Prep 45 mins
Cook 0 mins
- 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
- fresh ground black pepper
- minced bell pepper (red, green, and yellow)
- 1 sprig Italian parsley
- 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.
I really love your recipes so I hate having to do this but sorry, this was yucky. I couldn't get even one person to finish a spoonful.