Difficulty: EQUIPMENT HEAVY
Spicy black eyed peas
1 c dry black eyed peas, soaked overnight
water for boiling
1 T olive oil
1 clove garlic, minced
1-2 t berbere seasoning
2 T harissa
salt and pepper to taste
after soaking BEPs, rinse and set to boil for 40 minutes.
drain, then add oil and garlic to pot, saute briefly, then add beans back in
season with berbere, harissa, and salt and pepper (going for spicy)!
Garlicky Greens
1 T olive oil
1 bunch greens, mustard or turnip, chopped
2 cloves garlic, minced
1 onion, chopped
2 vegan sausages (about 1 1/4 cup), diced
salt and pepper to taste
in a large saucepan, saute onion and garlic for a few minutes until tender
add about 1/2 c water and greens, heating until liquid is evaporated and greens are softened.
add sausage, salt and pepper to taste and set aside.
Smokey grits
1/2 c grits
2 c water
1 boullion cube
1 t nutritional yeast
1/8 t smoked paprika
3 drops liquid smoke
salt & pepper
1 T buttery spread
bring water, grits, and boullion to a boil, stirring often.
once grits are cooked and thickened, add remaining ingredients and stir.
on a plate, serve up grits, then top with spicy BEP's, greens, a sprinkle or aleppo, and a dollop of harissa.
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