cacophonous_joy (cacophonous_joy) wrote in vegancooking,
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cacophonous_joy
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Black eyed pea gumbo and cornbread

There's a New Year's traditions of eating black eyed peas, this year I decided to spice things up a bit. So glad I did, because my non-vegan boyfriend has now deemed this his favorite dish (including non-vegan dishes he's eaten)!!!!


Black-eyed Pea Gumbo

1 bag gumbo veggie mix with okra
1 tbsp. tomato paste
1 tbsp. minced garlic
4 cups water
1.5 T. Better than bullion
2 15-ounce cans diced tomatoes, one plain and one with sweet peppers and garlic
1 1/2 tsp. thyme
3 bay leaves
1/4 tsp. cayenne pepper
1/8 tsp. black pepper
1/4 tsp. garlic powder
1 tsp. poultry seasoning
1 chipotle seasoning bullion cube
2 15 oz cans of black eyed peas
salt to taste (optional)


Heat water, better than bullion, and chipotle seasoining cube in a large, non-stick stock potuntil it boils. Add the tomato paste, garlic powder, fresh ground black pepper, and garlic and cook, stirring, for 2 minutes.

Add the remaining ingredients and cook over medium heat until okra is done and mixture has thickened, about 45-55 minutes. Add more water if needed--this will be thicker than a soup but still have a good amount of broth.
serve over brown rice



Cornbread

2/3 C sugar
2c all purpose flour
1tsp salt
1 can creamed corn
1 T baking soda
3/4 C corn meal
1/3 c melted "butter"
1 1/3 c rice milk
2 egg sustitutes (I used enerG egg replacer, but left out the water it tells you to add)
dash of cayenne

Preheat oven to 400 F
coat 8" round pan lightly with veg. oil

whip sugar, salt, butter until creamy
in another bowl, mix flour, corn meal, cayenne, and baking powder.
mix flour mixture into sugar mix.
add rice milk
beat
pour into pan
bake 25 minutes, or until fork comes out clean
serve on top of gumbo


x-posted to vegan recipes
Tags: beans-black eyed peas, breads-cornbread, ethnic food-american, main dishes-stews
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