Search & Social

Let my videos help you become a wildly good cook!

Recipes

Steamy but not explicit spoof of "Fifty Shades" has romance, laughs, and my favorite recipes.

buy @ Amazon local

100 recipes, 4 seasonal menus, 20-minute starter plan, tips, more!

buyAmazon IndieBound

Recipe Index
#SNAPcut acorn squash adzuki beans Afghan all-purpose flour almond flour amaranth Anna Thomas anti-shingles recipe apple cores apple peels apple sauce apple-cider vinegar apples aquafaba arganine Asian asparagus avocado baba ganoush bake @ 350 bake @ 400 bake @ 450 balsamic vinegar balsamic vinegar reduction banana bread banana pancakes bananas barbecued kale barely cooked tomato sauce barley basketball bay leaf bbok choy bean broth beartrack farm beet greens beet sauerkraut beet tops beets bell peppers besan flour beverages black beans blackberries black-eyed peas blackstrap molasses blog tour blueberries bok choy braise bread bread machine breakfast broccoli broiled brown bagging buckwheat burgers burritoes butternut squash cabbage cacao cacao cake cacao powder cake callaloo candied orange peels candy cantaloupe caramelize onions carrot cake carrot tops carrots cashew cream cashew sauce cashews casseroles cast-iron skillet recipes Catherine Watson cauliflower ccompany celery chard chemotaxis chia seeds chicken soup chickpea broth chickpea flour chickpea flour crackers chickpeas chili chilled soup chinese recipes chipotle Chiradelli chocolate chips chocolate chocolate aquafaba frosting chocolate cake chocolate peanut cake cholesterol-free Christmas cinnamon cinnamon cashew cream cinnamon crackers cinnamon rolls cleaning beans cloves cocoa cocoa powder coconut coconut dream coconut drink coconut milk coconut oil coffee coffee cake cold soup cold-brewed coffee colds cole slaw collards comfort food company convection cook ahead cooked apples cookies Cooking Green corn bread corn on the cob cornbread coughs crackers cranberries cranberry sauce cream substitute crepes crock pot crockpot Cuban black beans cucumbers curry powder daikon dairy free dairy-free DAK bread machine dandelion greens daylilies daylily dessert dessert bar dinner party dip DIY Donvier dried basil dried beans Easter easy easy vegan recipes edible flowers egg-free eggplant emergency preparedness fall family sized tea bags fat-free fennel fermented vegetables field roast sausages fig first course flaxseed Flying Dragon food presentation food safety free freezer French fresh tomato sauce frosting frozen cashew cream frozen desserts fruit fruit sauce funny gajar halwa garbanzo bean crackers garbanzo bean flour garlic ggreen onions ginger gingerbread glaze gluten free gluten-free glycemic index grab-and-go grab-and-go lunches graham cracckers gravy greek dressing green beans green gumbo green onions greens grilled grilled cabbage grilling gumbo gumbo z'herbes hardy citrus healthy heart-healty hemp seed hen of the woods mushrooms high protein holiday homemade homemade barbecue sauce homemade rice milk homemade truffles honey h'ors dourves hot vinegar hummus Hundred-Foot Journey IACP ice pops iced coffee improv Indian jalapeƱo jalapeno peppers jalepeno jester squash jicama Jif peanut butter John Griffith Just Mayo kabocha squash kadu kale Kate Heyhoe Kathy Hester kidney beans Kitchen Riff kiwis kohlrabi kraut-chi Larry's Beans lasagna leeks left-over pasta lemon lemons lentils lime local low fat low fiber low salt low sugar low-fat lunch lysine Madhur Jaffrey maiitake main-course salad make your own make-ahead making solar cookers mandarin orange spice tea maple syrup mashed meal in a jar meals in jars meatless meringues mesclun Mexican Michigan State microwaved miso molasses momentum Momofuku mother Mothers' Day muffins mushroom mushrooms mustard greens NC State new year's day nice cream no fat no garlic no knead no onions nooch noodles nutmeg nutrition nutritional yeast nylons oatmeal oilve oil okra olive oil one bowl one bowl recipe one pot meals one-bowl dinner one-pot cooking onion onions oranges organic organic brownies packaging paint parsley parsnips pasta pasta salad pasta sauce pea shoots pea tips peach peaches peanut butter peanut oil peanuts peas pecans Persian pesto pickles picnic recipe pie pie crust pinto beans pizza pizza alternative plant-powered plant-strong popsicles potatoes potluck potluck recipe power jars pre-baking probiotic probiotics pudding pumpkin pumpkin pie QT Luong quick quinoa radish pods radishes rainbow chard raisins raspberry raw raw cashews recipe recipe rescue recipes red lentils red onion red zinger tea refrigerator pickles reuse rhubarb rice rice cooker rice pudding roasted chickpeas roasted garbanzos roasted pumpkin roasting rocket pops romaine lettuce root vegetables rotini russian salad salad dressing salad mix salsa sandhills farm sandwich cookies sandwiches Santa Cruz Organic peanut butter sauce saving bean broth shisito peppers sliders sloppy joes slow slow cooker small bites smoothie snacks soaking beans socca solar cooking something for nothing sorbet sorghum syrup soup sourdough soy free spa cuisine spartans spice cake spinach spread spring spring onions stand mixer starters steamed steel-cut oats Steve Jobs stew stir fry stir-fry stockings strata strawberries strawberry sauce strawberry shortcake summer summer squash sun tea SunDrop candy super-food Super-Wok sweet potato sweet sixteen swiss chard tahini tamales tea tea cakes Thanksgiving Thanksgiving recipes The Vegan Slow Cooker thrifty toaster oven tomato tomato sauce tomatoes Tovolo trail mix travel recipes Treasured Lands truffles turmeric turnips Two Chicks Farm udon noodles unfrosted cake vegan vegan brownies vegan grilled side dishes vegan holiday recipes Vegan Slow Cooker for Two or Just You vegetable soup vegetarian Vegetarian Epicure video vinegar vvegetable soup walnuts watermelon Welbilt bread machine what to do with bitter dishes wheat berries wheat germ whipped cream white whole wheat flour whole grain whole wheat whole wheat berries winter winter squash wolfpack wwhite whole wheat flour yeast yogurt substitute zest zlaw Zojirushi bread machine zucchini
Follow me on Twitter

Why is it important to Divest Your Plate? What steps should the goverment take to support this movement?

« Green Gumbo with Mushrooms (meatless Gumbo Z'Herbes) | Main | Sneaky Wheat Vegan Cinnamon Rolls - Tall or Potluck Sized »
Tuesday
Dec302014

One-Pot New Year's Day Feast for Two - Vegan and Gluten-Free

Create your own good fortune for the New Year's by cooking collards, a sweet potato, and black-eyed peas all in one pot. Black-eyed peas surround a halved sweet potato at the bottom of a pot. After awhile, collards join in, kept above the bubbling in a steamer. See the recipe and tips below for this lucky vegan, gluten-free, and low-fat feast. Because it takes only 30 minutes of active time, it's perfect for a week-night dinner too.

One-Pot New Year's Day Feast for Two - Vegan and Gluten-Free - with black-eyed peas, collards, and a sweet potato

Why lucky? Here in the South, we know that eating lots of greens on New Year's Day will bring us more folding money and eating black-eyed peas will mean more coins. (Tradition is mum on gift cards.) By skipping the fatback and cheese, you'll save money at the grocery store and minimize your risk of paying for medical care.

Active time: 30 minutes. Total time: 1 hour and 15 minutes. Serves 2 as a complete meal or 4 to 6 as side dishes.

Ingredients include black-eyed peas, collards, tahini, onion, garlic, salsa, chipotle, and salt, all organic if possible.

Ingredients

2/3 cups dried black-eyed peas (125 grams)
1 2/3 cups water
1 medium sweet potato (360 grams)
1/4 teaspoon olive oil
1 yellow onion
1 clove garlic
1/2 teaspoon ground dried chipotle
3/4 teaspoon salt, plus additional salt for collards if desired
4 medium collard leaves (220 grams)
2 tablespoons salsa
1 tablespoon tahini

 

Method

  1. Pick over and rinse black-eyed peas (video). Put peas in a bowl and cover with water, keeping the rest of water in the measuring cup if it won't fit in the bowl. (I use a small bowl that fits in the dishwasher.)
  2. Scrub sweet potato and cut it in half lengthwise. Test your pot size by putting the two sweet-potato halves in the pot, skin-side down, top with the steamer, fitting its legs between the sweet potatoes, and then covering the pot. If the pot lid doesn't meet the rim all the way around, use a bigger pot. When you've found a pot that fits, set sweet potato aside. If this seems like gibberish, scroll through the pictures below.
  3. Put olive oil in the pot, spread with your clean fingers, and heat oil over medium-low heat. Chop onion and add to the pot, stirring occasionally to prevent burning. Mince garlic and set aside.

    Avoid waste with tasty results by cutting or pulling collard stems away from leaves to cook separately.

  4. Pull or cut collard stems away from leaves. If stems are more than a 1/2-inch across, cut lengthwise, then cut stems crosswise into 1/2-inch pieces.
  5. When onions are soft, add garlic, chipotle, and salt. Stir once or twice until fragrant. Use a spoon to clear two spots on the pot's bottom, then add sweet potato skin-side down. (Any onions trapped under the sweet potato will burn.)

    Put sweet potato in the pot with cooked onion

  6. Add black-eyed peas and water, nudging around with a spoon so peas surround potatoes and are under water. Cover the pot, bring to a boil over high heat, then reduce heat to low and simmer for 30 minutes.

    Ready to add steamer above black-eyed peas and sweet potatoes cooking in one pot.

  7. Put steamer on top of sweet potatoes and add collard stems. Cover and cook for 5 minutes.

    Put collard stems in steamer and steam for 5 minutes.

  8. Add collard leaves on top of stems. Cover and cook for about 15 minutes, until collards look limp and a bit olive-hued. Try a forkful to make sure they are tender. Sprinkle salt on collards if desired and stir.

    Add collard leaves on top of collard stems and steam until tender, about 15 minutes.

    Collards look soft when cooked.

  9. Remove the steamer and collards. Test sweet potatoes and black-eyed peas to make sure they are tender. A fork should slip easily into the center of the sweet potato and black-eyed peas should yield easily when you bite a few. If they are not done, cover and simmer until tender, adding a little water if black-eye peas are not covered and are still quite firm.

    Sweet potatoes and black-eyed peas are tender but not mushy.

  10. Serve hot. Put collards on plates and top with salsa. Put sweet potato halves on plates and mash lightly with fork to reveal their brilliant orange interior. Stir tahini into black-eyed peas and spoon over sweet potato halves. For a more casual meal, serve your lucky feast in soup bowls.

    Use your fancy plates to make this simple meal feel like a feast.

    Cook in one pot. Serve in one bowl. Sweet potatoes, black-eyed peas, and collards for lots of luck and minimal clean up.

Tips

Reader Comments (4)

Happy New Year! This inspired my dinner today. I would have sworn I had a can of sweet potatoes, but I didn't, so I had to skip that part. I made collards with your peanut-lime sauce for a side dish to the rice and black-eyed peas. Very tasty.

Jan 1, 2015 | Registered Commenterchessie

Yaay, Chessie! Love your spirit of mix and match. Happy New Year!

Jan 2, 2015 | Registered CommenterLinda Watson

Thanks for a great New Year's dinner, Linda. My family loved the whole meal and it was so easy to make. I doubled the recipe and just used a bigger pot. I had never tried cooking sweet potatoes that way and will definitely do it again.

Jan 2, 2015 | Registered Commentermlc

Yaaay, Mlc! One of my very favorite kind of comments is "never tried .... before and will definitely do it again." Thanks for sharing your results!

Jan 2, 2015 | Registered CommenterLinda Watson
Please join before posting - it's easy and free!
To help keep conversations on the forum civil, only registered members can comment or start new threads. Joining the community is easy and free.