Rachels Vegan Cilantro Lime Black Eyed Peas Food

RACHEL'S VEGAN CILANTRO LIME BLACK-EYED PEAS

Steps:

• In a small saucepan or frying pan, heat up the olive oil. Saute the onion and garlic until nice and brown.
• Wash the black-eyed peas and remove any stones, dirt, etc. Put them into a Dutch oven (although being ghetto, I use my hand-me-down lobster pot and it works just fine. Any large pot will do.).
• Add the browned onion, plus all the other ingredients listed. Mix well. Bring it to a boil.
• Lower the temperature to medium/medium-high. Cover the Dutch Oven or pot and let it all simmer for about 70-90 minutes or until the peas are nice and tender.
• Awesome side dish, or great when served over brown rice with some greens for a complete vegan meal!

VEGAN BLACK EYED PEA SALAD WITH CILANTRO

Steps:

• Combine black-eyed peas, tomato, lemon juice, onion, cilantro, oil, oregano, salt, garlic, and black pepper in a bowl. Cover with plastic wrap and refrigerate until flavors are blended, at least 2 hours.

LIME RICE AND BLACK-EYED PEAS

Steps:

• Combine rice with broth, and bring to a boil. Reduce heat to low, and cook, covered, for 40 minutes, or until liquid is absorbed. Remove from heat, and set aside.
• Heat oil in a large saucepan for 1 minute over medium-high heat. Add shallot, scallions and chilies, and cook for 3 minutes.
• Add black-eyed peas and rice, and reduce heat to low. Add lime juice, cilantro, and marjoram. Cover, and cook mixture for 10 minutes, stirring occasionally.