This is slightly belated because I actually made my Vegan Friday recipe for dinner on Friday instead of doing it in advance. It’s a good one, though — quick, easy, cheap and very good for you.
1/2 green pepper, diced
1/2 onion, chopped
1 hot pepper, sliced (I used cayenne because I had some on hand)
Grapeseed or olive oil
1 can blackeyed peas, drained and rinsed
1 can diced tomatoes
Saute the first two ingredients in grapeseed or olive oil until pepper softens. Add hot pepper (if using) and saute gently for a few minutes. Stir vegetable mixture, blackeyed peas and diced tomatoes together in a saucepan and cook until heated through. Makes two dinner-sized servings.
This is particularly nice on a cool fall evening. It’s also good over green chile cornbread.