Vegan Mofo 2010 day 2: Black Eyed Peas, Collard Greens & Sliced Vegan Ham

The sliced vegetarian ham from May Wah is by far our favorite fake meat. For those of you not familiar with May Wah you can find their extensive and wonderful products here: http://www.vegieworld.com/.  Even though they list their products as vegetarian most are actually vegan. The kids favorite way to have the vegetarian ham is baked with sliced pineapples and an apricot glaze, my favorite way is with black eyed peas and collard greens - since I do the cooking and 99.9% of the dish washing this time my favorite won. Hurray for me!  You don't need the vegetarian ham to make a yummy batch of black eyed peas and collard greens, a good liquid smoke is all you need. In my old age I have become very loyal to several products, STUBB'S Mesquite liquid smoke is one of those products. http://www.ilovestubbs.com/. In a deep pot I  saute a large sliced onion with a couple of table spoons of Earth Balance, when the onion is soft and somewhat translucent I add 2 cups of vegetable broth, some Annie's natural organic vegan Worcestershire sauce, a couple of dashes of the Stubbs mesquite liquid smoke and salt & pepper to the pot. I bring it all to a boil then throw the collard greens into the pot and simmer until the greens are nice and wilted. Then I put the black eyed peas into the pot and continue to simmer for 15-20 more minutes, if I have the vegetarian ham I'll slice it into pieces and toss the pieces into the pot the last 5 minutes of cooking. Once everything is finished  I sometimes use any extra liquid to make a gravy for mashed potatoes, or I'll leave the broth with the greens and black eyed peas and serve with fresh biscuits. Canned black eyed peas work well in this dish and will cut your cooking time considerably, however I prefer to use fresh or frozen. If you decide to use either fresh or frozen make sure you soak your black eyed peas long enough so when you cook them they will be nice and soft.  Before cooking the collard greens you should remove all thick stalks then wash and chop the greens into bite sized pieces.  Ooooh, I almost forgot the hot sauce!  Keep a bottle of good hot sauce on the table when serving black eyed peas and collard greens.