When: Thursday, December 6, 2012, 6:00pm until 8:00pm Where: ERA art bar and Lounge, 19 Grand, Oakland, California 94612

Barbecue Black-Eyed Pea Collards

May be prepared as collard rolls or served over rice

Our generous friends at Turtle Island Foods want you to enjoy a delicious Tofurky Roast this holiday season. One lucky winner will receive a coupon good for a Tofurky Roast and a Tofurky t-shirt. Winner will be announced on Monday, December 17. Enter here: http://oaklandveg.com/win-a-free-tofurky-roast/

Tangy barbecue sauce dresses up collards, mushrooms, and black-eyed peas for a savory Southern supper. Michelle Riley/HSUS


New Year's Eve Dinner Party Cooking Class with Chef Alex When: Sunday, December 30, 2012, 10:30am Where: Whole Foods Market Oakland Wellness Club, 230 Bay Place, Oakland, California 94612 Join Chef Alex Bury to learn how to plan a delicious, yet healthy plant-strong New Year's Eve meal. Alex was trained as a classical chef at the world's premier culinary college, the Culinary Institute of America. $5 drop in fee, open to the public.

Serves 3 – 4 (makes 12 rolls)

12 large collard leaves (optional)
1 tablespoon vegetable oil
8 ounces crimini mushrooms, sliced thickly
4 cups chopped collards
1 15-ounce can (or 1 1/2 cups cooked) black-eyed peas, drained and rinsed
3 cups Backyard Barbecue Sauce (or use store-bought)

Preheat a large skillet over medium heat. Sauté the mushrooms in the oil for about 5 minutes (until softened), then add the chopped collards and cook for 7 to 10 minutes more, or until most of the moisture has cooked off.

Add the black-eyed peas, then pour in 2 cups of the barbeque sauce and cook for about 5 more minutes. If it looks watery, turn the heat up a bit and cook a few more minutes.

Serve over rice if desired.

If preparing collard rolls

Prepare the cooked mixture as above and let it cool until you can handle it without burning yourself.

Slice off the stems off 12 nice, large collard leaves. (Run a knife alongside either side of the stem and then cut it out of the leaf.)

Bring a large pot of water to a boil, submerge the collard leaves, and cook, covered, for 6 minutes. Use tongs to transfer them to a strainer and let cool, handling the leaves gently so they don’t rip.

Then let the mixture cool just a bit so that you can make the rolls without burning yourself.

Place a collard leaf on a flat work surface with the side that has not been sliced facing you. Spoon about 2 tablespoons of the black-eyed pea mixture onto the lower third of the collard leaf. Fold the bottom up over the mixture, then fold in the sides. Roll the collard leaf up, gently but firmly. If the filling spills out, remove some of the black-eyed peas and try again.

Continue rolling the remaining collard leaves. When ready to serve, spoon extra barbecue sauce over the rolls.

Recipe adapted from Veganomicon by Isa Chandra Moskowitz.

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