Black-eyed Pea Pâté

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 12
• 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

Recipe

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