Black-Eyed Pea Salad

Black-Eyed Pea Salad

Recipe courtesy of Houston Chronicle

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INGREDIENTS

• 1/2 pound black-eyed peas, soaked in water to cover for 1 hour
• 1 teaspoon salt (divided use)
• 1 tomato, peeled, seeded and diced
• 1 cucumber, seeded and diced
• 1 red bell pepper, seeded and diced
• 1 bunch green onions, chopped
• 1/2 bunch flat-leaf parsley, roughly chopped
• Juice of 2 limes
• 1 habanero chile, seeded and finely chopped
• 1⁄8 teaspoon freshly ground black pepper, or to taste
• 1⁄3 cup best-quality olive oil
• 8 lettuce leaves, for serving

DIRECTIONS

1. In a medium saucepan, gently boil the peas in 1 quart of water until tender, about 30 minutes.
2. Season with 1/2 teaspoon salt near the end of the cooking time. Strain and set aside.
3. In a large bowl, mix the tomato, cucumber, bell pepper, green onions, parsley, lime juice, habanero, remaining 1/2 teaspoon salt and black pepper.
4. Gradually pour in the oil while whisking the mixture together.
5. Gently fold in the black-eyed peas.
6. Cover and allow to sit for 1 hour so that the flavors can marry.
7. Serve in the lettuce leaves.

Stuffed Acorn Squash

Stuffed Acorn Squash

Adapted from Karina's Kitchen

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INGREDIENTS

• 3 medium-sized acorn squashes
• 1 teaspoon olive oil
• 1/2 medium sweet or red onion, diced
• 5 cloves garlic, chopped
• 1 lb. ground turkey
• 2 cups Baby Bella mushrooms, chopped
• 1 small green or red bell pepper, seeded, cored, diced
• 1/4 teaspoon cumin
• 1/4 teaspoon nutmeg
• A dash of spicy curry, red pepper, or other spice, to taste
• 1-15oz. can diced tomatoes
• 1-2 teaspoons dried Italian Herbs, to taste- basil, oregano, marjoram, sage, thyme
• Splash of balsamic vinegar
• 1 Tablespoon agave nectar- or molasses
• 1/4 cup good ketchup- Muir Glen is good
• 1/2 cup of broth- such as Better Than Bouillon- Organic Beef- make and set aside
• Chopped parsley, as needed

DIRECTIONS

1. Crank the oven to 400 degrees F.
2. Slice the acorn squash in half, lengthwise. Clean out the seeds. Place the halves skin side down in a broiler or roasting pan. [If any of the squash is really tippy- you can slice a thin piece off the bottom to make it sit still.]
3. Pour water into the pan- you'll need a good inch or two (this helps keep the squash from scorching/sticking to the pan). Prick the hollow of the squash with a fork to make a few tiny holes. Drizzle the squash with olive oil, and some pure maple syrup until it collects in the hollow. Don't be stingy with the maple syrup- you'll use it later. Season with sea salt.
4. Place the pan into the preheated oven.
5. Roast the squash until it is fork tender-but not totally soft; you'll be baking it again.
6. Meanwhile...
7. Heat the olive oil in a large skillet and add the onion and garlic; stir for a minute or two.
8. Add the ground turkey, mushrooms, pepper and tomatoes; season with spices and herbs and stir. Brown the meat a good bit.
9. Add a splash of balsamic vinegar, the agave nectar, and ketchup; stir; keep it on a low simmer and don't over-cook it. Take it off the heat as soon as the pinkness leaves the meat.
10. Toss in some fresh chopped parsley.
11. Remove the squash halves from the oven. Let them cool a bit in the pan. When they have cooled enough to handle, pour off the syrupy liquid (captured in the hollow) into a large measuring cup. Set aside.
12. Lower the heat in the oven to 350 degrees F.
13. Stuff each squash with the beef-mushroom filling.
14. Add the broth you made earlier to the maple syrup-olive oil mixture and mix well. Pour a little over the filling of each squash.
15. If the water has totally evaporated from the pan, add more- just an inch or two. Bake the squash for 25 to 30 minutes (or a bit longer if the ingredients have cooled), until piping hot- and the squash is tender.

Quinoa Vegetable Paella

Quinoa Vegetable Paella
Recipe courtesy of Fatfree Vegan Kitchen

INGREDIENTS

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 1/2 cup quinoa
• 1/4 teaspoon saffron, crushed
• 2 teaspoons Spanish smoked paprika
• 1/2 teaspoon ground cumin
• dash cayenne
• 1 14-ounce can diced tomatoes
• 1 red or yellow bell pepper, chopped
• 1 14-ounce can light red kidney beans, rinsed and drained
• 2 3/4 - 3 cups vegetable broth
• 2 medium zucchini, halved lengthwise and sliced
• 1 cup fresh or frozen peas
• 1 can artichoke hearts, rinsed and cut into quarters

DIRECTIONS

1. Put the quinoa into a large bowl. Cover with water and stir well to wash the grain. Pour off the water and then repeat the washing process. You may also put the quinoa into a fine mesh strainer and rinse thoroughly.
2. Sauté onion and garlic in a deep non-stick skillet with a little water until soft. Add the quinoa and saffron and cook, stirring, for another 2 minutes.
3. Add paprika, cumin, cayenne, tomatoes, peppers, beans, and 2 3/4 cups vegetable broth. Bring to a boil, reduce heat to very low, and cook covered for 15 minutes.
4. After 15 minutes, check to see if more broth is needed. If it looks dry, add the remaining vegetable broth. Place the zucchini on top of the quinoa and re-cover. Cook for about 5 more minutes, until quinoa is done.
5. Remove the cover, stir in the peas, and cook uncovered until peas are warm and all liquid is absorbed, about 5 minutes.
6. Arrange the artichoke hearts on the top and serve. Add salt at the table, if necessary.

Spaghetti with Sauteed Vegetables

Spaghetti with Sauteed Vegetables

INGREDIENTS

• 1 box DeBoles organic spaghetti (Made with jerusalem artichoke flour)
• 4 large handfuls organic baby carrots, sliced
• 1 yellow onion, chopped
• 6 cloves garlic, minced
• 1 red bell pepper, chopped
• salt and pepper to taste
• olive oil (I used rosemary and garlic-infused oil)
• basil, sliced
• fresh mozzarella, cubed (I used a marinated herb mozzarella)
• 1 container of organic marinara sauce

DIRECTIONS

1. Heat about one tablespoon of olive oil in a large, heavy pot. Add the carrots, bell pepper, and onion, stirring often until soft.
2. Add the garlic, salt, and pepper and stir frequently until fragrant. Cover pot and remove from heat. Let sit.
3. Boil spaghetti and drain. Simultaneously heat marinara in a small saucepan.
4. Assemble: spaghetti, sauce, vegetables, basil, mozzarella.