Slow Simmered Black Eye Peas and Turnip Greens
Slow Simmered Black Eye Peas and Turnip Greens
Slow Simmered Black Eyed Peas and Greens is a great comfort food that is as healthy as it is delicious! Vegan comfort food at its best!
Servings 2 cups each
Prep8hours hrs
Cook2hours hrs
Total10hours hrs
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Ingredients
1 lb. black eyed peas (dry)
2 Tbsp olive oil
1 onion
3 cloves garlic
1/2 bunch celery
1 tsp oregano
1/2 Tbsp smoked paprika
1/4 tsp cayenne pepper
Freshly cracked pepper
1 bay leaf
6 cups vegetable broth
1 bunch fresh turnip or collard greens
Instructions
The night before, place the black eyed peas in a large bowl or container and fill with cool water (there should be at least three times as much water as peas). Allow the peas to soak overnight in the refrigerator.
When you’re ready to begin cooking, add the olive oil to a large pot. Dice the onion, mince the garlic, and slice the celery. Add the onion, garlic, and celery to the pot and sauté over medium heat until the onions are transparent.
Drain the soaked peas in a colander and rinse them with cool water. Add the rinsed peas to the pot with the vegetables. Also add the oregano, smoked paprika, cayenne pepper, some freshly cracked pepper (about 20 cranks of a pepper mill), bay leaf, and vegetable broth. Stir to combine.
Add a lid to the pot, turn the heat up to high, and bring the pot to a boil. Once it reaches a boil, turn the heat down to low, and allow it to simmer for 1 hour.
After one hour of simmering, the black eyed peas should be tender. Add the greens to the pot and stir them in until wilted. Smash some of the peas against the side of the pot as you stir to help thicken the liquid.
Turn the heat up to medium to bring the pot back up to a simmer, and allow the peas and greens to simmer for 30 minutes more, without a lid. After simmering for 30 minutes, the greens should be tender and the peas should have broken down further and thickened the liquid even more. Taste the peas and add salt to your liking (I added about 3/4 tsp, but the amount needed will depend on the salt content of your vegetable broth). Serve with crusty bread or over rice.
Carrot and Celery Soup (Easy + Vegan)
A light and warming carrot and celery soup. Mildly sweet from the carrot, this vegan soup is perfect for dunking freshly baked bread into.
Diet: Gluten Free, Vegan
Prep Time: 10minutes minutes
Cook Time: 15minutes minutes
Total Time: 25minutes minutes
Servings: 4 servings
Author: Janelle Hama
Ingredients
4 med Carrots diced
4 ribs Celery diced
1 small Onion diced
2 inches Ginger Fresh, grated
4 cloves Garlic small-med, grated
1 handful Thyme leaves fresh
1 tablespoon Olive oil extra virgin
1 Salt to taste
6 cups Water
Instructions
In a large pot, heat up olive oil on med-high heat and add diced onions. Sweat until semi-translucent. Add the diced carrot and celery, stir them through the onion ensuring they are coated in the oil and sweat for another five minutes with the lid on.
Add water, crushed garlic, grated ginger, fresh thyme (see note #1) and salt and bring to a boil. Turn the heat down to med-low and cook until all veggies are tender. Serve warm.
Notes
Note #1 - If you placed the whole thyme into the soup (I sometimes do this, when I get lazy!), be sure to take out the stalks before serving. Dice the celery, carrot, and onion uniformly for an appealing appearance and even cooking.