If you have ever lived in the south, you know that on New Year’s day, you eat black eyed peas. For luck, for good fortune, to ring in the new year. But if you have concerns about the ham hocks salting up the traditional less-than-healthy dish, don’t fear! We have tried and tested this family-friendly vegan version for you! (And a bonus – throw everything in the crock pot, “set it, and forget it!”) Printable recipe here.
3 carrots chopped into 1/2 inch pieces
5 celery stalks, chopped
1 medium sweet potato chopped into 1/2″ Pieces
3 fifteen ounce cans of black eyed peas, drained and rinsed
1 twenty-eight ounce can of tomato sauce
1 tsp ground sage
2 teaspoons ground cumin
1 teaspoon ancho chili pepper
1 finely minced chipotle chili pepper in adobo sauce (These come in a small can. Save the remainder for another recipe…)
4 cups vegetable stock
Place all ingredients into a slow cooker and set to cook on low 4-6 hours.
Serve with brown rice or crusty bread!
Have a healthy 2016!