As Hurricane Florence made landfall in the Carolinas, I contacted Cook for Good’s Linda Watson and urged her to stay safe. Her My Favorite People, My Favorite Recipes guest post could wait for a better time. Linda came through anyway, despite rising flood waters, her local environmental advisory board meeting and hosting a screening of Michael Moore’s Fahrenheit 11/19. So you can see why I’m Linda’s fan. I’ve been a fan since we met, bonded over the power of fundamental home cooking and I learned about Cook For Good. On her website, in videos, books and classes, Linda combines free vegan, organic recipes with basic, long-lost home economics skills. The result? “Save money, eat well, make a difference.“ She’s the evangelist of empowering everyone to cook for good. I’m super-proud of her and super-proud to share her guest post.
Lucky Lemon Black-Eyed Peasby Linda Watson of Cook for Good from her upcoming book, Wildly Affordable Vegan. Legend has it that eating black-eyed peas on New Year's Day brings luck. Who couldn't use some luck year round? Some years, I make this dish for my birthday in March. It's quick to make but rich in flavor layers. A bay leaf enhances the earthiness of the black-eyed peas. Walnuts add creamy umami to the bright sauce. Serve Lucky Lemon Black-Eyed Peas over hot cooked quinoa, rice, or cornbread. For a fat-free version, skip the olive oil. You'll have some extra sauce to serve over baked potatoes or roasted vegetables. Why? The blender or food processor needs enough material to get a grip. Also, a key Cook for Good tenet is to cook once and enjoy twice.
- 1 pound dried black-eyed peas 2 generous cups
- 1 bay leaf
- 1 teaspoon salt
- water to cover
- 4 cups water
- ½ cup walnut pieces
- 1 clove garlic
- 2 tablespoons lemon juice juice from one medium lemon
- 2 tablespoons olive oil
- handful of fresh parsley leaves and stems about ¾ cup
- ¼ cup broth from cooked black-eyed peas
- ½ teaspoon salt or to taste
- Pick through black-eyed peas to remove any stones or stems. Rinse well. Put in a medium pot with bay leaf, salt, and enough water to cover by two inches. Cover and bring to a boil over high heat. Reduce heat to low so water barely boils and cook until tender, about 90 minutes.
- When the black-eyed peas are done, drop peeled garlic clove into a blender or food processor running on high. Set aside a few parsley leaves for garnish. Add remaining ingredients and blend on high until smooth.
- Drain black-eyed peas. Stir in ¼ cup sauce. Ladle peas over hot quinoa, rice, or cornbread or just dish them into a bowl if you like. Drizzle with remaining sauce and top with parsley leaves.