mo fun with black-eye peas

[Guest guest]

this sounds good. pretty similar to the traditional " hoppin' john " that we eat

here in the carolinas and in some parts of georgia.

 

tradition (as it was a slave food) has the peas cooked in pork fat. obviously,

we have ways around that here. i'm a southerner, born an' bred, but i can whup

up some mean traditional-style slave/white trash (soul food to some of youse

yankees) dishes and have you never guess that not a single animal died to make

'em save a few yeasties in the buttermilk biscuits.

 

btw, here's a good recipe for hoppin' john. read the history first, then click

the blue link at the bottom of the page.

http://www.outlawcook.com/Page0102.html.

 

substitute one tbsp vegetable oil and 1/2 vegetarian boullion cube, and reduce

salt to one tsp instead of two, to compensate for meat/fat seasoning. i've also

found that the addition of pre-fried vegetarian bacon or a small amount of tvp

bacon bits (peta recommends " fakin' bacon " brand works well, too.

 

there are also some veggie-friendly brands of canned hoppin' john, such as

margaret holmes

http://www.eintown.com/margaretholmes.cfm?OVRAW=margaret%20holmes & OVKEY=holmes%2\

0margaret & OVMTC=standard

 

 

 

 

happilyvegan wrote: BLACK-EYED PEAS WITH SPINACH AND HERBS

4 to 6 servings

 

2 tablespoons canola oil

1 medium onion, chopped

1 cup chopped leek (white part only), well rinsed

10 to 12 ounces fresh spinach, stemmed and well

rinsed

1/2 cup fresh parsley, chopped

4 scallions, sliced

16-ounce can black-eyed peas, drained and rinsed

Juice of 1/2 to 1 lemon, to taste

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Salt and freshly ground pepper to taste

 

Hot cooked rice

 

Heat the oil in an extra-large skillet or a

steep-sided stir-fry pan. Add the onion and sauté

over medium heat until translucent, about 3 to 4

minutes.

 

Add the leek and sauté another 5 minutes or so,

until it and the onion are golden.

 

Add the spinach, parsley, and scallion. Cover and

steam just until the spinach is wilted, then stir

in the black-eyed peas, lemon juice, and spices.

 

Cook just until completely heated through, then

season to taste with salt and pepper. Serve at

once over hot cooked rice, topping each serving

with a small amount of yogurt, if desired.

 

 

 

 

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Only after the last tree has been cut down,

Only after the last river has been poisoned,

Only after the last fish has been caught,

Only then will you find that money

cannot be eaten...

 

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