1 large head garlic, horizontally split in half
4 medium potatoes
soy milk (or skim milk or whatever)
1 chopped onion
3 cloves garlic, minced
1 celery stalk, chopped (optional-My husband doesn't like it. I do.)
2 green bell peppers
1/2 teaspoon thyme
1/4 teaspoon black pepper
1 pinch cayenne (optional-I don't like it. My husband does!)
1 pinch sea salt
1/2 teaspoon oregano
1 teaspoon basil
1 can whole peeled tomatoes, chopped including juice
1 Tablespoon sugar
1 Tablespoon dijon mustard (Must use DIJON mustard)
1 1/2 to 2 cups cooked black-eyed peas
salt to taste
pepper to taste
Preheat oven 350ºF.
I always drizzle garlic with a tiny bit of oil to keep it from burning.
I know this is a no-no but it such a small amount it's like using cooking spray.
Cover tightly with foil and bake 30-40 minutes.
Let cool until easy to handle (can be done a day before).
Squeeze out garlic.
This is your flavor and butter substitute.
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 milk and garlic, adding enough potato water back in to bring it to desired consistency.
Add salt and pepper to taste.
Sauté 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 400ºF for 15 minutes.