Hi Friends! I am slowly catching up with my recipes on the blog. I try as much as I can to avoid frying and excess oil in my cooking. I now bake my sweet and white potato wedges. My Gobi … Continue reading
Hi Friends, The Super Bowl is Sunday and I know I am really looking forward to that game, no wait…those commercials, the half-time show…and most of all the gluttony that is, Super Bowl food!!! Events are not true events for … Continue reading
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I just returned from a fabulous girls beach vacation with eight of my girl friends. It was refreshing, relaxing, fun and inspiring. Nothing like a few days away to renew your mind and heart.
Yesterday was my first full day home and I didn’t have much time (or motivation, for that matter) to go through the pantry and make a grocery list. We still had to eat something for dinner so this is what I came up with.
I had half an onion that was wrapped in foil, some garlic cloves, sweet potato, canned diced tomatoes, canned black-eyed peas and some frozen collards and corn. Along with some spices I decided to make a black-eyed pea and collard green soup with baked sweet potato fries. I didn’t have quite enough frozen collards so I added the corn in for some extra bulk.
I simply sautéed the onion and garlic over medium heat, then added all of the other ingredients. A teaspoon of turmeric, a dash of cayenne and some salt to taste. Bring to a boil and simmer until collards are tender (maybe 10 minutes).
For the sweet potato fries, cut the potatoes in to fry like wedges, spray with cooking spray and season as desired. I use Spike, it’s a low sodium all-purpose seasoning that can be found in most grocery stores. It adds great flavor and has far less sodium than any conventional fry would. Bake at 400 degrees for around 15 minutes, turn once at around the 7 minute mark.
Voila! A pantry dinner in around 30 minutes that is healthy, inexpensive and satisfying.
Some of my best meals come from the simplest ingredients. I will write more about my trip and the yummy pasta meal we shared later this week. Until then, enjoy the crisp fall weather!
Your Vegan Friend