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38 pages. Realistic AI artwork, front and back covers, linked contents and kitchen planning pages. 7 × 10 in.
Realistic AI-generated culinary artwork. The tablet preview uses this edition’s actual cover and PDF page. Serving ideas, not kitchen-test photographs.
JUNCTION TABLE · BOOK 21 · DIGITAL DOWNLOAD
Plant Forward Southern Table
Vegetables, beans, grains, and a generous skillet
Twelve vegetarian meals and sides built around familiar Southern pantry flavors, seasonal vegetables, and satisfying beans.
$5.9912 recipes · three complete formats
Visual release 1.2.0. Recipe development edition; not kitchen tested. Timing is estimated.
Download the illustrated sampleLet beans, greens, and grains lead.
Plant Forward Southern Table starts with familiar pantry ingredients and gives vegetables a central place in the meal. These twelve vegetarian recipes move from Smoky Black-Eyed Peas with Collards to Roasted Cabbage with Peanut Drizzle and Pecan Sweet Potato Patties. Build a pot around smoked paprika and vinegar, roast cabbage in sturdy wedges, or shape a skillet supper from cooked sweet potato and chickpeas. The techniques cover flavor without meat, vegetable moisture, and patient cornmeal cooking. Two menus and a shopping list for the first menu help connect the dishes to a workable plan. Substitution and storage notes accompany each recipe. Original recipe development edition; not kitchen-tested.
- Twelve vegetarian meals and sides using beans, greens, seasonal vegetables, and grains.
- Wide-pot, sheet-pan, and nonstick-skillet methods with distinct finishing sauces.
- Flavor-building and moisture techniques, two menus, and a first-menu shopping list.
Realistic AI serving ideas: Smoky Black-Eyed Peas with Collards · Roasted Cabbage with Peanut Drizzle · Pecan Sweet Potato Patties.
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- 12 complete recipes with measured ingredients and step by step methods
- Techniques, substitutions, ingredient allergen and storage notes
- Two menus and a shopping list for the first menu
- Weekly planner, shopping cost sheet and a kitchen test record
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One household recipient may keep, download and print this edition for personal household use. You may cook and adapt the recipes. Do not resell, redistribute, upload the book publicly or sublicense its text, layouts or files. Copyright and other rights are not transferred. Online access follows the published refund and dispute policy.
Try two recipes
Smoky Black-Eyed Peas with Collards
4 servings · Prep 15 min · Cook 30 min
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 2 cans (15 ounces each) black-eyed peas, drained
- 1 pound collard greens, stemmed and sliced
- 2 cups vegetable broth
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Method
- Heat the oil in a wide pot over medium heat. Add onion and salt; cook 6 minutes, stirring, until softened. Add garlic and paprika and stir for 30 seconds.
- Add peas and broth, scraping up the spices. Bring to a simmer, then add collards in two batches, allowing the first batch to wilt before adding the second.
- Cover partly and simmer 20 minutes, stirring every 5 minutes, until the collards are tender but still distinct. Add a splash of water if the bottom looks dry.
- Stir in vinegar and pepper. Mash a spoonful of peas against the pot to lightly thicken the broth. Taste and serve in shallow bowls.
Kitchen note: Slice collards across their width into narrow ribbons so their firm stems do not dominate each bite.
Substitution: Use mustard greens for a sharper flavor; check tenderness after 12 minutes because they cook faster.
Storage: Refrigerate in shallow containers at or below 40°F within 2 hours; use within 3–4 days. Reheat thoroughly.
Ingredient allergens: Check labels and cross contact.
Sweet Potato Cornbread Skillet
8 wedges · Prep 15 min · Cook 25 min
Ingredients
- 1 cup fine cornmeal
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 tablespoons brown sugar
- 1 cup mashed cooked sweet potato
- 2 large eggs
- 3/4 cup milk
- 1/4 cup neutral oil
- 1 tablespoon butter
Method
- Heat the oven to 400°F. Put butter in a 10-inch ovenproof skillet and warm it in the oven for 3 minutes, just until melted; remove carefully.
- Whisk cornmeal, flour, baking powder, salt, and sugar in a bowl. In another bowl, whisk sweet potato, eggs, milk, and oil until mostly smooth.
- Fold wet ingredients into dry ingredients with a spatula just until no dry pockets remain. Pour into the buttered skillet and spread to an even thickness.
- Bake 22–26 minutes until the center springs back and a toothpick comes out with a few dry crumbs. Cool 10 minutes before cutting into eight wedges.
Kitchen note: Use cooled, smooth sweet potato mash; large lumps leave damp spots.
Substitution: Use unsweetened soy milk and oil instead of milk and butter; add soy to allergens.
Storage: Refrigerate in shallow containers at or below 40°F within 2 hours; use within 3–4 days. Wrap wedges after cooling; rewarm in a 325°F oven for 10 minutes.
Ingredient allergens: wheat, egg, milk
Realistic AI-generated culinary artwork depicts serving ideas, not photographs of kitchen-tested food. Allergen notes identify listed ingredients and cannot certify freedom from cross contact. No nutrition or medical benefit is claimed. Substitutions can introduce allergens. Review labels and appliance instructions.
Sites editorial source review is recorded for this exact release, separately from a canonical Cultural Imprint Engine assessment.