Hey friends!

How’s it going?

In case you haven’t noticed, I’ve had the blog down while I’ve been working on some major changes to the mission and structure of the site. However, I was perusing Facebook on my lunch break the other day and discovered that The Post Punk Kitchen is hosting a virtual vegan Chopped competition. Even with the renovations under way, I had to create something delicious in hopes of WINNING and post it here for your viewing pleasure.

If you aren’t familiar with the show Chopped, the premise is that chefs compete to make a dish using four mystery ingredients in less than forty minutes. The ingredients normally do not complement each other very well or they are so obscure that most chefs have not had much exposure to them. The actual show is not vegan friendly, unfortunately, so it’s nice to have a go at it myself! For this round, our secret ingredients are canned black-eyed peas, bittersweet chocolate, fresh mint, and blackberries. Niiiiiice.

The first thing that popped into my brain when I read the ingredient list was SOUTHERN. Black-eyed peas are eaten in my family alongside something green, like collards, for New Year’s good luck and financial abundance. Blackberries are also typical of southern food, and well, chocolate goes with anything. The order in which I have written the instructions below is to enable you to prepare the dish in under 40 minutes so no time is wasted. To aid with the speediness, be sure to set out all the ingredients you need ahead of time for quick and easy access.

I was really, really pleased with how well all the flavors complemented each other in this dish. The peas are amazing, I have to say. The sauce is something of a hybrid between a barbecue and a molé, and it’s very surprising how wonderfully the chocolate and stout beer fall in rank with typical baked bean ingredients. You would never know that the cornbread is gluten-free and the chutney, though simple to make,  is totally a condiment rock star. I love collards any day of the week, but with the blackberry balsamic, you will probably want them for every meal. Just sayin’.

Chocolate Stout Baked Black-eyed Peas

Gluten-Free Skillet Cornbread with Fire-Roasted Fresh Corn

Mint Jalapeno Chutney

Sautéed Collard Ribbons Tossed in a Blackberry Balsamic Vinagrette

Chocolate Stout Baked Black-eyed Peas

• 1 15 oz can black-eyed peas
• 55 g bittersweet chocolate, roughly chopped (1/5 of a Scharffen Berger baking bar)
• 3 T tomato paste
• 1 1/2 T Dijon mustard
• 2 T molasses
• 1/3 c stout beer
• 1/2 tsp liquid smoke
• 1/4 c turbinado sugar
• 1/2 tsp Celtic sea salt
• pinch cayenne

Preheat the oven to 400 degrees Fahrenheit. Set up a double boiler on the stove top to melt the bittersweet chocolate. While the chocolate is melting, drain and rinse the peas, then place them in a ceramic baking dish. Whisk all the remaining ingredients together in a bowl, stir in the chocolate once it is melted, and taste to make any adjustments. It should taste like heaven and angels. Pour the sauce over the peas and bake uncovered for 30 to 35 minutes.

Meanwhile…

Gluten-Free Skillet Cornbread with Fire Roasted Corn

• 1 1/2 c unsweetened, plain almond milk
• 1 tsp apple cider vinegar
• 1 1/4 c cornmeal
• 1/4 c + 2 T garbanzo flour
• 1/4 c potato flour
• 2 T tapioca flour
• 1 1/2 tsp baking powder
• 1/2 tsp xanthan gum
• 1/2 tsp salt
• 2 T turbinado sugar
• 1/4 c coconut oil, plus extra for greasing
• 1 ear of fresh corn, husk and corn silk removed

In a measuring cup, whisk together the almond milk and apple cider vinegar and set aside to curdle. Over a gas flame (or on a grill perhaps) use metal tongs to hold the ear of corn until it has a nice even layer of char on the outside. This will take no longer than three minutes. Set aside the corn to cool while you whisk together all the dry ingredients. Take out a cast iron skillet and grease lightly with coconut oil. Preheat the skillet over medium while you combine the dry and remaining wet ingredients. Cut the corn away from the cob, then fold into the batter. Spread the batter into the skillet and let it sizzle for about thirty seconds. Transfer the skillet to the oven and bake for 25 to 30 minutes, or until an inserted knife comes out cleanly.

Onward…

Mint Jalapeno Chutney

• 2 tsp coconut oil
• 2 jalapeno peppers, seeds and pith removed, minced (wear gloves!)
• 2 apples, diced (skins are okay)
• 1/2 c agave nectar
• 1/2 tsp apple cider vinegar
• pinch Celtic sea salt
• 1/2 c fresh mint leaves

In a sauce pan over medium-high, heat the oil and add all the ingredients except for the mint leaves. Bring to a boil, then lower heat to simmer for 10 to 15 minutes (prep the collards and make the vinaigrette during this time), or until the apples are soft and translucent. Remove from heat then add to a high speed blender with mint leaves. You may need to add more agave nectar. Taste and make adjustments as necessary.

Sautéed Collard Ribbons tossed in a Blackberry Balsamic Vinaigrette

• one bunch collard greens, ribs removed
• 2 T extra virgin olive oil for the pan
• 2 cloves garlic, minced

For the vinaigrette:

• 1 6 oz container of fresh blackberries
• 1/2 c extra virgin olive oil
• 1 1/2 T apple cider vinegar
• 2 T aged balsamic vinegar
• 2-3 T agave nectar, to taste
• pinch Celtic sea salt

Take four or five collard green leaves once the ribs have been removed and stack them on top of one another. Roll the lengthwise like a cigar then cut the roll into 1/8 inch strips. Repeat with remaining leaves. In a large frying pan, heat the 2 T of olive oil over medium low. Add the garlic and stir for about thirty seconds, being careful not to burn. Using a pair of tongs, wiggle the collard ribbons around to get them evenly coated in oil. Sauté for two to three minutes, or until the collards turn bright green.

For the vinaigrette, blend all the ingredients on high and make adjustments to taste. Keep separate from the collards until serving, then toss as needed.

Serve and enjoy!!

xo