Southern Comfort Bowl
[Vegan]

To Make the Onions:

1. Make the quick-pickled onions: In a small jar or bowl, combine the sliced onion, water, vinegar and salt. Mix well and set aside.

For the Polenta:

1. Preheat the oven to 450°F (230°C).
2. In a medium-sized soup pot, bring the vegetable broth to a boil, then slowly add the polenta, using a whisk to separate the grains. Once it’s all mixed in with no clumps and starting to thicken, about 5 minutes, cover the pot. Lower the heat to a simmer and cook for another 30 minutes, whisking every 5 or 6 minutes. Once it’s too thick to whisk, use a wooden spoon instead. When finished cooking, it will have a creamy texture. Stir in the butter and season with salt and black pepper to taste. Set aside.

To Make the Veggies:

1. In a separate medium-sized soup pot, melt a tablespoon (14 g) of the coconut oil over medium heat. Once hot, add the onion and cook for 3 to 4 minutes. Season with salt and black pepper to taste, then add the garlic, collards, vegetable broth, vinegar, cumin and red pepper flakes. Mix well and bring to a boil, lower the heat to a simmer and cook for 17 to 25 minutes, or until the liquid is almost evaporated and the greens are tender.
2. Meanwhile, in a bowl, toss the cauliflower with the 2 tablespoons (30 ml) of melted oil and the barbecue sauce. Lay out the florets in a single layer on a baking sheet and roast in the oven for 15 to 20 minutes, or until crispy and caramelized.

To Make the Beans:

1. In a small bowl, combine the black-eyed peas with the cumin, garlic, smoked paprika and salt and black pepper to taste. Mix well.

To Assemble the Bowl:

1. Divide the polenta, collards, cauliflower and beans equally between 2 serving bowls. Top with the pickled red onions and drizzle some more barbecue sauce on the cauliflower. Serve immediately.