Slow Cooker Sloppy Black-Eyed Peas

Kathy : September 10, 2014 09:00 : Kathy Hester

When I was little one of my favorite things was a Manwich. Yes, you read that right. I grew up in the 70′s when things from cans were cool and everyone was pretty clueless about how bad some things could be for you.

You can still buy a can of the stuff these days, but I doubt you have one sitting in your pantry. It’s  just as easy to make my Sloppy Black-Eyed Peas from scratch and you know where all your ingredients came from. Mine has a New Orleans flair since it uses Cajun seasoning, but it’s great for children too. Plus you get to sneak in a serving of greens!


My not-from-a-can version takes about the same amount of hands on time as the canned version. It uses a 1 1/2 to 2 quart slow cooker and you just toss in the morning ingredients before you go to work. Then when you get home you add some minced greens and tomato paste and cook for 30 more minutes.

You have plenty of time to transition from work-mode to home-mode and all you have to do is toast a bun. This will keep it from being as sloppy and will add some nice texture to your sandwich.

This sloppy sandwich is something you can feel great about feeding your family!

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Super Easy Slow Cooker Hot and Sour Soup

Kathy : September 3, 2014 09:00 : Kathy Hester

Now’s the perfect time to start preparing for those long cold nights that are closer than you may think. While farmers markets are full of tomatoes you can make pots of soup and pasta sauce to freeze for later.

Since you’re probably harvesting your herbs, you should go ahead and pop some of those in the freezer too. Just puree fresh herbs with some olive oil or water and freeze in ice cube trays. Then just pop one or two cubes in a soup, stew or pasta sauce and you’ve brought a little summer into the winter.


I love having single servings of all kinds of soup in the freezer for a last minute dinner or to grab on the way to work. I always try to keep the freezer stocked up with soup for those days I’m not feeling very good.

Make sure to not freeze cream based soups or ones that have potatoes in the starring role. Potatoes get mealy in the freezer, but if there are some in your veggie soup you won’t notice. Milk – nondairy or otherwise will separate in the freezer, so freeze your cream of x before you add the milk.

There’s nothing better than a warm bowl of soup when you have a cold or even just when you’re tired. Hot and Sour Soup is  my favorite. You can rarely find one that’s vegetarian, much less vegan and certainly none that deliver out my way.

This soup comes together quick and you can make a double batch to make sure you have some to put in the freezer for later. You’ll be glad you did!

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Quick Vegan Avocado Ranch Dressing

Kathy : August 27, 2014 08:00 : Kathy Hester

The dressing was inspired by my weekend at Eat Write Retreat. The California Avocado Comission was there and we even had a whole dinner of avocado based recipes. It didn’t hurt that I brought back some avocados either. Expect a recipe for avocado cashew cream chez in the very near future. more »

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