Bbq Tempeh Bacon With Black Eyed Peas And Greens Recipes

Steps:

• On a cutting board, cut tempeh ¼-inch (6 mm) thick slices.
• Add olive oil to a pan over medium heat and add the tempeh. Cook for 5 minutes on each side until brown and crispy.
• Add 1 tablespoon of water to the pan and stir.
• Add soy sauce, maple syrup, liquid smoke, garlic powder, and black pepper, and stir until tempeh is evenly coated.
• Let brown for 2-3 minutes.
• Enjoy!

Steps:

• Rinse and sort black-eyed peas. Place peas and bacon in a Dutch oven; add water to cover. Bring to a boil; boil 2 minutes. Remove from heat; let soak, covered, 1 hour. Do not drain., In a cast-iron or other heavy skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in thyme., Stir into pea mixture. Bring to a boil; reduce heat. Simmer, covered, until peas are tender, stirring occasionally, 30-40 minutes. Sprinkle with salt to taste. If desired, garnish with fresh thyme leaves and additional crumbled bacon.

Steps:

• Heat the oil in a wide skillet. Add the onion and sauté over medium-low heat until translucent.
• Add the garlic and tempeh bacon and sauté, stirring frequently, until everything is golden and just beginning to brown lightly.
• Stir in the black-eyed peas, apple, and barbecue sauce. Cook over medium-high heat for 10 minutes or until the sauce is reduced.
• Add the greens and cover until wilted. Stir the greens, then cook for another 2 minutes or so for the spinach, or 4 minutes for the chard, until tender but still bright green. Serve at once.
• Variation
• This is also wonderful with kale, but it needs more cooking time than chard or spinach. Start steaming it separately just before starting the dish; once cooked to your liking, stir it in at the end.
• Menu Suggestions
• My favorite companion for this dish is Cheese Grits with Corn (page 96). Add a simple green salad to the meal.
• Another nice way to complete this meal is with Fruitful Red Slaw (page 177) or Creole Coleslaw (page 178) and microwaved sweet potatoes.
• nutrition information
• Calories: 325
• Total Fat: 11g
• Protein: 13g
• Carbohydrates: 45g
• Fiber: 9g
• Sodium: 1170mg

Steps:

• Place bacon in a 5-quart Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
• Heat bacon drippings over medium-high heat. Cook and stir onion, celery, and garlic in the drippings until tender, about 5 minutes. Add chicken broth, black-eyed peas, salt, and pepper. Bring to a boil and skim the top if necessary.
• Reduce heat to a simmer. Add bacon and adjust salt and pepper to taste. Cover and simmer until peas are tender, 30 minutes to 1 hour, depending on how tender you like them.