James Holmes

Kale, Fire Roasted Tomatoes, & Black Eyed Peas [Vegan Ain't All Bad]

Filed By James Holmes | May 29, 2012 11:00 AM | comments

Filed in: Living
Tags: Black-Eyed Peas, kale, Vegan Ain't All Bad, Vegan Cooking

Kale-Peas-Plated.jpgHeya folks! My CSA has started, and for the first time I am bringing you a locally grown and super easy recipe I created myself. It has become a favorite of my friends, and can be very flexible. It is a standard of the summer - and depending on the time of the season, more veggies can be added or substituted.

The recipe calls for some canned veggies. Fire roasted tomatoes are amazing additions to dishes, or as a substitute when a recipe calls for canned tomatoes. However, once tomato season gets rolling, it is hard not to make use of the fresh.

The peas can also be subbed with frozen - though I find frozen beans slightly gritty. If you have the time, dried beans are an excellent alternative and a good option if you are wanting to control the sodium level. Follow the directions on the bag and have them cooked before hand (slow cookers are great for this).

Also as bell peppers and okra roll out later in the season, they can both be easily incorporated.

I always serve this over wild rice. I prefer a rice with a bit more bite than standard brown or white rice. If you are vegan, whole grains are always preferred because of it's increased protein levels.

I have given you the approximates on the seasonings, but depending on whether you use fresh, frozen, or canned, adjustments may need to be made.

Check out the recipe after the jump, and let me know any changes you made or if you have any questions. Send me a picture of your results and I'll post it! Enjoy.


  • 1 large bunch Kale, stems removed and torn into bite size pieces
  • 3 15oz cans fire roasted tomatoes, undrained
  • 2 15oz cans black eyed peas, drained and rinsed
  • 1 yellow onion, diced
  • 5 cloves garlic, minced
  • 2-4 cups veggie broth or water
  • 2 tbls tomato paste
  • 1 tbls cumin
  • 3 tsp paprika
  • 1 tsp turmeric
  • 2 tsp ground coriander
  • 2 tsp dried ground sage
  • 1/8 tsp cayenne
  • Salt and black pepper to taste


Saute the onions in enough olive oil to coat the bottom of a standard dutch oven over medium high heat. Just as the onions start to brown, add the garlic and spices minus the salt and black pepper. Continue cooking, stirring constantly, for another minute.

Add half the veggie broth while scrapping the bottom of the pan to deglaze. Add tomatoes, tomato paste and peas, and enough veggie broth to cover everything with liquid.

Cover and bring to a boil, then reduce heat to medium and stir in the kale. I some times do this in batches - adding enough kale to cover the top, return the lid to allow the leaves to steam for a minute, then stir in with a pair of tongs. Repeat until it is all incorporated. Cook for about 8 minutes or until the kale turns a bright green. Taste and adjust salt pepper.

This should be a rather thick stew, and it works well over rice. I sometimes have to adjust the amount of liquid depending on the amount of kale. You want just enough to cover.

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