Vegan Black-Eyed Pea Beignets with Warm Spiced Sugar & Green Tomato Jam

Ingredients

• *Black-Eyed Pea Mixture*
• 3/4 cup black-eyed peas, soaked overnight or follow “quick-soak” method on page 185
• 2 tablespoons vegetable oil
• 1 small to medium onion, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 bay leaf
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• 1 teaspoon liquid smoke (optional)
• 2 teaspoon salt
• 2 1/2 cup low-sodium vegetable broth
• Black pepper to taste
• *Green Tomato Jam*
• 3 pound green tomatoes, unpeeled, chopped
• 1 3/4 cup granulated sugar
• 6 tablespoon fresh lemon juice (from 2 lemons), plus more as needed
• 1/4 teaspoon cinnamon (optional)
• pinch of cayenne pepper, ground cardamom, or pimento (optional)
• *Warm Spiced Sugar*
• 1/4 cup confectioners’ sugar
• 1 tablespoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon ground cardamom (black cardamom, if you can find it)
• *Dough*
• 3/4 cup nondairy milk (I use barista blend oat milk, which is richer)
• 1 1/2 teaspoon active dry yeast
• 1/2 teaspoon sugar
• 2 tablespoon vegetable oil plus 4 quarts for frying
• 2 3/4 cup bread flour
• 1 1/2 teaspoon salt