Our Veggie Kitchen

We hosted a birthday and a Super Bowl party this weekend. I made three loaves of Semolina baguettes that were pretty tasty, but somehow one of the loaves tasted quite a bit better. I can't even begin to guess why that might be. I made a batch of cheese sauce and baco-bacon dip and the birthday girl kept bragging "that dip doesn't have bacon or cheese" I made red beans & rice and a batch of Cajun mushrooms with vegan andouille. Oodles of Southern themed food for twenty people screaming for a Saints Super Bowl. We weren't disappointed.

The hit of the party, though, was my Beeps & Greens.  I simmered black eyed peas (BEPs) with collard greens, tomatoes, carrots and the Cajun trilogy of onions, celery and bell pepper.  After a couple hours of simmering, it was creamy and comforting; a definite treat.



Beeps & Greens
1 lb dried black eyed peas, soaked overnight
2 tbs vegetable oil
1 onion, chopped
3 stalks celery, finely chopped
1 bell pepper, finely chopped
6 cloves garlic
2 tsp paprika
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp black pepper
2 bay leaves
4 carrots, diced
1 bunch collard (or other) greens, trimmed and chopped
28 oz can diced tomatoes
10-12 cups water
1 tsp salt

Heat the oil in a stock pot.  Add the onions, bell pepper and celery and saute until soft.  Stir in the garlic and spices (except salt).  Stir for a minute, then add the black eyed peas, tomatoes, carrots and greens and water.  Bring to a boil, partially cover and simmer until the black eyed peas are tender, an hour or two depending on the age of the beans.  Add more water as necessary.  Remove the bay leaves and season with salt.  Scoop out 2 cups of the soup, blend in a blender, then return to the pot.  Stir to combine and serve.

8 Servings:  280 cal (5g fat, 47g carbs, 16g protein)