Wednesday, March 12
Black-Eyed Pea & Corn Cakes and Sautéed Zucchini
The other day, I saw a post on Facebook of a cooking demo Bianca Phillps aka Vegan Crunk did at the Southern Women’s Show in Memphis, where she made her Black-Eyed Pea & Corn Cakes from her book, Cookin’ Crunk. We really enjoy that book and loved this recipe the last time we made it, so I decided to do it again. These are super-duper easy. I mean, crazy easy to make – a quick batter, black-eyed peas and corn. They get pan-fried just like pancakes or fritters, so basically, you only need about 15 minutes to make dinner. The last time we made them, we did the red pepper cream sauce recipe that goes with them, but this time I went with remoulade instead. I did it for a couple of reasons. First, I didn’t have any red peppers and second, I did have remoulade (from 1000 Vegan Recipes) leftover in the fridge from the zucchini cakes we made on Monday. The red pepper sauce is really good, so if you have what you need, by all means make it. If you don’t though, the remoulade was also really good on these. And so was the ranch dressing (also from Cookin’ Crunk) I made to go with the side-salad we had with dinner. Basically, the cakes are so good, you can put probably pretty much whatever creamy-type sauce you like on them. Our Vegetable Husband basket that came today had zucchini and more lettuce in it (score!) so I sliced up the zucchini and sautéed it with some onion, salt and pepper for a side. It was enough zucchini to serve two, so it was perfect. And it was delicious. Sometimes the simplest dishes are the best thing to do with really fresh produce. Our salad was made from the super fresh and delicious lettuce from the basket. We had a small piece of ciabatta left in the freezer, so I warmed that up to round out the meal. Easy Southern supper.