Potato, Leek, and Pea Pot Pie with Spinach-Arugula Salad recipe | Epicurious.com

sweet Italian sausage (about 4 links), cut into 1/4" coins

garlic cloves, thinly sliced

all-purpose flour

chicken stock chicken broth

carrots (about 5 1/2 ounces), peeled, cut into 1/4" coins

potatoes

peas,

dill

lemon juice, divided

kosher salt, divided

black pepper, divided

puff pastry,

baby spinach (about 4 ounces)

baby arugula (about 3 ounces)

radishes, thinly sliced

cilantro,

parsley,

almonds

Pasta with a light and creamy sauce, tender chunks of tuna, and peas is ready in about 15 minutes start to finish. This is the kind of recipe that I wish I'd known in college. All it takes is a single large skillet or pot, one burner or hot plate, a bowl, and a fork. That's it.

Easy One-Pot, No-Knife, Lighter Tuna Noodle Casserole Recipe

egg noodles

Kosher salt

crème fraîche

cornstarch

black pepper

juice

tuna,

peas

parsley leaves

Extra-virgin olive oil, for drizzling (optional)

potato chips, for topping (optional)

Place noodles in a large saucepan or skillet and cover with room temperature tap water by 1 inch. Season lightly with salt. Bring to a boil over high heat and cook, stirring occasionally, until almost done (follow package directions for cook times). Drain all but 1 cup of water. Return to high heat and simmer until water is almost completely reduced.

Meanwhile, combine crème fraîche, egg, cornstarch, and 1 tablespoon lemon juice in a medium bowl and whisk with a fork or whisk until homogenous.

When noodles are cooked, add crème fraîche mixture to skillet and cook, stirring and tossing constantly, until sauce thickens and coats noodles. Season generously with black pepper and salt. Off heat, gently fold in tuna, peas, parsley, and remaining lemon juice until warmed through. Serve immediately drizzled with extra-virgin olive oil and sprinkled with crushed potato chips, if desired.

The pressure cooker makes short work of pea soup, cooking the dried peas in half the time it would traditionally take and doing all the work of the blender as well. Rich, creamy comfort is just half an hour away.

30-Minute Pressure Cooker Split Pea and Ham Soup Recipe

unsalted butter

medium onion, finely diced (about 6 ounces; 170 grams)

rib celery, finely diced (about 4 ounces; 125 grams)

(170 grams) ham steak, diced (see note)

garlic, minced

(450 grams) dried green split peas

bay leaves

salt and black pepper

Melt butter in a pressure cooker over medium heat. Add onion, celery, and ham and cook, stirring, until softened but not browned, about 3 minutes. Add garlic and cook until aromatic, about 30 seconds.

Add peas, chicken stock or water, and bay leaves. Stir to combine, then cover pot and bring to high pressure. Cook for 20 minutes, then rapidly release pressure by opening the air valve. Open pot lid, stir contents until smooth, season to taste with salt and pepper, and serve. Carefully clean the pressure cooker's gasket and valves as soon as the pot is cool enough to handle; pea soup can easily clog valves, which can cause your cooker to over-pressurize the next time you use it. Soup can be stored in the refrigerator for up to 1 week.

Greek-inspired cauliflower stew

lemon

olive oil

garlic

red onions

black olives (stone in)

300 g new potatoes

½ a bunch of fresh oregano (15 grams)

plum tomatoes

cauliflower

peas beans

You need day-old rice to make this vibrant, springy pilaf recipe, but it’s worth planning ahead. The precooked rice gets super crisp before it’s tossed with soft feta, crunchy pistachios and snap peas, and jammy golden raisins. It’s a true study in textures.

Crispy Green Rice Pilaf

pistachios

cilantro, mint, basil, and/or dill

(or up to 3) serrano chile, stems removed, split lengthwise

lime juice

Tbsp. white miso

kosher salt,

extra-virgin olive oil

rice,

sugar snap peas

scallions

feta

golden raisins

Bon Appétit

Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. Let cool, then coarsely chop.

Meanwhile, blend herbs, one of the chiles, lime juice, miso, ½ tsp. salt, and 2 Tbsp. water in a blender on high speed until well combined. Drizzle in ⅓ cup oil and continue to blend until sauce is very smooth. Taste sauce for heat; if it seems mild, add another chile or two. It should be slightly spicier than you’re comfortable with since it’s going to get mellowed out by everything that it’s tossed with. Season with salt if needed.

Heat remaining 3 Tbsp. oil in a large nonstick skillet over medium-high until very hot. Add rice, pressing down with a spatula in a single layer to create as much contact with surface of pan as possible. Reduce heat to medium and cook, undisturbed, until rice is deep golden brown underneath, 6–8 minutes. Season with salt.

While rice cooks, thinly slice snap peas and scallions on a long diagonal and transfer to a medium bowl. Add pistachios, feta, and raisins and toss to combine.

Add fresh peas to rice and continue to cook over medium heat, tossing often, until peas are just cooked through, about 2 minutes.

Transfer rice mixture to bowl with vegetables and toss to combine. Drizzle in herb sauce, tossing again to coat well. Taste and season with salt if needed.

<p>This delicious vegan and gluten-free stew is made of pantry staples. It's hearty enough to hold-up on its own, or serve it with rice or quinoa and get more servings out of it.</p>

Vegan African Peanut Stew with Sweet Potatoes

onion,

garlic, finely minced

ginger

tsp crushed red chili pepper

tomatoes

peanut butter (or almond butter

tsp dried coriander (optional)

vegetable broth (or water)

sweet potato (about 1 lb), peeled and diced

kidney

½ cups frozen peas (or frozen/canned corn)

hearty leafy greens (spinach, arugula, kale, collard)

Salt and pepper

If you're using a can of diced tomatoes, blend them along with their juice for a few seconds in the food processor or blender, just to break them up.

Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft but not brown, about 10 minutes.

Add the garlic, ginger and chili and cook for about 5 minutes to soften.

Add the tomatoes, stir to combine then add the peanut butter (and coriander, if using), stirring it in until smooth.

Stir in the broth add sweet potatoes. Cover the pan and simmer until the sweet potatoes are tender but not falling apart, about 15 minutes.

Add the black beans, peas/corn, greens and cook until the beans and peas/corn are heated through and the greens are wilted.

Season with salt and pepper, and add additional crushed chili flakes, as per your heat preference.

Hi Angela,

Yes, canned black beans are extremely hard to find! They do sell them at Harris Farm Markets at Broadway Shopping Centre and i've heard that Fiji Market on King Street in Newtown also sells them.

I've never made something like this with the PB, but wow, this recipe totally surprised me! I doubled it, included the black beans (as they are easy to find in the US) and added lots of spinach and a whole bag of frozen peas to the mix. I was going to make quinoa to serve it over but it's perfect without. And this was such an easy meal to make! Thanks for the delicious recipe!

This was so delicious and easy to make! I didn't see when to add the ginger, so I just used my best judgement. Maybe I missed it?

This was delicious. I used a combination dried black beans and dried kidney beans. Will definitely make this again and shared this recipe with our Facebook fans as well. Thank you, Angela.

I made this for dinner tonight and it was so amazingly delicious! The only changes I made were to replace half of the peas with okra and to add millet.  I used 1 cup of millet and an extra 3 cups of water to cook the millet (added when the sweet potatoes were put in).

Thanks for another wonderful recipe. (:

Another Masterpiece. I really loved the sauce and the multi-level taste - the subtlety of the chilli. My bf's also in love with it.

I didn't have spinach but I added rice on the side + sprinkled a bit of lime. Super yummy. 

You are making my vegan cooking life really interesting &amp; way easier :))) Thanks!

I just wanted you to know how much I love your website and  I loved this recipe.  I made a batch of it up and even my non-veggie husband loved it.  I made a big batch of this and put it in freezer containers and grab for a quick lunch at work.  It tastes just as amazing from the freezer state than it did on the day I made it!  This has to be my all time favorite recipe.  I also loved the mexican quinoa casserole dish that you had on here.  I also freeze that. Since I'm the only vegetarian in the family I'm learning to fill my freezer full of meals for just me, and I am finding that my hubby is raiding my meals because they taste so good.  Thanks so much for all you do!  I really appreciate you!!!  Not to mention I have several cookbooks and I keep coming to this site as I know it's good stuff.. we must have the same taste preferences.. numminess!!

Just made this and I love it. I used stewed tomatos since it is what I had on hand and actual red chili peppers. I also added 2 t yellow curry and it made it soooo good.

Thanks for a delicious recipe. I cooked this today and shredded some coconut over the dish before serving :) Great stuff and super easy!

Hi Angela! I just found your web site while looking for a recipe for peanut stew. I'm making it right now and I can't stop myself from tasting and tasting (it's got another 5-10 minutes and then we're eating!! 

Thanks so much. This web site is AMAZING.

This recipe is simply wonderful. Today is the typical damp winter day in New York City and this is the perfect meal to make it all seem so much better. 

Thank you so much for sharing this.

Bob

A healthy, tasty &amp; very appetizing dinner, A big bowl for me, please! xx

Thank you for a unique and yummy recipe! I made this stew a while ago when I was iced in due to polar vortex madness. I went online searching for a soup I could make with the ingredients I had on hand, and this is what I found. 
I made a couple of modifications- I was really craving an extremely thick, rich, hearty stew after being out in the snow with my dogs all morning, so I tripled the amount of peanut butter and used a can of kidney beans and a can of black beans. It was delicious and filling, but next time I make it I'll try following the recipe exactly.
I really like your site- lots of recipes I'm planning to try. Tonight's dinner is going to be broccoli and potato soup!

Okay, so something came up ad I couldn't make it when I wanted to; however, I just made it tonight and it came out great. Good recipe. I didn't use ginger because I'm not a fan of it. But I had some vegetable broth lying around.I made a big pot of it to eat on all week. I"m a poor single guy, so this helps save money on food. Anyway, thank for this recipe. I''m going to try some others soon.

This was a real hit with the family.  At the first two bites they weren't certain, but on bite three everyone declared it to be a winner.  Next time (and there will certainly be a next time) I'll make it a tad spicier.

I really love this recipe because it is so full of goodness. There are a couple of modifications that I tried that worked. I used home made vegetable broth. This is the recipe I usually use: http://allrecipes.com/recipe/basic-vegetable-stock/. A little time consuming, but really makes for a fresh tasting soup. The left over veggies from making broth make a great, light and cleansing side dish to meat or beans. If you use this vegetable broth you don't need to add as much garlic or onions. I also made fresh beans instead of canned. This will reduce the sodium/gas in the soup and cheaper! Lastly, I love the thickness of this soup, but if you want to make it stretch further, it still tastes amazing.  Those peanut and ginger flavors are intense! You could add one more cup of vegetable broth (or more).

Hi there,

went on a cooking spree last night and prepared this stew and the Quick and &amp; Easy Indian Quinoa Curry to re-stock my freezer.
Both were absolutely delicious! 

I stuck to the recipe pretty much, using black beans, corn, kale &amp; sun flower and peanut butter. Never in a million years I would thought to combine these ingredients and get something this tasty - so thanks for the recipe.

Furthermore, it was my first time using fresh kale...even though kale stew is a popular dish in Germany, I'd never tried fresh one. Hm, it even works as a salat...never would have guessed.

So far I haven't tried anything from your blog that I didn't like, so I'll definitely be back:-)

I made this with corn instead of peas, kale for the greens, and a mix of butters (peanut and sunflower). It was AMAZING! I only wish the habanero I used in place of the chili flakes was hotter, I feel like the delicious richness could really take the heat. Look forward to making this again.

I made this for lunch today.  We loved it!  I had to use cumin, and added a teaspoon of pure New Mexico red chili. Almost made it too spicey but hubby loves it hot.    Will be great winter stew.  My kitchen smelled wonderful!

New to the whole food plant based diet and cooked my first six things one Sunday. I didn't pick this recipe, but our of everything I've cooked so this is my favorite! So yummy and guilt free, making it again tonight! Thanks muchly!! Best - Spence

I made this recipe yesterday for dinner and loved it!  I did not change anything.  It was not time consuming and I will have leftovers for the next couple of days.  Thank you for providing this recipe.  I'll definitely make it again!

Omg!!! I'm new too vegan and found your site and LOVE it!!! cooked this tonight and its amazing! yum thank you can't wait to cook more of your recipes xx

Hello! Just made this tonight and loved it - so did my carnivorous husband!  Thanks for sharing!

Perfect hearty wintertime recipe. I put the stew over a bed of rice vermicelli--sooooo good.

Will have to give this a go thank you.  If you haven't tried the African Peanut Stew from  "Oh She Glows" by Angela Liddon, it is an absolute MUST.  Similar ingredients....been making it in bulk for years now and have tried lots of variations but nothing beats this version.  Give it a go!

Stumbled upon this recipe on reddit last year and made it. Then I made it again, and again..
I've probably made this about 20 times by now. It's the most delicious stew I've ever had! Can't get enough!

Thank you so much..I came across your site a couple days ago and pinned this recipe. I made it for lunch today, and it is so delicious and satisfying! I used a can of 6 bean medley as that is what I had in my pantry, and all natural crunchy peanut butter so it added a bit of crunch. YUM! And so easy., I have no excuse not to eat healthy! Now, what to make next from your site? Everything looks delicious..lol

Really enjoyed making this, lovely dish. Got a great photo of my version if you'd like to see it?

Absolutely delicious, thank you. Am going to make this for the second time again and am very excited!

Just made this.. and wow, I love it. I needed to expand my vegan based repetoire especially when I have a bunch of meat eaters over for dinner and I want to ensure they don't feel their missing out! Thanks for posting :)

I just finished eating the leftovers for lunch! I stumbled across your blog just yesterday, and decided to give this recipe a go. I just have to say it was absolutely amazing! and filling! Thank you so much! I will be trying more of your recipes now!

made this unexpectedly last minute for a vegan friend, what a success! making it regularly now. I prefer less peppers, I find it over powers the peanut taste. I also add crushed cashews on the top, at service time, and serve the stew on a bed of couscous! yum!

Made this Tiga Diga Na last night. (I spent some time in Mali, West Africa where this dish originates.) Used a little fennel and cumin because I was out of coriander. Used arugula because I was in that mood (spinach can overwhelm this dish) and black beans though it looks good with the kidney beans here. I used both peas and corn. I remembered later that we used to add carrots to this dish. I had not made it in years though I used to make it regularly prior to being vegan. I also added a little cinnamon and sprinkled it with unsweetened coconut. Forgot to make a grain. Will do that today. This recipe goes lighter on the tomatoes. I used to make it with a bunch of plum tomatoes and tomato paste but this version really let the peanuts live. Thank you. It was easy and my spouse really enjoyed it.

This recipe is so good!!!!  I made it years ago, and have had a taste for it since. So glad I was able to find it again.

This recipe is amazing! So easy to make, using ingredients you probably already have, and in no time at all. I used froze peas, frozen spinach and kidney beans as my options. I added the kidney beans at the same time as the potato straight from the can because they needed cooking and it worked perfectly! Didn't need to add any salt or pepper because it tasted so good already! Thank you so much, this is definitely going to be a regular dish now!

We made this over the weekend and served it with brown rice. Absolutely delicious. Might top it with some toasted coconut next time, but it was really excellent as written. Thanks!

Chicken and bacon risotto is a quick and easy meal for the whole family. Our recipe takes just 40 minutes and is great for the midweek rush!

Chicken and bacon risotto

onions,

chicken thighs, skinned and chopped

rashers smoked streaky bacon, chopped

(8 ounces) pudding rice

chicken stock cubes

(7 ounces) frozen peas

Salt and black pepper

tbsp parsley

Our delicious chicken and bacon risotto keeps things simple with just a handful of ingredients, that work perfectly together. 

Chicken and bacon risotto 

Peas, Beans, Chilli & Mint

½ a bunch of fresh mint (15 grams)

beans

red chilli

Peas, beans, chilli & mint

A no-fuss, no-frills version of the classic, made with green split peas, broth, and ham.

Split Pea And Ham Soup Recipe

Split Pea and Ham Soup Recipe

Melt butter in a large Dutch oven or saucepan over medium heat. Add onion, celery, and ham and cook, stirring, until softened but not browned, about 3 minutes. Add garlic and cook until aromatic, about 30 seconds.

Add peas, chicken stock or water, and bay leaves. Stir to combine, bring to a boil, reduce to a bare simmer, and cover, leaving lid slightly ajar. Cook until peas are tender, about 1 hour. Remove ham hock, pick meat, and return to soup (if using). Roughly purée soup using a hand blender, or purée in batches using a countertop blender. Season to taste with salt and pepper. Soup can be stored in the refrigerator for up to 1 week.

With leeks, fennel, sugar snap peas, and English peas, this soup is perfect for ushering in spring. While it’s definitely a lighter take on the classic minestrone, it gets a lot of depth of flavor from the ground spices, toasted garlic, and white miso.

Spring Minestrone

coriander seeds

fennel seeds

black peppercorns

scallions,

½ serrano chile, thinly sliced (optional)

lemon zest

cannellini beans,

sugar

baby spinach

spice mill

Coarsely grind coriander seeds, fennel seeds, and peppercorns in spice mill or with mortar and pestle. Cook oil, garlic, and ground spices in a large saucepan over medium heat, stirring often, until garlic is softened but not crisp, about 2 minutes. Add scallions, chile (if using), and lemon zest and cook, stirring occasionally, until scallions are softened and almost completely charred, 5–7 minutes.

Pour 6 cups cold water into saucepan, increase heat to medium-high, and bring to a simmer. Add leeks, fennel bulb and stalks, beans, and sugar snap peas (pan will look crowded but vegetables will shrink as they cook). Reduce heat to medium. Add a large pinch of salt and simmer, stirring occasionally, until leeks, fennel, and sugar snap peas are fork-tender, about 5 minutes. Add spinach, English peas, and miso and cook, stirring, just until spinach is wilted, about 10 seconds; season with salt.

Divide soup among bowls. Top with fennel fronds.

Do Ahead: Soup can be made 1 day ahead. Transfer to an airtight container and chill.

Green Bean And Pea Salad

200 gram sugar snap peas, trimmed

baby beans,

mint leaves

(35 grams) slivered almonds, toasted

pancetta,

white wine vinegar

wholegrain mustard

extra virgin olive oil

Green bean and pea salad

In a saucepan of boiling, salted water, cook peas and beans for 3 minutes. Drain and refresh under cold water, then drain again. Place in a bowl with mint leaves and almonds.

To make dressing, whisk together vinegar and mustard. Gradually add oil until thickened. Drizzle over salad. Toss well and season to taste. Top with pancetta broken into pieces. Serve.

Snow Pea And Green Bean Salad Recipe | Epicurious.Com

white-wine vinegar

green beans,

snow peas, trimmed and strings discarded

This easy black eyed pea stew starts with andouille sausage and pork belly cooked until browned and crisped, then gets flavored with the Holy Trinity of Cajun cuisine: onions, celery, and green bell peppers, along with some leeks and garlic for extra flavor. Tender braised kale transform this into a full-on meal, while a shot of apple cider vinegar brightens up all the flavors.

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