1/2 red onion, chopped 1 potato, chopped 2 carrots, peeled and chopped 2 stalks of celery, sliced 1 16 oz. can crushed tomatoes 1/2 C. frozen English peas 1/2 C. frozen green beans 1/2 C. frozen corn 4 vegetable bouillon cubes to make 3 C. water 1/2 tsp. oregano 1/2 tsp. basil 1/8 tsp. cayenne… Continue reading Hearty Vegetable Soup
Author: johnofjack
Chickpea Curry
Originally from Amy @ Shake Your Fist 2 Tbsp. olive oil 2-inch piece ginger, peeled and grated 6 cloves garlic, minced 1 large onion, chopped 1 green bell pepper, chopped 1 Tbsp. curry powder 1 Tbsp. cumin 2 tsp. coriander 4 large tomatoes, peeled, seeded, chopped 1/2 Granny Smith apple, peeled, cored, diced 3 C.… Continue reading Chickpea Curry
Brazilian Feijoada
1 12oz. can black beans 1 T. canola oil 1 yellow onion, diced 2 red bell peppers, seeded and diced 1 large tomato, diced 4 cloves garlic, minced 1 chipotle pepper, chopped 1 sweet potato, chopped 1 red potato, chopped 2 tsp. dried thyme 1/4 C. chopped fresh parsley 1 tsp. salt Sauté the onion,… Continue reading Brazilian Feijoada
Black-Eyed Pea, Corn, and Sweet Potato Salad
2 C. peeled, diced sweet potatoes 2 Tbsp. canola oil 2 Tbsp. red wine vinegar 1 tsp Dijon-style mustard 1/4 C. chopped fresh parsley 1/2 tsp black pepper 1 tsp. salt 2 15-oz cans black-eyed peas, drained 1/2 red onion, chopped Place the sweet potatoes in a medium pan and cover with water; bring to… Continue reading Black-Eyed Pea, Corn, and Sweet Potato Salad