Tag Archives: black eyed peas

Endive Stuffed with Hungarian Inspired Vegan Pate

DSC_0039 2 endive (or 1 endive and crackers for spreading the remaining pate)

Bean Pate *see note below
1 cup dried black eyed peas; soaked 8 hours and cooked till tender (3 cups cooked)
1 clove garlic; crushed
1/4 cup extra virgin olive oil (good quality; I like California Olive Ranch)
2 teaspoons red wine or red wine vinegar
2 teaspoons paprika
1 teaspoon marjoram
½ teaspoon cumin
½ teaspoon sea salt
¼ teaspoon fresh ground black pepper

Rinse black eyed peas after soaking. Cover with fresh water an inch over the black eyed peas, bring to a boil over high heat, reduce heat to medium low (if the pot boils over reduce heat further) and simmer till tender (about 1 1/2 hours). Remove from heat and rinse.

Combine all ingredients in a food processor or blender and process until smooth. Scrape down sides frequently until well combined and smooth. If using a small food processor it is fine to process in two batches just divide the liquid in half making it easier to process. Chill several hours or over night. Separate leaves from the Endive. Fill each leaf with the desired amount of pate (this will vary with the size of the leaf). I usually save the last tiny inner leaves to garnish or to finely chop into a salad.

*this pate is also great with a cheese board (I serve it traditionally with our Christmas meal for the vegetarians and vegans) and crackers

Spicy Smokey Sauce for those who dare
2 Tablespoons fresh pressed lime juice
2 Tablespoons extra virgin olive oil
1 teaspoon tomato paste (I recommend Amore brand)
1 clove garlic; crushed
1/3 teaspoon sea salt
1/4 teaspoons fresh ground black pepper
3/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper or to taste

Stir all ingredients and serve in a small dish for those who like it spicy to drizzle on the stuffed endive or crackers topped with the pate.


Wild Rice Salad with Black Eyed Peas

DSC_00401/2 cup black eyed peas; cooked and rinsed
1/2 cup wild rice; cooked and drained
1/4 onion thinly sliced
1/2 lb green beans (I used frozen since they are not in season); cut into 1″ lengths
1 quart grape tomatoes; halved (you can also dice a regular tomato)
1 garlic clove; crushed
1/8 teaspoon thyme
1/4-1/2 teaspoon sea salt or to taste
dash freshly ground black pepper or to taste
1 Tablespoon balsamic vinegar
2 Tablespoons good quality extra virgin olive oil (we prefer California Olive Ranch)

Soak black eyed peas 6-8 hours, drain, add fresh water and bring to a boil, reduce heat and simmer till tender. If you don’t have time to pre-soak you can bring to a boil and simmer for 2 minutes, let sit 2 hours, drain, add fresh water and bring to a boil, reduce heat and simmer till tender. They cook up relatively quickly compared to beans, about 45 minutes. Drain black eyed peas and place in a glass or ceramic serving bowl.

Bring wild rice to a boil with 2 cups water, reduce heat and simmer till tender (and you will see the ends swell and split to reveal white) between 30 and 45 minutes. Meanwhile, slice the onion and place in a sieve. Cut the green beans and tomatoes and place in the bowl with the black eyed peas. Add the garlic, thyme, salt, pepper, vinegar and olive oil. When straining the wild rice, do so over the onions then dump in with the vegetables. MIx it all up.

I served the salad on a bed of greens. Xav loves grilled cheese so he had that on the side.