COLLARDS AND BEEFLESS TIPS

Oh my God these collards are animal-free? No way!

Serves 4-6

MARINADE FOR GARDEIN BEEFLESS TIPS:

9 oz. pkg. froz.GARDEIN BEEFLESS TIPS

1/2 c. white vinegar

2 T. Balsamic vinegar

2 t. garlic powder

1/4 t. dried thyme crushed till fine between fingers

1/3 c. old fashioned or full flavor dark molasses – I used BRER RABBIT brand

2 T. light sesame oil

1 T. Worcestershire sauce

1/2 t. salt plus to taste

fresh grind black pepper to taste – sev. twists is good


1- Place all marinade ingredients plus BEEFLESS TIPS in extra-large saucepan. Let set for a couple hours with no heat.


COOKING COLLARDS:

1 lg. bunch fresh collard greens – wash well, remove any damaged or soiled leaves

  • We’re not cooking these for hours, so don’t think you can throw everything into the pot and all will be fine; it won’t be, not here.

1- Lay each leaf flat on board, cut out large center vein and discard.

2- Bring large pot of water to boil. Submerge leaves and cook till tender, but still bright dark green whereby leaves don’t fall apart. Taste for tenderness.

3- Lift carefully to colander, then take each leaf and lay it on board, stacking them.

4- Now cut the stack into 1 inch wide strips, across the stack from end to end. Set aside.


FRESH CORN-ON-THE-COB:

3 fresh ears of corn, boiled till tender, cooled at room temperature – stand each cob on thick end, cut from top to bottom between corn and cob to remove kernels – use large, sharp, broad knife


ADDITIONAL INGREDIENTS:

14.5 oz. can Le Sueur Whole Green Beans, drained

15 oz. can BLACK TURTLE BEANS Michigan Made brand

salt, pepper and garlic powder to taste

2 T. extra virgin olive oil


1- Turn the heat on medium under the beefless tips in the marinade. We’re keeping the marinade.

2– To the MARINATED BEEFLESS TIPS add cut collards, cut corn, can green beans and can turtle beans.

3- Before stirring add salt, black pepper and garlic powder to taste on top of the beans, then stir them into the other ingredients in the pot.

4- Cook till all ingredients are tender to your liking, being sure not to overcook the collards.

5- Add olive oil, stir well.

6- Adjust for salt and pepper and garlic.

7- Serve.


I topped each serving with PICKLED ORANGE RIND STICKS. I served part of it over pink rice by LOTUS brand. The other part I ate as is. You really don’t need the rice, but if you want to extend the dish, then by all means do. Another portion I topped with fresh basil strips. Nice fresh green addition.

Notes: Oh my God these collards are animal-free? No way!

Serve as is or over mashed white or sweet potatoes or rice.

I tried these BEEFLESS TIPS made by GARDEIN and to me they were way too dry. No matter how I cooked them. Lilly Belle loved them however, so I kept buying them.

When that was the only veggie meat left in the freezer, and I coincidentally had a bunch of fresh collard greens, I decided to marinate them. As much as I liked the collards, I kept poking around trying to find a tip, the tips were that good. So I saved the BEEFLESS TIPS.



AFSC ClipBoard: This is real soul food. It feeds the soul. Makes the soul strong. Black Africans eat the animal to consume the soul to obtain special powers. Not many humans have the special soul powers I do. And I consume no animals.

It’s a lie people tell themselves. They need the animal inside them in order to function optimally.

They snuff out the animal then eat it? How bizarre and perverse is that? The universe doesn’t like humans who kill for souls. To stay in sync with survival of animal life, the universe demands they eat plants – not live animals or animal meat grown in labs.

Losing the taste for flesh and blood is key. Don’t think the mighty lion will not go extinct. It will. Raising them in captivity to prolong their existence by feeding them other animals will fail as it should.

Live feeds, can you imagine that? In some countries they put a goat in with the animal who demands a live catch. Can you imagine the fear going through that goat knowing it’s destiny?

It’s called being EATEN ALIVE.

The same will happen to humans. Those carnivorous groups or demographics who hold out the longest in converting to plants will be the first to go.

The universe won’t hand over it’s plant eating animals to satisfy the African flesh and blood lust. Nor anybody else’s. The Africans will be the toughest nut to crack.

Native peoples have this innate need to justify their past to make them right with the spirits they consumed thus the universe.

The Arabs, Russians are adamant against freeing the other animals from enslavement, torture and slaughter.

The Indians and Pakistanis think because they make bread and eat beans that’s enough to fulfill any pact they have with the universe. The animal stays – sacred cow or not – which it really isn’t. And don’t forget the turmeric that takes away everybody’s sins and bad health. You might think that’s all they eat – orange roots – they talk so much about it.

Out of all the religions in the world, those who have religious laws governing slaughter will be the hardest to flip. Even if the animal starts speaking their language, they’ll still slaughter them. Religious laws don’t change quickly or easily.

Peoples of the world, to whichever group they belong, who consider themselves marginalized or oppressed stake the deepest claim of superiority over non-human animals.

The rich and poor will be also hard to flip, because they consider animal consumption a status symbol – the capture, submission and ownership of those they deem inferior excites them, thus in their mind makes them powerful. Power, even when it’s bad power, is difficult to relinquish.



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Published by Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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