The book features 20 super delicious plant based recipes that no one will know are vegan. Most of the recipes included are GLUTEN FREE and they are all easy to prepare.You can checkout some of the book images and recipes here.
So now on to the recipe. The recipe I decided to feature is Black Eye Pea & Collard Stew. It is an absolutely delicious, flavorful and comforting dish. It's perfect for the holidays and it is super easy to prepare.
Cook Time 60 Minutes
1 cup of dry black-eyed peas soaked over night
1 leek chopped and cleaned
1 red bell pepper diced
1 green bell pepper diced
1 medium red onion diced
3 sprigs of thyme
1-½ tsp chipotle pepper
6 cups of veggie stock
1 bunch of collards chopped
1-½ Tsp. garlic powder
1 Tsp. onion powder
5 Tbsp. extra virgin olive oil
salt & pepper to taste
Place a large skillet or pot over medium beat and add in oil, onions, leeks, peppers, garlic and thyme. Cook for 4-5 minutes.
Next add in the black-eyed peas, seasonings and veggie stock. Cover with a lid and cook for about 25-30, stirring occasionally.
Next reduce the heat to medium low and add in the greens. Cover with a lid and cook for an additional 15 minutes, stirring occasionally.
Remove from heat; add salt and pepper to taste.
Remember to remove the thyme sprigs before serving.
How yummy does that look?