It's been a minute since my last post to this blog. OK many minutes, over a year, actually. Much has happened in the world and in my personal life. A new year is here and I have plenty to be thankful for.
Back in September hurricane Irma paid us a visit, leaving us without electricity for 4 days. This was an absolutely minute inconvenience in comparison to the devastation it brought to other areas or what Maria, which followed closely behind was about to unleash in the Caribbean. That said, for a run-of-the-mill guy who has it fairly easy compared to many, 4 days without electricity felt like a big deal. My husband and I could not stand to look at another canned meal and with a tank full of propane at our disposal we broke down and fell off our vegetarian (almost-vegan) wagons. I wish I could say this was a once-only isolated incident but we quickly slid down a breaded, deep-fried, greasy, lardy slope of beastly indulgance. For about a two week period many of our meals consisted of Arby's, KFC, McDonald's, Wendy's and lesser known local fast food joints. Our binge was not a guilt-less one. I immediately regretted almost every single meal, mentally and physically.
The guilt helped push us back into a slightly healthier routine. We became weekday vegetarians and splurged on the weekend, sometimes eating nothing but two steaks each in place of a normal meal of a single serving with sides. Shameful, I KNOW!
I cooked many of the meat-centered dishes I grew up with for the holidays. The piece de resistance was a 21 pound pernil (traditional Puerto Rican roast pork). Our decision to return to a vegetarian diet was sealed after I watched a video online about the most adorable rescued pigs, bringing back all of the feelings which pushed me to make the choice 3 1/2 years ago. I want to do my part in reducing cruelty and environmental decline in this world and I have that option. Most of us do. I can't say that I will never again stumble but I know that as easily as I might, I can also get back on track. So as I greet the new year and embark on new projects and artistic adventures I resolve to jump back on my wagon and ride into the sunset with a clear mind and healthier, earth-friendlier lifestyle choice.
Now let's get to cookin'!
Easy Collard & Black-eyed Pea Soup
Ingredients:
-5 cloves of garlic (chopped)
-1/2 onion (chopped)
-1 bunch (or bag) collard greens (NOT FROZEN)
-2 14.5 oz cans of black-eyed peas
-1 14.5 oz can of petite diced tomatoes
-5 cups vegetable stock (or water and vegetable bullions)
-vegetable oil to coat bottom of pot
-grated cheese of choice to taste
1.Wash collards thoroughly to remove grit. I washed them once with salt and vinegar then two more times, changing the water in the container each time. Cut into bite size before or after washing.
2.Coat bottom of the pot with oil and sautee garlic and onion until garlic is slightly brown (not too much).
3.Add collards and stir continuously for about 5 minutes.
4.Add rest of ingredients except the peas and cheese and cover. Cook on medium heat for 20 minutes.
5.Add peas and continue cooking for another 20-30 minutes.
6.Sprinkle with grated cheese and chow down!
HAPPY NEW YEAR!
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