The first component of this night's delightful menu was Spicy Black-Eyed Peas and Rice. I cheated because I felt like it an I cooked the brown rice in our rice cooker, I just threw in the bay leaf and salt needed at the beginning of the cooking time. I also made slightly less rice than required, because I could tell it would make too much for us. When I was sauteeing, I made sure to add in lots of black pepper, just like a Southern cook would apparently typically do. I really liked this for a combination. It was tasty and really satisfying.
The real star of the show, though, was the fabulous stew! Potato, Zucchini and Olive Stew with Garlic, Jalapenos and Rice. NOM! It was really, really yummy. Especially with the olives in there. Just fabulous for a cool night!
Here they are together, served with a side of baby spinach dressed with orange-cumin vinaigrette as suggested. I used the orange-cumin recipe from The Complete Vegan Cookbook, which was the first cookbook by these people. All up this was a great menu and I really enjoyed it. It was really filling and I would certainly suggest anyone with the book try it out!
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