Best 4 Aunt Floras Soul Veggie Cobbler Recipes

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Indulge in a delectable culinary journey with Aunt Flora's Soul Veggie Cobbler, a symphony of flavors and textures that will tantalize your taste buds. This irresistible dish combines the goodness of fresh vegetables, hearty whole-wheat crust, and a sweet-savory sauce, resulting in a perfect balance of flavors. Whether you're a seasoned vegan, a flexitarian looking to incorporate more plant-based meals into your diet, or simply a food enthusiast seeking a wholesome and comforting meal, this recipe is sure to delight.

In addition to the classic Soul Veggie Cobbler, this article presents a collection of delectable variations to suit diverse preferences and dietary restrictions. From a gluten-free version that caters to those with celiac disease or gluten sensitivity, to a low-carb alternative that satisfies keto and low-carb enthusiasts, to a spicy rendition that adds a fiery kick, there's a recipe here to satisfy every palate.

For those who prefer a traditional Southern-style cobbler, there's a recipe that uses buttermilk and all-purpose flour, resulting in a golden-brown, flaky crust that perfectly complements the savory filling. And for those with a sweet tooth, a delightful Sweet Potato Cobbler awaits, featuring a medley of sweet potatoes, apples, and a hint of cinnamon, topped with a crispy oat crumble.

With its versatility and adaptability, Aunt Flora's Soul Veggie Cobbler is a true culinary chameleon, capable of transforming into a variety of dishes that cater to different dietary preferences and flavor profiles. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you feeling satisfied, nourished, and inspired.

Check out the recipes below so you can choose the best recipe for yourself!

AUNT FLORA'S SOUL VEGGIE COBBLER



Aunt Flora's Soul Veggie Cobbler image

This hearty recipe for soul vegetable cobbler comes courtesy of Aunt Flora.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes two 9-inch cobblers

Number Of Ingredients 14

4 cups chopped collard greens, tough stems removed
3 tablespoons olive oil
Coarse salt and freshly ground pepper
2 large ears corn
4 ribs celery, sliced 1/4 inch thick
1 teaspoon celery seeds
2 onions, chopped
1/2 cup plus 2 tablespoons unsalted butter
2 cups broccoli florets
2 cups chopped carrots
1 1/2 cups cauliflower florets
5 tablespoons all-purpose flour
2 teaspoons seasoned salt
Cobbler Crust

Steps:

  • Place greens and oil in a small stock pot or Dutch oven. Add enough water to cover; season with salt and pepper. Cover, set over medium heat and bring to a boil. Reduce heat to a simmer; let cook until greens begin to fall apart, about 1 hour. Drain greens and set aside.
  • Fill a medium saucepan with water and bring to a boil. Add corn; cook until tender, about 20 minutes. Remove corn and cut kernels from cob; discard cobs and set aside kernels.
  • In a large stock pot or Dutch oven, bring 10 cups water, celery, and celery seeds to a boil over medium heat; let cook for 30 minutes. Remove celery; set aside. Set pot of water aside.
  • In a medium saute pan, melt 3 tablespoons butter over medium heat. Add onions and celery; cook until browned, 8 to 10 minutes. Add to pot with celery seeds along with broccoli, carrots, cauliflower, corn, and greens.
  • Place pot over medium-high heat and bring to a boil, stirring to combine. Reduce heat to a simmer, and cook until broccoli turns a vibrant green color, 2 to 3 minutes. In a medium saute pan, melt 1/4 cup butter. Remove from heat. Gradually stir flour into melted butter until flour is dissolved and mixture has thickened; whisk into simmering vegetable mixture. Continue cooking, stirring occasionally, until thickened, 2 to 3 minutes more. Season with seasoned salt and pepper, whisk in 1 tablespoon butter, and set aside.
  • Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper and set aside. Melt remaining 2 tablespoons butter; set aside. Lightly dust work surface with flour and roll out 1 piece of dough into a circle about 13 inches in diameter. Repeat process with remaining pieces of dough. Place 1 round of dough in a 9-inch deep-dish pie plate; fold overhanging dough inward. Ladle in half of the filling; cover with a second piece of dough and fold overhanging dough inward over the top of the cobbler. Score top in 4 or 5 places with a paring knife. Repeat process with remaining 2 pieces of dough and filling. Generously brush tops with remaining tablespoons of melted butter. Place each cobbler on a prepared baking sheet; bake until golden brown and bubbling, about 45 minutes.

COBBLER CRUST



Cobbler Crust image

Make this crust for Aunt Flora's soul vegetable cobbler.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes enough for two 9-inch cobblers

Number Of Ingredients 3

4 cups all-purpose flour, plus more for work surface
1 1/2 teaspoons salt
1 1/3 cups vegetable shortening

Steps:

  • Sift together flour and salt in a medium bowl. Cut in shortening using a pastry blender until pieces are the size of small peas. Add 8 to 10 tablespoons water, 1 tablespoon at a time, blending with a fork until a dough forms. Divide dough into 4 pieces and roll into balls. Cover with plastic wrap and refrigerate for 25 minutes before using.

SUMMER VEGETABLE COBBLER



Summer Vegetable Cobbler image

Here's a comforting vegetarian main dish that uses a lot of garden produce. Try different squashes like pattypan and crookneck or zucchini. - Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 4 servings.

Number Of Ingredients 17

2 tablespoons butter
3 small zucchini, sliced
1 small sweet red pepper, finely chopped
1 small onion, finely chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
1 cup 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper
BISCUIT TOPPING:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons cold butter
1/4 cup shredded Parmesan cheese
3 tablespoons minced fresh basil
2/3 cup 2% milk

Steps:

  • Preheat oven to 400°. In a large skillet, heat butter over medium-high heat. Add zucchini, red pepper and onion; cook and stir 10-12 minutes or until zucchini is crisp-tender. Add garlic; cook 1 minute longer., In a small bowl, whisk flour, milk, salt and pepper; stir into vegetables. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until sauce is thickened. Spoon into a greased 8-in. square baking dish., For topping, in a small bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese and basil. Add milk; stir just until moistened. Drop by rounded tablespoonfuls over filling. Bake 25-30 minutes or until filling is bubbly and biscuits are golden brown.

Nutrition Facts : Calories 354 calories, Fat 18g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 938mg sodium, Carbohydrate 38g carbohydrate (9g sugars, Fiber 3g fiber), Protein 11g protein.

AUNT VERA'S FRESH PEACH COBBLER



Aunt Vera's Fresh Peach Cobbler image

This is one of my Aunt Vera's recipes that has been passed down and is an oft requested dish from my kids because Aunt Vera used to make it for them to have after school. It is simple, quick and delicious. You can serve this hot or at room temperature and it is REALLY good with a dollop of peach ice cream or some Cool Whip.

Provided by Sherrybeth

Categories     Dessert

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 6

3 cups fresh peaches, peeled and cut into chunks
1/2 cup butter
1 cup Bisquick
1 cup milk
1 cup sugar
2 teaspoons almond extract

Steps:

  • Preheat oven to 350 degrees.
  • In a 9 x 13 inch baking pan, place the stick of butter and put it in the oven to melt.
  • While the butter is melting, mix the Bisquick, milk, sugar and almond extract.
  • Once butter has melted, pour the liquid mixture over the butter and place the chunks of peaches on top of the batter.
  • Return this to the oven and bake for 45 minutes at 350 degrees.

Nutrition Facts : Calories 310.1, Fat 15.1, SaturatedFat 8.6, Cholesterol 35.1, Sodium 288.2, Carbohydrate 42.1, Fiber 1.3, Sugar 32.2, Protein 2.9

Tips:

  • Use fresh vegetables: Fresh vegetables will give your cobbler the best flavor and texture. If you can, buy vegetables that are in season.
  • Don't overcook the vegetables: You want the vegetables to be tender, but not mushy. Cook them until they are just tender when pierced with a fork.
  • Use a variety of vegetables: This will give your cobbler a more complex flavor and texture. Some good vegetables to use include potatoes, carrots, celery, onions, green beans, and corn.
  • Use a flavorful broth: The broth you use will add a lot of flavor to your cobbler. Use a broth that is packed with flavor, such as chicken broth, vegetable broth, or beef broth.
  • Season the cobbler well: Don't be afraid to season your cobbler with salt, pepper, and other herbs and spices. This will help to bring out the flavor of the vegetables and the broth.
  • Bake the cobbler until the crust is golden brown: The crust should be golden brown and crispy. This will help to hold the cobbler together.

Conclusion:

Soul veggie cobbler is a delicious and hearty dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a soul veggie cobbler that is sure to impress your family and friends.

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