New Year’s Black-Eyed Peas and Greens
½ lb. dried black-eyed peas (1¼ cups)
1 bay leaf
2 Tbs. red wine vinegar
1¾ tsp. salt, divided
1 12-oz. bunch kale stems removed, leaves torn into pieces
2 Tbs. lemon juice, divided
2 large tomatoes, seeded and diced (1½ cups)
2 Tbs. olive oil
4 green onions, sliced (½ cup)
¼ cup finely chopped fresh parsley
1 Tbs. finely chopped fresh oregano
1. Set peas in saucepan, and cover with boiling water; let sit 1 hour. Drain, return peas to saucepan, cover with fresh water, and add bay leaf. Bring to a boil, and cook 20 minutes. Add vinegar and 1tsp salt, and cook 10 to 25 minutes longer, or until peas are tender but keep their shape.
2. Bring large pot of salted water to a boil. Add kale, and boil 3 to 5 minutes, or until tender. Drain, and toss with 1 tsp of lemon juice.
3. Toss tomatoes with ¼ tsp salt in colander. Let sit, shaking occasionally, to drain juices.
4. Combine remaining ½ tsp salt, remaining 5 tsp lemon juice, oil, green onions, parsley, and oregano in large bowl.
5. Drain peas, and remove bay leaf. Add to bowl with lemon juice and herbs, and mix well. Add tomatoes, and mix again. Serve warm, with kale on side.
Nutrition Facts per Serving (1 cup): Calories: 195, Total Carbohydrates: 28g Protein: 10g
Recipe from Vegetarian Times Magazine and www.vegetariantimes.com.
1 15-ounce can chickpeas, rinsed and drained
1 cup fat-free Greek yogurt
1 teaspoon cumin
2 tablespoons lemon juice
2 teaspoons cinnamon
1 teaspoon sea salt
2 cups fat-free milk
2 cups whole-wheat flour
2 teaspoons baking powder
½ cup plus 2 tablespoons pomegranate juice
½ cup maple syrup
2 teaspoons corn starch
1. Heat waffle iron to medium-high heat.
2. Combine chickpeas, yogurt, cumin, lemon juice, cinnamon, sea salt and milk in a blender or food processor and blend until smooth.
3. In a medium-size bowl, combine flour and baking powder and blend until mixed. Pour chickpea mixture into flour mixture and stir until combined.
4. Spray heated waffle iron with spray oil and add batter.
5. Cook waffle until brown. Serve with honey and a side salad of grapefruit wedges mixed with pomegranate seeds, bananas and grapes — or serve with pomegranate syrup.
6. To make syrup, bring ½ cup pomegranate juice and maple syrup to a slow boil. In a small cup, blend 2 tablespoons pomegranate juice with corn starch. Add to boiling mixture and stir together well. Let boil for 1 minute or until thickened.
Nutrition Facts per Serving (one 51/2 ounce waffle without syrup): Calories: 255, Total Carbohydrates: 45g, Protein: 16g
2 Tbsp pomegranate syrup: Calories: 65, Total Carbohydrates: 17g, Protein: 0g
Recipe from Food and Nutrition Magazine January/February 2015. Also available on website: www.foodandnutrition.org.