Archive for black-eyed peas

Vegan Black-Eyed Peas–Totally Delicious!

Posted in Birdy's world of veg*nism with tags , , , , , , , , , , , on February 21, 2010 by birdy27

When I was growing up, I didn’t like southern-style black-eyed peas. Well, that was the only way my mom cooked them, so that’s all I knew. I also didn’t like collard greens or any veggies besides corn on the cob, green peas, raw carrots, cole slaw, and salad. (What a surprise to everyone when I became a vegetarian!) I don’t know why I wasn’t feeling all these things. Was the problem in the preparation?

Well, that certainly was the case with broccoli and cauliflower. If you cook any veggie too much, it is guaranteed to be nasty. But BEPs? You have to cook them well, but maybe my problem was with the big fat hamhock in the pan.

But back to BEPs. My first attempt at vegan BEPs was fantastic! I found fresh peas and I remember adding I tomatoes, onions, and garlic, but I was never able to recapture the magic. So I bid BEPs “adieu” for a while.

A few years ago, I decided I wanted to continue with the southern-theme of our annual veggie Thanksgiving feast. So I decided to give BEPs another try. I was inspired by my mom’s meatless version she was kind enough to fix for me when I visited. But I did something different: I added poultry seasoning. Yep, that’s right, poultry seasoning! That was the answer for me. Just organic BEPs, salt, pepper, EVOO, water, and poultry seasoning. Wow! One of my omni friends said they were the best BEPs she ever had, with meat or meat-free.

Since then I’ve tweaked the recipe a bit. And I tell you, the peas this past Thanksgiving were phenomenal, if I do say so myself. Here is the tweaked version minus exact amounts for the seasoning.

  • 1 bag organic black-eyed peas (don’t need to soak them, but you can if you want)
  • poultry seasoning (a good amount. the water and peas should darken)
  • garlic powder, fresh garlic or Garlic Gold (see note below)
  • salt and pepper to taste
  • cumin (not a lot. it should enhance the flavor the poultry seasoning imparts, not take over)
  • EVOO (probably about 2 Ts, but skip if you’re going to use Garlic Gold)
  • water

Cook in covered pan until peas are nice and soft.

Note: for special occasions, I use a product called Garlic Gold. If you’re not raw, this is a fantastic product! It’s hard to find, though, even in NYC, so now I have four bottles delivered to me before Thanksgiving. It is toasted garlic nuggets in EVOO. Amazing!

I fixed some the other day and eat with brown rice. I had some left over and ate the rest without the rice. Um, um, um, um, um. Chirp, chirp.



thanksgiving and beyond–raw food

Posted in Birdy's world of raw veggie food/lifestyle with tags , , , , , , , , , , , , , , on December 4, 2009 by birdy27

well, another thanksgiving has come and gone. i had a fabulous time with my veggie friends in brooklyn! after we ate, we danced and danced and danced. what fun! the kids are now certified party animals. “we got the funk!”

that was a week ago. here’s how it went:

– i knew i couldn’t stay raw for the holiday, so i ate more cooked food pre-thanksgiving.

– on thanksgiving morning, i prepared all 3 dishes:  1. broccoli with EVOO, garlic, rosemary, and sun-dried tomatoes. it was delicious as usual. (my arms are long, so i have no problem patting my own back.) 2. vegan black-eyed peas. i’m so proud of this dish because it’s not easy getting southern-style dishes traditionally seasoned with meat to really rock. well, these peas ROCKED! 3. jennifer cornbleet’s amazing raw southern greens dish embellished by yours truly. this was the first time i prepared this dish for our veggie dinner and it was a huge hit! thank you, ms. cornbleet! raw kale never tasted so good.

– i hadn’t had tofu in a while and nik-nik’s barbeque tofu was hard to resist. so i didn’t. took some home and fnished it on friday. hadn’t had any tofu in over a month, but friday i felt fine.

– i started craving rice macaroni and soy cheese, so i found out how to make the cheese sauce and i gave in. that was saturday and i had the rest sunday night. but sunday is when i acknowledged that i was sluggish. the sluggishness continued all week. i knew it was going to be able to quickly go back to raw, so i gave myself until the end of the week to work on it.

– today was mostly raw and i had a lot of energy in the morning after my green smoothie. i’m glad to no longer feel like i have to indulge my every cooked food fantasy. hopefully i’m back to eating mostly raw until i leave for the holidays.

so it’s now clear to me that eating cooked veggie food opens the door to more cooked food cravings. this isn’t necessarily a bad thing, but i hope to be able to get back to a mostly raw diet quicker next year. maybe that way i can avoid the dreaded sluggishness.