Special equipment: a 2 1/2-inch round cookie or biscuit cutter
In a large pot, heat the oil over medium-high heat and saute the onions and green peppers until soft. Add the collard greens, garlic, cumin, chili powder, cinnamon, cayenne and salt and saute a few minutes.
Stir in the black-eyed peas, tomato sauce, soy sauce, brown sugar, vinegar and 1 cup water and bring to a simmer. Reduce the heat to medium. Simmer, uncovered, for 10 to 15 minutes. Adjust the seasoning to taste. Serve in soup bowls with Quick Buttery Biscuits and Whipped Maple Butter on the side.
Preheat the oven to 375 degrees F.
Add the flour, baking powder and salt to a food processor and pulse for about 5 seconds until the ingredients are combined. Add the margarine and pulse until the mixture is the texture of coarse meal with a few larger margarine lumps. Work quickly so the margarine does not melt. Add the nondairy milk and pulse a few times until just combined. Do not overwork. Mix in the scallions.
Transfer the dough to a lightly floured surface and pat into an oblong shape about 1 inch thick. Using a floured 2 1/2-inch round cookie or biscuit cutter, cut the biscuits out and place them on a baking sheet. Brush the tops lightly with some melted margarine and bake for 15 minutes. Remove the biscuits from the oven, brush again with melted margarine and transfer to a wire rack to cool.
In a mixing bowl, using a whisk or electric mixer, whip the margarine with the maple syrup until light and fluffy. Refrigerate until serving.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chloe Coscarelli