Creamy Black Eyed Pea Soup

As the temperature plummets, the need for warm and soulful comfort food rises! Creamy Black Eyed Pea Soup is rich, filling, and comes together in less than 30 minutes- a winter wonder!

One Sunday, after tragically overcooking a batch of black eyed peas in my pressure cooker, I had an epiphany. Ok, maybe epiphany is an exaggeration, but let’s just say I had an idea…

Creamy Black Eyed Pea Soup | www.AreYouKitchenMe.com

One of the biggest lessons I’ve learned through my years of cooking is that there really are no failures. Take my pumpkin-pie-turned-charcoal-briquettes from last week. They looked absolutely horrendous and the crust was totally ruined but even then, the inside filling was caramelized and delightful. See that? Silver lining.

Creamy Black Eyed Pea Soup | www.AreYouKitchenMe.com

The same happened with my mushy, falling-apart, nearly-disintegrated black eyed peas. I had planned to freeze them for salads and stews but their lack of structural integrity rendered that plan inoperative. What does one do with six cups of soggy bean mush…? Soup, of course.

Creamy Black Eyed Pea Soup | www.AreYouKitchenMe.com

I leaned into some Caribbean flavors for this soup with allspice, thyme, and coconut milk. I think a few chunks of pineapple or some exotic dried fruit would take this soup to a truly tropical level. And if you can take the heat, a drizzle of Sriracha is divine.

Creamy Black Eyed Pea Soup | www.AreYouKitchenMe.com

Learning to cook has taught me to fail. Again and again and again you fail. Your cookies fall apart and your sauce separates and your cake falls flat and your greens turn out tough and inedible. But you learn. The phrase “no use crying over spilt milk” has become somewhat of a motto in my kitchen. Less and less these days do I find myself a crying mess on the kitchen floor after the pancakes I wanted for breakfast looked more like piles of burnt scrambled oatmeal. Instead, I just eat oatmeal.

I guess this is a lesson in resilience. Things don’t always go the way we planned, but at the end of the day you can have a pot of soggy mush or bowl of delicious soup. Up to you.

Creamy Black Eyed Pea Soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 8 servings

As the temperature plummets, the need for warm and soulful comfort food rises! Creamy Black Eyed Pea Soup is rich, filling, and comes together in less than 30 minutes- a winter wonder!

Ingredients

  • 8 oz. sliced mushrooms
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp. olive oil
  • 1 tsp. allspice
  • 1 tsp. dried thyme
  • Pinch cayenne
  • 1 bay leaf?
  • 2-4 cups vegetable stock
  • 2 cans blacks eyed peas (or 4 cups cooked- or overcooked!)
  • ½ lb. kale, washed and chopped
  • 1 cup canned coconut milk (I prefer full fat)

Instructions

  1. Heat a medium stockpot over medium-high heat and add oil. Add onions and sauté for 5 minutes. Add in mushrooms and sauté another 8-10 minutes, until most of their liquid has cooked out. Add garlic, allspice, thyme and cayenne for an additional 2 minutes.
  2. Add the black eye peas and stock and bring to a low boil. Simmer for 15 minutes.
  3. Add kale and coconut milk and return to a simmer. Stir until kale has wilted, about 2 minutes.
http://www.areyoukitchenme.com/creamy-black-eyed-pea-soup/

Creamy Black Eyed Pea Soup | www.AreYouKitchenMe.com

Caramelized Onion White Bean Hummus

Everyone’s favorite party chip dip gets a makeover! Sweet caramelized onions and creamy white beans make Caramelized Onion White Bean Hummus a crowd-pleaser!

Caramelized Onion Hummus | AreYouKitchenMe.com

Fun fact: I used to be a picky eater. Sure, most kids go through that phase, but my finicky palette limited my meals to essentially just refined carbs. Pasta (but no red sauce). Bread (but no sandwiches). Sweets (but not chocolate). Chips (but no dip).

No dips?! Among my many aversions was having multiple foods touch. I guess that’s pretty common but I steered clear of all spreads and such. At most gatherings, you could catch me munching on plain tortilla chips and unadorned baby carrots. Had I liked potato chips, I definitely would never have considered dipping them into the onion dip everyone else couldn’t get enough of.

That’s the funny thing about some recipes. Because I was so picky, there are a lot of things I’ve never eaten before. Let alone cooked. You’d think that inexperience would set me at a disadvantage but I think it leaves the door wide open to experimentation. For example, French onion dip. Never had it. But when I thought about the ingredients- creamy base, sweet onion flavors- I was intrigued.

Caramelized Onion Hummus | AreYouKitchenMe.com

There’s a certain trick to making really, really good hummus. Overcooked beans. A lot of times the chickpeas or other beans you buy in cans still have a nice bite to them. Great for salads, not so great for hummus. In my opinion, the best way to combat this (and for the freshest, purest bean flavor), is to cook your own beans. I knowww, I know, it takes a lot more time and effort. But A. it’s cheaper and B. it gives you more control of the tenderness of the beans.

Caramelized Onion Hummus | AreYouKitchenMe.com

The recipe below calls for canned beans because I know that’s how most people buy them. But I’m including my recipe for cooking your own in the notes because I really hope you’ll give it a shot. Definitely worth it.

Caramelized Onion Hummus | AreYouKitchenMe.com

I have served this hummus at three different parties and every time, people can’t get enough of it. The dollop of mayo adds a touch of decadence and I think really conjures the nostalgic creamy feeling of the real deal.

Not that I’d know.

Caramelized Onion White Bean Hummus

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Yield: 2 cups hummus

Everyone’s favorite party chip dip gets a makeover! Sweet caramelized onions and creamy white beans make Caramelized Onion White Bean Hummus a crowd-pleaser!

Ingredients

  • 2 small (1 large) sweet onions, thinly sliced
  • 2 cups cooked cannellini white beans, or 1 can
  • 1 Tbs. olive oil
  • 1 ½ tsp. salt, divided
  • ½ tsp. sugar
  • ½ tsp. apple cider vinegar
  • 2 Tbs. tahini
  • 2 Tbs. vegan mayo (optional)

Instructions

  1. If using canned beans: drain most of the liquid from the can and place the beans in a microwave safe bowl. Cover with a plate and microwave for 2 minutes to soften the beans. Set aside to cool.
  2. Caramelize the onions: place a large pan over medium-low heat and add olive oil. Once heated, add onions and toss to coat. Cook the onions, stirring every few minutes until completely softened, about 25 minutes. Add a splash of water occasionally they begin to stick. You don’t want them to caramelize until the very end. Sprinkle on ½ tsp. salt, sugar, and vinegar and continue to cook until golden brown, another 10 minutes.
  3. Place beans, onions (reserve a few for garnish), tahini, mayo, and remaining salt in a high-speed blender or food processor. Blend until completely smooth, adding a splash of water if needed. Chill in an airtight container until ready to serve.

Notes

To cook beans from scratch: rinse 1/2 lb. of dried beans well then soak in water overnight, up to 36 hours. Rinse very well and add to a pot or pressure cooker with enough water to cover generously. Cook on the stove in simmering water for 1.5-2 hours, until falling apart. Or, cook in a pressure cooker for 25 minutes and let pressure naturally release for 10 minutes. For both methods, use a slotted spoon to scoop the beans from the water. This will make double the amount of beans you need for this recipe.

http://www.areyoukitchenme.com/caramelized-onion-white-bean-hummus/

Caramelized Onion Hummus | AreYouKitchenMe.com

Beet Green & Quinoa Salad

From root to leaf, this salad can’t be BEET! Eliminate waste and use the whole vegetable in this Beet Green & Quinoa Salad.

I have been holding out on you. I do this thing where I become obsessed with a recipe, eat it nonstop (ahem, like my fav smoothie– which ironically also contains beets…), and then forget to share the recipe. My bad. But I’m finally getting around to it!

Beet Green & Quinoa Salad | AreYouKitchenMe.com

Before I share more about this recipe, I have to give credit where it is definitely due. A few months ago, John and I went to an all-vegan participatory dinner at The Kitchen. This place is seriously the coolest. You show up, strap on an apron, get your inner chef on, and then feast family-style at a single long table. SO fun! The dinner we went to was their Vegan Spring Dinner and I was like a kid in a (vegan) candy store! We helped prepare a version of this beet salad and I have been hooked ever since.

Beet Green & Quinoa Salad | AreYouKitchenMe.com

Ok now let’s talk greens. Beet greens. Most people, myself included, either cook these down for hours or toss them in the trash (never again!)… I had NO idea how good they were eaten in their raw form. The leaves are tough and hardy like kale, which means they stand up to the heavy dressing. It also makes this salad great for meal prepping. The leaves won’t get all wilty and limp by Wednesday.

Beet Green & Quinoa Salad | AreYouKitchenMe.com

Waste is one of my biggest pet peeves in the kitchen. We eliminated all paper products and no longer buy plastic baggies or wraps but I still feel like some weeks, the trashcan is bursting at the seams. I love that this recipe uses all parts of the plant. Like a vegan nose-to-tail. I’ve even saved the stalks, thinly sliced them, and added them to stir fries or soup.

I’ve thought about doing a post of all of my favorite ways to eliminate waste in the kitchen. Would you all be interested? Leave a comment and let me know!

Beet Green & Quinoa Salad | AreYouKitchenMe.com

Now about this salad… It has quickly risen in the ranks to become my go-to favorite lunch. And dinner. And snack… I also am now required to bring it to every family and friend event because everyone goes nuts over it. Even people who don’t love beets dig it! It’s quick to prep and easy to transport so naturally, I make it every week.

Bright and healthy yet hardy and filling, I see no reason to hop off this Beet Green and Quinoa Salad lunch train any time soon….

Beet Green & Quinoa Salad

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 4 servings

From root to leaf, this salad can’t be BEET! Eliminate waste and use the whole vegetable in this Beet Green and Quinoa Salad.

Ingredients

  • 1 bunch beets with greens
  • ½ cup uncooked quinoa, rinsed
  • 1 cup water or broth
  • 1 cup chickpeas
  • ¼ cup chopped walnuts (or sunflower seeds)
  • 3 green onions, thingy sliced
  • Lemon Tahini Dressing:
  • ¼ cup tahini
  • ¼ cup lemon juice
  • ¼ cup water
  • 1 cloves garlic, grated or finely minced
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 tsp. maple syrup or agave (optional- I usually skip it)

Instructions

  1. Preheat oven to 400°F.
  2. Prepare beets: Separate beets from greens, scrub beets, wash greens, and dry everything well.
  3. Wrap each beet in a small piece of foil with a drizzle of olive oil (optional) and plenty of salt and pepper. Bake for 45 minutes until fork tender.
  4. Meanwhile, cook the quinoa by combining with one cup salt water or broth, bringing to a boil, and simmering for 15 minutes. Drain and set aside to cool.
  5. Make the dressing by combining ingredients in a jar and shaking until combined.
  6. Remove the stems from the greens and chop into bite-sized pieces. Toss all salad ingredients in a bowl with dressing. Garnish with extra green onions and a squeeze of lemon.
http://www.areyoukitchenme.com/beet-green-quinoa-salad/

Beet Green & Quinoa Salad | AreYouKitchenMe.com

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