My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

  


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

Entries in collard greens (2)

Tuesday
Jan042011

soup success!!

Slowly, I’m learning how to make soup.  This is exciting!  Last year, I made a recipe from the Clean Food cookbook for Black Eyed Peas + Collard greens.  Apparently, black eyed peas are supposed to bring good luck for the new year.  Somehow, I just learned this last year.

Today, I was in the mood for soup with both collard greens + soaked black eyed peas on hand.  I have seen recipes for black eyed pea + collar soup before, but wanted to put my own spin on things.

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Chris + I love love love Kale.  We eat a full head of kale around 3 times per week or more.  We’re not getting sick of it, by any means, but sometimes a change is nice.  I’ve only eaten collard greens a handful of times, but thought it would hold up really well in a soup.  I’m sure kale would work as well!

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If you want to save money [but not time] boil your beans.  I’ve only purchased about 4 cans of beans in the past 3-4 months.  I try to save on high quality ingredients anywhere I can, and dried beans is one easy way. 

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rinsed + soaked for 8hrs + rinsed + boiled with kombu for ~1.5hrs + drained + rinsed

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I decided to give this a punch of garlic and used 5 cloves.

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I hate when you bust open the garlic and find a million tiny cloves.  Luckily, the other side of the garlic had nice large cloves.

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Black Eyed Peas, Collard Greens, + Tomato Soup vegan! [yields ~6-8 servings]

  • 6c veggie stock
  • 2T olive oil
  • 2 stalks celery, sliced thinly
  • 1 medium/large onion, chopped
  • 5 cloves garlic, minced
  • 1 bunch collard greens, washed + chopped into strips
  • 3c cooked black eyed peas [or 2 cans]
  • 28oz whole peeled tomatoes with juice
  • 2t thyme
  • 1.5t parsley
  • 2t oregano
  • 1t basil
  • pinch of cayenne
  • salt + pepper to taste
  1. In a large pot, add olive oil, over medium heat.
  2. Once heated, add chopped onion and celery, until the onion has browned [~10min].  Be patient and stir every minute or so.
  3. Stir in garlic, thyme, parsley, oregano, basil, s+p and cook for about 30sec, stirring constantly.  Go easy on the salt to start and season more along the way.
  4. Add in peeled tomatoes with the juices + veggie stock, crushing the tomatoes with your hands as you add them in.
  5. Bring to a boil, reduce heat to med-low, add beans + cover with a lid.
  6. Simmer at least 30min, stirring occasionally.
  7. Taste + adjust seasoning, adding more salt + pepper if necessary. 
  8. Add a few shakes of cayenne, if you want a little heat, and stir.
  9. Simmer 5 more minutes, and taste again.
  10. Add collard greens, stir + cover to simmer for 5min.
  11. Serve it up with crusty bread!

*I used a low sodium veggie stock and ending up adding approximately 1.5t salt, in total.  I used around 1/2t ground black pepper and a few shakes of cayenne.  It had a nice kick but not too hot.

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This meal was hearty, but lacking healthy fat.  I solved that by adding avocado on top + toast on the side for some carby goodness.  Another idea would be to add toasted pumpkin seeds.  You could also toast up a piece of bread, spread some plain almond/cashew/pecan butter on top, cut into cubes, and throw on top of the soup.  Too bad I just thought of that now!! 

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It was SO hard to move this bowl of soup to the lightbox without splashing up the sides of the bowl.  Despite the splashed bowl, I love love loved this soup!!  It was slightly thick from the addition of the tomatoes and I loved the crunchy collards.  There was a lot of herby flavor + garlic without being overwhelming.  A definite keeper!

A few updates:

  • I have a new Photography page to give you quick access to my photography 101 posts
  • The VFF Photos page is updated – submit your photos if you want!
  • My latest header design is now up at the lovely Liane’s blog, Please Bring Wine – Totally love her blog name!
  • Be sure to check out the fudgy treat I made yesterday!!

Next thing to update is my recipe page.  It has been too long!! 

Tomorrow.

I.must.get.back.to.the.pool.

Ashley

Saturday
Jan162010

new things

Last night [Thursday] I cooked with my collard greens, finally!!  They were on their last leg.  I think I was scared to cook with them!

It was a quick + easy recipe from the cookbook, Clean Food.  I don’t think I would like collards in any recipe, but this seems somewhat foolproof, especially if you have never had collards before [like me!].

Collards + Black Eyed Peas

  • 1 bunch collards
  • 1, 15oz can black eyed peas
  • 2T olive oil
  • 2T water
  • 1/2 chopped onion
  • 2 garlic cloves, minced
  • splash of apple cider vinegar
  • s+p to taste
  1. Heat olive oil in a pot or pan [the book suggests using a dutch oven, but I don’t have one] and cook onion + garlic until soft.
  2. Thoroughly was + chop collards into bite sized pieces + add to the onion/garlic mixture once softened.
  3. Cook the collards until bright green + wilted.  I cooked them for about 10min.  I think cooking them a bit longer helps to release the bitter flavor a bit.  Also, add 1-2T water as needed to keep the collards from burning.
  4. Add in black eyed peas [new fav. bean!] and splash [1-2T] apple cider vinegar.
  5. Cook for ~3-5 more minutes.
  6. Season with s+p

I reallllly liked this dish! 

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I also pan cooked tempeh in a little olive oil [for the first time].  It was really really good!   I got a different brand from the first time I used tempeh for Vegan Shephard’s Pie.  This time I used West Soy Tempeh, 5 grain and liked it much more.  

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Also made some [local!] spaghetti squash and baked it with sauce and a little cheeeese.  

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Quite a random assortment.  Quite delicious.

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I was feeling a bit hungry later in the night but didn’t know what to eat.  Then I saw Jenna’s rendition of protein ice cream from another bloggers site.  My problem was solved!  The only thing was I would have to use the VitaMix for the first time.  I know this seems silly but I haven’t used it since we moved in a few weeks ago.  Intimidated?  Who knows!  No better time to start than for dessert :)

So I take it out of the pantry room and plug it in and then CLANK CLANK CLAAAAANK comes from the VitaMix.  The switch was turned to ON and the top plastic piece was IN the machine.  FAIL.

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Luckily, I still have all of my fingers and the plastic top wasn’t ruined.  Super scary sounding!

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Chocolate Protein Ice Cream Milkshake 

  • handful of ice
  • 1T chia seeds
  • 1 packet chocolate, rice protein powder
  • 1T sucanat
  • 1c vanilla almond milk
  • ~8 almonds

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Love this protein powder! I have been using it for awhile now.  I much prefer rice + hemp protein to soy or whey.  If you want to read a great blog post about protein powders, check out Gena’s recent post

It was pretty good.  I would do a few things differently next time. 

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Friday Morning – Alert the press, Ashley did not eat oats!  I broke out the VitaMix again for a fruity/protein/green morning!

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A lot of spinach, frozen fruit, almond milk, 1/2 a hempshake = mmmmm

Super filling.  Kept me going all morning, much to my surprise! 

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I had a lot to do before Melissa came over, so I was partially distracted from eating but overall really not that hungry.  Love HempShake!  Full of fiber + healthy hemp protein.

Lunch with Melissa:

I made a yummy veggie filled salad.  We crunched all the way through.  I made a simple balsamic vin. to go along with it.  For croutons I just toasted and cut 2 slices of whole wheat bread from WF.  So yum.

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Jake ate lunch too :)

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My bowl + 1.5 more servings :)  I hate lemons in my water but LOVE cucumbers in my h2o.  It is super crisp + refreshing and I need to remember to add them more often.

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We went for our 3 mile walk in the gorgeous sun and then came back for a mochi snack.  Melt in your mouth delicious!

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While baking away, Jake was attacked loved by the doggies.

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K + D were completely intrigued with Jake.

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They were so so good with him :)  Jake looooooved Kenna.  He was cracking up at her.

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Dakota moped, per usual.

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Kenna thought she should give Jake a bath.

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Baked Mochi…mmmmm

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Stuffed.  PB + J style

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A few more photos + then I’m off to bed.  We’re hoping to go bouldering tomorrow!

Kenna is not biting him, promise!!

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Niiiight!!!

~Ashley