Black Eyed Peas Hot Pot
|Dry black eyed peas/14 ounce can black-eyed peas||1⁄2 Cup (8 tbs)|
|Mushrooms||8 Ounce, sliced|
|Lemon juice/Balsamic vinegar/tamari||1 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Apple cider vinegar||2 Tablespoon|
|Tamari||2 Tablespoon (Soy Sauce)|
|Fruit juice||2 Tablespoon|
|Kuzu/Flour||1 Tablespoon (Arrowroot Powder)|
|Carrots||2 , sliced|
|Stalks celery||2 , sliced|
|Green onion||1 , sliced|
|Fresh cilantro||1 Tablespoon|
|Fresh parsley||1 Tablespoon|
1.If you are using dried beans in your healthy vegan recipes, they must be fully cooked before you begin. Black-eyed peas can be soaked for 4 hours or overnight to make them more easily digestible, but this is not necessary. This will reduce their cooking time by about half an hour. Be sure to drain the soaking water since it contains some of the gas-producing power of the beans.
2.Add enough water to cover them by 2 inches, then gently boil them with NO salt. You can add a bit of kombu (seaweed) to the cooking water while they boil for improved digestibility. Black-eyed peas will take about 1 ½ hours to cook. If you are using canned, look for a can that does not have any salt listed in the ingredients. Some varieties are actually cooked with kombu, which is ideal. Be sure to rinse and drain the beans before using them.
3.Start by marinating the mushrooms. Put the slices in a container with a lid, sprinkle some salt and lemon juice on them, cover and shake. Ideally, start the mushrooms at least an hour before dinner so that they have time to wilt.
4.Make the sauce by combining all of the liquids in a small pot. Heat to boiling, then turn down to simmer. Stir the kuzu or arrowroot in a small amount of water to dissolve, then stir it into the sauce and leave it to simmer until it thickens. If you can't find either kuzu or arrowroot, use a whole grain flour.
5.Put the chopped vegetables, cooked peas and marinated mushrooms in a bowl, and stir in the sauce to coat them. I hope you enjoy this black eyed peas recipe, the latest of my healthy vegan recipes.
Calories 125 Calories from Fat 7
% Daily Value*
Total Fat 0.81 g1.2%
Saturated Fat 0.17 g0.83%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 541.9 mg22.6%
Total Carbohydrates 23 g7.7%
Dietary Fiber 4.4 g17.8%
Sugars 3.8 g
Protein 8 g16.8%
Vitamin A 117.6% Vitamin C 25.7%
Calcium 5% Iron 17.1%
*Based on a 2000 Calorie diet