- 1 ½ tsp garlic powder
- ½ tsp black pepper
- 1 tsp salt
- 2 tsp Chili Powder
- 1/2 tsp Cayenne
- 1 tsp red pepper flakes (+++ we like it spicy and added more!)
- 1 tsp. oregano
- 1/8 tsp. allspice
- 2 tbsp vegetable broth or water
- 1 cup chopped green chili peppers
- ¼ cup onion, finely chopped
- 1 garlic clove, minced
- 2 cups cooked black-eyed peas, drained and rinsed
- 2 tbsp pureed tomato
- ¼ cup nutritional yeast
- ½ cup brown rice flour (**see below)
- 1 tsp. xanthum gum
- 3 tbsp. of Braggs Liquid Aminos
- Prepare spice mix in advance and set aside.
- Heat skillet with 2 tbsp of vegetable broth or water. Sauté the green chili peppers, onions and garlic until soft. Set aside to cool.
- In a large bowl, add the black eyed peas and mash them up. Wash your hands, roll up your sleeves and mash with love! Or use a fork or potato masher. Leave it rough with chunks vs. a puree.
- Add pureed tomato, nutritional yeast, spice mix and brown rice flour, mix well. Sprinkle the xanthum gum over the mixture and incorporate well.
- Add the cooled veggie mixture and mix into the dry ingredients. Add the Liquid Aminos to the bowl and mix well.
- Divide the mixture into 4 parts. Shape each portion into a log. Wrap the logs individually in parchment paper or foil and steam for 15-20 minutes. I used our steamer, otherwise they could be steamed in a metal steamer that sits atop a large stockpot of boiling water. Refrigerate for 4 hours, preferably overnight to firm.
- When ready, cook however you desire. May be frozen for future use as well. We have enjoyed them baked, sautéed and steamed. So far enjoying each variation. Enjoy the fruits of your labor!
- Brown rice flour can be made by taking brown rice, placing it in a blender, food processor or coffee grinder. Pulse / process until it creates a fine flour. Neat!
- Adapted from a recipe on my blog!