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
Salsa Pizza
- 1 premade pizza homemade or your fave healthy version
- 4 oz. shredded Monterey Jack cheese
- 1 medium plum tomato sliced thin
- 1/2 medium red onion chopped finely
- 1/4 cup chopped fresh cilantro
- 1/2 lime juice fresh
- 1 tbsp. extra virgin olive oil
- 1/4 tsp red pepper flakes optional
Preheat oven to 425 degrees
Lightly brush a 12 inch pizza pan with olive oil and dust with cornmeal
Stretch the dough out by hand to within an inch of all sides or roll out with a rolling pin
Dock with a fork, taking the tines and make little holes around the dough
Bake the dough for ten minutes until just golden, remove from the oven
Saute the onions in the olive oil and cook about 3-4 minutes, adding the red pepper flakes if using and a pinch of salt. Place the cheese around the hot dough, add the sliced tomatoes and onions. Sprinkle with cilantro, salt and pepper and a squeeze of fresh lemon juice. Place back in the oven for 8-10 minutes. Check at eight.
Serves 2-4 small slices. Enjoy!
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
- 1 1 lb. bag black eyes peas dried
- 2 whole fresh carrots chopped into 1/4 inch dice
- 3-4 dried bay leaves
- 1 mediium onion chopped
- 1/4 tsp. red pepper flakes optional
- 2 tbsps. olive oil or any healthy oil you like
- 2 cups cooked brown rice your favorite variety
- 2 cups vegetable broth chicken broth can be substituted
- 3-4 cups water start with 3, add more to keep the beans soupy
- 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
Hearty veggie broth
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!
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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!
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- 8 cups water
- 10 stems mushrooms I freeze the stems when I use a whole mushroom as I find them too tough, 5 whole mushrooms can be substituted
- 2 dried bay leaves
- 2 whole carrots quartered-as fresh as possbiel
- 2 medium stalks celery ends trimmed, quartered
- 1 large onion chopped
- 2-3 cloves whole garlic peeled and cut in half
- 1/4 tsp. red pepper flakes optional
- 1/4 cup fresh parsley chopped
- 1-2 slices green or red peppers seeds and membrane removed, chopped
- salt pepper to taste
- 1 tbsp extra virgin olive oil
Stuffed Pepper – clean eating style
- 2 medium whole roasted peppers any color of your choice
- 1 cup cooked brown rice
- 8 oz fresh mushrooms chopped fine
- 1 15 oz. can cherry tomatoes 1 15 oz. stewed tomatoes, drained
- 1-2 cloves garlic chopped fine
- 1/4 tsp. red pepper flakes optional to taste
- 2 tbsp. olive oil extra virgin (you can use whatever type of olive oil you like
Roast the peppers by broiling or on a gas flame till blackened. Place in a plastic bag, close and let steam 20 minutes. Remove from the back, scrape off the blackened skin and remove the top and seeds from inside the pepper. Place aside.
Cook the brown rice according to manufacturer's directions. Place 1 tbsp. olive in a medium fry pan. Add the onions, mushroom and garlic. Saute on medium high heat till the mushrooms release their liquid, about three minutes; then saute another 2 minutes. Add the rice to the mushroom onion mixture and stir till combined on medium high heat. Add the can of the cherry tomatoes drained to the mixture. Mix all together to combine. Place half the mixture in each pepper carefully. Preheat the oven to 350 degrees and place the stuffed peppers on a foil lined pan. Bake 25 minutes. Remove from the oven and enjoy!
Serves 2
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