Smoky Black-Eyed Pea Soup

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Turn frozen black-eyed peas into a satisfying, comforting vegan meal. Add chopped fresh (or canned) tomatoes, bell pepper, and corn, and spice things up with chipotle chili powder, paprika, cumin, and fresh cilantro.

INGREDIENTS:

  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 2 cups frozen black-eyed peas
  • 1 cup chopped ripe tomatoes with their juices
  • 2 cups boiling water
  • 1½ cups fresh or frozen corn
  • ½ cup snipped fresh cilantro
  • 2 teaspoons smoked paprika
  • 1½ teaspoons agave syrup
  • ½ teaspoon dried oregano, crushed
  • ½ teaspoon ground chipotle chili pepper
  • ¼ teaspoon ground cumin
  • Sea salt, to taste

METHOD:

1. In a large saucepan, cook onion over medium heat for 7 to 8 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.

2. Add bell pepper; cook 5 minutes.

3. Add frozen black-eyed peas and tomatoes with juices. Cook, covered, over medium-low heat 5 minutes.

4. Stir in 2 cups boiling water, corn, cilantro, paprika, agave syrup, oregano, chipotle pepper, and cumin. Cook, partially covered, over medium-low heat 35 minutes. If necessary cook 10 to 15 minutes more or until black-eyed peas are tender. Season with salt. Sprinkle with additional cilantro.

 

Overnight Oats

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Start the New Year off right with this go-to healthy breakfast.

 

INGREDIENTS:

  • 1 cup old-fashioned oats
  • 1 cup plant-based milk
  • 1/2 cup of chopped fruit of your choice
  • 2-3 tablespoons of nuts or seeds of your choice

 

METHOD:

1. In a container, glass, or mason jar, add oats, fruit, seeds, and milk.

2. Cover with lid, saran wrap, or aluminum foil, and refrigerate overnight (or for 3+ hours).

3. When you wake up, mix and enjoy chilled! No cooking or heating necessary—the oats “cook” themselves overnight.

Spaghetti with Roasted Red Pepper and Sweet Potato Cream Sauce

Ingredients

  • 1 red bell pepper
  • 1 large sweet potato 
  • 1/2 to 3/4ths of a medum sized onion
  • 3 big cloves of garlic
  • 1 cup non dairy milk
  • 2 Tablespoons nutritional yeast 
  • 3/4th teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground black pepper
  • Spaghetti

Method

Step 1. Preheat your oven to 400° Stab a few holes into your red pepper and roast in the oven for about 30 minutes

Step 2. Peel and cube your sweet potato about ten minutes after putting the pepper in the oven, stick the sweet potato in.

Step 3. While those roast cook your pasta and chop your onion and saute in a skillet until translucent. When they start browning throw in your chopped garlic cloves and cook another 30 seconds. 

Step 4. When the roasting is done take the skin off your pepper and take out the seeds (make sure it has cooled down enough to touch, it will be HOT!) Then blend all ingredients (not the pasta obviously). 

Step 5. Mix the sauce into your pasta. (This makes two cups of sauce so you might not need it all right now if you're just making a few servings of pasta) Save it for later in the week! Garnish with fresh basil. Or if you're like me and never remember to buy herbs, use kale instead!

Step 6 -CHOW DOWN!

spaghetti

Cinnamon Chocolate Chip Cookies

Lets get our holiday baking on with this simple twist on an american classic dessert.

Ingredients

  • 2 cups unbleached flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1 cup unbleached, vegan sugar
  • 1/2 cup melted coconut oil
  • 1 tsp vanilla extract
  • 1/2 cup water
  • 1/2-1 cup vegan chocolate chips

Method

Step 1.Preheat oven to 350º F. Meanwhile, mix together the sugar, coconut (or other type) oil, and vanilla extract. Then add the water, flour, baking powder, salt, and cinnamon.

Step 2. Fold in the chocolate chips last and make sure everything forms a nice dough.

Step 3. Using a tablespoon, place the rounded dough onto a lightly greased cookie sheet. Bake each batch for 10-12 minutes, and be careful not to over-bake.

Step 4. Allow to cool before removing from the pan and serving.