• Choose a category
• All
• Classic-Fiction

4 ounces shiitake mushrooms, chopped (1½ cups)

1 zucchini, diced small (1½ cups)

3 cloves garlic, minced

½ teaspoon dried tarragon

2 teaspoons dried thyme

½ teaspoon salt

Several pinches of freshly ground black pepper

1 cup carrots, peeled and diced small

¾ cup du Puy lentils (also called French lentils), rinsed

(see Ingredient Scavenger Hunt, page 199)

3 cups vegetable broth

1 tablespoon Worcestershire sauce

½ cup frozen peas

1 recipe Caulipots (page 54)

Preheat a 4-quart pot over medium-high heat. Sauté the onions in the oil until translucent, about 4 minutes. Add the shiitakes, zucchini, garlic, tarragon, thyme, salt, and pepper; sauté for 5 more minutes.

Add the carrots, lentils, and broth. Cover and bring to a boil. Once boiling, lower the heat to a simmer and cook for about 25 minutes, stirring occasionally. By this point, the lentils should be tender and most of the broth should be absorbed. If that hasn’t happened yet, then cover and simmer for a bit more. Conversely, if the broth has evaporated and the lentils are not soft, then add a bit of water and simmer for a bit longer.

Once the lentils are soft, stir in the Worcestershire sauce and peas. Let sit for 10 minutes or so for maximum flavor. Taste for salt.

To serve: Scoop a cup of Caulipots into a bowl and serve a cupful of lentils over it.

INGREDIENT SCAVENGER HUNT

Something’s fishy. Most brands of Worcestershire sauce contain anchovies or other nonvegan ingredients, but there are quite a few vegan varieties, including Annie’s, Wizard’s, and Edward & Sons.

If you can’t find a vegan brand in your health food store, try online at foodfightgrocery.com or CosmosVeganShoppe.com. It’s a handy ingredient to have around for when you want to add a little somethin’ somethin’ to sauces, gravies, and bean dishes. The secret ingredient is actually tamarind.

If you can’t find vegan Worcestershire, here are a few options:

If you are able to find tamarind concentrate, use 1 teaspoon of the tamarind and 2 teaspoons of soy sauce.

If you can’t find any of that, use 2 teaspoons of soy sauce, 2 teaspoons of tomato paste, and 1 tablespoon of freshly squeezed lemon juice.

Hottie Black-Eyed Peas & Greens

SERVES 6 ∙ ACTIVE TIME: 20 MINUTES • TOTAL TIME: 30 MINUTES

PER SERVING

(⅛ RECIPE):

Calories: 210

Calories from fat: 15

Total fat: 2 g

Saturated fat: 0 g

Trans fat: 0 g

Total carb: 38 g

Fiber: 11 g

Sugars: 8 g

Protein: 13 g

Cholesterol: 0 mg

Sodium: 440 mg

Vitamin A: 120%

Vitamin C: 90%

Calcium: 10%

Iron: 25%

It’s hard for me to imagine having black-eyed peas without greens. They’re forever linked in my taste buds, thanks to my idea of what Southerners eat every day, even though they probably eat portobellos and arugula, just like the rest of us.

Anyway, sometimes I just don’t feel like using two pans. This dish works on so many levels because you don’t need to saute the greens in a ton of oil and you don’t need another sauce for them; everything comes together in one pot. The vegan bar called the Bye and Bye, here in Portland, puts what I suspect is a lot of hot sauce in their black-eyed peas, so that’s where this flavor profile comes from. I love to use Cholula hot sauce, but use your favorite medium-heat hot sauce (like, don’t use Sriracha, but Tabasco or Frank’s would be fine).

Serve with Ginger Mashed sweet Potatoes & Apples (page 63), and enjoy the sweet Southern air, y’all.

1 teaspoon olive oil

1 small onion, diced small

2 cloves garlic, minced

1 bunch kale or collards, coarse stems removed, shredded

(about ½ pound)

¼cup water

¼ teaspoon salt

2 (15-ounce) cans black-eyed peas, drained and

rinsed

1 cup tomato sauce

½ cup vegetable broth

1 tablespoon hot sauce

¼ teaspoon liquid smoke (optional; a smidge of

smoked paprika would be great, too)

TIP

This recipe calls for shredded greens, but all I really mean is very thinly sliced. A fast and easy way to get this done: Pile the leaves on top of each other and then roll them up. You’ll see that it’s very easy to slice them