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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.

Birdy27

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