Vegan Hoppin' John

Vegan Hoppin' John

Recipe adapted from Cuisine At Home, February 2009

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INGREDIENTS

• 1 lb. dried black-eyed peas, rinsed
• 1 pkg. spicy vegan sausage, sliced (14 oz.)
• 4 cups low-sodium vegetable broth
• 2 cups chopped onion
• 1 cup chopped celery
• 1 Tbsp. cider vinegar
• Salt and pepper to taste

DIRECTIONS

1. Place black-eyed peas in a bowl and cover with water. Let stand at room temperature for 24 hours.
2. Drain peas, rinse, and drain again. Combine drained peas, sausage, broth, onion, and celery in a 4-to-6-quart slow cooker.
3. Cover and cook on high-heat setting until peas are tender, about 3 hours.
4. Stir in vinegar. Season with salt and pepper.
5. Serve with rice.

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.