What?! Buns of Soul? Yep. Today my boyfriend made these buns (thank you Celine…you rock!) for a major component of our dinner…Black-Eyed Pea Soul Burgers. Several years ago, we picked up a rejected copy of The Healthy Soul Food Cookbook from our local Goodwill. At the time, we were vegetarian, and there were plenty of suitable recipes in it, this one included. It quickly became a summertime favorite because it packs a ton of flavor and some spicy kick (and veggie-type burgers are fun in the summer). Bootsy Collins would be happy with one of these for sure! Anyway, the recipe is easily veganized, and pairs well with roasted potatoes, fruit, greens, whatever you want.
Black-Eyed Pea Soul Burgers (recipe adapted from The Healthy Soul Food Cookbook)
1 can black-eyed peas, cooked in their liquid until mashable, and drained
1/2 cup chopped cauliflower, cooked (I steam it until pretty tender)
1/2 cup chopped broccoli, cooked (same as cauliflower)
1/2 -1/3 cup chopped cremini mushrooms (any mushrooms really)
1-2 tablespoons flour
2-3 tablespoons vegetable broth
4 cloves garlic, minced (more or less depending on how you feel about garlic)
1 squirt of Braggs or low-sodium tamari sauce
3 teaspoons Soul Food Seasoning (recipe follows)
1. Preheat your oven to 400 degrees F.
2. In a big bowl (I like to use my stand mixer), mix all the ingredients together, mashing the peas against the sides of your bowl.
3. Form into 4″ patties. (These can be messy. If you find that your mixture is too wet, add some breadcrumbs or flour. If it is too dry, add some veggie broth or a bit of water.)
4. Lightly coat a baking sheet with cooking spray or line with parchment paper. Put the patties on the pan. Bake for a total of about 25 minutes or so, flipping the patties halfway through baking. The recipe says it makes 4, but I always end up with 6. These work well with any vegetable you choose. So versatile!
Soul Food Seasoning (adapted from The Healthy Soul Food Cookbook)
1 tablespoon cayenne pepper
3 1/2 tablespoons garlic powder
3 1/2 tablespoons onion powder
1 tablespoon dark chili powder
1/2 tablespoon paprika
1 1/2 teaspoons thyme
1 1/2 teaspoons freshly ground black pepper
Combine and store in a tightly sealed container. And if you shake this before taking off the lid, oh my, turn your head! This is potent! Alas…I am weak…
Tomorrow, I will post the promised Peanut Butter Cookie recipe, even though only a few people made guesses regarding the birds. It’s alright…