Vegan Collard Greens

Ingredients:

• 1 lb collard greens (washed, stems removed, chopped)

  • 1 tbsp olive oil

  • 1 small onion, chopped

  • 3 cloves garlic, minced

  • 1 ½ cups vegetable broth

  • 1 tbsp apple cider vinegar

  • 1 tsp smoked paprika

  • ½ tsp liquid smoke (optional for that “ham hock” flavor)

  • Salt & pepper to taste

  Instructions:

  1. Heat oil in a large pot over medium heat.

  2. Sauté onion and garlic until soft and fragrant.

  3. Add collard greens and stir for 2–3 minutes until slightly wilted.

  4. Pour in vegetable broth, vinegar, and seasonings.

  5. Cover and simmer for 30–40 minutes, stirring occasionally.

  6. Adjust seasoning and serve warm.

Vegan Peach Cobbler

Ingredients:

• For the filling:

  • 4 cups sliced peaches (fresh or frozen)

  • ½ cup sugar (or coconut sugar)

  • 1 tsp cinnamon

  • ½ tsp nutmeg

  • 1 tsp vanilla extract

  • 1 tbsp lemon juice

  For the topping:

  • 1 cup flour

  • 1 cup non-dairy milk

  • ½ cup sugar

  • 1 tsp baking powder

  • ¼ tsp salt

  • ¼ cup melted vegan butter

  Instructions:

  1. Preheat oven to 375°F (190°C).

  2. In a saucepan, cook peaches with sugar and spices for 5–7 minutes.

  3. In a baking dish, pour melted butter evenly on the bottom.

  4. Mix flour, sugar, baking powder, salt, and milk to form batter.

  5. Pour batter over butter (don’t stir), then spoon peaches on top.

  6. Bake 35–40 minutes until golden brown.

  7. Serve warm with vegan vanilla ice cream.

Sweet Potato Cornbread

Ingredients:

• 1 cup cornmeal

• 1 cup all-purpose flour

• 2 tsp baking powder

• ½ tsp baking soda

• 1 tsp salt

• 1 cup mashed cooked sweet potato

• 1 cup unsweetened plant milk (soy, oat, or almond)

• ⅓ cup maple syrup or agave

• 2 tbsp melted vegan butter or coconut oil

Instructions:

1. Preheat oven to 375°F (190°C). Grease a baking pan or skillet.

2. Mix dry ingredients in a bowl.

3. In another bowl, combine wet ingredients and mashed sweet potato.

4. Combine both mixtures and stir until smooth.

5. Pour batter into pan and bake 25–30 minutes until golden.

6. Cool slightly before slicing.

Vegan Fried “Chicken” (Crispy Oyster Mushrooms)

Ingredients:

• 1 lb oyster mushrooms

• 1 cup flour

• 1 cup plant milk

• 1 tsp apple cider vinegar

• 1 tbsp hot sauce (optional)

• 2 tsp garlic powder

• 2 tsp paprika

• 1 tsp salt

• ½ tsp pepper

• Oil for frying

Instructions:

1. Combine plant milk, vinegar, and hot sauce in a bowl (this makes “buttermilk”).

2. Mix flour and seasonings in a separate bowl.

3. Dip mushrooms in the wet mixture, then coat with seasoned flour.

4. Heat oil in a skillet to 350°F (175°C).

5. Fry mushrooms 2–3 minutes per side until golden and crisp.

6. Drain on paper towels and serve with hot sauce or vegan ranch.