Thursday, June 7, 2012

Southern Skillet Black-Eyed Peas

I followed this recipe from Chloe's Kitchen.

Will came home from Crossfit and said "Looks awesome!  I'm going to tell everyone at the gym all about your vegan cooking and blog."  Ahh, thanks!

He stirred the first few ingredients while I sprinkled in the seasonings until I commanded him to make the biscuits.  Secret:  we cheated and made biscuits from the box...  oops.  Hey, but they were still vegan since we used rice milk!

While the biscuits were baking and the black-eyed peas were simmering, I cooked some white rice with paprika and liquid smoke.

Everything was delicious and needless to say, we went back for seconds and thirds and demolished everything.

(I halved the recipe.  Otherwise, as listed below, it serves 4-6)

2 tablespoons olive oil
1 large onion, finely chopped
1 green bell pepper, seeded and diced
2 cups cauliflower florets, roughly chopped into 1/2-inch pieces
2 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon sea salt
2 15-once can black-eyed peas, rinsed and drained
1 14-ounce can tomato sauce
1 cup water
1/4 cup soy sauce
1/3 cup packed brown sugar or maple syrup
2 tablespoons white or apple cider vinegar

In a deep-sided skillet or pot, heat oil over medium-high heat and saute onions and green peppers until soft.  Add cauliflower and let cook, stirring frequently, until lightly browned, about 5 to 8 minutes.  Add garlic, cumin, chili powder, cinnamon, cayenne, and salt, and let cook a few more minutes. 

Stir in black-eyed peas, tomato sauce, water, soy sauce, brown sugar, and vinegar.  Reduce heat to medium.  Simmer, uncovered, for 15-20 minutes, or until cauliflower is fork tender.  Adjust seasoning to taste.

Serve in bowls with biscuits and rice!  Enjoy!


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