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

Get Yo Greens: Southern Comfort Food Take 1

As mentioned earlier, I was inspired recently by the weekly sales at the grocery store: cheap corn grits, canned black eyed peas, 2 for 1 collard greens & half off brussel sprouts! After returning from a long vacation, and without too much in the way of a real job while abroad, being thrifty in the grocery department is a must (though certainly not a reason for skimping on health).

So my first adventure with Veganafying Southern cooking came that night. Okay, I made creamy corn "kasha" that morning (think polenta but creamier & with soy milk), but I doubt that counts.

Anyway, I was pleasantly surprised with the results, especially since it came without anything if the way of a recipe to follow. Toni was similarly pleased (clearly showing his surprise at, for once, liking sweet potatoes).

My favorite part about these mashed sweet potatoes was that they took on a texture and taste more similar to regular russet mashed potatoes: not too sweet, nice and rich. The collard greens were really made by the carmelized onions (its hard to go wrong with caramelized onions).

Caramelized Collard Greens

Ingredients

1 large onion, cut into thin rings
1/4 cup olive oil, 2 tablespoon olive oil
2 bundles (heads) collard greens, destemed and torn into large squares
2 large cloves garlic, thinly sliced
1-2 T, red pepper flakes (to taste)
1 t, minced garlic paste
1 t, white balsamic vinegar
1/2 t, garlic salt
1/2 t, salt
2 t, pepper

Directions

1. In a large, flat bottomed pan (I prefer cast iron), heat the 1/4 cup olive oil over medium. Add in onion rings and bring heat to low. Allow to caramelize, approximately 20-30 minutes (turn onions periodically to keep from over browning).
2. Bring a medium-sized pot of water to boil. Add in collard green squares and simmer until tender, approximately 10 minutes. Drain.
3. Once onions have almost caramelized completely, add in garlic slices. Once garlic is aromatic, about 1-2 minutes, add the rest of the spices and balsamic vinegar; stir.
4. Now add in collard greens and drizzle remaining olive oil on top. Mix well; serve hot. Enjoy!

Mashed Not-So-Sweet Potatoes

Ingredients
3 sweet potatoes, peeled and cube
1 T, vegan Earth Balance margarine
2 T, soya cream
1 1/2 t, veggie salt
1 1/2 t, garlic salt
1 t, pepper
1/2 t, salt

Directions

1. Peel sweet potatoes and cut into equal, small cubes.
2. Bring a pot of water to a boil. Add cubed sweet potatoes. Bring to a simmer, and simmer until very tender, about 10-15 minutes.
3. Once tender, drain potatoes. Run cool water over them, drain again.
4. Place potatoes in a mixing bowl and smash to liking (a fork will work, but a potato masher maybe easier).
5. Add in the rest of ingredients and mix together well. Enjoy!

Peace&Love.