Southern Skillet Black-Eyed Peas with Quick Buttery Biscuits

This is one of the best dishes I have ever made. Liam (my 6 year old), said it was the 4th best dinner of his life! This seemed a little daunting at first, but is really pretty simple. I was dreading making the biscuits (since I never have luck with those), but I just couldn’t believe how easy and how GOOD these biscuits are! My son ate 3 of them! They were flaky and tasted like a lot more went into them. And they were vegan! This will be my go-to biscuit recipe from now on. I can’t stress enough how much I love this cookbook!

rating: 10

Southern Skillet Black-Eyed Peas with Quick Buttery Biscuits
(Chloe’s Kitchen, Chloe Coscarelli)

serves 4-6

Southern Skillet Black-Eyed Peas:

Ingredients:

2 tablespoons olive oil
1 large onion, finely chopped
1 green bell pepper, seeded and diced
2 cups cauliflower florets, roughly chopped into 1/2-inch pieces
2 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon sea salt
2 (15-ounce) cans black-eyed peas, rinsed and drained
1 (14-ounce) can tomato sauce
1 cup water
1/4 cup soy sauce
1/3 cup packed brown sugar or maple syrup
2 tablespoons white or apple cider vinegar

Directions:

1. In a large pot, heat oil over medium-high heat and sauté onions and green peppers until soft. Add cauliflower and cook, stirring frequently, until it is lightly browned, about 5 to 8 minutes. Add garlic, cumin, chili powder, cinnamon, cayenne and salt, and cook a few more minutes.

2. Stir in black-eyed peas, tomato sauce, water, soy sauce, brown sugar and vinegar. Reduce heat to medium. Simmer, uncovered, for 10 to 15 minutes. Adjust seasoning to taste.

 

Quick Buttery Biscuits:

Ingredients:

2 cups all-purpose flour, plus extra for work surface
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup vegan margarine, plus extra for brushing
3/4 cup soy, almond or rice milk
Directions:

1. Preheat oven to 375 degrees. You can make the dough by hand or using a food processor.

2. By hand: Whisk together flour, baking powder and salt in a large bowl. Add margarine and cut it roughly into flour using a pastry cutter, until mixture is the texture of coarse meal with a few larger margarine lumps. Work quickly so the margarine does not melt. Add nondairy milk and stir with a wooden spoon until just combined. Do not overwork.

3. Food processor: Combine flour, baking powder and salt in the food processor and pulse for about 5 seconds until ingredients are combined. Add margarine and pulse in the food processor until mixture is the texture of coarse meal with a few larger margarine lumps. Work quickly so the margarine does not melt. Add nondairy milk and pulse a few times until just combined. Do not overwork.

4. Transfer the dough to a lightly floured surface and pat into an oblong shape, about 1 inch thick. Using a 2 1/2-inch floured cookie or biscuit cutter, cut the biscuits out and place them on a baking sheet. Brush the tops lightly with melted margarine and bake for about 12 to 15 minutes, or until they begin to turn golden. Remove biscuits from oven immediately and transfer to a wire rack to cool.

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