Black-Eyed Peas in a Walnut Sauce

Being that I love beans and eat some sort of bean everyday, I thought I would post about beans all week!! Beans and nuts are my main source of protein and this recipe has both. It is a recipe from Madhur Jaffrey's World Vegetarian cookbook. This is must have cookbook for everyone, especially vegetarians and vegans. There are so many wonderful recipes from all over the world and she uses all types of grains and beans without too many hard to find ingredients.

This black-eyed pea dish isn't the prettiest but it is so tasty and very good for you. It would be great over your favorite grain along with a salad. I served it with a warm spinach mushroom salad. I make a very simple salad. I saute sliced mushrooms (shitake, crimini, button, etc) and when tender I put them on top of some fresh spinach leaves. Then I season it with a good olive oil (this time I used a porcini olive oil-so good) and salt and pepper.

Game Day the Vegan Way

I am not a football fan but I tried to get into the spirit for the Superbowl. We had the Avocado and Pinto Bean Enchiladas from Dreena Burton's Eat, Drink & Be Vegan, onion dip (a veganized version of Alton Brown's recipe from his Good Eats show), the Urban Vegan's guacamole (test recipe) and a veganized version of Alton Brown's hot spinach artichoke and dip.

The enchiladas had a great flavor but they broke up a lot when I served them (so no picture of an individual enchilada).

Hot spinach and artichoke dip on left and onion dip on right. I love the onion dip. It is really flavorful and easy to make. I don't really like the artichoke dip. I used the Vegan Grated Topping by Galaxy Nutritional Foods to replace the parmesan in the recipe but it was too strong of a flavor for the recipe. The recipe needs to be adjusted a bit-maybe omit the vegan parmesan, increase the amount of spinach??? Here are both of the veganized dip recipes:

Onion Dip

2 tablespoons olive oil
1 1/2 -2 cups diced onions
1/4 teaspoon salt (to add to onions)
1 1/2 cups vegan sour cream (I prefer Tofutti brand)
3/4 cup Vegenaise
1/4 teaspoon garlic powder

1/4 teaspoon onion powder (optional for extra onion flavor)
1/4 teaspoon pepper
1/2 teaspoon salt (additional salt for the dip)

In a pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate for a few hours, preferably overnight, before serving. It tastes better once the dip has a chance to absorb more of the onion flavor.

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Hot Spinach and Artichoke Dip

1 cup thawed, chopped frozen spinach
11/2 cups thawed, chopped frozen artichoke hearts
6 ounces Tofutti cream cheese
1/4 cup Tofutti vegan sour cream
1/4 cup Vegenaise
1/3 cup grated vegan parmesan (optional)
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder

Boil spinach and artichokes in 1 cup of water until tender and drain. Warm Tofutti cream cheese in microwave for about 30 seconds to soften and warm. Stir in rest of ingredients and serve hot.