Hoppin John Vegan Style

Posted by on Dec 28, 2018 in Uncategorized | 0 comments

Hoppin John Vegan Style
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Hoppin John Vegan Style
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Ingredients
Instructions
  1. Place the dried black eyed peas in a large sauce pan and cover with water. Bring to a boil and let boil 2 minutes.  Turn off the heat and let them sit for an hour, drain. In a large pot on medium heat heat the olive oil.  Add the carrots, onion, bay leaves and red pepper flakes if using.  Saute 3-4 minutes.  Add the drained black eyed peas, veggie broth, salt and pepper to taste and water to cover the peas, approximately 3 cups.  Bring to a boil and reduce heat to a simmer.  Test for seasoning after 30  minutes.  If you like a very firm pea, check at 45 minutes and remove from the heat, there will be some liquid in the pot.  I cook them 1 hour exactly and you get a mushier black eyed pea with very little liquid left  in the pot.  Taste for salt and pepper.  Add the cooked brown rice, greens and hot sauce if you like!  Enjoy!  Serves 4
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Black Eyes Peas

Posted by on Jan 3, 2016 in Uncategorized | 0 comments

Black Eyes Peas

Place the dried black eyed peas in a large sauce pan and cover with water. Bring to a boil and let boil 2 minutes.  Turn off the heat and let them sit for an hour, drain.

In a large pot on medium heat heat the olive oil.  Add the carrots, onion, bay leaves and red pepper flakes if using.  Saute 3-4 minutes.  Add the drained black eyed peas, veggie broth, salt and pepper to taste and water to cover the peas, approximately 3 cups.  Bring to a boil and reduce heat to a simmer.  Test for seasoning after 30  minutes.  If you like a very firm pea, check at 45 minutes and remove from the heat, there will be some liquid in the pot.  I cook them 1 hour exactly and you get a mushier black eyed pea with very little liquid left  in the pot.  Taste for salt and pepper.  Add the cooked brown rice, greens and hot sauce if you like!  Enjoy!  Serves 4

black eyed peas

 

Black Eyes Peas
Print Recipe
Prep Time
1 hour fifteen mintes
Cook Time
45-60 minutes
Prep Time
1 hour fifteen mintes
Cook Time
45-60 minutes
Black Eyes Peas
Print Recipe
Prep Time
1 hour fifteen mintes
Cook Time
45-60 minutes
Prep Time
1 hour fifteen mintes
Cook Time
45-60 minutes
Ingredients
Instructions
  1. Place the dried black eyed peas in a large sauce pan and cover with water. Bring to a boil and let boil 2 minutes. Turn off the heat and let them sit for an hour, drain. In a large pot on medium heat heat the olive oil. Add the carrots, onion, bay leaves and red pepper flakes if using. Saute 3-4 minutes. Add the drained black eyed peas, veggie broth, salt and pepper to taste and water to cover the peas, approximately 3 cups. Bring to a boil and reduce heat to a simmer. Test for seasoning after 30 minutes. If you like a very firm pea, check at 45 minutes and remove from the heat, there will be some liquid in the pot. I cook them 1 hour exactly and you get a mushier black eyed pea with very little liquid left in the pot. Taste for salt and pepper. Add the cooked brown rice, greens and hot sauce if you like! Enjoy! Serves 4
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Hearty veggie broth

Posted by on Dec 27, 2015 in Uncategorized | 0 comments

This is my go-to broth base as I do not eat meat or chicken.  I do eat fish but the type of broth is pretty specific to certain dishes.  My hearty veggie broth works well with brown rice or any whole wheat grain.  It’s a great base for many soups and works well with almond milk to make a white (bechmel) sauce.

Add 1 tbsp olive oil to a large dutch oven.  Heat to medium high and add chopped onions, peppers and garlic.  Saute for about three minutes until the onion starts to turn clear.  Add the water and all other ingredients.  Bring to a boil.  Taste for salt and pepper adjustment and bring to a boil.  Simmer for 30 minutes and adjust for all seasonings.  Simmer another 15 minutes and allow broth to cool. Remove all veggies and use or freeze. I freeze this broth in batches of 2 cups in ziplock bags.

Makes approximately six cups. Enjoy!

Hearty veggie broth
Print Recipe
This is my go-to broth base as I do not eat meat or chicken. I do eat fish but the type of broth is pretty specific to certain dishes. My hearty veggie broth works well with brown rice or any whole wheat grain. It's a great base for many soups and works well with almond milk to make a white (bechmel) sauce. Add 1 tbsp olive oil to a large dutch oven. Heat to medium high and add chopped onions, peppers and garlic. Saute for about three minutes until the onion starts to turn clear. Add the water and all other ingredients. Bring to a boil. Taste for salt and pepper adjustment and bring to a boil. Simmer for 30 minutes and adjust for all seasonings. Simmer another 15 minutes and allow broth to cool. Remove all veggies and use or freeze. I freeze this broth in batches of 2 cups in ziplock bags. Makes approximately six cups. Enjoy!
Hearty veggie broth
Print Recipe
This is my go-to broth base as I do not eat meat or chicken. I do eat fish but the type of broth is pretty specific to certain dishes. My hearty veggie broth works well with brown rice or any whole wheat grain. It's a great base for many soups and works well with almond milk to make a white (bechmel) sauce. Add 1 tbsp olive oil to a large dutch oven. Heat to medium high and add chopped onions, peppers and garlic. Saute for about three minutes until the onion starts to turn clear. Add the water and all other ingredients. Bring to a boil. Taste for salt and pepper adjustment and bring to a boil. Simmer for 30 minutes and adjust for all seasonings. Simmer another 15 minutes and allow broth to cool. Remove all veggies and use or freeze. I freeze this broth in batches of 2 cups in ziplock bags. Makes approximately six cups. Enjoy!
Ingredients
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