Vegan, Jane Austen student, Minimalist, Reader, Librarian

Sunday, January 8, 2012

Black Eyed Peas Are Good Luck*

Noodles with black eyed peas & chard, homemade bread
After working on New Year's Eve (yes, the library was open), I really enjoyed my three days off. This allowed time for some slow cooking and enjoying of meals.

I had some black eyed peas and found this easy recipe in The New York Times. Unlike some of the recipes I've tried from this column (Recipes for Health), it wasn't a long and involved process with a lengthy list of ingredients. 

I substituted some Swiss chard for the spinach and used whole wheat spaghetti noodles in lieu of the soba noodles. It turned out fantastic.

To continue my black eyed peas theme, I also made a soup (completely oil free) the next day to savor during the work week:

2 1/2 C black eyed peas, rinsed and picked over for stones
1 small onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 cloves garlic, minced
2 bouillon cubes
8 C water
1 tsp dried thyme
salt and pepper to taste
nutritional yeast, optional, for sprinkling finished servings

Combine all (except nutritional yeast) in a large soup pot and bring to a boil. Cover, lower to simmer/slow boil for 40 minutes until black eyed peas are soft. Blend half with immersion blender if desired for creaminess. Enjoy with crusty homemade bread, candlelight, and some quiet classical music on a cold winter's night!


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