By France Morissette and Joshua Sprague, Beyond the Peel
"Superfood Kitchen" by Julie Morris just happens to be 100 percent vegan! It boasts a wide variety of recipes, including this kale and black-eyed pea stew.
1 tablespoon coconut oil
2 cups diced white onion
6 garlic cloves
3 stalks celery, diced
1 red pepper, diced
1 tablespoon each fresh oregano and thyme , chopped
1/4 teaspoon chipotle powder
1 tablespoon smoked paprika
3 cups each water and vegetable broth
2 tablespoon wakame flakes
3 cups cooked black-eyed peas
1 head kale, stems discarded and chopped
1/2 lemon, juiced
Fresh parsley to garnish
1. In a large pot, melt the coconut oil.
2. Add the garlic and onions and cook for two minutes over medium high heat. Add the celery and pepper and cook for a few more minutes. Add the spices, cook for 30 seconds.
3. Add the remaining ingredients, except the kale and lemon juice, and cook for 30 minutes.
4. Add more water and salt as needed during the cooking process. Add the kale and cook for a few more minutes until kale is wilted. Finish by adding the lemon juice at the end.
5. Season with salt and pepper to taste. Serve and garnish with fresh parsley.
Note: I did not have black-eyed peas cooked and ready to go. To speed things up, I substituted 1-1/2 cups dry sprouted bean mixture and 1/2 cup red quinoa. I added 2 extra cups of water. I also had 3 cups of freshly cooked butternut squash that I added. This stew cooked in about the same amount of time as the original version.
