Trying New Recipes: Southern Skillet Black-Eyed Peas with Quick Buttery Biscuits

So, during this quarantine Zoom has become pretty popular. I was thinking of an activity that might be really fun to do with friends. One is to cook together. So what I did was purchase this vegan cook book from Chloe Coscarelli for myself and a family member. It is Chloe's Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way. I watched Chloe on cupcake wars and knew if she could beat out typical cupcake makers with her vegan versions, she must be a good chef. 

Since the recipes are copyrighted, I will not be posting the recipe directly on this page. However, I will document my journey of it. 

The spices in this is surprisingly close to the kitchari I just made the other day. With a few exceptions. (Such as soy sauce and sugar.) So I was intrigued because to be honest I didn't really read the recipe until I began to make it. With exception of buying the main ingredients.

I did my best to follow the recipe exactly. And it ended up turning out to taste kind of like sloppy joe sauce on cauliflower and beans. But that was delicious! 

The biscuits in the recipe were fairly standard except I've never seen so much baking soda in a recipe for about 9 biscuits. 

I liked the flavor profile so much I made it the next day with some kitchari that needed to be recovered. And it was equally delicious.

No photos because it was too delicious. Sorry maybe next time.