We started 2012 with a Cajun tradition, but put a healthy vegan spin on things. This year is all about being healthy and eating what’s good for us!

Cajun Black Eyed Peas over Rice

You will Need

1 pound black-eyed peas, soaked overnight

1 32 ounce box vegetable broth

1 onion, chopped

1 small red bell pepper, seeded and chopped

1 small green bell pepper, seeded and chopped

2 celery stalks with leaves, finely chopped

2 bay leaves

Salt & Pepper, to taste

1 Tablespoon Cajun or Creole seasoning

A few dashes of Tabasco Worcestershire sauce

Crystal hot sauce, to taste

 Directions

Place all ingredients into a crock-pot on low all day (8 hours) Season as needed. Serve alone or over Boiled Cajun Rice

And

Vegan Stuffed Cabbage Rolls

You will Need

12 leaves cabbage (1 head)

¾ cup Boiled Cajun rice

1onion, minced

2 tablespoons dried sweet bell peppers

1-package Yves meatless vegan grounds

2 teaspoons dried thyme

½ teaspoon celery salt

Salt & Pepper, to taste

1 Tablespoon Cajun seasoning

2 Teaspoons fresh lemon juice

2 Teaspoons Tabasco Worcestershire sauce

Hot sauce, to your liking

Red Sauce for topping the cabbage rolls

 Directions

With a steamer basket, bring a large pot of water to a boil. Steam cabbage leaves for about 3 minutes – you only need to have the leaves become pliable so they can be rolled. Drain and allow to cool so they can be handled. Shred or finely chop the remaining cabbage from the head, and place it on the bottom of a large casserole dish.

In a large bowl combine all remaining ingredients and mix well.

Preheat oven to 350F.

Assemble the cabbage rolls: lay a cabbage leaf out on a cutting board, and trim out the hard stripe from the core. Place a large spoonful of the mixture onto the cabbage leaf and roll, egg roll fashion, tucking under the ends. Place the wrapped rolls on top of the shredded cabbage and top the entire thing with Red sauce. Cover with foil and bake for 1 hour.

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