black-eyed pea bbq stew

spring

black-eyed pea bbq stew

• Makes 4 to 6 servings

This hearty and filling stew will leave you feeling warm and comforted. The black-eyed peas and root vegetables are full of fiber, so it’s a great meal to fill you up without much fat or calories.

1 cup dried black-eyed peas, washed

¹⁄₂ cup filtered water

1 cup rutabaga, small cubes

2 celery stalks, diced

1 carrot, diced

Pinch sea salt

¹⁄₂ cup barbecue sauce

1 cup frozen peas

Sea salt and black pepper, to taste

Follow the basic beans recipe, on page 202. Meanwhile, in a skillet with lid simmer veggies with a pinch of sea salt and ¹⁄₂ cup water until tender.

When beans are done, drain and return to pressure cooker or pot. Add veggie mixture to beans with barbecue sauce and simmer, covered, for five minutes. Add water as necessary if it starts to stick, and stir occasionally. Stir in peas and season with sea salt and pepper as needed.
 

blissful variation

To shave off 20 minutes from this recipe feel free to use two 15-ounce cans of black-eyed peas, drained and rinsed, and skip the cooking beans step.

blackened tempeh caesar wrap

Makes 4 wraps

Tempeh is one of my favorite plant-based proteins, and it’s so good for you. This blackened tempeh is great as a side, in a wrap, or on a sandwich, and will turn anyone into a tempeh lover.

1 package (8 ounces) tempeh

Your favorite brand of tortillas

Lettuce

Carrot, matchsticks

Sprouts

Avocado

blackened marinade

¹⁄₄ cup tamari

2 tablespoons olive oil

2 tablespoons maple syrup

1 tablespoon sherry vinegar

1 tablespoon dried thyme

1 tablespoon paprika

Dash black pepper

Slice tempeh into thin slices. Combine all marinade ingredients inside a glass dish large enough to fit slices of tempeh in one single layer. Coat each piece of tempeh and marinate for one hour, turning once. Drain most of the marinade from the tempeh and save, leaving a little at the bottom of the pan. Bake for 30 to 35 minutes at 375 degrees F, turning once halfway through. If it looks dry at the halfway point, add a touch of the marinade to the pan.

Toast tortillas, then pile on your favorite wrap fillings. Top with the blissed caesar dressing, on page 102.

blackened tempeh caesar wrap

fresh corn and zucchini frittata

• Makes 5 to 7 servings

When I went vegan, two things I really missed were frittata and quiche. Thankfully, I created this tofu version that is very reminiscent of the egg-based frittatas I used to have. Feel free to change up the vegetables each season for a slightly different flavor.

3 ears corn, cut off the cob

1 medium zucchini, grated

1 package (14 ounces) extra firm tofu

3 tablespoons yellow cornmeal

Pinch sea salt and black pepper

¹⁄₂ teaspoon baking powder

¹⁄₃ cup nutritional yeast

1 tablespoon soy sauce or tamari

1 teaspoon maple syrup

2 tablespoons umeboshi vinegar or sherry vinegar

Place veggies in a large bowl. Preheat the oven to 350 degrees F. Combine all remaining ingredients in a food processor. Blend until smooth and no tofu chunks are visible. Be sure to scrape the edges of the bowl a few times to incorporate all the ingredients.

Place tofu mixture in bowl with veggies. Fold in the vegetables until well incorporated. Fill a lightly oiled nine-inch round pie pan with mixture and press evenly into pan, smoothing over the top. Bake for 50 minutes uncovered.
 

blissful variation

To make this as a quiche, use the home-made flaky crust recipe, on page 228.

lentil-coconut curry

• Makes 4 to 6 servings

This dish is a mix of different flavors and ethnic styles. The curry powder and turmeric give it excellent anti-inflammatory properties.

4 cups filtered water, divided

1 cup green lentils, rinsed

1 tablespoon coconut oil

1 medium carrot, diced

2 celery stalks, diced

Pinch sea salt

1 tablespoon curry powder

1 teaspoon coriander

1 teaspoon turmeric

2 tablespoons tamari

1 tablespoon mirin

1 cup filtered water

1 cup grated unsweetened dried coconut

1 ear fresh corn, cut from cob

Cilantro, for garnish

Bring 3 cups filtered water and lentils to a boil in a medium saucepan. Simmer until almost tender, about 25 minutes. Take care to not overcook the lentils—they will cook in the curry sauce later. Turn off flame and let sit.

Meanwhile, heat large skillet and oil over medium heat. Add carrots, celery, and pinch of sea salt and sauté for a few minutes until lightly cooked. Add spices and sauté for another minute.

Stir in the rest of the ingredients, including lentils. Simmer with lid on for 10 minutes, stirring occasionally. Add water as needed so lentils do not stick. Remove lid and cook for a few more minutes, until water is cooked off. Garnish with cilantro and serve immediately.
 

blissful variation

Vary this dish by changing out vegetables to whatever is in season and trying different spices to your liking.

chilled corn bisque

tempeh reuben with russian dressing

tempeh reuben with russian dressing

Makes 4 sandwiches

When I first discovered the joys of tempeh reubens at the vegan restaurants around Los Angeles, I would try every one to find the best. My winner was at Café Flourish. It closed down, so I was forced to create my own.

2 packages (8 ounces) tempeh

8 slices rye bread

Earth Balance, for frying bread (optional)

2 avocados, sliced

Lettuce

Sauerkraut

marinade

¹⁄₄ cup filtered water

¹⁄₄ cup tamari

¹⁄₄ cup red wine vinegar

1 teaspoon paprika

¹⁄₂ teaspoon dried dill weed

Dash black pepper

2 tablespoons maple syrup

russian dressing

Makes about 1 cup

¹⁄₂ cup vegan mayonnaise

2 tablespoons ketchup

2 tablespoons relish, or chopped pickles

¹⁄₂ tablespoon red wine vinegar

¹⁄₂ tablespoon tamari, or more to taste

Cut the thickness of the tempeh in half, then cut into 3x2 cutlets. Mix marinade ingredients in a long, shallow dish. Marinate tempeh for three hours or overnight, flipping a few times. Preheat oven to 350 degrees F. Drain most of the marinade from the tempeh and save, leaving a little at the bottom of the pan. Bake for 40 minutes, flipping tempeh at 20 minutes. If it gets too dry, add a touch of marinade.

Meanwhile, whisk together the dressing ingredients until smooth and creamy.

to assemble the reuben

Heat cast-iron skillet over medium flame. Spread Earth Balance on one side of each slice of bread. Fry butter-side-down first until golden brown and crispy. Flip and fry the other side. Continue with the rest of the bread.

Cut tempeh into slices to fit bread and place a few slices on one piece of bread. Top with avocado. Place desired amount of sauerkraut on top of avocado, then smother in russian dressing, on page 185, and top with lettuce. Top with another slice of bread and cut in half. Serve immediately.
 

blissful suggestion

Great served with root fries, on page 120, or chilled corn bisque on page 66.