| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Main dish, Vegetarian |
6 |
Servings |
INGREDIENTS
| 4 |
c |
Black-eyed peas, cooked |
| 1 |
c |
Onions, finely chopped |
| 2 |
|
Garlic cloves, chopped |
| 2 |
tb |
Vegetable oil |
| 1 |
pn |
Allspice |
| 1 |
pn |
Cayenne, to taste |
| 1 1/2 |
tb |
Tamari, optional |
|
|
Salt & pepper, to taste |
| 1 |
lg |
Ripe tomato, chopped |
| 1/2 |
c |
Scallions, chopped |
|
|
Parsley, chopped |
INSTRUCTIONS
GARNISH
If using dried black-eyed peas, reserve the stock once you have cooked
them.
Saute the onions & garlic in the vegetable oil, until golden, about 10
minutes. Add the allspice, cayenne & tamari. Stir this mixture into
the cooked peas with enough of the reserved stock to make it juicy.
Simmer gently for about 20 minutes to allow the flavours to marry.
Stir often.
To serve, spoon the black-eyed peas over cooked rice, top with the
chopped tomatoes, scallions & parsley.
"Sundays Moosewood Restaurant"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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