Ingredients (use vegan versions):

• 1 onion
• water/broth for saute
• 1 15oz can peeled tomatoes, drained or equivalent amount of fresh tomatoes (~1.5 cups)
• 1 15oz can Black Eye Peas, drained
• 2 cups cooked white rice (I used a mixture of white/brown basmati)
• Salt, pepper, garlic powder for seasoning

Directions:

Chop the onion and saute it in a good size frying pan with the broth.
If you are using fresh tomatoes, add them and cook until they are
soft. Stir in the remaining ingredients and heat through.

Makes about 3-4 servings, as a main course casserole

NOTES: Don’t drain the tomatoes and black-eyes completely. You need a
little “juice” to make it a nice mushy (comforting) casserole.

This recipe was from a TV program here in Raleigh NC called “Southern
Sportsman”. I just took out the oil and bacon.

Serves:

Ingredients (use vegan versions):

• 1.5 pounds 13 dry-bean mix
• 2 medium potatoes (I used yukon gold), diced (1/2″ cubes)
• 4 large carrots, sliced
• 1 medium bunch celery, sliced
• 2 medium-large yellow onions, diced
• 4-5 medium cloves garlic, minced
• 1 bunch kale sliced (I used half red and half green)
• 1/2 package (~6 oz) firm tofu drained and diced (1/2″ cubes)
• 2 14.5 oz cans undrained tomato product (diced, stewed, crushed, etc.)
• 6-8 cups good strong (preferably homemade) vegetable stock (should have a good color to
• it, nice dark brown)
• 1/2 – 1 tablespoon olive oil
• 2 large bay leaves
• heavy dash oregano & basil
• salt and pepper (more if your stock is watery)

Directions:

Rinse and soak 13 bean mix overnight
covered with cold water. Drain water
and set aside.

Heat oil in large stock pot over medium
heat (hot enough to sauté). Add onions
and stir, cooking 3-5 minutes until soft
but not brown. Add garlic, bay leaves,
and spices and stir, cooking another 2
minutes. Add bean mix (drained) and
stir for a minute. Add vegetable broth
and bring to a boil, then cover and turn
down to a simmer.

Let simmer for about an hour, stirring
occasionally. When the beans are just
starting to soften (are edible but still
a bit crunchy…should be at this
point), add the carrot, celery, and
potatoes and stir.

If too much liquid has boiled off, feel
free to add more stock or water. Bring
back to a simmer and let simmer covered,
stirring occasionally, for another 30
minutes or until the potatoes are
getting tender.

Now add the kale, tofu, and tomatoes
(with their juices) and stir through.
Simmer for another 5-10 minutes covered,
until the kale has wilted and the tofu
is heated through.

Taste, and season to taste, salt and
pepper, whatever spices you feel like,
and serve, preferable with a good
crunchy french bread.

When I made this, it made a massive
amount of soup, so cutting the recipe in
half wouldn’t be a bad idea. Unless
you’re cooking for a large group, in
which case it could be perfect.

Serves: Lots (Almost a full stock pot)

Preparation time: 2-3 hours.

Ingredients (use vegan versions):

• 1/3 cup barley
• 1 med onion chopped
• 1 green pepper chopped
• 3 tomatoes chopped (or 15 oz can chopped tomatoes)
• 6 cloves garlic chopped
• 1 jalapeno pepper chopped
• 15 oz can beans

Directions:

I LOVE barley and use it every chance I get!
This takes a while to make but is really no effort.

Simmer 1/3 C barley in 4.5 C water for 45 minutes. After 30
minutes have passed – Get a large frying pan with 1 tbs oil,
add garlic and onion. Simmer for 5 minutes. Add the green
pepper and simmer 3 minutes more. Add the rest of
ingredients and the drained barly. Simmer that for 20
minutes (covered) and 10 minutes uncovered.

To serve a group – double the tomatoes, beans, and barley.
I use a crock pot (after the barley is cooked and the
onions sauteed). DO NOT double the jalapeno because the heat
builds in slow cooking (unless you LIKE hot).

MY WAY – well, I use 3 jalapenos and 2 green chillies in a
double recipe but most folks find that too hot.

Serves: 2-3

Preparation time: 1.5 hr

Ingredients (use vegan versions):

• 1 cup fake cream cheese (vegan)
• fresh garlic to taste (roasted is wonderful in this as well) minced
• pepper (to taste)
• red pepper (to taste)
• fresh bazil finely chopped (again to taste)
• soy mayo
• tomato
• onion
• cucumber
• other assorted fresh veggies
• 1 loaf of the best “crusty” vegan bread you can find!

Directions:

Begin by making “cheese” mixture. Let fake “cream” warm up
some then combine with garlic, pepper,red pepper,
basil,grate 1/4 of onion in to “cheese” so that the onion
juice gets in there as well and enough soy mayo to make it
spreadable. Let this mixture rest. Now slice tomato,
cucumber, 1/2 onion, and the other veggies you have, very
thinly. Slice you loaf of vegan bread in 1/2 horizontally (so that
you will end up with one big sandwich). You will want to
remove some of the soft vegan bread to make room for you fillings.
Now spread your “cheese” mixture on both sides of your vegan bread
so that the entire surface is covered. Layer veggies on
bottom half and cover with top. Press the sandwich together
lightly and wrap in foil or plastic wrap and place in
refrigerator fo at least an hour.

Note: If you want to jazz it up some get a jar of marinated
pepper and add to your veggie layer. Black olives are a plus
as is the vegan cheese of your choice. Have fun with this,
all of my non-veg friends love this, it is very filling, I
will be interested to hear any sugestions you have.

Serves: 4

Preparation time: 45min

Ingredients (use vegan versions):

• 2-3 medium tomatoes
• 1 red onion
• 1 anaheim chili
• 1 handful cilantro (hard to measure)
• 2 cloves garlic
• dash of salt
• splash of vinegar

Directions:

Dice up everything to about 1/4-1/2
inch size (I usually dice the chili a
little finer) and toss together. Best
if allowed to “marinate” for at least
an hour before serving.

You can use any hot pepper you like. 2-
3 serranos or jalopenos usually do
well. Habaneros are a bit too powerful
for this blend.

For a different flavor, try splitting
and broiling your chills, skin side up.
When skin is blackened, rub it off and
rinse under cold water. Then continue
as usual.

Preparation time: 15-20 minutes (how fast are you with a knife?)

Serves: