Tag Archives: Vegan Meals

Black-Eyed Pea Chili

I’m a big believer in starting off the new year with a meal of black-eyed peas and collard greens. It’s one of the few holiday food traditions that is actually healthy (and can be vegan). The legend behind this Southern tradition is that a meal of peas and greens will bring prosperity and luck in the coming year, but I like to think of it as a great way to get off on a good foot nutritionally, with basic, whole foods.

Here is a recipe I like that uses black-eyed peas with quinoa and corn to make a healthy, delicious meatless chili! 

Black-Eyed Pea Chili (Servings: 8)

Ingredients

  • 2 large onions, chopped
  • 1 large red bell pepper, chopped
  • 1 large green bell pepper, chopped
  • 6 cloves garlic, minced
  • 5 cups (24 ounces) fresh black-eyed peas, or 2 1/2 cups (1 pound) dried peas, soaked overnight and drained
  • 6 cups vegetable broth
  • 2 1/2 tablespoons mild chili powder
  • 1 tablespoon cocoa powder
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1/4 to 1/2 teaspoon chipotle powder, red pepper, or hot smoked paprika (adjust to taste)
  • 2 15-ounce cans diced tomatoes, with juice (fire-roasted preferred)
  • 1 1/2 cups fresh or frozen corn
  • 1/3 cup uncooked quinoa, rinsed
  • Salt and pepper to taste

Instructions

  1. Heat a large, non-stick Dutch oven or chili pot. Add the onions and cook, stirring, until they soften, about 5 minutes. Add the bell peppers and cook for another 3 minutes. Add the garlic and cook for another minute.
  2. Add the black-eyed peas, broth, and everything up through the tomatoes. Bring to a boil and cook for 5 minutes. 
  3. Reduce the heat to low, cover, and simmer until the peas are tender. The time will vary depending on the age of the peas, but count on at least 75 minutes, and add more broth if it looks like it’s getting dry.
  4. When the peas are tender, check the seasoning and add more to taste (this is a good time to increase the heat by adding more chipotle powder). 
  5. Add the corn and quinoa and cook until the quinoa is tender, at least 20 minutes. (If the chili seems too “soupy,” uncover the pot; otherwise, keep it covered).
  6. Add salt and pepper to taste. 

Wishing you and yours a Happy & Healthy New Year!

Recipe by The Fat Free Vegan

    Meatless Monday: Taco Pasta

    Taco Pasta is perfect for those busy weeknights when you just don’t know what to make for dinner.The ingredients are likely already in your pantry and fridge- and if they’re not, you can make all sorts of substitutions with this dish!

     
    Ingredients

    • 1 box of Pasta
    • 1 small jar of salsa (approximately 1.5 cups)
    • ½ cup of diced onion
    • 1 cup of corn (frozen or fresh)
    • 1 can of black beans (drained and rinsed)
    • 2 Tbsp. of chili powder
    • ¼ tsp. of cumin
    • 1 Tbsp. of Extra virgin olive oil

    Instructions

    1. Cook pasta per directions on box, drain and set aside.
    2. Heat 1 Tbsp. of oil in pan, saute onion.
    3. When onion is soft, add salsa, corn, beans and spices. Stir and heat.
    4. Combine “sauce” with cooked pasta.
    5. Serve and Enjoy!

    Meatless Monday: Italian Stuffed Zucchini Boats

    Are you looking for a new mouth-watering Meatless Monday meal idea? Look no further than these Italian Stuffed Zucchini Boats! And the best part? They’re absolutely delicious and so easy to make! For a super low-carb meal, just eat these alone or include some roasted veggies over a salad made up of your favorite fresh greens! This is a dish that is sure to please your family and friends.

    Italian Stuffed Zucchini Boats
    Makes 2 to 4 servings

    Ingredients:
    2 medium zucchini
    2 garlic cloves
    1 medium tomato, seeded and finely chopped
    1/2 cup fresh mushrooms, finely chopped
    1/2 tsp. dried basil
    1/2 tsp. dried oregano
    1/4 tsp. crushed red pepper flakes
    2 Tbsp. extra virgin olive oil
    3/4 cup vegan grated Parmesan cheese
    2 Tbsp. fresh basil, chopped

    Instructions:
    Preheat the oven to 400°F.

    Cut the zucchini in half lengthwise. Scoop out the pulp and seeds, leaving a 1/4-inch-thick shell (use a small spoon for this). Chop up the pulp from the zucchini. 20140728-063827-23907144.jpgCombine the zucchini pulp, garlic, tomato, mushrooms, basil, oregano, crushed red pepper flakes, olive oil and 1/2 cup of the vegan Parmesan cheese in a medium bowl. Divide the mixture among the zucchini shells.

    Place the stuffed zucchini in a 13-inch-by-9-inch baking dish and cover with foil. Bake for 25 minutes, or until the zucchini is tender.

    Bake uncovered for 5 minutes more. Top with the fresh basil. Enjoy!

    20140728-064032-24032861.jpgRecipe adapted from The Comfort of Cooking