Recipe by Chef Mercedes Melendez

Demonstrated at the Decatur Farmers Market on September 2nd, 2017

This vegan take on the low-country boil is a easy-to-make crowd pleaser and a great way to use up leftover veggies. Feel free to play with this dish’s heat by adding more or fewer hot peppers. This versatile dish is also great with any type of greens (collards, kale, etc.), with okra, or even with sweet potatoes, carrots, or butternut squash.  Add almost any veggie you like to this forgiving dish, you really can’t go wrong! 

*This recipe freezes well so make some extra for later!

Active time-about 30 minutes

Ready in-about 45 minutes to 1 hour

Ingredients:

From the Market:

• Four medium tomatoes from Jody’s Farms–$4
• One beefsteak slicer tomato from Jody’s Farms–$2
• Two ears of corn, kernels removed, from Jody’s Farms–$3
• One bulb of garlic from Jody’s Farms–$1
• Two shallots from Jody’s Farms–$1
• One pound fingerling potatoes from Jody’s Farms–$4
• Two bunches of green onions from Jody’s Farms–$1
• Three tender yellow crookneck squash from Jody’s Farms–$2
• One and a half pound in shell cowpeas from Mealor Family Gardens–$7 (you can use any type of cowpea like pink-eyed peas or black-eyed peas)
• One pint sungold tomatoes from Mealor Family Gardens–$5
• One bag of arugula (approximately 1/2 lb) from Snapfinger Farm–$4
• Two poblano peppers from Snapfinger Farm–$.50
• One cayenne pepper from Snapfinger Farm–$.25
• One jalapeño pepper from Snapfinger Farm–$.50
• Six various colored sweet peppers from Snapfinger Farm–$1

Pantry Ingredients:

• 2-3 tablespoons of coconut oil
• 4 cups of vegetable stock
• 3 teaspoons sweet paprika
• 1 teaspoon Hungarian paprika
• 1 tablespoon apple cider vinegar
• 3 heaping teaspoons of your favorite seasoned salt blend (can substitute plain salt)
• pepper to taste

Directions:

1. In large stock pot heat oil and add in minced garlic and finely chopped shallots. Cook on medium heat until translucent
2. Add in quartered or roughly chopped tomatoes
3. Stir over medium heat, incorporating the garlic and onion into the tomatoes.
4. Add in sweet and hot peppers, seasoning, and vegetable stock. *Chef’s tip: Remove the seeds from hot peppers for less heat or keep them for more heat
5. Thoroughly wash potatoes and dice small, keeping the skins on, and add to pot.
6. Remove cowpeas from their shells and add, stir to incorporate.
7. Cook on a low boil, covered, for thirty minutes or till potatoes and peas are tender.
8. Once tender, add the corn kernels, diced squash, and a tablespoon of vinegar. Continue cooking for another ten to fifteen minutes over medium-low heat.
9. Taste and add salt and pepper as needed. Serve over a bed of arugula with fresh chopped green onions sprinkled on top for garnish.

Serves 8-10

Our at-market Educational Chef demos are made possible by the generous support of Les Dames d’Escoffier International – Atlanta Chapter and Piedmont Healthcare.