Black Eyed Pea Chili Verde

 

Ingredients:

• 3 tablespoons vegetable oil, divided
• 2 smoked ham hocks
• 2 large onions, 1 chopped, 1 quartered
• 6 garlic cloves, thinly sliced
• ¾ teaspoon ground coriander
• ¾ teaspoon ground cumin
• 2 cups black-eyed peas, soaked overnight
• 3 poblano chiles, seeds removed
• 4 serrano chiles, seeds removed, divided
• 1 pound tomatillos, husks removed, rinsed, divided
• Kosher salt
• 2 cups cilantro leaves
• Freshly ground black pepper
• Sour cream and sliced chives (for serving)

Preparation:

1. Heat 2 Tbsp. oil in a medium Dutch oven or other heavy pot over medium. Sear ham hocks, turning occasionally until browned all over, 6–8 minutes. Add chopped onion and garlic. Cook, stirring occasionally, until very soft and beginning to brown around the edges, 8–10 minutes. Add coriander and cumin and cook, stirring, just until fragrant, about 1 minute. Add 6 cups of water and bring to a boil. Reduce heat, cover pot, and simmer, stirring occasionally, until hocks begin to soften, about 1 hour.
2. Add black-eyed peas to pot, cover, and cook, skimming foam from surface, until hocks and black-eyed peas are tender about 1½ hours. Remove hocks; let cool. Pick meat from bone and shred; discard fat and bones. Return meat to pot.
3. Meanwhile, preheat the oven to 400°. Toss quartered onion, poblano chiles, and half of serrano chiles and tomatillos on a rimmed baking sheet with the remaining 1 Tbsp. oil; season lightly with salt. Roast, tossing occasionally until lightly browned around the edges but still vibrantly colored, 15–20 minutes. Let cool.
4. Transfer chile mixture to a blender; add cilantro and remaining serrano chiles and tomatillos and purée until smooth.
5. Stir purée into bean mixture; season with salt and pepper. Serve Chile Verde topped with sour cream and chives.

bonappetite.com

Eggplant in Tomato Sauce

 

Ingredients:

• 1 medium eggplant, peeled and diced (about 12-16 oz.)
• 2 tbsp. olive oil
• 12 oz. cherry tomatoes, cut in half
• 2 garlic cloves, minced
• ½ tsp. sea salt or to taste
• ¼ tsp. pepper or to taste
• ⅛ tsp. red pepper flakes or to taste
• 1 tbsp. chopped dill

Preparation:

1. Place the diced eggplant onto a non-stick skillet (no oil) and pan fry it until nicely charred and cooked through. Once cooked, remove it from the skillet and set aside.
2. To the same skillet, add olive oil and tomatoes. Cook until the tomatoes are soft and start to fall apart, about 10 minutes.
3. Add the garlic, salt, pepper, and red pepper flakes to the tomato sauce. Stir, and cook for about 3-4 minutes, breaking the tomatoes in the process.
4. Lastly, add the eggplants and dill to the tomato sauce. Stir, and cook until everything is hot. Serve.

eatsomethingvegan.com

Roasted Beet Hummus

 

Ingredients:

• 1 small roasted beet
• 1 15-oz. can cooked chickpeas (mostly drained // 1 can yields ~1 3/4 cup)
• 1 large lemon (zested)
• 1/2 large lemon (juiced)
• 1 healthy pinch salt and black pepper
• 2 large cloves garlic (minced)
• 2 heaping Tbsp tahini
• 1/4 cup extra virgin olive oil

Preparation:

1. Roast beet in oven for 30-40 minutes
2. Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
3. Add remaining ingredients except for olive oil and blend until smooth.
4. Drizzle in olive oil as the hummus is mixing.
5. Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.
6. Will keep in the fridge for up to a week.

minimalistbaker.com