Black-Eyed Pea Pâté

Name: Black-Eyed Pea Pâté
Prep time: 45 min
Total time: 45 min
Yield: 12-15 serving(s)
Ingredients: 3 tablespoons mild vegetable oil (such as corn, canola, or peanut oil); 2 large onions, diced; 3 carrots, diced; 3 bay leaves; 3 garlic cloves, minced; 2 (15 ounce) cans black-eyed peas, drained; 1/3 cup natural-style peanut butter; 1/3 cup nutritional yeast; 2 -3 tablespoons cognac or 2 -3 tablespoons brandy; 1 tablespoon tamari or 1 tablespoon shoyu, sauce; salt; fresh ground black pepper; minced bell pepper (red, green, and yellow); 1 sprig Italian parsley

Submitted by ratherbeswimmin

"Crescent Dragonwagon"

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Ready In:: 45mins
Ingredients:: 14
Serves:: 12-15

ingredients

3 tablespoons mild vegetable oil (such as corn, canola, or peanut oil)
2 large onions, diced
3 carrots, diced
3 bay leaves
3 garlic cloves, minced
2 (15 ounce) cans black-eyed peas, drained
¹⁄₃ cup natural-style peanut butter
¹⁄₃ cup nutritional yeast
2 -3 tablespoons cognac or 2 -3 tablespoons brandy
1 tablespoon tamari or 1 tablespoon shoyu, sauce
salt
fresh ground black pepper
minced bell pepper (red, green, and yellow)
1 sprig Italian parsley

directions

Place a 12-inch skillet over medium heat; add the oil and then the onions; saute for 3 minutes.
Decrease heat slightly; add in carrots and bay leaves; stir/saute 6-7 minutes, until vegetables are quite soft but not brown.
Add in garlic; stir/saute minute; remove and discard bay leaf.
Scrape the mixture into a food processor; add in the black-eyed peas, peanut butter, nutritional yeast, cognac, and tamari; pulse until very smooth.
Taste for seasoning; add salt and pepper if necessary.
Pulse again; scoop spread into ramekins and refrigerate overnight to let flavors blend.
Serve at room temperature, garnishing with a confetti of peppers and a sprig of parsley; serve with lots of crudités and/or crackers.