Vegan Diner: Classic Comfort Food for the Body and Soul9780762437849 by Julie Hasson

Author:Julie Hasson
Language: eng
Format: mobi, epub
ISBN: 9780762437849
Publisher: Perseus Books Group
Published: 0101-01-01T00:00:00+00:00

For the Creole seasoning: I really like Tony Chachere’s Original Creole Seasoning in this recipe. I usually add 2 to 3 tablespoons (rather than 1), but it gives it a big kick, so you have to add it to taste.

Black-Eyed Peas

Here’s is a real down-home dish: a hearty bean stew of sorts.

Serve the peas atop freshly cooked brown or white rice, and you’ve got a great, filling dinner. I like to take it a step further and sprinkle mine generously with hot sauce.

MAKES ABOUT 4 TO 6 SERVINGS

2 cups dried black-eyed peas, rinsed well and picked over

½ small onion, finely chopped

1 large green bell pepper, finely chopped

3 stalks celery, sliced into ¼-inch pieces

4 garlic cloves, minced or pressed

1 bay leaf

1 tablespoon vegetarian chicken bouillon powder, or 1 large vegetable bouillon cube

2½ teaspoons Creole or Cajun seasoning (with salt), or to taste (see note on page 105)

Freshly ground black pepper, to taste

Cooked brown or white rice, for serving

In a large pot, combine 8 cups of water, the black-eyed peas, onion, green bell pepper, celery, garlic, and the bay leaf. Bring to a boil over medium-high heat. Once the mixture comes to a boil, reduce the heat, cover the pot partially with a lid, and simmer for 30 to 40 minutes, or until the peas are very tender and soft, just shy of falling apart.

Stir in the bouillon powder, Cajun seasoning, and pepper to taste. Serve the hot black-eyed peas over cooked brown or white rice.

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