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Meatless Monday: Kale and black-eyed pea stew and a vegan cookbook review

'Superfood Kitchen' by Julie Morris just happens to be 100 percent vegan! It boasts a wide variety of recipes, including a dessert section. Give this kale and black-eyed pea stew a try.

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I’ve already shared with you one of Julie Morris’ recipes for delicious Yam Fries (superfood maca powder optional) but today I’m going to share with you one of her super satisfying stews. We had this for lunch and dinner for two days with zero objections from the hubby. That’s’ saying something.

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Beyond The Peel

Cookbook author, France Morissette, and her husband Joshua Sprague believe that healthy food should be uncompromising when it comes to flavor. They creatively explore the world of natural, whole foods, leaving no stone unturned in their quest to create mouth watering, flavor packed, whole food meals. Through stories, photos, recipes and their online show Beyond The Peel TV, they're on a mission to help you eat healthy and enjoy every last bite in the process.

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Look if new foods scare you, and you’re new to whole foods, this might be too big of a leap. But if you are looking to lose weight (eating lots of vegetables is a big part of that) or are looking to include more vegetarian items into your diet, this is worth the minimal investment. If you’re enthusiastic about trying new food, new combinations and especially if you’re dabbling in veganism (or you are vegan), this is a worthy purchase. There’s also minimal use of grains (quinoa and rice used a handful of times) and no dairy or eggs, so it makes it a good choice for those with allergies.

I made changes to this recipe because I was missing one of the ingredients. I didn’t have the black eyed peas. I substituted in a sprouted bean mixture and red quinoa in place of the beans. I wrote the recipe down just the way it is in the book so that you could choose which of the two version you’d like to make. This will be included in the recipe notes.

Kale and black-eyed pea stew

1 tablespoon coconut oil

2 cups diced white onion

6 garlic cloves

3 stalks celery, diced

1 red pepper, diced

1 tablespoon each fresh oregano and thyme , chopped

1/4 teaspoon chipotle powder

1 tablespoon smoked paprika

3 cups each water and vegetable broth

2 tablespoon wakame flakes

3 cups cooked black-eyed peas

1 head kale, stems discarded and chopped

1/2 lemon, juiced

fresh parsley to garnish

In a large pot, melt the coconut oil. Add the garlic and onions and cook for two minutes over medium high heat. Add the celery and pepper and cook for a few more minutes. Add the spices, cook for 30 seconds. Add the remaining ingredients, except the kale and lemon juice, and cook for 30 minutes. Add more water and salt as needed during the cooking process. Add the kale and cook for a few more minutes until kale is wilted. Finish by adding the lemon juice at the end. Season with salt and pepper to taste. Serve and garnish with fresh parsley.

Note: I did not have black-eyed peas cooked and ready to go. To speed things up, I substituted 1 1/2 cups dry sprouted bean mixture and 1/2 cup red quinoa. I added 2 extra cups of water. I also had 3 cups of freshly cooked butternut squash that I added. This stew cooked in about the same amount of time as the original version.

Related post on Beyond the Peel: Pork and Kale Tacos with Cherry Cilantro Salsa 

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The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.


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