{Meatless Times} Kicked Up Black-Eyed Pea and Penne Salad

Well…we have decided to join the {MEATLESS} crowd.  I admit, I don’t know the first thing about going meatless and frankly, I’m more than a bit concerned about flavor and variety without meat.  I don’t want to eat pasta and rice or beans every night.

At the same time, we are trying to eat cleaner…food closer to natural state so that means cutting out the white stuff…rice, pasta, flour and sugar.  I am sure with more education, the list is going to grow.

Can we do this?  Just 1-3 days a week?

I hit the public library and many of the great real food and vegan blogs for some help.  It is amazing the wealth of information out there and I feel fairly confident that we can do both.  Move in a more meatless direction and eat cleaner.

For the first day, I made a very kicked-up black-eyed pea and pasta salad.  Heat from the HOT pepper, cool from the lime, cilantro and mint, and plenty of protein from the black-eyed peas and a serving of whole grains from the pasta.  I love arugula so in that went (as an afterthought but before serving).

I have never soaked my own beans but chose to buy dry and bulk…easy soak the night before and a 40 minut simmer.  Done and the difference in salt was amazing…none compared to the canned version. And a benefit?  A fraction of the cost of canned.  Who knew?

Overall, a keeper and a great first step into healthier, cleaner  and meatless eating.

Recipe adapted from Food Network.

Recipe notes:  I added the penne to make this a meal not a side, substituted Thai red peppers, swapped arugula for the shredded lettuce and used lime instead of lemon.  Once I tasted the salad, it screamed for avocado so I cubed a half and added it to the salad. A healthy serving of MUFA.

Ingredients:

  • 3 ounces uncooked whole grain penne, cooked using package instructions omitting fat and salt
  • 1 clove garlic, minced
  • 1 serrano pepper, seeded, ribs removed and finely diced (I used Thai peppers as I had them in the fridge)
  • 1/2 small red onion, diced
  • 1/2 lemon, juiced (I used one whole lime, including zest)
  • 3 tablespoons red wine vinegar
  • 1/4 cup olive oil
  • Salt and freshly ground black pepper
  • 1 (15.5-ounce) can black-eyed peas, drained and rinsed (I used dried beans)
  • 1/2 pint cherry tomatoes, halved
  • 1/2 avocado, cubed
  • 1/2 bunch mint, leaves roughly chopped (I cut this in half, I thought that was too much mint ~ at least for us it was)
  • 1/2 bunch cilantro, leaves roughly chopped
  • 1 cups sliced fresh baby spinach or arugula

Directions:

Combine the garlic, pepper, red onion, lemon juice, red wine vinegar, olive oil and salt and pepper, to taste, in a large bowl.

Add the peas, tomatoes, mint, and cilantro. Season with salt and pepper, to taste, and toss in the arugula and avocado.

Serve with a slice of whole grain bread if desired.

If you are still with me and you live this or will try the same, PLEASE feel free to leave me a comment on what sites, magazines or cookbooks you reference for recipes or ideas or simply for education. I am considering the magazine Vegetarian Times but open to magazine, cookbook or education ideas.

A big thanks in advance!

Linked to:

Tuesday Supper Club, Tempt My Tummy Tuesday, Tuesday at the Table, Tuesday tasty Tidbit, Tasty Tuesday, Dr. Laura’s Tasty Tuesday, Eat at Home, Slightly Indulgent, Hearth and Soul, Made From Scratch, Tasty Tuesday MOP, Midnight Maniac Meatless Monday, Just Another Meatless Monday, Monday Mania, My Meatless Monday, Melt In Your Mouth Monday, Beauty & Bedlam Tuesday

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 21 other followers

{Random food and photos}