Happy Vegan Halloween! (And Slow Cooker Black-eyed Peas)

Saturday we had our annual Gothic dinner party and I have to say it was our best one yet! Everyone brought super yummy treats that they made themselves, and of course Cheryl transformed the house into an amazingly spooky haunted house.

I took today off work, but I’m trying to decide if I should be trying to put the house in order or get a head start on some recipe development and writing. Maybe I’ll take the dog for a walk and try to decide.

My vegan gluten-free main course was grit cake ghosts over slimy eyes, or black-eyed peas.

Slow Cooker Black-eyed Peas
soy-free, gluten-free
serves 8 to 10

This uses a 4 quart slow cooker. If yours is larger you  may need to add extra water.

  • 1 pound dry black-eyed peas
  • 3 cloves garlic, minced
  • 3 bay leaves
  • 6 cups of water, or enough to cover the beans and about 1 inch above
  • 1 to 2 teaspoons Cajun seasoning, to taste
  • a few drops liquid smoke
  • hot pepper powder (chipotle etc.), to taste
  • smoked salt and pepper, taste
  • jalapeño salt, optional – to taste
  • Tabasco, on the side for serving
In the morning: Add everything except salt and pepper to your slow cooker. Cook on low 7 to 9 hours.
Before serving: Taste and adjust seasonings if needed and add salt and pepper.
If you can find some jalapeño salt it really adds a special touch to this dish. I dusted it on top of my grit ghosts.

Comments

  1. Ohhh…that looks devine!

  2. Happy Halloween Kathy!! Hope you have a creep-tastic day :) LOVING those grit cake ghosts!!

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