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

Fried Friday: Onion Bhaji

I'll be the first to admit that even with a health conscious lifestyle, the hankering for something crispy and fried may appear. And so sometimes we indulge, and that's okay; but there's a right way to do it.

For one, if you're going for one sin, try to combat it with some good. Instead of trying to deep fry that vegan chocolate bar (.... I've seen it go down) go for fresh veggies! Opt for monounsaturated oils (I went traditional canola oil, but peanut or olive work, though this will alter the taste).

Since Antonio was making a curry (curry attempt #6... 7? Just wait until you see the final product, they're already delicious!), I figured I'd satisfy my craving by veganizing a favorite: Indian Onion Bhaji.

Ingredients

* 1 medium yellow onion
* 3 medium carrots
* 1/2 tablespoon graham masala
* 1 teaspoon crush cumin
* 1 teaspoon crushed fennel greek
* 1 teaspoon crushed black pepper
* 1/2 teaspoon garlic salt
* 1/2 teaspoon raw pink Himalayan salt
* 1/4 cup flour (white, unfortunately, recommended for texture quality)
* 3 tablespoon cornstarch, mixed with 3 tablespoon water
* 1 cup canola oil

Directions

1. Peel onion and chop off ends, and slice in rings from end to end. Place in large mixing bowl.
2. Peel carrots, grate roughly into long pieces. Place in large mixing bowl.
3. In a separate bowl, mix together spices and flour. Mix flour & spices with onion and carrots in the large mixing bowl.
4. Put cornstarch mixture in with flour and veggies. Mix very well by hand. You want to make sure to spread the cornstarch mixture through-out so everything is covered and binds together; this may take a lot of "mushing" together by hand... but that's the fun of it!
5. Roll out mixture into roughly six veggie balls and flatten as much as possible.
6. Once mixed, in a large shallow frying pan (I opted for the cast iron) heat half the oil on medium heat.
7. Once the oil is hot (test by dropping a small bit of water in and see if it sizzles, but be careful!), you can start dropping in the veggie patties, 3 at a time, making sure they are just touching. Wait until they are golden brown and then flip; once golden on both sides remove. Repeat process with remaining oil and veggie patties. Enjoy!

Next time I'm going to try to find another alternative for the white flour; I'm thinking chickpea flour, suggestions welcome :) In the meantime, here's a preview of Toni's delicious curry recipe to come!

peace&love