South by Southwest – a delicious recipe with scallions, umeboshi paste, parsley, sesame butter, lemon juice, fresh ginger. Easy to follow and perfect for any occasion.
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Place all ingredients in a food processor and puree until smooth.
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Transfer to a bowl and refrigerate for 2 to 3 hours before serving.
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2 cups cornmeal
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1 cup whole wheat pastry flour
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1 cup unbleached white flour
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3 tablespoons baking powder
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2 cups soy milk
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1/2 cup canola oil
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1/2 teaspoon sea salt
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1/3 cup maple syrup
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3 tablespoons olive oil
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Preheat oven to 400 degrees F.
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Sift cornmeal, flours and baking powder into a large bowl.
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Mix well.
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In a separate bowl, whisk together the soy milk, oil, salt, and syrup.
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Pour the wet ingredients into the dry, stirring just until the dry ingredients are moistened.
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Oil an 11-inch round cast iron skillet with the olive oil.
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Over high heat, heat the oil until it starts to smoke.
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Pour the batter into the heating skillet.
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Bake approximately 40 minutes, or until the cornbread is firm to the touch and a toothpick comes out clean.
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Let cool before slicing.
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3 cups dried red beans, soaked overnight
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3 bay leaves
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2 tablespoons sea salt
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3 tablespoons olive oil
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1 large onion, diced 1/2-inch
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2 large carrots, diced 1/2-inch
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4 stalks celery, diced 1/2-inch
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2 small butternut squash, skinned and diced 3/4 inch
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1 small red bell pepper, diced 1/2-inch
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1 small green bell pepper, diced 1/2-inch
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1/4 jalapeno pepper, minced (about 1 teaspoon)
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1/4 cup minced garlic
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4 cups diced okra or zucchini, 1/2-inch cubes
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1 tablespoon chili powder
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3 tablespoons dried sage
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1 teaspoon crushed red pepper flakes
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1 small (6-ounce) can tomato paste
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2 cups canned whole tomatoes with juice
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2 cups water or vegetable stock
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1/4 cup tamari
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1 cup minced cilantro leaves
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Drain and rinse the beans.
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Place the beans in a medium saucepan with the bay leaves and add enough water to cover the beans by 1-inch.
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Cover and bring to a boil, then reduce the heat and simmer for 35 minutes.
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Add 1 teaspoon of salt in the last 5 minutes of cooking.
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Beans will still be tough.
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They will complete their cooking in the stew.
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Reserve both the beans and the cooking juices while completing the preparation of the stew.
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Over medium to high heat in a large pot heat the oil, onions and carrots, cook until softened, about 5 minutes.
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Add the celery, squash, bell peppers, jalapeno, and garlic, cook 5 minutes more.
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Add the okra, spices, remaining salt, and the tomato paste.
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In a food processor, puree the whole tomatoes with their juice until you have a tomato soup-like consistency.
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Stir the tomato mixture into the vegetables.
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Add the beans, the bean cooking juice, and the water or vegetable stock.
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Cover and simmer until beans are tender, about 20 minutes.
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Add the tamari and cilantro.
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Serve hot.
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1 bunch kale, trimmed, sliced diagonally into 1/4-inch strips (about 10 cups)
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1 bunch collard greens, trimmed, sliced diagonally into 1/4-inch strips, (about 10 cups)
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2 tablespoons olive oil
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1/2 cup minced garlic
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1 large onion, sliced thin (about 2 cups)
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1/2 tablespoon sea salt
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2 tablespoons tamari
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Steam the greens about 2 to 3 minutes in a steamer basket.
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Set aside.
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Heat the oil and garlic in a large skillet over medium heat.
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Add the onions and cook until softened, about 5 minutes.
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Add the cooked greens and salt, tossing with the onions and garlic, cook until greens are softened, about 3 minutes.
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Sprinkle with the tamari and serve hot.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 6 scallions, top 2 inches of green removed, 2 tablespoons umeboshi paste (Japanese pickled plum paste, available in natural foods stores or Japanese food shops), 6 tablespoons chopped fresh parsley leaves, 6 tablespoons toasted sesame butter or tahini, and more.
Yes, South by Southwest falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.