Here is another dish with the flavors of Greece; it makes a hearty vegan entree.
Place 1 and 1/4 cups dried black-eyed peas in a saucepan, and cover with water to 2 inches above the peas. Bring to a boil, then drain. Return to the saucepan, and cover once more with water to 2 inches above the peas. Bring to a boil, then reduce heat to medium and cook for 30 minutes. Drain and set aside.
In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add 2 cups finely chopped onion, 1 cup finely chopped celery and 4 minced garlic cloves; cook 6 minutes, stirring occasionally. Add 7 cups torn Swiss chard, 6 cups baby spinach and 6 cups arugula (your pot will probably be just about overflowing!), along with 1/4 tsp. salt, 1/4 tsp. black pepper, and one (14-ounce) can of diced tomatoes (undrained; I like the canned tomatoes from Whole Foods 365 brand). Cover and cook for 20 minutes, stirring occasionally (and watch those greens wilt way down - am I the only one who gets a strange fascination out of this?).
Add the black-eyed peas; cover and cook for 15 minutes.
Add 1 cup crumbled vegan feta (such as Sunergia). Cook for 5 minutes, stirring occasionally.
You have dinner for 6 - a 1 cup serving is 270 calories.
dried black-eyed peas $1.61
onion $2.99 (I bought a whole bag of about 7 onions)
Swiss chard $2.49
baby spinach $3.99
canned diced tomatoes $1.19
vegan feta $4.49
The Vegan Pantry
- Vegan yogurt - Whole Soy http://www.wholesoyco.com/
- Vegan milk - Silk http://www.silksoymilk.com/
- Vegan Feta - Sunergia http://www.sunergiasoyfoods.com/
- Vegan Cheese - Galaxy Foods http://www.galaxyfoods.com/
- Vegan Eggs - Ener-G http://www.ener-g.com/
- Vegan Butter - Earth Balance http://www.earthbalance.net/product.html