Instructions: 6 SERVINGS DAIRY-FREE

Weve taken the famous black-eyed peas and rice of the South thats traditionally laden with smoked meat and given it a vegetarian twist. This adaptation makes good use of late-season tomatoes and fresh, fragrant herbs.

MEAL PLAN: While the stew is simmering, toss an 8-oz. bag of shredded coleslaw cabbage with some low-fat vinaigrette. Stem, wash and steam a bunch of Swiss chard just until wilted. Season it with a dab of soy margarine, salt and pepper. Serve both alongside the stew with some crusty bread.

Cook rice according to package directions. Meanwhile, drain black-eyed peas, reserving liquid. Rinse peas under cold running water, drain well and set aside.

In large pot or Dutch oven, heat oil over medium heat. Add onions and cook, stirring occasionally, until softened, about 12 minutes. Add garlic and cook until onions are golden, about 5 minutes more.

Stir in tomatoes, basil, thyme and 1/4 cup water and bring to a boil.

Reduce heat to low and simmer until tomatoes have softened a bit, about 5 minutes.

Stir in rice, black-eyed peas, pepper and salt until well combined. Simmer until flavors have blended, 5 minutes. Check occasionally and add a little reserved liquid from peas as needed to keep mixture moist. Spoon into serving bowls and garnish with thyme sprigs if desired.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.