Vegan Black Eyed Peas Food

VEGETARIAN BLACK-EYED PEAS & RICE

Vegetarian Black-Eyed Peas & Rice image

From The Black Family Reunion cookbook. While growing up, my grandmother, rhoda Weekes, was known among family and friends as the master of black-eyed peas and rice. You may think I'm exaggerating, but I can remember folks coming from throughout the tri-state area if they heard Mother was "cookin' up a pot." I'd watch her throw a bit of this and a dash of that into the kettle. It still warms my spirit to remember her creating her magical dish, while I kept her company in her big, beautiful kitchen. I'm no longer a meat-eater, so the following is my vegetarian version of Rhoda Weekes' black-eyed peas and rice.-Susan L. Taylor, Editor-in-Chief, Essence Magazine

Provided by mightyro_cooking4u

Categories Long Grain Rice

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 cup black-eyed peas, rinsed and drained
4 cups water
3 bouillon cubes, vegetable, small
2 garlic cloves, crushed
1 tablespoon vegetable oil
1 tablespoon cilantro, minced
1 tablespoon parsley, minced
1 teaspoon salt (optional)
1/2 teaspoon pepper
1 onion, large, chopped
2 scallions, medium, chopped
1 teaspoon thyme leaves, dried
1 tomatoes, large, chopped
1 cup rice, long-grain, uncooked

Steps:

Combine peas and water in large saucepan or Dutch oven. Add bouillon and garlic. Bring to a boil. Reduce heat. Stir in oil, cilantro, parsely, salt If using) and pepper. Cover. Simmer 15 minutes.
Stir in onion, scallions, thyme and tomato. Cover. Simmer 15 to 20 minutes or until peas are almost soft.
Stir in rice. Cover. Cook until rice and peas are tender. Remove from heat. Let stand, covered, 10 minutes before serving.

Nutrition Facts : Calories 187.4, Fat 2.9, SaturatedFat 0.5, Cholesterol 0.2, Sodium 431.8, Carbohydrate 35.2, Fiber 2.5, Sugar 1.8, Protein 4.9

RACHEL'S VEGAN CILANTRO LIME BLACK-EYED PEAS

Rachel's Vegan Cilantro Lime Black-Eyed Peas image

Black-eyed peas are a veggie/bean I don't use too much in my cooking and I'd like to use them more. Most recipes I've seen using them call for baking or frying up with ham or pork. This is simple, vegan, and has lots of flavor. Make sure that you are using dry black-eyed peas-- not canned. Better yet, you don't have to pre-soak these like you normally have to with dried beans. Variation hint: if you don't care much for the cilantro lime part, just nix them, add 1 tsp lemon juice instead. I also think this recipe would do great in a slow cooker like a Crockpot.

Provided by the80srule

Categories < 4 Hours

Time 1h40m

Yield 6 , 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 cups black-eyed peas
4 cups vegetable stock (or broth)
1 medium onion, finely diced
1 teaspoon minced garlic (2 cloves)
2 tablespoons olive oil
2 teaspoons lime juice
1/2 cup cilantro, chopped
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon brown sugar (or turbinado)

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!

Nutrition Facts : Calories 113.8, Fat 5, SaturatedFat 0.7, Sodium 531.6, Carbohydrate 14, Fiber 3, Sugar 1.6, Protein 4

BLACK-EYED PEAS VEGGIE JAMBALAYA

Black-Eyed Peas Veggie Jambalaya image

A meatless version of a Louisiana staple. It is thick so thin it with water if desired. Serve with garlic bread. You can use regular brown rice, but it takes longer.

Provided by Outta Here

Categories Peppers

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 (28 ounce) can Italian plum tomatoes
1 cup vegetable broth
1 cup quick-cooking brown rice
1 teaspoon garlic, minced
2 bay leaves
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon hot pepper sauce (to taste)
1 large green bell pepper, seeded
1 (16 ounce) can black-eyed peas, Drained
parsley, chopped, For garnish
chives, chopped, for garnish

Steps:

Combine tomatoes, broth, rice, garlic, bay leaves, basil, thyme and hot pepper sauce in a lage saucepan. Cover and bring to a boil over high heat. Lower heat to a simmer and cook until rice is done, about 15 minutes for quick cooking rice or 50 minutes for regular brown rice.
When rice is cooked, cut green pepper into 1 inch pieces and stir into stew Stir in black eyed peas, cover and simmer for 10 to 12 minutes, stirring once.
Remove and discard bay leaves. Sprinkle with parsley and or chives, if desired.
Ladle into bowls and serve with garlic bread.

Nutrition Facts : Calories 133.9, Fat 1.1, SaturatedFat 0.3, Sodium 381.8, Carbohydrate 25.7, Fiber 7, Sugar 6.2, Protein 7.6

SOUTHERN BLACK-EYED PEAS (VEGETARIAN)

Southern Black-Eyed Peas (Vegetarian) image

I can't remember where the original for this recipe came from; the original called for a ham hock. As with most stews, its better to refrigerate overnite before serving, but who wants to do that? To compensate for the lack of hog jowl I usually add quite a bit more thyme. Usually at least a second teaspoon towards the end of cooking the peas. Adding a jalapeño when cooking the vegetable can add some kick.

Provided by jdoerck

Categories Stew

Time 2h15m

Yield 1 Big Pot, 4-6 serving(s)

Number Of Ingredients 13

Ingredients

16 ounces black-eyed peas
4 -6 cups vegetable stock or 4 -6 cups water
1 tablespoon vegetable oil
2 cups chopped onions
1 carrot, peeled and diced
4 garlic cloves, smashed and minced
1/2 teaspoon dried red pepper flakes
1/2 teaspoon fresh ground black pepper
1 teaspoon dried leaf thyme
1/4 teaspoon dried oregano leaves
salt and pepper
Tabasco sauce
olive oil

Steps:

Rinse peas and pick over for bad or discolored peas and small stones; transfer to a medium saucepan. Cover with stock or water and bring to a boil. Reduce heat to a simmer and continue cooking for 5 minutes; set aside.
In a large stock pot heat vegetable oil over low heat. Add the onion, diced carrot, and garlic. Cook, stirring, until tender, about 6 to 8 minutes.
Add peas and enough stock or water to cover by 2 inches. Add pepper flakes, black pepper, thyme, and oregano. Bring to a boil; reduce heat to medium and simmer, covered, for about 1 hour. Uncover and cook for 30 to 45 minutes longer, or until peas are tender - the longer you cook them, the better they will be. Add more wateror stock as needed to keep them moist.
Serve with olive oil, Tobasco, hot baked cornbread and a tossed salad or steamed collards.

Nutrition Facts : Calories 188, Fat 4.6, SaturatedFat 0.8, Sodium 354.9, Carbohydrate 32.4, Fiber 9, Sugar 4.2, Protein 7.9

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