Roasted Sweet Potato, Black Eyed Peas, Corn & Brussel Sprout Salad

Some of my all-time favorite foods are here in this single meal: black eyed peas, brussel sprouts and corn. Served with starchy sweet potatoes and my favorite hickory bbq sauce, this meal takes under 30 minutes to make and pack tons of flavor and nutrition.

Black eyed peas and hatch chiles coarsely mashed with cumin and cayenne, served with roasted sweet potato and corn & brussel sprout salad.
 
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Corn & Brussel Sprout Salad
serves 2
1 tbl coconut oil
1/4 cup minced sweet onion
10 brussel sprouts, thinly sliced
1 cup fresh corn kernels
2 garlic cloves, minced
1/8 tsp red pepper flakes
salt & pepper
1/4 cup vegetable broth

Saute the onion and brussel sprouts in oil until the onions have softened, 5 minutes. Add the corn, garlic, red pepper flakes and season with salt and pepper, cook 5 more minutes.
Add the broth and cover, steam for 5 minutes until the sprouts are tender. Remove the lid and cook 3-4 more minutes to brown once all of the liquid has been absorbed.

Black Eyed Peas
1 tbl coconut oil
1/4 cup minced sweet onion
1 hatch chile (or poblano), seeded, minced
1 garlic clove, minced
1/2 tsp cumin
1/4 tsp cayenne
salt & pepper
1-15oz can black eyed peas, drained
1/4 cup vegetable broth

Sweat the onion and hatch chile in oil until soft and tender, 7 minutes. Add the garlic, cumin, cayenne and season with salt and pepper. Cook 2 more minutes to toast the garlic. Add the black eyed peas and broth and bring to a simmer. Cook for 10 minutes until the broth has been absorbed. Use a potato masher or fork to coarsely mash the beans.

Roasted Sweet Potato
1 extra large sweet potato, peeled, 1/4" slices
1 tbl extra virgin olive oil
1 tsp creole seasoning
salt and pepper
hickory barbecue sauce

Preheat the oven to 425.
Toss the potato slices with olive oil, creole seasoning and salt and pepper.
Roast on a lined baking sheet for 20 minutes until tender.
Serve with corn salad and black eyed peas and drizzle with your favorite barbecue sauce.

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.

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.

Sausage & Black Eyed Peas with Spooned Cornbread and Tabasco Remoulade

Black eyed peas, green peppers and sausage simmered in a thick tomato-garlic sauce with big chunks of cornbread dropped on top before baking. Served with a tangy Tabasco remoulade.

Sausage & Black Eyed Peas

2 tbl canola oil
4 vegan italian sausage links, cut into medium sized chunks
1/2 white onion, small dice
1 tsp salt
1/2 tsp pepper
1/2 green pepper, small dice
3 garlic cloves, minced
1/2-1 jalapeno,seeded and minced
1-15 oz can diced tomatoes
1-15oz can black eyed peas, drained and rinsed
1 cup vegetable broth
2 tbl chopped cilantro

Preheat the oven to 350.
Heat a large saute pan with oil and brown the sausage. Set aside on a plate.
Saute the onions and green peppers in the same pan and season with salt and pepper. Saute the vegetables for 7 minutes until the green peppers start to soften and the onions have browned. Add the garlic and jalapeno and saute for 3 minutes more until the garlic starts to become fragrant. Add the diced tomatoes, peas and vegetable broth. Bring to a boil, reduce to a simmer and cover. Cook for 15 minutes over medium heat.
Add the sausage and cilantro into the mixture and transfer all to a 8x8 baking dish. Assemble the cornbread.

Cornbread Crisp

1/4 cup earth balance vegan butter, melted
1/3 cup organic sugar
1 1/2 tsp ener-g egg replacer with 2 tbl warm water, whisked together
1/2 cup oat milk with 1/2 tsp apple cider vinegar
1/4 tsp baking soda
1/4 tsp salt
1/2 cup all-purpose flour
1/2 cup yellow cornmeal, medium ground

In a medium sized bowl, combine the butter and sugar. Add the egg replacer slurry and the oat milk mixture. Whisk.
In a small bowl combine the dry ingredients. Combine the dry into the wet and whisk until smooth.
Pour the cornbread mixture on top of the sausage stew and bake at 350 for 15-20 minutes or until the cornbread has browned. Let rest for 5 minutes before serving.

Tabasco Remoulade

2 tbl spicy stone ground mustard
1 tsp paprika
1 tsp tabasco sauce
1/2 tsp salt
1/4 tsp pepper
2 tbl apple cider vinegar
2 tbl veganaise
1/2 cup olive oil
1/4 cup coarsely chopped green onion
1/4 cup minced celery
1/4 cup chopped fresh parsley

In a medium bowl, combine the mustard, paprika, tabasco, salt, pepper,vinegar and veganaise. Whisk to combine. Add the oil in a slow steady stream while whisking vigorously. Fold in the onion, celery and parsley and taste for more salt or pepper if necessary. Cover with plastic wrap and chill for at least an hour to let the flavors marinate together. Serve at room temperature.