Wednesday, July 18, 2012

Beans & Greens with Cornbread

Black eye (or is it eyed? I've seen them both ways) peas are my favorite legume and collards are definitely top 10 spot on my vegetable list so what could make this meal any better? Cornbread that's what!

Spicy jalapeno black eyed peas served with tangy collard greens and slightly sweet cornbread.

1 tbl ener-g egg replacer
1/4 cup water
1 cup almond milk
2/3 cup organic cane sugar
1/2 cup melted earth balance vegan butter
1 tsp apple cider vinegar
1 cup all-purpose flour
1 cup cornmeal
1/2 tsp baking soda
1/2 tsp salt

Preheat the oven to 350. Grease a loaf pan.
Whisk together the egg replacer and water in a medium bowl until frothy, 2 minutes. Add the almond milk, sugar, butter and vinegar and stir to combine. Add the flour, cornmeal, baking soda and salt.
Bake for 20 minutes at 350 then turn up the heat to 400 and bake 15 more or until a toothpick inserted in the center comes out clean.

Black Eyed Peas
1 tbl extra virgin olive oil
1/4 red onion, small dice
1 jalapeno, seeded, minced
3 garlic cloves, minced
1-15 oz can black eyed peas, drained and rinsed
1/4 cup vegetable broth
salt, to taste
1/4 cup bbq sauce

Saute the onion, jalapeno and garlic in olive oil until soft, 5-7 minutes. Add the peas and broth and simmer for 10-15 minutes over medium-high heat until most of the liquid has absorbed. Use a potato masher or fork to mash half of the bean mixture up. Once plated, drizzle the whole meal with a little bit of your favorite barbecue sauce.

Collard Greens
1 tbl extra virgin olive oil
1 head collards, roughly chopped
1 tbl organic light brown sugar
1/2 tsp red pepper flakes
1/2 tsp salt
1/4 tsp pepper
2 tbl apple cider vinegar
1 cup vegetable broth
1 cup water

Saute the greens in olive oil for just a few minutes to soften. Add the sugar, red pepper flakes, salt and pepper and toss to combine. Add the vinegar, broth and water and simmer for 25 minutes.

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