Open Faced Black Eyed Pea Steak Sandwiches with Herbed Hollandaise & Roasted Roots

For me, starting a food blog was all about the recipes and never really intended to be a journal of thoughts. Sometimes I find myself struggling to tell you just exactly why or how I came about creating the recipe I did. This is one of those times. There was no specific rhyme or reason, I just wanted beans and roasted vegetables and this was the result. I'd say take it or leave it, but I do hope you take it!
 
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Hearty bean based steaks made from black eyed peas, fresh basil, carrots and onions served with rich and creamy herbed hollandaise sauce and simply roasted root vegetables on the side.

Black Eyed Pea Steaks
serves 4
1 carrot, roughly chopped
1 celery stalk, roughly chopped
1 small yellow onion, roughly chopped
2 garlic cloves, smashed
5 fresh basil leaves, torn
1-15oz can black eyed beans, drained and rinsed
1/2 cup plain or gluten free breadcrumbs
2 tbl ketchup
1 tbl vegan worcestershire sauce
salt and pepper
2-3 tbl extra virgin olive oil
4-1 1/2" slices french bread, toasted

Preheat the oven to 425.
Combine the carrot, celery, onion and garlic in a food processor and pulse until the vegetables are minced but not pureed. Add the garlic, basil, beans, breadcrumbs, ketchup, worcestershire and season with salt and pepper. Pulse a few times more until the beans have broken down and the mixture comes together.
Heat 2-3 tbl of olive oil in an oven-safe saute pan. Divide the mixture into 4 steaks/patties and saute until browned on both sides, about 10 minutes total.
Transfer the pan to the oven and continue cooking for 15-20 more minutes. Set each steak on a piece of toast and top with herbed hollandaise.

Herbed Hollandaise
2 tbl plus 1 tsp extra virgin olive oil, divided
3 garlic cloves, smashed
1/2 cup cilantro leaves & stems (about a small handful) (or sub parsley for all you cilantro haters!)
4 oz soft, silken tofu
salt and pepper

Saute the garlic in 1 tsp of olive oil until golden and fragrant. Transfer to a blender along with the remaining 2 tbl of olive oil, cilantro and tofu. Blend until completely smooth. Taste and season with salt and pepper.

Roasted Roots
2 carrots, medium dice
2 parsnips, medium dice
1 cup brussels sprouts, halved
2 tbl extra virgin olive oil
2 tbl maple syrup
1/2 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakes

Preheat the oven to 425.
Toss the vegetables with the remaining ingredients and roast for 30-35 minutes until tender and caramelized.

Black Eyed Pea Stew & Dumplings

Another New Years Day is upon us so that means we are all obligated to eat a meal with black eyed peas and some greens. Ok, I don't exactly feel obligated. I love black eyed peas as much as I love dark, leafy greens so tonight's dinner wasn't hard for me to prepare. It was even easier to eat.

Two Years Ago Today  Fig, Almond and Olive Oil Cake and Black Eyed Pea Crepes with Sweet Potato & Spicy Apricot Sauce

 Black eyed pea stew loaded with carrots, green beans, corn, garlic, pearl onions and tender, dense dumplings cooked right in the broth.

Black Eyed Pea Stew with Dumplings
serves 3
2 tbl extra virgin olive oil
6 oz thawed pearl onions
2 carrots, small dice
2 celery stalks, small dice
1 tbl salt
1 tsp dried thyme
2 tsp dried oregano
2 tsp pepper
1/2 tsp red pepper flakes
1/4 tsp cayenne
2 handfuls fresh kale, chopped finely (from about 1 small bunch)
2 cups medium diced fresh green beans
3 garlic cloves, minced
1 cup fresh or frozen corn kernels
1-15oz can black eyed peas, drained and rinsed
3 tbl all-purpose flour
4 cups vegetable broth
1 tbl fresh minced parsley

Saute the onions, carrots and celery with salt, thyme, oregano, pepper, red pepper flakes and cayenne until the vegetables start to slightly caramelize and become tender, 7 minutes. Add the kale, green beans, garlic, corn and black eyed peas and cook until the kale has wilted, 5 minutes.
Sprinkle in the flour and stir to combine thoroughly, cooking for about 1 minute. Add the broth and stir to inhibit the flour from clumping. Bring to a boil, reduce to a hard simmer and cook for 15 minutes.
While the stew is cooking, make the dumplings.
Taste and season before adding the dumplings.
Drop the dumplings in the stew, making sure they have space to grow. Cover and cook for 7 minutes.
Flip the dumplings over and cover, cooking 7 minutes more.
Garnish with parsley and serve.

Dumplings
1 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 tbl extra virgin olive oil
1/3 cup almond milk

Combine the flour, powder and salt in a bowl. Drizzle in the oil and use a fork to combine so the oil is mixed in, in small coarse balls.
Add the almond milk and stir to combine. The dough should be more wet, than dry.
Use a small ice cream scoop or a spoon to drop small dumplings about the size of a large grape into the boiling stew. They will expand and double in size while cooking so make sure they are spaced apart.

Sweet Potato Biscuits with Bell Pepper Compote and White Gravy

If you are tired of the same ol' biscuits and gravy, try these sweet potato biscuits!  This recipe makes 4 large enough to serve one per person and paired with thick white bean gravy and red pepper compote, you have a delicious winter meal for breakfast, brunch or dinner.

One Year Ago Today Glazed Pearl Onions, Sausage, Spinach & Yukons with Rosemary Oil

Two Years Ago Today Marinated Potato Steak, Lime Garbanzos, Spiced Zucchini and Tomato Compote

Sweet Potato Biscuits
4 medium biscuits
1 medium sweet potato
1 3/4 cup all-purpose flour, plus more for rolling
2 tbl organic light brown sugar
1 tbl baking powder
1 tsp salt
1/2 tsp baking soda
6 tbl vegan butter, cold and cubed
1/3 cup oat or almond milk
1/2 tsp apple cider vinegar
1 tsp extra virgin olive oil

Preheat the oven to 425.
Roast or boil the sweet potato until tender. Mash and set aside to cool. Reserve 1 cup of puree.
Combine the flour, sugar, baking powder, salt and baking soda in bowl. Add the cooled potato puree and stir to combine. Add the butter and use forks to cut the pieces into small pea-sized pieces.
Combine the milk and vinegar then add to the flour mixture. Gently knead until the dough comes together but do not over mix.
Flour a counter top and roll out the dough one inch thick. Cut 4 biscuits, re-rolling when necessary until all of the dough is gone.
Place the biscuits in a 8" cake pan or casserole dish so they are all touching and packed tightly. This will allow the biscuits to rise up instead of out. Drizzle the tops with olive oil and bake for 25 minutes until golden brown.

Red Bell Pepper Compote
2 tbl extra virgin olive oil
1 large red onion, small dice
2 red bell peppers, small dice
3 garlic cloves, minced
2 tbl fresh minced rosemary
salt and pepper

Saute the onion and bell peppers in olive oil until soft and caramelized, 10 minutes. Add the garlic, rosemary and season with salt and pepper. Continue to cook until the garlic is fragrant and toasted, 2 more minutes.

White Gravy
1-15 oz can white beans, drained and rinsed
2 cups oat or almond milk
1 cup vegetable broth
1/3 cup all-purpose flour
2 tbl vegan butter or extra virgin olive oil
1 tsp salt
2 tsp black pepper
1/4 tsp red pepper flakes

Combine all of the ingredients in a blender, and blend until smooth.
Transfer to a pot and bring to a boil, whisking every couple minutes. Once boiling, continue to whisk for 2-3 minutes until the gravy is thick. Season with more salt and pepper to taste.

Black Eyed Pea Crostini

These cute little bites are ready to eat in less than 20 minutes. Start with the same base and use half of it as the creamy spread on the toast while the other half gets more veggies and herbs added to it for a textured two bite appetizer.

Toasted slices of baguette topped with creamy cannelini and black eyed pea spread and topped with whole beans, red and yellow bell peppers and cilantro.

One Year Ago Today Sweet Potato Bisque with Avocado Spring Rolls


Black Eyed Pea Crostini
makes 12 crostini
2 tbl extra virgin olive oil
1/2 small red onion, small dice
3 garlic cloves, minced
1-15oz can cannelini beans, drained and rinsed
1-15oz can black eyed peas, drained and rinsed
1 tsp green hot sauce (such as tobasco)
salt and pepper
1 red bell pepper, small dice
1 yellow bell pepper, small dice
1 tsp creole seasoning
2 tbl roughly chopped cilantro
1 baguette, 1/2" diagonal slices, toasted

Saute the onion in olive oil until tender and fragrant, 5 minutes. Add the garlic, beans, hot sauce and season with salt and pepper. Cook 5 minutes more then transfer half of the bean mix to the side.
Add the bell peppers and creole seasoning to the remaining beans in the pot and continue to saute for 5-7 minutes more until tender.
Mash the beans that were set aside and add half of the cilantro. Taste and season.
Spread a layer of mashed beans on each piece of toasted bread and top with your vegetable mixture. Garnish with the remaining cilantro and serve.

Shortcut Red Beans & Rice

Traditional red beans and rice are made with dry red beans, slow simmered in either the oven or a crockpot. While I would have loved to create this dish from uncooked beans, I hadn't thought about this dinner soon enough so I used canned kidney beans and got a meal just as flavorful and filling.

Tender kidney beans and the traditional southern holy trinity: onions, green bells and celery simmered with smokey herbs and spices, hot sauce and portobello mushrooms over fluffy rice.

One Year Ago Today Holiday Master Cleanse

Red Beans & Rice
serves 4
2 tbl extra virgin olive oil
1 yellow onion, small dice
1 green bell pepper, medium dice
1 celery stalk, minced
3 garlic cloves, minced
1 portobello, gills removed, small dice
1 tbl creole seasoning
2 tsp salt
1 tsp pepper
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp liquid smoke
1 bay leaf
2-15oz cans kidney beans, drained and rinsed
2 cups vegetable broth
1 tbl vegan worcestershire
2-3 tsp green hot sauce, such as tobasco, to taste
cooked white or brown rice, to serve
2 tbl minced chives

In a pot or dutch oven, saute the onion, bell pepper and celery in olive oil until tender and lightly caramelized, 7 minutes. Add the garlic and mushrooms and cook 7 more minutes to brown the mushrooms. Add the creole spice, salt, pepper, oregano, thyme, liquid smoke and bay leaf. Saute for 2-3 minutes to toast.
Add the beans, broth, worcestershire and hot sauce. Bring to a boil, reduce to a simmer and cover. Cook for 20 minutes, remove the lid and cook 15-20 minutes more until the broth has been absorbed and the beans are thick. Taste and season with salt and pepper.
Serve the beans and rice with chives and hot sauce on the side.

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.

Sopped Potato Cakes, Butter Beans & Andouille Tempeh, Red Eye Gravy

Hmmm..it's unfortunate that I could not get a better picture of this meal because it really was quite delicious. I spiced the tempeh with traditional seasonings you would taste in Andouille sausage and it really gave something as plain as tempeh a great amount of flavor.
Red eye gravy can be poured over just about anything and I consider my recipe to be a personal victory. My husband hates everything coffee related so for him to not only eat but LIKE this gravy made me give myself a pat on the back. Of course I didn't tell him there was coffee in it until he cleaned his plate. Success!

Crisp potato cakes "sopped" with red eye gravy and topped with butter beans, red bell peppers and andouille tempeh.

Sopped Potato Cakes
2 russet potatoes, skin on, small dice
5 tbl extra virgin olive oil, divided
3 tbl vegetable broth
1 tsp dried thyme
salt and pepper

Combine the potatoes in cold, salted water and bring to a boil. Boil until the potatoes are tender. Drain and mash with 2 tbl olive oil, vegetable broth, thyme, salt and pepper to taste. Once cool enough to handle, divide into 6 large patties and pan fry in the remaining olive oil until golden brown and crispy on both sides.
Right before serving, ladle spoonfuls of red eye gravy over each one.

Red Eye Gravy
3 tbl extra virgin olive oil
1 cup minced shiitake mushrooms
1 tbl minced yellow onion
1 tsp vegan worcestershire sauce
1 cup vegetable broth
1 cup strong black coffee
salt and pepper
hot sauce to taste

Saute the mushrooms and onion in olive oil over medium-high heat until brown and crispy. Add the worcestershire sauce and mix. Add the broth and coffee, scraping the bits off the bottom of the pan. Bring to a boil, reduce to a simmer and cook for 5 minutes. Taste and season with salt, pepper and a dash of hot sauce.

Butter Beans & Andouille Tempeh
2 tbl extra virgin olive oil
1 carrot, small dice
1/2 yellow onion, small dice
1 red bell pepper, medium dice
8oz tempeh, medium cubes
2 tbl garlic powder
2 tsp pepper
2 tsp dried thyme
1 tsp paprika
1/2 tsp cayenne
1/2 tsp salt
1/2 tsp red pepper flakes
1 cup frozen butter beans
1 cup vegetable broth

Saute the carrot and onion in olive oil until the onions are soft and translucent, 7 minutes. Add the red bell pepper and tempeh and cook until the tempeh has browned, 7 minutes. Add all of the spices and toss to combine. Add the butter beans and broth and bring to a simmer. Cook until all of the broth has evaporated, 10 minutes. Taste and season.

Red Bean Ragout, Roasted Garlic Cream, Andouille Sausage

Red Bean Ragout
2 tbl extra virgin olive oil
1 white onion, small dice
1 green pepper, medium dice
1 celery stalk, small dice
2 tbl creole seasoning
3 garlic cloves, minced
2-15oz cans red kidney beans, drained and rinsed
1 bay leaf
3 cups no chicken vegetable broth
1/2 cup tomato sauce
3 tbl fresh chopped parsley, divided
2 tbl vegan worcestershire sauce

Mix the celery, onions and green pepper together.
In a stock pot, heat the oil and add 3/4ths of the onion mixture and 1 tbl creole seasoning. Saute over medium-high heat for 10 minutes until the vegetables start to get tender. Add the garlic and saute until fragrant, 2 minutes. Add the beans and cook for 5 more minutes until most of the moisture has evaporated. Add the remaining 1 tbl creole seasoning, remaining onion/celery mixture, bay leaf, vegetable broth. Bring to a boil, reduce to a simmer and cook for 1 hour. Add the tomato sauce, 2 tbl parsley and worcestershire and simmer for 30 minutes more. Garnish with parsley, garlic cream and andouille.

Roasted Garlic Cream
1 tbl extra virgin olive oil
8 garlic cloves, whole in skin
1/2 cup raw cashews
juice of 1/2 lemon
1/4 tsp sea salt
1/4 cup water

Preheat the oven to 400. Drizzle the garlic cloves with oil and wrap up in a foil packet. Roast for 40 minutes or until the cloves are very soft.
Combine the roasted garlic with all of the remaining ingredients in a blender and blend until smooth. Taste and season with more salt if necessary.

Andouille Sausage
2 tbl extra virgin olive oil, divided
1/4 cup minced white onion
2 garlic cloves, minced
1 tbl paprika
2 tsp salt
1 tsp pepper
1 tsp cayenne pepper
1 tsp red pepper flakes
1 1/4 tsp dried thyme
1 1/4 tsp dried sage
1 crumbled bay leaf
3/4 tsp dijon mustard
2 tbl soy sauce
1 cup dark red kidney beans, broth reserved
1 cup bean broth
1/4 cup nutritional yeast
1/4 cup ap flour
1 cup vital wheat gluten
cheesecloth
2 cups vegetable broth
extra virgin olive oil for frying

Saute the onions in 1 tbl of oil until soft and translucent, 7 minutes. Add the garlic, paprika, salt, pepper, cayenne, red pepper flakes, thyme, salt and bay leaf. Saute the garlic and spices to toast until they become fragrant, 2 minutes. Transfer to a mixing bowl. Add the beans and bean broth and mash until all of the beans are smashed. Add the mustard, soy sauce and remaining 1 tbl of oil. Mix to combine. Add nutritional yeast, ap flour and wheat gluten. Knead with a dough hook for 10 minutes.
Separate into 4 pieces and form into sausages. Wrap tightly in cheese cloth and tie at each end.
Bring a large pot of vegetable broth to a boil. Add water so the sausages are completely emerged.
Simmer for 90 minutes. Unwrap from the cheesecloth and slice thinly. Pan saute in olive oil until golden brown on both sides.