Das ist richtig, y'all. And when I say my dad "made" it, I mean he heated everything. The black-eyed peas and sauerkraut were from cans, and the kielbasa was sliced lengthwise and thrown on the skillet just like any other day. That was how we ate back then, and until I learned to cook it was all good.
As it happens, we've had frozen black-eyed peas and a package of Tofurky kielbasa in the fridge for a few weeks now, waiting to be used, and tonight seemed like a special opportunity to bring those unlikely flavors together once more and make the most of my vegan cleanse.
I "made" the vegan kielbasa the same as before - sliced and heated in the toaster oven until slightly browned. Instead of popping open a can of black-eyed peas, I thawed some of the frozen ones and threw them in the pressure cooker along with some chopped bell pepper, onion and broth, adding a couple of teaspoons of chipotle Tabasco sauce at the very end. In place of the sauerkraut, I picked up a head of cabbage and made the equally flavorful cabbage with coconut poriyal recipe from my Indian cookbook. Delish!
On a side note, Steve gave me a copy of Skinny Bitch which I can't wait to read! But not tonight - after the dishes are washed (also his treat), we'll be settling in front of the TV, indulging our new addiction to Breaking Bad (we just ditched the cable and are Netflixing all the episodes in order) while munching on vegan cupcakes that he also picked up at Earth Fare today!
Hope everyone's having as lovely an evening as me! Until next time...
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