Monday, May 23, 2011

Black Eyed Pea Ragout, Cornbread Drop Biscuits, Roasted Tomato Remoulade

This black eyed pea ragout is cooked in the same manner risotto is cooked; small amounts of broth added throughout the cooking process to result in an incredibly creamy dish. I used chard because I had leaves left over from pickling the stems earlier in the week. Any greens like collards or kale would work.

Creamy black eyed peas, chard, crisp sausage and spices slow simmered in vegetable broth until thick and flavorful, served with tender cornbread-chive biscuits with roasted tomato dipping sauce.

Black Eyed Pea Ragout
2 tbl extra virgin olive oil
1 small vidalia onion, small dice
1/2 tsp sea salt
3 garlic cloves, minced
2-15 oz cans black eyed peas, drained and rinsed
1 tsp dried thyme
1 tsp chili powder
1 tsp creole seasoning
1 tsp hot sauce
4 cups vegetable broth
1 head swiss chard greens, stems removed, roughly chopped
juice of 1/2 lemon
1 tsp canola oil
1 Tofurkey kielbasa sausage, small dice
2 tbl fresh chopped parsley

In a dutch oven or large pot heat the olive oil and saute the onions over medium heat until soft and translucent,5 minutes. Season with salt and add the garlic. Toast for 3 minutes until fragrant. Add beans, thyme, chili powder, creole seasoning, hot sauce and 1 cup of vegetable broth. Bring to a boil and cook until the broth has mostly evaporated, 10 minutes. Add another cup of broth and boil until evaporated, 10 minutes. Add the third cup of broth and continue to boil until evaporated. When you are ready for your last cup, add the chard, lemon juice and remaining broth. Cook for 5-7 minutes until the mixture is thick but not dry. Taste and season.
In a small saute pan, crisp the sausage until browned. Serve on top of the ragout with parsley.

Cornbread Drop Biscuits
3/4 cup whole wheat pastry flour
3/4 cup ap flour
1/2 cup medium grind cornmeal
2 tbl organic cane sugar
1/2 tsp sea salt
1/2 tsp baking soda
2 tsp baking powder
6 tbl room temperature coconut oil, in small chunks
2 tbl maple syrup
1 tbl apple cider vinegar
3/4 cup coconut milk
3 tbl minced fresh chives

Preheat the oven to 425. Line a baking sheet with parchment and grease with cooking spray.
In a large bowl combine the flours, cornmeal, sugar, salt, baking powder and baking soda. Stir to combine. Add the coconut oil and cut into the flour into pea-sized pieces. Add the maple syrup, vinegar and coconut milk. Use your hands to lightly mix together. Add the chives. Mix until just combined then spoon large balls of dough onto the baking sheet. Bake for 15-20 minutes until lightly browned and baked through.

Roasted Tomato Remoulade
3 tomatoes, seeded, quartered
1 tbl extra virgin olive oil
2 tsp paprika
1 tsp cayenne pepper
salt and black pepper
1 cup veganaise
2 tbl fresh chopped parsley
juice of 1/2 lemon
1 tbl vegan worcestershire sauce
1 clove garlic
1 tbl dijon mustard

Preheat the oven to 450. Toss tomatoes with oil, paprika, cayenne, salt and black pepper. Roast on a baking sheet for 20 minutes. Cool.
In a food processor, combine the cooled tomatoes and remaining ingredients in a food processor. Blend until smooth. Taste and season. Chill for at least one hour allow flavors to meld and thicken.

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