Saturday, January 01, 2005
2 12 ounce can black eyed peas
1 12 ounce can stewed tomatoes
1 12 ounce can vegetable broth
2 vegetarian Italian sausage sliced
2 Cups chopped collard greens
1 Tbls olive oil
2 tsp chopped garlic
1/2 tsp rubbed sage
1/2 tsp cumin
1/2 tsp cayenne pepper
1 medium onion diced
healthy dash of vegan Worcestershire sauce*
Heat olive oil in a medium sized, heavy sauce pan and add the diced onion, saute for 3-4 minutes until soft. Add the vegetable broth, black eyed peas,tomatoes and spices, stir together.
Turn heat to simmer, cover and cook for two hours, stirring occasionally.
15 minutes before serving add the sausage and collard greens. Return to a boil and serve.
Serve with good, rustic bread and vegan spread.
*Vegan Worcestershire Sauce (use estimated portions and continue to mix in a small bowl until it tastes right to you - it's not nuclear physics-just Worcestershire without anchovies.) When your have a the blend you like, you're gold. Refrigerate any leftover sauce up to two weeks.
dark molasses or dark Karo syrup
soy sauce or liquid amino
ground black pepper
ground cloves or allspice