The last vegetarian meal for awhile
For the last vegetarian meal before Thanksgiving, we had carrot souffle, actually a sort of carrot pudding, because it's what my family has in place of sweet potatoes for Thanksgiving, and it's what I'm missing most by not creating my own dinner today.
With it I made oven-crisped eggplant and green beans with brown butter sauce.
1 large onion, chopped
3 celery sticks, sliced fine
3 carrots, sliced lengthwise, then sliced
1 15-ounce can plum tomatoes
1 heaped tablespoon tomato puree
2 cloves garlic, crushed
1 green pepper, chopped
1 Melissa's Blackeyed Peas (11 ounces) rinsed, drained and cooked
3 tablespoons red wine or wine vinegar (I think it needs the vinegar)
In a large nonstick saucepan place the onion, garlic, celery, pepper and carrot and a little water. Cover and steam until almost tender. Add tomatoes, puree, wine or vinegar. Add black-eyed peas and simmer until heated through.