Post by Rene Soul on Jan 2, 2008 21:35:14 GMT -5
goneraw.com/recipes/2317-black-eyed-peas-a
nd-collard-greens-a-la-raw
I frequent this site often, since I am transitioning to a raw-vegan lifestyle. I loooove trying out raw or vegetarian soul food dishes. Here is the recipe:
Any good southerner knows that eating greens and peas on new years day brings luck and wealth…traditionally a hearty soup stewed all day with a large ham bone, this pure southern comfort is served with chow chow( spicey/sweet corn relish) green onions and corn bread. I fixed both versions(hubby got the “healthy” non ham bone variety soup) the raw version while untraditional I hope will net the same results for our new year!
Ingredients
2 cups sprouted black eyed peas
½ medium onion, minced
1 stalk of celery, chopped
1 small garlic clove, minced
1 large celery stalk, chopped
¼ cup olive oil
¼ cup parsley, chopped fine
½ small lime squeszzed to taste
salt and pepper to taste
2 collard leaves de stalked
Preparation
blend the celery, garlic, olive oil and peas with the lime and seasonings, then stir in parlsey and onion and adjust seasonings, wash and cut your collard into rollable lengths, and fill with blended ingredients …I added a touch of spicey pickle relish to mine, and some raw olives and salad greens. I served it with avo and sunchoke “chips”
nd-collard-greens-a-la-raw
I frequent this site often, since I am transitioning to a raw-vegan lifestyle. I loooove trying out raw or vegetarian soul food dishes. Here is the recipe:
Any good southerner knows that eating greens and peas on new years day brings luck and wealth…traditionally a hearty soup stewed all day with a large ham bone, this pure southern comfort is served with chow chow( spicey/sweet corn relish) green onions and corn bread. I fixed both versions(hubby got the “healthy” non ham bone variety soup) the raw version while untraditional I hope will net the same results for our new year!
Ingredients
2 cups sprouted black eyed peas
½ medium onion, minced
1 stalk of celery, chopped
1 small garlic clove, minced
1 large celery stalk, chopped
¼ cup olive oil
¼ cup parsley, chopped fine
½ small lime squeszzed to taste
salt and pepper to taste
2 collard leaves de stalked
Preparation
blend the celery, garlic, olive oil and peas with the lime and seasonings, then stir in parlsey and onion and adjust seasonings, wash and cut your collard into rollable lengths, and fill with blended ingredients …I added a touch of spicey pickle relish to mine, and some raw olives and salad greens. I served it with avo and sunchoke “chips”