Vegetarian Low-Calorie Southern Recipes | Vegetarian Times Skip to main content

Low-Calorie Southern

Chayote-Corn Pudding

Chayote-Corn Pudding

Corn pudding is a casserole favorite in the South, but it’s usually served as a side dish. Here, we’ve filled it out with chayote for a satisfying entrée that can be served with bread and a green salad.

Spicy Cajun Rice

Spicy Cajun Rice

Serve this dish with steamed greens and roasted or stewed tomatoes, and you’ve got a full-on Southern-style meal. Frozen peppers and onions are used as a time-saving way to season the dish, but you could also use fresh chopped onion and bell pepper.

New Years Black-Eyed Peas and Greens

New Year’s Black-Eyed Peas 
and Greens

“Eat poor on New Year’s, and eat fat the rest of the year,” goes the saying in the American South, where black-eyed peas are eaten at New Year’s for luck and good fortune. The peas are said to represent coins, and are often eaten alongside collard greens, which represent paper money, as well as golden cornbread. 
This version replaces the collards with superfood kale.

Gluten-Free Sage Cornbread

Gluten-Free Sage Cornbread

We call for yellow cornmeal here so that the shade can play off the green of the sage, but any type will work.

Mixed Greens

Mixed Greens

You can find a mix of hearty greens in just about any typical African, Caribbean and southern American meal. Being from the South, I became accustomed to seeing the bottle of vinegar with chile peppers settled at the bottom on the table next to the salt and pepper and a condiment called chow chow pickle. These condiments were used to kick up your greens. You will find these add punch.

Black-Eyed Pea Croquettes

Black-Eyed Pea Croquettes

Here is a new twist on this old favorite for the New Year. The mix may be made one day ahead, but add the breadcrumbs when you make the patties.

Carolina-style Barbecue Sandwiches

Carolina-style Barbecue Sandwiches

A tangy mustard-based sauce distinguishes Carolina-style barbecue from its sweeter Kansas City cousin. This recipe makes 2 cups of sauce, leaving plenty to serve on the side. For crunch in your sandwiches, buy coleslaw at the deli, or make Deep South Slaw.

Citrus Collards with Raisins

Citrus Collards with Raisins

"This is my signature dish," says Chef Bryant Terry proudly. "When it was first published, the recipe was my way of showing you can take traditional cuisine and reinvent it—I grew up on collard greens that weren't considered done unless they'd cooked at least two hours."

Deep South Slaw

Deep South Slaw

The key to perfect coleslaw is a creamy base, a hint of sweetness, a touch of tangy vinegar, and, in the case of Cajun versions, a little kick from hot sauce or cayenne pepper.

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