and sautéed
• 2 fresh tomato diced or 1 15 ounce can 

Instructions

1. Wash peas really well and place in stock pot with veggie broth, Cajun seasoning bay leaves, salt, the sautéed garlic and onions and tomatoes. Cooks for 1 ½ low to medium heat 

Note: For a flavorful Rice substitute veggie broth for water