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.
https://www.areyoukitchenme.com/creamy-black-eyed-pea-soup/

Creamy Black Eyed Pea Soup | www.AreYouKitchenMe.com

What I Ate Wednesday

When a tummy ache strikes, comforting nourishment is on deck! The What I Ate Wednesday show must go on!

Happy Wednesday friends! John and I picked up some sort of weird stomach bug this weekend that has my tummy all sorts of upset… Every bite of food has been making me bloated and gassy and grumbly. TMI? Sorry… But don’t worry, my hunger hasn’t gone anywhere! Let’s take a look at a day of easy-on-the-stomach eats!

What I Ate Wednesday | AreYouKitchenMe.com

I haven’t been feeling smoothies this week so I soaked some Freedom Foods Barley+ toasted muesli in Kite Hills plain Greek-style almond yogurt. To sweeten it up, I added some of my homemade apple butter which I just can’t shut up about. Then topped it off with a drizzle of almond butter, cinnamon, and some more muesli. Delish!

What I Ate Wednesday | AreYouKitchenMe.com

Snacked on an apple a few hours later.

What I Ate Wednesday | AreYouKitchenMe.com

Lunch was some roasted veggies I prepped this weekend. Sweet potatoes, delicata squash, honeynut (basically a baby butternut!), and sunchokes. I sprinkled on some baby kale sprouts for a bite and dipped bites into garlic hummus.

What I Ate Wednesday | AreYouKitchenMe.com

I staved off the late afternoon hangries with my favorite peanut butter filled pretzels from Trader Joes. I used to not allow myself to keep these in the house because I would binge eat half the bag and feel terrible. Now that I have given myself freedom to eat them whenever I want, I can grab a handful and move on with my life. It’s really the small wins that feel the greatest.

What I Ate Wednesday | AreYouKitchenMe.com

For dinner, we had Alexis’s Baked Spaghetti with Tofu Ricotta that I made this weekend. It’s one of my fav dinners ever! I forgot the mushrooms so we sautéed them up and had them on the side. Just as good!

And that’s it! I hope you all have a wonderful week!

Vegan Apple Butter Pancakes

Nothing warms the soul like a thick, fluffy stack of pancakes! Vegan Apple Butter Pancakes are a comforting weekend breakfast perfect for crisp fall mornings!

Vegan Apple Butter Pancakes | AreYouKitchenMe.com

How do you take care of yourself on the weekends?

After the week’s flurry of activity, work, and go-go-go, I roll over and poke my sweetie’s face. It’s 7am, but the luxury of no responsibilities lures me from my slumber. As I tuck my toes into fuzzy slippers, the first question of the day leaves my lips. “What do you want for breakfast?” No hastily blended green smoothies or on-the-go granola bars will suffice today. No, it’s the weekend. This calls for something extra decadent.

Vegan Apple Butter Pancakes | AreYouKitchenMe.com

There’s nothing I love more than this Saturday morning routine. I adore waking up early but then cozying up on the couch with steaming coffee while the rest of the world awakens. John and I plan our day, flip through the crossword book, and almost always have a special breakfast. Whether it’s a savory tofu scramble, crispy waffles, or bowls of oatmeal, we always take a little extra time to enjoy the first meal of the weekend.

Vegan Apple Butter Pancakes | AreYouKitchenMe.com

As much as I enjoy this slow and soothing time, I’ve had many a morning tainted by a bad batch of pancakes. Since I went vegan, I’ve had a tough time finding a pancake recipe that doesn’t end of either gummy and chewy or flat and mushy. My Heart Beet Pancakes were my first stroke of genius when I realized the secret to good vegan pancakes…

Vegan Apple Butter Pancakes | AreYouKitchenMe.com

Fruit puree. Be it banana or pumpkin or beets (ok, those are vegetables but you feel me), purees bring the moisture and body that vegan pancakes so desperately need. In this recipe, the 3-Ingredient Slow Cooker Apple Butter recipe I shared last week takes center stage.

Vegan Apple Butter Pancakes | AreYouKitchenMe.com

At first, it was tough to bring myself to give up nearly a cup of the highly addicting spread, but I am so glad I found the courage. I don’t know if I’ll ever make another pancake recipe again. They are THAT good. With the sweet apple butter and hint of maple, these pancakes are perfect exactly as they are. But slather on a little vegan butter, some more apple butter, and a hefty dose of warm maple syrup and the plate practically conjures a halo.

Vegan Apple Butter Pancakes | AreYouKitchenMe.com

This recipe makes a shiz ton of pancakes and that is not in error. Make the full batch, freeze what you don’t eat, and make any morning a Saturday morning.

Vegan Apple Butter Pancakes

Prep Time: 15 minutes

Cook Time: 30 minutes

Nothing warms the soul like a thick, fluffy stack of pancakes! Vegan Apple Butter Pancakes are a comforting weekend breakfast perfect for crisp fall mornings!

Ingredients

    Dry Ingredients:
  • 2 cups oat flour*
  • 1½ cups whole-wheat pastry flour
  • ½ cup almond flour
  • 1 tsp. sea salt
  • 1 Tbs. cinnamon
  • 1½ Tbs. baking powder
  • ¾ cup chopped pecans or walnuts
  • Wet Ingredients:
  • ¾ cup + 2Tbs. (250g) apple butter or apple sauce
  • 1 Tbs. vanilla extract
  • 3 Tbs. maple syrup
  • 3 Tbs. coconut oil, melted
  • 2 cup almond milk

Instructions

  1. Preheat a griddle or large skillet over medium heat. I set my griddle to about 325F. Brush lightly with coconut oil to prevent sticking.
  2. In a large bowl, whisk together the dry ingredients except nuts. Whisk together the wet ingredients in a separate bowl, then pour into the dry ingredients.
  3. Using a large spatula, gently stir together the wet and dry ingredients, being careful not to over mix. Once fully incorporated, fold in the nuts.
  4. Scoop batter onto griddle in 1/3 cup portions and shape lightly into a circle. Cook for 3 minutes on the first side, flip, and cook an additional 3 minutes.
  5. Placed cooked pancakes on a cookie sheet and keep warm in an oven on the lowest setting while the rest cook. Serve with more apple butter and maple syrup.

Notes

Notes: *Make your own oat flour by grinding 2 heaping cups of oats in a blender until a fine powder forms. Sift out any larger pieces of bran. **These pancakes freeze extremely well. Freeze them flat on a cookie sheet lined with parchment then transfer to a large freezer bag for up to 3 months. ***Adapted from this recipe: https://minimalistbaker.com/life-changing-banana-walnut-pancakes-gluten-free/

https://www.areyoukitchenme.com/vegan-apple-butter-pancakes/

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