Ethiopian Black-Eyed Peas

Ingredients:

1/4 cup water

1/4 cup unrefined coconut oil (solid, at room temperature)

1 medium red onion, diced

1 medium orange or red bell pepper, diced

4 large cloves garlic, minced

2 inch knob fresh ginger, peeled, halved, and very thinly sliced

1 tablespoon tomato paste

1 tablespoon berbere seasoning (find it in some supermarkets, international grocery stores, and online)

2 cups firmly packed baby greens

1/2 cup Tofutti Better Than Sour Cream

4 cups cooked black-eyed peas

Garnish: cilantro, sprigs or minced; diced red onion; lightly salted and roasted peanuts

Directions:

In large skillet over medium heat, bring water to a simmer, add oil, and heat until melted. Add onion, bell pepper, garlic, and ginger. Sauté several minutes, stirring frequently, until tender, adjusting heat if necessary.

Add berbere seasoning and tomato paste, stirring until well combined. Add greens and stir until wilted. Stir in Tofutti Better Than Sour Cream followed by black-eyed peas until heated through.

Serve garnished as desired with cilantro, diced red onion, and peanuts.

*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.