Black Eyed Pea and Tomato Soup

Happy New Year!

One of the traditions in my family is that of eating black-eyed peas, usually with collard greens, on New Years day.  Supposedly they bring luck and prosperity to the new year. Whether that is true or not doesn't really matter to me.  This soup has become one of my favorites and I will use any excuse to prepare it.

Ingredients
1 cup black-eyed peas
1 tbsp olive oil
2 onions chopped
4 cloves garlic
1 medium hot fresh red chillies, chopped
1 tsp cumin
1 tsp turmeric
9 oz. fresh or canned tomatoes, diced
2 1/2 cups vegetable broth
1 oz. fresh cilantro
juice of 1/2 lemon
salt to taste

Soak the dried black-eyes peas in fresh clean water over night.

Heat the olive oil in a soup pot and add the onions, garlic and chilies and cook for about 5 minutes or until the onions are translucent.  Stir in the cumin, turmeric, tomatoes, stock, half the cilantro and the black-eye peas.  Simmer for 20-30 minutes.  Salt to taste, stir in the lemon juice and remaining cilantro.  Serve with bread, pita is a good choice.

Lentil Stew

This is an Alton Brown Lentil Soup recipe.  I've made one change in order to make it vegan. Instead of using chicken stock, or any stock for that matter, I just add water in it's place. Onion, celery and carrot are the basic ingredients in a vegetable broth.  Since those ingredients are already added to the pot the stock just doesn't seem necessary to me.  I am especially opposed to using can or packaged stocks of any sort, because they contain ingredients like added salt and preservatives.  Also, since vegetable stock is so simple to make why not make your own from fresh ingredients.

Also, I add the cumin, coriander and grains of paradise to the sautéed onions, carrots and celery and let the spices cook into the vegetables before adding the tomatoes and water.  I just think that this step enhances the flavors of the veggies and spices.

Grains of paradise add a unique taste to this soup.  If you are not familiar with these flavorful grains there is a photo below.  They look like a much smaller peppercorn, though there flavor is unique and not at all like a pepper.  I bought a pepper mill just for these grains and grind them fresh whenever needed.

Just before serving I drizzle with olive oil for added richness.

Ingredients

• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped celery
• 2 teaspoons kosher salt
• 1 pound lentils, picked and rinsed
• 1 cup peeled and chopped tomatoes
• 2 quarts chicken or vegetable broth
• 1/2 teaspoon freshly ground coriander
• 1/2 teaspoon freshly ground toasted cumin
• 1/2 teaspoon freshly ground grains of paradise

Directions

Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.

SERVES: 6; Calories: 372; Total Fat: 8 grams; Saturated Fat: 1 grams; Protein: 24 grams; Total carbohydrates: 55 grams; Sugar: 5 grams Fiber: 13 grams; Cholesterol: 0 milligrams; Sodium: 762 milligrams

Vegan Potato Pancakes

Vegan Potato Pancakes

This is a recipe that I received in an email from VegNews.com.  These are the best potato pancakes that I have ever eaten.  They cooked up crispy on the outside, tender and packed with flavor on the inside.  Topped with Tofutti better than sour cream, they were amazing.  The recipe also suggest apple sauce as a topping.  I did not try them with apple sauce, but I can imagine the sweetness of the sauce with the slight saltiness of the pancakes would be very tasty.  

This dish would be great served for brunch, and with New Years just around the corner this would be a great addition to your holiday menu.  

Thanks Veg News for sharing this recipe!  

Serves 6

What You Need: 1-1/2 pounds russet potatoes, peeled and grated 1 small yellow onion, grated 1 tablespoon fresh parsley, minced 1/4 cup flour 1/2 teaspoon baking powder 1 teaspoon salt 1/4 teaspoon freshly ground black pepper Safflower oil, for frying Applesauce, optional Vegan sour cream, optional

What You Do: 1. Place potatoes in a colander and set over a large bowl. Using your hands, squeeze out excess liquid. Pour off liquid and place potatoes in bowl. Add onion, parsley, flour, baking powder, salt, and pepper, and mix well. 2. Preheat oven to 275 degrees. In a large skillet over medium heat, heat a thin layer of oil. Take a heaping tablespoon of batter and flatten it before gently placing in hot oil. Make three or four more potato pancakes this way, and add to skillet without crowding pan. Fry until golden brown on both sides, turning once, about 8 minutes total. 3. Repeat with remaining potato mixture, adding more oil as necessary. Place cooked potato pancakes on paper towels to drain, then transfer to an ovenproof platter and keep warm in oven until all pancakes are cooked. Serve with applesauce or vegan sour cream.

Whipped Sweet Potatoes, Bananas and Honey

This recipe is one that I discovered while watching Tyler Florence on the Food Network. This was before I decided to follow a vegan diet.  I prepared it for my family's Thanksgiving meal, and did not spare the butter or the honey.  It was delicious and became a favorite among my family members.

Now that I've decided to eliminate animal products from my diet I am on a mission to convert my favorite recipes to vegan.  A task that is easier said than done!

Last Thanksgiving I made this dish with earth balance buttery spread and brown rice syrup. My family liked it, but I found that the brown rice syrup gave it a different flavor, and was not quite as sweet.  In hind sight I think that agave might have been a better choice, to suit my tastebuds.  The rich buttery taste of the Earth Balance needed to be balanced by more sweetness.  Perhaps I should have increased the amount of syrup from 1/4 cup to 1/2 cup.

So, upon the request of my family I prepared this dish again for our Christmas dinner.  This time I made it with earth balance and honey.  I know, some vegans do not include honey in their cooking because it comes from bees.  I am still undecided about that one, and on occasion will put honey in my tea.  So, I decided to use it in this dish.  It was delicious!

Here is the recipe - try it with brown rice syrup, honey, or agave and decide which one works best for you.

You can roast the potatoes and bananas ahead of time, then put it all together just before serving. Then heat it up in the oven.

Ingredients

• 5 medium sweet potatoes, scrubbed
• 4 bananas, unpeeled
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1/4 cup honey
• Kosher salt
• 1/2 cup all-purpose flour
• 3/4 cup dark brown sugar
• 1 1/2 cups pecans, chopped

Directions

Preheat the oven to 375 degrees F.

Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes. Toss the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft. Remove the pan from the oven but don't turn the oven off.

When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel the bananas and add them to the bowl along with 1 stick of the butter, and the honey. Season with salt and beat vigorously with a wooden spoon until everything's well combined and the mixture is fluffy. Spoon into an oven-proof serving bowl and smooth the top.

In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden. Serve hot.

Adopting a Vegan Life Style

Dr. Will Tuttle, author of  The World Peace Diet, in his article entitled ""What Then Should We Eat?" had this to say about veganism: 

"VEGANISM – STRIVING TO minimise our violence towards animals – is indeed an idea whose time has come. Veganism reflects our true nature. Veganism is simply seeing all living beings as sentient beings to be respected rather than seeing them as commodities to be used and consumed. The motivation underlying veganism is compassion.  As each of us awakens to the power of this idea, we will reduce animal cruelty and suffering as well as our abuse of the Earth. Our personal, social and spiritual health are all connected."

The challenge for those of us who might be new to the vegan life style is in changing the way we cook, and shop for food.  Robin Robertson's book Vegan On The Cheap offers a wealth of information on saving money, when preparing foods that are healthy, fresh and delicious.

For even more information and recipes on vegan cooking check out the following titles:

1000 Vegan Recipes
Quick and Easy Vegan Comfort Food
Supermarket Vegan

No time for breakfast!

If you are one of those people who just can't seem to find time for breakfast before heading off to work; here's an idea for making sure that you never have to miss breakfast again.  The following is a list of ingredients that you can keep in your desk at work.

You will need:
Quaker Instant Oatmeal - the box contains three flavors
    (maple brown sugar, cinnamon and spice, apples and cinnamon). 
Raisins and/or dried cranberries
Walnuts, almonds, or pecans
Fresh apples

Microwavable Bowl
Paring knife
Spoon

Empty one package of oatmeal into a bowl and generously cover the dry ingredients with water.  Microwave on high for 1 1/2 minutes.  While the oatmeal is cooking wash the apple and cut into bite size chunks.  Once the oatmeal is cooked, add the apples, a generous helping of dried fruit and nuts.  If you like a creamier oatmeal you can also add milk of your choosing - whole milk, soy or almond.  My personal favorite is almond milk.  I find the taste to be much fresher, and it still has the creaminess of whole milk. 
Stir the warm oatmeal blending it thoroughly with the other ingredients.  Enjoy! 

You will have a healthy breakfast that you can eat at your desk.  By giving your body a nutritious breakfast you might find that you are less likely to snack on junk food throughout the day.  If, however, you still feel like snacking you can munch on the apples, nuts, and raisins in your desk. 

The Loving Hut - Fabulous vegan food

I am always looking for vegetarian and vegan recipes to prepare at home for myself and daughter.  As much as I enjoy cooking, sometimes I like to eat out also.  When I do eat out I don't want to sacrifice quality and freshness.  Recently I've discovered the most wonderful vegan restaurant.  The Loving Hut serves food that is wholesome, fresh, and very delicious.  The following quote was taken directly from their website.

"Loving Hut is created with a vision that all beings can live in peace, love and harmony with each other and the planet. Loving Hut chain restaurants are newly opening around the world. It is an invitation to gourmet cuisine made with wholesome, vegan ingredients, and it offers an accessible starting point for those making the noble transition to a plant-based diet."

The food at Loving Hut is made even more delicious by the beautiful people who work there.  I've never encountered a more loving, generous group of people working in a restaurant setting.  The food is always fresh and delicious, and that nourishes the body.  As if  that were not enough I leave the Loving Hut feeling spiritually nourished by the warmth and love of the staff.  They seem to really understand the value of the mind-body connection.  If you really want to feed people you have to give them more than food. 

As a parent I am concerned about good nutrition for myself and my daughter.  I am also concerned about the quality of life for all sentient beings.  For that reason I have made a conscious choice to abstain from eating meat.  I have been a vegetarian for the past three years.  The vegan food at Loving Hut really appeals to my taste buds and to my conscience.  As yet I have not embraced entirely the vegan diet, but I am certainly consuming fewer and fewer animal products.  Cheese and yogurt are slowly being replaced by the newer plant based alternatives.  Thanks to The Loving Hut it's becoming easier to make the choice.  They have introduced me to wonderful vegan dishes that I might not have encountered had I not tried them there.  The variety of food choices on their menu helps to expand my consciousness to the possibilities that are available.

My favorite dish is the grilled vegetable panini.  It's a sandwich made with sauteed vegetables, vegan cheese, organic mustard and veganaise.  For those who may not know veganaise is a mayonaise like product made without eggs.  The sandwich is served with organic corn chips.  It is very hearty and so delicious!