Tag Archives: meatless

Black-Eyed Peas and Tomatoes


I can’t believe it’s almost June. Seriously y’all wasn’t it just New Years? I guess time really does just zoom on by while you’re living life. I feel like I haven’t really been a blogger that long, so it’s funny to look through my files and think how long ago it was. I cooked this way back when I first start the blog (which accounts for the crap photo) with every intention of featuring it as part of ‘Meatless Monday’, but that never really got off the ground. So here’s a hearty, spicy, yum-tastic meal that’s perfect for a balmy summer night.

Black-Eyed Peas and Tomatoes
Adapted from A Little Bit Crunchy A Little Bit Rock n’ Roll

2 Tablespoons I Can’t Believe It’s Not Butter Light
1/2 medium onion , diced
5 cloves garlic, minced
1 Tablespoons crushed red pepper
1/2 teaspoon dried thyme
2 bay leaves
2 Cans black-eyed peas (15oz each), rinsed and drained
2 quarts vegetable stock
28 ounce can diced tomatoes, undrained
3 Tablespoons tomato paste
salt and pepper
Cornbread, one batch of your favorite recipe

1. In a large pot heat the butter and add the onion and a pinch of salt.  Cook until translucent. Add the garlic, red pepper flakes, thyme and bay leaves and cook for another minute.
2. Add the black-eyed peas, broth, tomatoes, tomato paste, salt and pepper.  Bring to a boil, reduce heat to low and cook until the mixture is hot throughout and the beans are tender.  
3. Add more broth if needed, but you want this to be the consistency of a thick stew.
4. If the beans are two liquidy, remove the lid to allow some of the liquid to evaporate.
5. Serve beans over crumbled cornbread.

Serves: 4 WW P+: 6 (for beans only)

Vegetarian Sloppy Joes

I love falling asleep when it’s raining outside. Seriously. It’s like one of my top ten favorite times to sleep. And yes I do have more than ten favorite times to sleep. Oh hush! Anyway, since I was totally lame yesterday and fell asleep early…because of the rain; I’ll post twice today. This is the post I actually meant to share with ya’ll yesterday.
I totally had a moment of nostalgia the other day. One of the local radio stations does “Throwback Sundays” or “Sunday Rewind” I can never remember what they call it, but they play old music from thee early eighties through the mid-2000s. Though I’m not sure “Yeah” by Usher is exactly a throwback…I’m pretty sure I was in college when that was popular. Anyway, last weekend I was running around doing errands listening to the old-school music and they up an played “Tearin’ up My Heart” by *Nsync. I was such a huge *Nsync fan when I was a tweenager. I actually went to see them in concert with one of my really good friends from middle school. My Dad took us and he was such a good sport about the whole thing. Thinking about that brought up a lot of really fun middle school memories and made me super excited to cook this recipe.
I don’t actually remember eating Sloppy Joes in middle school, but eating them now is another thing that reminds me of that time in my life. This is a dressed-up vegetarian version I got from the interwebs.
A few Notes on the Recipe:
* I used pre-chopped onions and peppers; because I am lazy and I hate prep-work
* I ended up added about an additional ½ cup of prepared tomato sauce from a jar I had in my refrigerator and some extra tomato paste, this was to make the Sloppy Joe mixture the consistency I wanted.
* I skipped the yellow mustard and substituted approximately 1 teaspoon of ground mustard (see this post about my dislike of mustard).
* I used I Can’t Believe It’s Not Butter (Light) because it has significantly less WW points than olive oil. If this does not matter to you use, olive oil.
Vegetarian Sloppy Joes
I found this recipe at Post Punk Kitchen. They’re awesome go check them out!
1 cup uncooked green lentils
4 cups water
1 tablespoon I Can’t Believe It’s Not Butter (Light)
1 medium yellow onion, diced small
1 green pepper, diced small
2 cloves garlic, minced
3 Tablespoons chili powder
2 teaspoons oregano
1 teaspoon salt
8 oz can tomato sauce
1/4 cup tomato paste
3 tablespoons maple syrup
1 tablespoon yellow mustard (or if you’re me 1 teaspoon ground mustard)
Put the lentils in a pot with the water. Cover and bring to a boil; once boiling, lower heat and simmer until lentils are soft. Approximately 20 minutes. Drain and set aside.
About 10 minutes before the lentils are done boiling, preheat a skillet over medium heat. Sauté the onion and pepper in the I Can’t Believe It’s Not Butter until softened and lightly brown; approximately 9 minutes. Add the garlic and sauté a minute more. 
Add the cooked lentils, the chili powder, oregano and salt and mix. Add the tomato sauce and tomato paste. Cook for about 10 minutes. Add the maple syrup and ground mustard and heat through.
Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can’t wait.
Serves: 4 (6 WW Points) – 6 (4 WW points)
Y’all these were so good; spicy and sweet and just sloppy enough. BFFMandy and I ate them with roasted Butternut Squash “french fries” and roasted brussel sprouts, it was a pretty awesome dinner.


Meatless Monday: Lentils over Polenta


Hi y’all. So this is the first post in my new blog series “Meatless Mondays.” I’ve discussed before that I’m really trying to lead a healthier lifestyle. One of the things I’m really interested in trying out is eating meatless at least once a week. I know all the research on why it’s healthier and more economical, but mostly I’m just excited to expand my regular repertoire of recipes. All that being said, I knew when I started looking for recipes that I wanted to use mostly vegetables, beans, and legumes and not rely on tofu and soy products. I also am mostly interested in eating meat-free (rather than totally vegetarian/vegan). So on to the recipe:

Lentils over Polenta
Adapted From The Taste Space 
1.5 tbsp I can’t Believe It’s Not Butter Light (I know Olive Oil is healthier, but I’m on WW and the butter sub is way less points.)
1 cup chopped onion
4 large cloves garlic, finely chopped, divided
4 cups stock or broth- I recommend Chicken or Vegetable (I used a soup base, but you can use canned or homemade or whatever you have on hand.)
3 cups water, divided
1 cup dried lentils (green or brown)
1 tsp dried rosemary
1 tsp dried thyme
1/2 tsp salt
1 large bay leaf
1 cup coarse cornmeal or polenta
3 Tbsps cream cheese ( I used onion and chive flavor, but you can use plain or whatever else you think would be tasty)
1 cup low-fat or fat free mozzarella cheese, shredded

1. In a medium pan (2-quart-ish) pan, heat 1 tbsp of the butter substitute. Add the onion and cook, stirring until lightly browned. Add half the garlic; stir constantly burned garlic is super gross and you’ll have to start all over.
2. Add 2 cups of the broth/stock and 2 cups of the water. Stir in lentils, rosemary, thyme, salt, and bay leaf. Let the mixture come to a boil then reduce to a simmer. Cover and cook for 30-40 minutes; or until lentils are almost soft.
4. Uncover and return the mixture to a boil and finish cooking; liquid will reduce and mixture will be thick but slightly soupy.
5. In an additional pan, bring the remaining 2 cups broth/stock and 1 cup water as well as remaining garlic, salt and pepper to a boil over high heat. Once boiling, slowly stir in polenta; seriously folks you have to stir constantly of your polenta well get all sorts of lumpy. I find that measuring the cornmeal into a glass is very helpful. Stir pretty vigorously to disperse any lumps that do form. Then, reduce the heat to medium. Cook the polenta stirring often; this usually takes 5-10 minutes depending on your cornmeal.Add cream cheese and mozzarella. Stir until well blended.
6. Spoon polenta into plates or bowels. Spoon the lentil mixture over the polenta and serve at once.
Serves: 4
WW PointsPlus: 9

Y’all this was crazy good. It was the perfect warm, filling, and cozy meal at the end of the day and I’m really glad I picked this recipe as my first venture into meat-less cooking!