Tag Archives: meatless main dish recipe

Stir-Steamed Kale with Vegetables and Beans

Stir-Steamed Kale with Vegetables and Beans

Here’s a great way to work in your greens in an easy meal to put together. It can be served over any cooked grain or starchy vegetable like potatoes. It would even be good stuffed into an acorn squash! Below is a video demonstration of how to make this dish. The written recipe follows the video.


Stir-Steamed Kale with Vegetables and Beans
Makes 5 (1 cup each) Main Dish Servings

1 cup vegetable broth
½ cup chopped onion
3 cloves garlic, chopped
1 cup diced carrot
2 tsp dried thyme
1 Tbsp dried parsley
1 tsp dried basil
6 cups chopped kale (about ½ pound)
1 cup chopped mushrooms, OR 1 (4 oz) jar of mushrooms, drained
1 cup cooked beans or peas of choice
1 (14.5 oz) can diced tomatoes
1 Tbsp red wine vinegar
Sesame seeds, optional garnish
5 cups (or more) hot cooked grain of choice (i.e. rice, quinoa, millet, polenta, couscous, etc. OR stuff it into an acorn squash instead of on top of a grain)

In a large pot, heat about 1/4 to 1/3 cup of the vegetable broth. Add chopped onion, garlic, carrots and herbs. Sauté about 3 to 5 minutes, until the onions and carrots start to soften. Add the kale, mushrooms, beans, and the rest of the vegetable broth. Stir to combine. Cover the pot and allow the vegetables to cook, stirring often, for about 13 to 15 minutes, until the vegetables are tender and most of the broth is gone. Stir in the tomatoes, and vinegar; allow everything to heat through for a minute or two. Remove from heat. Sprinkle with sesame seeds, if desired. Serve over a hot cooked grain (or grain product) of choice. If preferred, simply mix the grain in with the veggies and serve it all together. OR use this mixture as stuffing for an acorn squash. Enjoy!

Blackeye Peas with Rice and Vegetables (Meatless Hoppin' John)

Blackeye Peas with Rice and Vegetables

This is a fabulously delicious version of a meatless Hoppin’ John with a twist. We lived in the South for a lot of years, and this is Hoppin’ John like I’ve never had before…AND FAR BETTER than any version I ever had! It’s the peas, rice and veggies all in one dish, packed with yummy flavor from the seasonings and herbs. Honestly, I don’t think I’ll ever fix blackeye peas any other way from now on.

If you’re looking for a tasty meatless meal or are tired of the same old beans and rice, let me highly urge you to give this dish a try! It’s not hard to make–really. Here’s the recipe, followed by a video of my making the dish. Enjoy! Judi

Blackeye Peas with Rice and Vegetables
(Meatless Hoppin’ John)
Makes 4 to 6 Servings

2 Tbsp extra virgin olive oil
1 cup corn (fresh, frozen or canned)
1 cup sliced carrots (fresh, frozen or canned)
1/2 of a green bell pepper, diced
4 medium cloves garlic, minced (or 1 tsp garlic granules)
1/3 cup chopped onion
1 stalk celery, sliced
1-1/2 tsp dried parsley flakes (or to taste)
1 tsp dried thyme leaves (or to taste)
1/4 tsp salt (or to taste)
Dash black pepper (or to taste)
Pinch of red pepper flakes (or to taste)
Up to 3 Tbsp water, divided
1 can (14-1/2 oz) Italian diced tomatoes, NOT drained
1 cup cooked rice
1-3/4 cups cooked blackeye peas (or 1 each 15-1/2 oz can, rinsed and drained)

Preheat a large skillet over medium heat. Add 2 tablespoons of extra virgin olive oil and allow it to heat briefly. Add corn, carrots, bell pepper, garlic, onion, celery, and seasonings. Saute briefly until vegetables are aromatic. Cover skillet and add water, one tablespoon at a time to enable vegetables to soften somewhat. Stir often as they saute. When carrots are crisp-tender, add tomatoes, cooked rice and cooked blackeye peas. Stir to combine. Cover skillet and allow the mixture to cook a couple minutes, until everything is heated through. Serve.

Serving suggestion: This would be excellent served with a slice of crispy French bread. If bread is not preferred, a wedge of warm buttery polenta would also be a good accompaniment. Enjoy! jk