Oh my, oh my! This southern inspired dish was sweet with the perfect hint of spice! Seriously, I was surprised with how good it turned out. And I’m also proud of myself for attempting to make the homemade biscuits. I’m ashamed to say I’ve never tried anything like this before. I’ve been craving biscuits for years and have yet to find a vegan biscuit brand at the store. Well, now that I have discovered this extremely simple recipe from Chef Chloe Coscarelli, I will be making biscuits weekly 🙂 No rolling or folding technique necessary! But back to the southern skillet….it was REALLY tasty. I served it in a bowl like a chili and it paired perfectly with the biscuits. Next time I may serve it on a bun for a southern-style sloppy joe!
2 tablespoons olive oil
1 large onion, finely chopped
1 green pepper, seeded and diced
2 cups of 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 salt
2 15-ounce cans black-eyes 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
Once you have all the ingredients prepped, cooking the skillet was a breeze. In my opinion this was an enjoyable and simple meal to make.
1.) In a large deep-sided skillet or pot, heat oil over medium-high heat and sauté onions and green peppers until soft. Add cauliflower and let cook, stirring frequently, until lightly browned (about 5 – 8 minutes). Add garlic, cumin, chili powder, cinnamon, cayenne and salt and let 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 15 to 20 minutes, or until cauliflower is fork tender. Adjust seasoning to taste and serve!
2 cups all-purpose flour, plus extra for work surface
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup vegan margarine (butter)
3/4 cup soy, almond or rice milk
1.) Preheat the oven to 375 degrees
2.) Combine flour, baking soda and salt in food processor and pulse for about 5 seconds until ingredients are combined. Add butter and pulse in the food processor until mixture is the texture of coarse meal with a few larger butter lumps. Work quickly so the butter does not melt. Add nondairy milk and pulse a few more times until just combined. Do not over work.
3.) Transfer the dough to a lightly floured surface and pat into an oblong shape, about 1 inch thick. Using a 2 1/2 inch floured cookie or biscuit cutter (I used the top of a tomato sauce jar…You can get creative here if you’re like me and don’t have the right tools handy LOL), cut the biscuits out and place them on a baking sheet. Brush the tops lightly with some melted butter and bake for about 12-15 minutes, or until they begin to turn golden. Remove biscuits from oven immediately and transfer to a wire rack to cool. Top with melted butter.
**I made Chef Chloe’s whipped maple butter to top the biscuits with before and after cooking. All that’s needed is 1 cup of vegan butter (at room temparture) and 1/4 cup maple syrup. In a mixing bowl, using a whisk or electric mixer, whisk together until light and fluffy. Refrigerate until serving.