Beefless Tips And Collards For Africa


The universe won’t hand over it’s plant-eating animals to satisfy the African flesh and blood lust.

Oh my God these collards are animal-free? No way!

Special recipe designed for Africa with a conscience – Africa forever in my soul! I didn’t have to eat you! Thank God for that!

Serves 6 with leftover rice

Make collard greens:

1 bunch fresh collard greens, wash well, trim edges of any brown spots, then cut out main vein of each collard and discard; boil a pot of water, cook collards about 10 minutes or till tooth-tender, drain, rinse under cold water, lay each leaf out flat, stack and cut crosswise into 1 inch wide strips – set aside

Marinade for Gardein Beefless Tips:

9 oz. pkg. froz. GARDEIN BEEFLESS Tips

1/2 c. white vinegar

2 T. Balsamic vinegar

2 t. garlic powder

1/4 t. dried thyme squeezed between fingers to grind

1/3 c. old fashioned or full flavor dark molasses – I used BRER RABBIT brand

2 T. light sesame oil

1 T. Worcestershire sauce

1/2 t. salt plus to taste

fresh grind black pepper to taste – sev. twists is good

1- Place all marinade ingredients plus BEEFLESS TIPS in large saucepan. Let set for a couple hours with no heat.

Cook pink rice:

3-1/2 c. water

2 c. Pink Rice by LOTUS FOODS – it looks more red than pink

1 t. salt

Place water, rice and salt in large saucepan. Stir. Bring to boil, reduce heat to low. Cover and cook 20 minutes according to the package. Mine took 40 minutes. Maybe twice the rice means twice the cooking time.

Stir every 10 minutes.

Turn heat off.


1/2 c. prepared yellow mustard

2 T. Balsamic vinegar

1/4 c. dark brown sugar

1 T. liquid smoke

2 t. garlic powder

salt and pepper to taste

2 T. extra virgin olive oil

Stir stir stir stir under up and over till equally dispersed.

The color should be uniform throughout. Set aside.

  • This is a meaty-textured rice; be sure to cook till each grain is tender throughout.

Next, cook fresh corn:

3 fresh ears of corn, boiled till tender, cooled at room temperature – stand each on end, cut from top to bottom between corn and cob to remove kernels – use large, sharp, broad knife – set aside

Other Ingredients:

14.5 oz. can Le Suerur Whole Green Beans, drained

15 oz. can BLACK TURTLE BEANS Michigan Made brand

1-2 t. garlic powder or to taste

2 T. extra virgin olive oil

salt and pepper to taste

extra virgin olive oil for drizzle garnish

pickled orange rind sticks, garnish

fresh basil strips, garnish


1- In large pot combine beefless tips including the marinade and cooked collards. Stir to submerge the collards, then cook till hot and bubbly. Don’t overcook.

2- Add cooked corn, drained green beans and black turtle beans. Stir well.

3- Add garlic powder, olive oil, and salt and fresh grind black pepper to taste.

4- Cook till hot and bubbly. Adjust seasoning to your liking.

5- Reheat rice till very hot.

6- Spoon rice into individual serving bowls. Top with the beef, collards, corn and bean mixture including some broth/marinade.

7- If desired drizzle with extra-virgin olive oil and sprinkle with fresh grind black pepper.

8- Top each serving with PICKLED ORANGE RIND.

9- Top with fresh cut basil strips.

10- Serve.

Notes: This is real soul food. It feeds the soul. Black Africans eat the animal to consume the soul to obtain special powers. Not many humans have the special soul powers I do. And I consume no animals.

It’s a lie people tell themselves. They need the animal inside them in order to function optimally or supernaturally.

They snuff out the animal then eat it? How bizarre and perverse is that? The universe doesn’t like humans who kill for souls. To stay in sync with survival of animal life, the universe demands they eat plants – not live animals or animal meat grown in labs.

Losing the taste for flesh and blood is key. The whole world needs to be untrained from eating animals then retrained to not eat animals. Animal-free meals forever.

Don’t think that the mighty lion will not go extinct. It will. Raising them in captivity to prolong their existence by feeding them other animals will fail as it should.

The same will happen to humans. Those carnivorous groups or demographics who hold out the longest in converting to plants will be the first to go.

The universe won’t hand over it’s plant-eating animals to satisfy the African flesh and blood lust.

Oh my God these collards are animal-free? No way!

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Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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