Recipe of the week

The  M5 Fitness challenge has begun.   This is one of my favorite recipes. It is a very tasty vegetarian recipe that is so flavorful that you will not miss the meat.

Add a new flavor to your table with this sweet and saucy black-eyed pea dish. Leftovers can be eaten in a bun, sloppy-Joe style. The biscuits are easy — no rolling or folding required.


2 tablespoons olive oil

1 large onion, finely chopped

1 green bell pepper, seeded and diced

2 cups cauliflower florets, roughly chopped into 1/2-inch pieces

2 cloves garlic, minced

1 tablespoon ground cumin

1 teaspoon chili powder

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

1/2 teaspoon sea salt

2 (15-ounce) cans black-eyed peas, rinsed and drained

1 (14-ounce) can tomato sauce

1 cup water

1/4 cup soy sauce

1/3 cup packed brown sugar or maple syrup

2 tablespoons white or apple cider vinegar


1. In a large pot, heat oil over medium-high heat and sauté onions and green peppers until soft. Add cauliflower and cook, stirring frequently, until it is lightly browned, about 5 to 8 minutes. Add garlic, cumin, chili powder, cinnamon, cayenne and salt, and cook a few more minutes.

2. Stir in black-eyed peas, tomato sauce, water, soy sauce, brown sugar and vinegar. Reduce heat to medium. Simmer, uncovered, for 10 to 15 minutes. Adjust seasoning to taste. Serve in soup bowls with biscuits and whipped maple “butter” on the side.

Originally published with Southern Skillet Black-Eyed Peas and Cauliflower With Quick Biscuits

November 12, 2012 in the New York Time

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