99 pea ann recipes

Falafel sandwiches with split pea and chickpea flour fritters stuffed into pita pockets with tomatoes, onions, pickles, and your choice of homemade hummus or tahini sauce. A vegan Middle Eastern lunch.

Black-eyed pea and rice salad with a Dijon red wine vinaigrette, grated carrot, and fresh herbs. A make-ahead vegetarian salad served at room temperature.

Kiros Kai Faki is a thick split pea soup slow-simmered with pigs feet or pork hocks for 6 hours until the meat falls off the bone. Brined overnight for clean, rich flavor.

Vegetarian split pea and red lentil soup with sunchokes, carrots, and caraway seeds. A hearty, high-fiber bean soup that's naturally vegan and packed with plant protein.

Hearty vegan split pea and lentil soup with eggplant, zucchini, hibiscus leaves, and fresh basil, simmered until tender and pureed silky smooth. Plant-powered comfort in a bowl.

Black-eyed pea and crab salad with bacon, roasted peppers, and fresh herbs in a bright vinaigrette. A Stephan Pyles-style Southwestern recipe served on gorditas or crisp tortillas.

Vegetarian fried rice with carrots, bell pepper, corn, fresh ginger, and chili in a wok with soy sauce. Uses cold pre-cooked rice for the best texture.

Light summer vegetable soup with carrots, zucchini, tomatoes, green beans, and spinach in chicken broth. Garden-fresh flavor on the table in 30 minutes.

June soup is a chunky split pea and summer vegetable soup brightened with lemony sorrel and built on a lemon-scented homemade chicken stock. Rustic, fresh, and left deliberately unblended so every vegetable keeps its bite.

Slow cooker sweet and sour turkey with pineapple, mandarin oranges, and colorful vegetables over fluffy rice. Set it, forget it, and come home to dinner.

Simple Indian dal simmered with turmeric, cumin, and green chiles, then finished with a sizzling onion-ginger tadka. Vegan, high-protein, and endlessly adaptable.

Lemony Rotelli with Zucchini, Cannellini Beans, & Mint recipe

Shaved spring vegetables are crunchy and refreshing, and white bean absorb the flavor from the light and tasty vinaigrette. A well balanced spring or summer salad.

Spring kichadi with basmati rice, mung beans, seasonal vegetables, and a ghee-toasted spice base of cumin, mustard seeds, and turmeric. A gentle, nourishing Ayurvedic one-pot meal.

Hearty vegetarian two-bean stew with potatoes, carrots, turnip, and herbs, thickened with a flour slurry. Pick any two beans you have on hand.

Quick Southeast Asian rice vermicelli with crisp-tender vegetables, ginger, garlic, sesame oil, and roasted peanuts. Ready in 25 minutes by microwave or stovetop with both methods included.