Black Eyed Pea Salad with Baked Tortilla Chips

Every New Year’s Day, many people start the year off by having black eyed peas.  Why?  Because the superstition is that they are lucky.  Well here’s a dish that will give you luck, help you keep your new year diet, and is very high in nutritional value.  This black eyed pea salad is another dish I learned to make while participating in the Daniel Fast.  The veggies give a nice crunch, the vinegar gives it zing, and the jalapenos give it a kick.  A fantastic combination!

Note: Many canned jalapenos have sugar in them.  If you are making this for the Daniel Fast be sure to check the label!

I like to pair this salad with my homemade baked tortilla chips.  I buy organic whole wheat tortillas from Trader Joe’s.  These are honestly the best tortillas for making chips with.  They crunch up very nicely and have great flavor.  A little olive oil, salt, pepper – and you have homemade chips that go well with anything! 

Salad:

2 (15oz) cans black eyed peas, drained and rinsed

1/3 red onion, finely chopped

½ large green bell pepper, seeded and finely chopped

½ large red bell pepper, seeded and finely chopped

5-6 pickled jalapeno slices, finely chopped

½ c chopped fresh cilantro

¼ c extra virgin olive oil

¼ c balsamic vinegar

salt

pepper

splash of jalapeno juice from jar

Chips:

2 whole wheat tortillas (Trader Joe’s brand preferably)

extra virgin olive oil

salt

pepper

In a large bowl, stir together peas, onions, bell peppers, jalapenos, and cilantro.  Add oil, vinegar, jalapeno juice, salt and pepper to taste.  Stir well to combine.  Serve at room temperature or chilled. 

Preheat oven to 375F.  Pour a couple of swirls of oil onto tortillas.  Both sides of tortilla should be lightly coated with oil.  Sprinkle both sides of each tortilla with salt and pepper.  Using a pizza cutter, cut tortillas into triangles.  Spread out tortilla pieces over a baking sheet.  Cook for 7 minutes, flip, and then continue cooking for another 5-7 minutes or until done.  Chips will be lightly browned and crispy.

Simple Vegan Pasta

If you’re a regular follower of our blog, then you know that my family participates in the Daniel fast once or twice per year.  It’s an organic, vegan, no sugar diet that encourages an “eat to live” mentality.  You can find other recipes for the Daniel Fast from last year with my Shaved Veggie Salad and Flavored Kale Chips.

Today, I’m introducing my Simple Vegan Pasta.  This year, I’m unable to take part in the Daniel Fast but this pasta dish is one that I enjoy making and eating any time of year.  It uses my favorite veggie medley – sun-dried tomatoes, onions and spinach.  I use this medley with all types of foods: eggs, potatoes, pizza…yum!  It always works!  Trust me, when you’re enjoying this meal, you don’t feel like it’s a sacrifice.

Ingredients:

½ lb whole wheat thin spaghetti

1/3 c sundried tomatoes in olive oil

½ large yellow onion, diced

2 garlic cloves, minced

4c roughly chopped baby spinach

1 tsp salt

1 tsp black pepper

½ tsp garlic powder

½ tsp onion powder

¼ tsp crushed red pepper

1 tsp Italian seasoning

  

Cook pasta according to package directions.  Drain, rinse, and set aside. 

Heat a large skillet to medium-high heat.  Roughly chop sundried tomatoes in a mini food processor or with a knife.  Add sundried tomatoes and onions to pan.  Cook for 2 mins or until onions begin to soften.  Add garlic.  Cook another 2 minutes.  Add spinach and cook until spinach is wilted and onions are tender.

Kitchen tool: A mini food processor comes in handy for chopping small amounts of vegetables, making pestos and other dips.  Well worth the investment!  I also plan to use it to make baby food in the near future.

Reduce heat to low and add pasta to spinach mixture.  Season with salt, pepper, garlic powder, onion powder, crushed red pepper, and Italian seasoning.  Stir well to ensure all ingredients are combined.  Serve immediately.