Meatless Monday #20

 

Kale and Purple Cabbage Salad

Purple Hull Peas, Brown rice, Cornbread

 

To prepare this salad, I marinated bite size pieces of kale in olive oil and sea salt in a covered dish for about 15 minutes.  For my dressing, I used apple cider vinegar and olive oil mixed with rosemary, and dill weed.  (I will share the recipe in an upcoming post - I'm still tweaking it!)

 

FRESH shelled Purple Hull Peas!  (YES - I shelled them!)

I cooked them in my crockpot with chopped celery and bell peppers.

Other ingredients:

garlic powder, celery salt, McCormick Mediterranean Herb Seasoning , cayenne pepper, coconut oil

 I cooked these peas for about 3 hours in a preheated crockpot.  Prior to adding my beans to the crockpot, I added the celery, bell pepper, coconut oil and water (about 4 cups) and let it cook overnight.  By the time the peas were added, the crockpot was nice and hot with seasoned water from the celery and bell peppers.

 

 

 To complete this meal, I cooked cornbread and brown rice.

If you try this, please let me know.  If you have cooked Purple Hull Peas before, leave me a comment, telling me how you cooked yours!

Someone wanted to know how did the peas taste since I added no smoked meat. When the water is already seasoned well, it tastes just as good!