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erries
and/or food mills and the like could e-mail me a note about how to best
deal with blackberry seeds!
-Barry Spieler
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Date: 6 Aug 90 18:26:09 GMT
From: cochran%iris.usc.edu@usc.edu (Steve Cochran)
Subject: VEGAN: Black-Eyed Peas Recipes
>
>I would like some recipes using black-eyed peas, which I think are
>widely unexploited.
I agree. When looking for a good source of soluble fiber a couple
of years ago, I decided that they provided the best, low-cost source.
I have used two recipes of the last couple of years, the first I threw
together from what was around, and the second I modifed from a Boston
Baked Beans recipe (when I got tired of always eating the first). I
use a Crok Pot, but a bean pot in the oven at about 300F for 8 hours
should work as well.
Steve
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STEVE'S BLACKEYE PEAS
Difficulty: Easy
Time: 20 minutes preparation
+ overnight soak for peas
+ 6-15 hours cooking
Yields: ~2.5-3 quarts cooked Blackeye Peas
(1 cup contains about 10g. soluble fiber)
Ingredients:
1 lb Blackeye Peas
2 16oz cans Stewed Tomatoes (chopped)
2 med Onions (coarse chopped)
3-4 stalks Celery, with leaves (chopped)
~3 cup Water
Spices to taste (I use something like the following):
4 Tbl Worcestershire Sauce
2 Tbl Chili Power
2 Tbl Rice Vinegar (or more to taste)
3 med cloves Garlic (or 4 small)
2 tsp Basil
1 tsp Thyme
1 tsp Sage
2 leaves Bay Laurel
1/2 tsp Black pepper (or more to taste)
1/3 tsp Tabasco Sauce
Preperation:
Examine and sort the peas. Add 6-8 cups cold water and let
stand overnight (or for 6-8 hours). Discard water and rinse the peas.
Place the soaked peas in a crok pot and add the tomatoes, onions,
celery and spices (vary spices as desired). Add water to cover and
mix together. Cook on Low setting for 12-15 hours or High for 6-8
hours. (Add water if necessary to cover during cooking). Serve hot
or cold -- it keeps in the refrigerator for upto one week.
- --------------------------------------------------------------------
Boston Baked Blackeye Peas
Difficulty: Easy
Time: 10 minutes preparation
+ overnight soak for peas
+ 6-15 hours cooking
Yields: ~1.5-2 quarts cooked Blackeye Peas
(1 cup contains about 10g. soluble fiber)
Ingredients:
1 lb Blackeye Peas
1/2 cup Molasses
1 Tbl Mustard
1 tbs Thyme
1 tbs Sage
~2.5 cup Water
Preperation:
Examine and sort the peas. Add 6-8 cups cold water and let
stand overnight (or for 6-8 hours). Discard water and rinse the peas.
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