Black eyed peas are versatile, flavorful and global. They're used in everything from soups, stews and salads to fritters. Akkras is the name of a Nigerian black eyed pea fritter, one that we’re fond of in my household; and it’s the recipe I’m going to walk you through today.

I've always been a fan of Sloppy Joe's ever since I was a kid and my Aunt introduced it to me and my cousins on one of our summer family outings. I always like to relive those dishes with vegetarian ingredients and, of course, my own twist. Here's my take on it.

Curry sauces come in many forms, flavors, influences and presentations. I'm fond of them and have my own twist. If you're in the mood for a creamy, spicy, succulent sauce, that'll go with dishes sweet to savory, read on.

Tailgate parties are always one of the best ways to get down to good cooking. It's perfect for snack food, stews, chowders, barbeque, finger foods like buffalo wings, pepper poppers, hush puppies and the like. I'm going to show you how I make my 7 layer dip. It's sure to knock your socks off!

Quinoa is an amazing “grain” with so much value and potential, but what is it really? And more importantly… What do you do with it? This simple how to approach will cover one of the many techniques you can use to transform this nutritional grainy mystery into your next best favorite meal.

Kim Chi is a spicy dish of fermented cabbage and/or radish. Koreans eat Kim Chi on a daily basis, and they're renowned for living to a ripe old age!

Zucchini brings back fond memories for me. I've probably had it in every form from sauteed to breaded and fried, in pies and cakes and raw, shredded and marinated. Today I'm going to teach you one of my favorite ways to stuff it, with tofu.

Unsweetened coconut milk adds a rich texture and subtle taste to traditional white rice. This recipe is best used with Asian-inspired meals, but is a great treat with any type of cuisine.

Here is a simple, low calorie, fat free black eye pea recipe that I'm sure you'll love. Or at the very least it'll give you a great foundation to build upon while creating a black eyed pea dish you'll love.

There are many types of vegetarians and many reasons for becoming a vegetarian. Your reasons for exploring vegetarianism may well influence the type of vegetarian you eventually become. Which one are you?