Let's Get It Started: Black-Eyed Pea Fritter Style!

Continuing in the Southern tradition, I decided to satisfying a craving for something crunchy. These black-eyed pea fritters fit the bill perfect; last night was, indeed, a good, good night. Though this was my first time working with these particular legumes, I realize now I should have gotten more while they were on sale.

These fritters were perfect paired with some lightly steamed brussel sprouts with mustard sauce (recipe soon to come), with just the right amount of heart-healthy fat without overdoing it on the salt. The green chili pepper in this recipe really helps to bring a nice heat to the recipe.

Let me know if you guys have any other suggestions for Southern food to try and veganaify!


Peppery Black-Eyed Fritters

Ingredients

* 1 can black-eyed peas, drained
* 3 tablespoons cornmeal
* 1 small, white onion, chopped
* 2 small cloves of garlic, minced
* 1/2 green chili pepper, finely diced
* 2 teaspoons pepper
* 1 teaspoon veggie salt
* 1 teaspoon red pepper flakes
* 2 cornstarch eggs (1 "egg"=1 T cornstarch mixed with 3 T water)
* 2 tablespoons water
* 1 tablespoon olive oil, 1/4 cup olive oil

Directions

1. In a large mixing bowl, place all black-eyed peas and mash well (either with a potato masher or a fork will work).
2. Add in onions, garlic, chili and cornmeal, mix well.
2. Mix remaining spices together in separate, small bowl. Add to black-eyed peas, and mix well.
3. Add in both cornstarch eggs and mix in.
5. Finally, add water and 1 T olive oil to mixture until just mixed. If the mixture is too dry, add in more water until it will hold; if it is too wet, add more cornmeal.
6. Heat half of the remaining 1/4 cup olive oil in a flat-bottomed pan over medium heat.
7. Form mixture into small flat disks. Once the oil is hot, place disks in the pan and allow to cook until browning, approximately 2 minutes. Flip disks and repeat on the other side, then remove.
8. As remaining olive oil as needed to fry disks. Once all disks are fried, lightly pat dry with a paper towel. Enjoy!


Peace&Love

Toni's Tikki Masala

Apologies for my inexplicable week-long absence. Toni & I were touring Europe, Germany & Amsterdam (pictures of food adventures to come!). It was an amazing time, and Amsterdam especially is such an amazing city, so vibrant, everyone is so nice, and just a quaint place (for not speaking the language basically at all, you can still feel safe & at home). If you have the chance to visit, do go, its well worth a visit!

Anyway, I've come back armed with photos, blog updates ready: many recipes to follow this week. A lot relate to how I've been toying around with different ethnic foods and, recently, tried my hand at perfecting some Southern comfort food, vegan style (the collard greens, grits, and brussel sprouts were all on sale this week).

For now though, here is the recipe I promise last week, a delicious Vegan Indian Chickpea Tikki Masala! Being that Indian spices are much cheaper here in London, Antonio and I have been powering through literally a curry or two a week: here's my favorite (the perfected spinach curry to come!)

Toni's Tikki Masala

Ingredients

2 onions, chopped
1 T ground fenugreek
1.2 T cumin seed
2 cloves garlic, chopped
1 thumb print sized piece of ginger, finely chopped
1/2-1 green chili pepper, chopped (desire of heat)
3 T of garam masala
1 can of diced tomatoes with juice
15-20 T of soya cream (desire of consistency)
1 can of chickpeas
1.4 cup water
Salt, to taste
Coriander/cilantro for garnish

Directions

1. In a large frying pan, add 3 tablespoons of olive oil and heat over medium. Add chopped onions to the frying pan and cook until soft and translucent.
2. Move onions to the side of the pan, add fenugreek and cumin to the opposing side, keeping them untouched until aroma appears.
3. Once onions, fenugreek and cumin are mixed together, throw in chili pepper, garlic, and ginger. Stir together until garlic aroma appears.
4. Mix in garam masala to form a paste
5. Add tomatoes and mix.
6. Add cream and mix well. Bring to boil
7. Add water and chickpeas [or, whatever vegetable you want] and cover. Simmer for five minutes (this will allow your curry to thicken a bit, although it should turn out to be on the saucy side).
8. Add salt to taste.
9. Serve with rice and garnish with coriander. Enjoy!

* Note, in the picture there are potatoes included, but the second time around we found chickpeas alone to be a better choice. Unfortunately, it was too delicious for me to take a good picture before it was gobbled down by guests.

Peace&Love