| Happy New Years!!! |
[Jan. 1st, 2011|01:42 am]
Veg Recipes
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Since it's New Years, here are some black-eyed peas for good luck. I don't really know if black-eyed peas are considered good luck on new years everywhere, or just Texas/the south. But anyways, I made Texas Caviar. If you've never had Texas Caviar, it's black-eyed peas, onions, jalapenos, and cilantro in an oil-vinegar dressing, and serve with tortilla chips.
( Recipe behind cut.Collapse )
More at my blog-- Vegetarian in Texas.
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| mediteranian rice and roasted asparagus |
[Jan. 29th, 2009|06:43 pm]
Veg Recipes
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| [ | Tags | | | asparagus, bay leaves, dinner, garlic, lemon, olive oil, oregano, pepper, red onion, rice: brown, salt, tomatoes, vegan | ] |
| [ | Current Location |
| | my office | ] |
| [ | Current Mood |
| |  chipper | ] |
| [ | Current Music |
| | landslide, stevie nicks | ] |
Okay y'all, I have GOT to share what I made for dinner because it took almost no work, was 100% vegan, and was frickin' yummy. Roasted asparagus and Mediterranian Rice. Trust me, it sounds less interesting than it is.
You'll need:
1 cup long grain brown rice
1 medium red onion, siced really small
2 tsp bay leaves
1 tbs oregano
8 oz. fire roasted, diced, tomatos
salt
pepper
1 can (16 oz) chick peas (garbanzo beans)
lemon juice
3-5 cloves minced or sliced garlic
One can asparagus
olive oil
salt
For the Rice, I went ahead and just started my brown rice. I used 1 cup of long grain brown rice, and 2.5 cups water, went ahead and let that get working towards a boils. Chopped up and added a medium sized red onion. I ground up about two teaspoons worth of bay leaf (maybe a little less), and tossed it in. Added approx. a tbs of oregano, and some salt and pepper. By then it was almost boiling, so I went a head and covered my pot and went to hw (lol). I set the timer for about 45 minutes. When there was about 25 minutes left, I pulled out my small casserol (what, like 6 by 9 or whatever is small). Poured in a can of drained asparagus, sprinkled a copious amount of chopped garlic on in with it (probably approx. 4 tbs or so). Coated by hand all of it with a bit of olive oil, sprinkled the top with salt, and popped it in the oven (by this time the rice mixture had about 17 minutes left). I left all well enough alone for ten minutes, went back and added to the rice mix some lemon juice (to your taste), a can of drained chick peas, and half a can of fire roasted tomato, and let it heat the rest of the way for the remainder of the time, whatever it was (only like five minutes left). When the timer went of I pulled out the veggies, took the rice of the stove (perfect timing, because the moisture was just about simmered out, but there was enough to be kind to the combination of ingredients). It was freaking tasty is all I have to say! |
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| Spicy collard and black eyed pea soup with brown rice |
[Jan. 8th, 2009|06:28 pm]
Veg Recipes
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| [ | Tags | | | beans: black eyed peas, celery, collards, garlic, onions, oregano, pepper, pepper: cayenne, pepper: chipotle, smoke, thyme, tomato sauce/paste, tomatoes | ] |
Hey, I have a new tried and yummy veggie recipe. This one required a lot of *work*, but it is nothing complicated. Took about 90 minutes give or take. I started around 4 and was done around 5:30. olive oil your soup pot, and then dice up two onions. Brown them, takes around 5 minutes, and then add two sliced stalks of celery, , about 3-4 cloves of garlic sliced and diced, and two bell peppers diced. Sautee and extra 3 minutes or so, then add 2 cups of dried black eyed peas, and six cups of water. I would go ahead and add about 8, though, because it'll get pretty dry if you don't. Also, now you want to addsome dried thyme and oregano. I then started cleaning and seperating my spicy collard greens. I bought a lb for the recipe, but only used about half of it, because there is just so much! I don't have a big enough soup pot. If you do, by all means go ahead and git er done. This took me awhile. The soup was put on 55 minute timer, and when IT was at about 25 minutes, I started making some brown rice as a side. Took about 45 minutes for that, five servings. That's about a cup dried and 2.5 cups water... in another pan. I took a 20 minute break, and then when the timer went off, I began adding the collards and some other stuff. I'll say now, you, if you have a pot like mine, want to add a handful, start on some of the spices and let the greens wilt a bit, and add another handfull. The other ingredients to add are like a 16 oz can fire roasted tomato, or probably about 1-1.5 fire roasted tomatos you yourself made. add some more water, maybe 2 cups, cayenne pepper, chipotle pepper, paprika, liquid smoke (couldn't find smokey paprika, so I improvised), salt, and black pepper. The recipe also called for some tomato paste, about 2 tbs, but I didn't have any (I thought I did, but...), and it turned out fine. Once you've got everything together, let the soup simmer around 25-30 minutes, and you can serve it with the rice. says in the recipe to serve also with extra hot sauce, but it's plenty spicy! It was yum tastic. |
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