Contributed by (Recipe adapted from “Veg Eats” at www.fatfree.com)

Ingredients

1 Onion, chopped
3 Garlic cloves, minced
1 Celery stalk, chopped
2 Green bell peppers
½ tsp Thyme
¼ tsp Black pepper
1 pinch Cayenne
1 pinch Sea salt
½ tsp Oregano
1 tsp Basil
1 Can of whole, peeled Tomatoes, chopped including juice
1 Tbs Sugar
1 Tbs Dijon mustard
1 ½ to 2 cups cooked Black-eyed peas
1 large head Garlic, horizontally split in half
4 medium Potatoes
Soy milk (or skim milk)
Salt to taste
Pepper to taste

Instructions

Preheat oven 350°. Drizzle garlic head with a tiny bit of oil to keep it from burning. Cover tightly with foil and roast for 30-40 minutes. Let cool until easy to handle (can be done a day before). Squeeze out garlic and set aside. Cover potatoes with water (peeled and chopped--however many potatoes you'd like) and bring to a boil. Cook 20-30 minutes until fork tender. Drain, reserving water. Mash potatoes with soy or skim milk and roasted garlic, adding enough potato water back in to bring it to desired consistency. Add salt and pepper to taste. Sautee onions and garlic until soft, then do the same with the celery and bell peppers. Add the spices and cook until the onions are golden. Add all other ingredients except the peas and simmer for 5 minutes, covered. Add the peas and cook until the peas are heated. Pour your bean mixture in the bottom of a bread loaf pan. Spoon mashed potatoes on top. Bake at 400° for 15 minutes.

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