Hoppin John Vegan Style
- 1 lb dried black eyed peas
- 2 large fresh carrots chopped into 1/4 inch dice
- 1/2 onion chopped into 1/4 inch dice
- 2-3 dried bay leaves
- 1/4-1/2 tsp red pepper flakes optional
- 1 tbsp. extra virgin olive
- Cooked collard or any greens
- cooked brown rice
- Hot sauce to taste
- 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
Pea Pesto
Place the nuts, garlic and basil leaves in a food processor and process till finely chopped. Add the rest of the ingredients in and process till desired smoothness. I like it fairly smooth with most of the nuts pulverized and a consistency of peanut butter. Add more extra virgin olive oil if needed. Taste and adjust flavoring for salt and pepper.
Place in a small covered container and refrigerate what you do not use. This will last 3-5 days in the refrigerator depending on how you fresh you like your food
Serve over 1 lb. cooked pasta or individual servings of your choice.
Enjoy!
- 2 cups peas, however you like them but cooked I use fresh when I can or frozen, canned is okay but rinse them off first
- 1/4 cup chopped walnuts you can substitute your favorite nut
- 1/4-1/2 cup fresh basil depending on how much you like basil
- 1 clove peeled garlic
- 1/3 cup extra virgin olive you may need more to get the consistency you like
- salt & pepper to taste
Veggie angel hair pasta
- 3 oz angel hair whole wheat pasta
- 1/4 cabbage cored and shredded i use a knife to cut the cabbage
- 1/2 cup steamed fresh broccoli
- 1/2 cup frozen or fresh lima beans frozen work just as well and are more readily available
- 2 tbsp. extra virgin olive
Add the olive oil to a large skillet and heat to medium
Bring the water for the angel hair pasta to a boil and cook according to manufacturer's directions, drain
Cook the lima beans according to manufacturers directions, drain
Add the onions to the skillet, saute about 3-5 minutes on medium till transcluscent
Place the sliced cabbage on top of the onions, lower the heat to low, cover and let steam about 6-7 minutes, stirring once or twice
Add the steamed broccoli, cooked limas to the cabbage and stir to combine
add the drained pasta to the skillet and mix well.
Add salt and pepper to taste. For some heat, add a few red pepper flakes!
Serves 1-2
Enjoy!
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