Cracking on! Haha, the thought of audibly using that exclamation point made me wince. We like to keep tradition of the southerner's New Year's Day dinner, eating the post-Civil War fare of black eyed peas and cabbage for luck and money. I think collard greens are the standard, but my family always did cabbage, so cabbage it is!
Black Eyed Peas, Please!
2 tbs olive oil
1 5-oz pkg veggie bacon (we like LightLife's Smart Bacon)
1 lg onion, chopped
1 green capsicum (bell pepper); topped, seeded, & sliced
1 red capsicum; topped, seeded, & sliced
1 orange capsicum; topped, seeded, & sliced
# cloves garlic (minimum of 2, I use most of a bulb), peeled
2 c veggie broth
1 tsp liquid smoke
2 14-oz pkgs of presoaked or 1 lb dried black eyed peas, prepared according to directions (the day before), drained
Heat oil in large [skillet] (with lid); separate bacon and tear into little pieces to save crumbling later; fry bacon in oil until crisp. With a slotted spoon (or somesuch) transfer bacon from pan to paper towel covered plate to absorb excess oil.
In the oil remaining in the pan, saute onion, capsicum, and garlic until onions are translucent. Stir in veggie broth and liquid smoke thoroughly, then stir in peas. Bring to a boil, cover, and reduce heat. Simmer 45-60 minutes, stirring occasionally. Stir in bacon crumbles and allow to cook in peas for the last 5-10 minutes.
Servings: 10 | Calories: 189.5 | Total Fat: 5.1 g | Cholesterol: 0.0 mg | Sodium: 413.1 mg | Potassium: 152.7 mg | Total Carbs: 28.8 g | Dietary Fiber: 6.5 g | Sugars: 5.2 g | Protein: 8.4 g | Vit. A: 18.2% | Vit. C: 64.3% | Calcium: 15.5% | Iron: 7.5%
Full nutrition can be found here.
Tasty Cabbagestuff
2 tbs turbinado sugar
3 tbs olive oil
1 med onion, chopped
1 med head cabbage, shredded
2 golden delicious apples, cored & thinly sliced
8 (~2 lbs) butter red potatoes, sliced into 1/4" rounds
1 recipe breakfast susej (see below), cut into bite sizes
1 tbs ground black pepper
salt (optional, not included in nutrition)
1 c veggie broth + 1/4 c water
In skillet, brown sugar in oil over medium-high heat, stirring often. Reduce heat to medium and saute onion until golden.
Transfer onion to (large) stock pot; stir in cabbage and apples thoroughly. Top cabbage mix with sliced potato; top potato with susej; season; and pour broth+water over the whole lot. Bring quickly to a boil, cover, reduce heat, and simmer until potatoes pierce easily with fork (45-60 minutes). Stir before serving.
Servings: 12 | Calories: 220.3 | Total Fat: 5.7 g | Cholesterol: 0.0 mg | Sodium: 157.0 mg | Potassium: 697.3 mg | Total Carbs: 30.6 g | Dietary Fiber: 5.8 g | Sugars: 4.0 g | Protein: 14.4 g | Vit. A: 4.9% | Vit. C: 71.2% | Calcium: 8.5% | Iron: 14.3%
Full nutrition can be found here.
Breakfast Susej
1/2 c navy (or other light colored) beans, drained, measured then smashed with fork
1 c water (or veggie broth, water used in calculation)
1 tbs olive oil
1 tbs shoyu
1 tbs pure maple syrup
1-1/4 c wheat gluten
1/4 c nutritional yeast
1 tsp garlic powder
1 tsp smoked paprika
1 tsp sage
1 tsp ground thyme
1 tsp ground black pepper
1 tsp fennel seed
1/2 tsp anise seed
1/4 tsp cayenne
Preheat oven to 325° Fahrenheit.
In a small bowl, whisk together wet ingredients (navy beans through maple syrup). In a medium bowl, thoroughly combine dry ingredients (wheat gluten through cayenne). Stir wet into dry until a dough begins to form, then knead dough until all of the dry bits have been incorporated.
Form dough into a log, approximately 14" long, and roll securely (2-3 wraps) in heavy aluminum foil, twisting the ends tightly, without compacting the dough. Bake on rack for 90 minutes. If the foil pops during baking (and you hear it), quickly (and carefully) rewrap tightly and return to oven.
When baking is complete, remove susej from foil and allow to cool on wire rack until room temperature, where it will be ready to use or refrigerate -- will keep for a week.
I typically use breakfast susej in other recipes, but it can be sliced and pan fried (in a little oil or spray) and served as typical sausage patties.
Servings: 8 | Calories: 134.7 | Total Fat: 2.6 g | Cholesterol: 0.0 mg | Sodium: 88.3 mg | Potassium: 168.4 mg | Total Carbs: 11.5 g | Dietary Fiber: 2.8 g | Sugars: 1.8 g | Protein: 18.0 g | Vit. A: 4.2% | Vit. C: 1.2% | Calcium: 5.3% | Iron: 11.5%
Full nutrition can be found here.
Proper Cornbread
1/4 c coconut (or other light, flavorless) oil
1 c yellow cornmeal
1/2 c unbleached all purpose flour
1/2 c whole wheat flour
4 tsp baking powder
3/4 tsp salt
1-1/4 c plain, unsweetened soy milk
2 tbs Ener-G egg replacement powder OR whole ground flaxseed + 4 tbs cool water, beaten (calculated with Ener-G)
Measure oil into a 9" x 9" baking dish/pan, place dish in oven and preheat to 425° Fahrenheit.
In a medium bowl, stir together dry ingredients (cornmeal through salt) thoroughly. Pour in soy milk and egg replacement (+water) and stir until fully incorporated.
By now, your oil should be hot. Carefully remove dish from oven and, working quickly, pour batter into dish, spreading to edges. Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Allow to cool a couple minutes before slicing.
Servings: 9 | Calories: 196.0 | Total Fat: 7.2 g | Cholesterol: 0.0 mg | Sodium: 419.5 mg | Potassium: 81.2 mg | Total Carbs: 27.0 g | Dietary Fiber: 2.6 g | Sugars: 7.6 g | Protein: 3.9 g | Vit. A: 0.6% | Vit. C: 0.0% | Calcium: 17.1% | Iron: 6.7%
Full nutrition can be found here.
With that, I'm off to cook :) Happy New Year!
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