My nephew asked a question a couple of months ago, when he learned that we could be moving closer to family in Wales. I can't remember his exact words, but it was something along the lines of 'When Nana (Grand Pa) has a family BBQ what are we going to make you and D?'. I told him it wouldn't be too much of a problem. D's a demi-vegetarian by association so will eat fish and seafood now and again; and me -I may seem difficult to cater for but I actually think I am not. I told him not to worry his little head, as I am sure I will be making a veggie contribution towards the family BBQs in the future - what it will be, well that is something we will both have to wait and see.
But back to present day Scotland, where the sun is still blazing - there is no meaty or veggie BBQ taking place in my little garden, however there are some Baked BBQ Black-Eyed Peas and Rice on the table. The flavour of these beans sure are smoky, with a sweetness from the agave syrup. The black-eyed peas are so soft that they just melt in your mouth like butter. The tempeh gives this dish extra texture in the form of bite. I just wish I had served it with some greens on the side.
Vegan Soul Kitchen and is described by the author Bryant Terry as a remix of Hoppin' John, a dish that is eaten throughout the South in America. Hoppin' John is especially eaten on New Year's Day when it is thought to bring the eater good luck.
The recipe does not stray that far from the original. But I did have to make a few changes. I replaced the kombu with bay leaf, omit the lime juice - only because I didn't have any citrus fruit in the flat. Chipotle in adobo sauce is quite expensive in the U.K, so I just re-hydrated some dried chipotle peppers in hot water and added them to a blender with the tinned tomatoes and other ingredients. I also increased the brown rice ratio.
Just Another Meatless Monday #70 hosted by What's for Dinner Mom?; Meatless (Vegan) Mondays hosted by Veggie Converter.
Baked BBQ Black-Eyed Peas and Rice
Serves 4 - 6
280g dried black eyed peas, sorted, soaked overnight, drained, and rinsed
2 bay leaves
100ml plus 2 teaspoons olive oil
1 medium onion, finely sliced
1 green pepper, diced
2 cloves garlic, crushed
2 tablespoons red wine vinegar
2 tablespoons lime juice (optional)
120ml tamari or soy sauce
200g tinned tomatoes
2 medium or 1 large dried chipotle chile, re-hydrated
60ml agave nectar; maple syrup or other sweetener
1 generous teaspoon ground cumin
1/2 teaspoon of cayenne
1 teaspoon dried thyme
250g - 280g tempeh, diced
In a large pot, add the soaked and drained black-eyed peas, bay leaves and cover them with enough water. Bring to a boil, then allow to simmer for 50 minutes or until tender. Drain the beans, reserving the cooking water.
While the beans are cooking, combine 2 teaspoons of the olive oil, the onions, garlic and pepper in a wide pan over medium heat. Saute for 5 to 7 minutes, or until the vegetables have softened.
Preheat the oven to gas mark 5
In a blender, combine the vinegar, lime, tamari, tomato, chipotle chile, agave, cumin, cayenne, thyme, and 250ml of the reserved bean water and the remaining olive oil. Puree until smooth. Combine the cooked beans with the sauteed vegetables, BBQ sauce and tempeh pieces, then stir well. Transfer mixture to an ovenproof casserole dish and bake, uncovered, for 2 hours, stirring occasionally.
200g long grain brown rice, rinsed
In a medium pan, combine the rice and the water. Bing to the boil. Then reduce the heat an simmer for 40 minutes, until tender. Remove from the heat and set aside.
In the last 30 minutes of the beans baking, stir in cooked rice and return to the oven. Serve at room temperature. Adapted very slightly from Vegan Soul Kitchen by Bryant Terry.