Vegan Mofo: Black Eyed Pea Stew and Battered Okra

Hey guys! Its day 3 of Mofo and so far I made something Southern, something Latino, and today I continue my journey of soulfood with a dish from Carribean Vegan, the Black Eyed Pea Stew. The author, Taymer Mason, specifically mentions that this is a good dish for recovering from a cold because its hearty and nearly fat-free. Since I'm recovering from a cold, that really spoke to me. Its even extra perfect because I have a special love for black-eyed peas. Who wouldn't love a bean that is tasty, renowned for bringing good luck, and much faster to cook from scratch than your average bean? In this stew its also souped up with some carrots, tomato, and bajan seasoning- a must for cooking from this cookbook that I will demonstrate in a later post.

On the side I decided to have something fatty after all- battered okra. I know some people are totally icked out by Okra but ever since I discovered its wondrous properties in gumbo I'm all about it. For this I soaked it for a minute in soymilk, then dredged in a mixture of cornmeal, flour, salt and pepper and garlic powder. Then I fried it in a couple inches of oil. (I was kind of thinking about hush puppies.) Worked like a charm!

All in all, a totally soulful and satisfying Wednesday supper. Now it would only be more delicious if I could eat it alongside the Presidential Debate tonight in the US, but alas, I will have to enjoy that event with my morning coffee here in Gerrrrrmany.

Song of the Day: Portugal, the Man- So American