Tuesday, December 31, 2013

black eyed peas, rice, collards, & cashew-cauli-basil sauce for new years!

This sauce is a yummy way of serving up the traditional black eyed peas and collard greens for New Year's. Creamy, with basil and a subtle cauliflower background. I couldn't decide whether or not to add nutritional yeast, and in the end, left if off, but taste and see what you think. I suppose it's a bit odd to introduce basil to the other flavors on this plate, but I loved it, especially with the rice. You'll have left overs that would be delicious on pasta. It's good cold too, with raw veggies.

for the sauce:
1/2 cup cashews, soaked over night*
1 loosely packed chopped basil leaves, about 1 ounce
1/2 medium cauliflower, steamed for 10 minutes until soft
1 garlic clove, chopped
2 TB lemon juice
1/4 tsp salt
3/4 cup vegetable broth

1 cup of black eyed peas, or canned
1 garlic clove
1 bay leaf

1 bunch of collard greens
3 cloves of garlic, minced
dash of liquid smoke and apple cider vinegar, optional
salt and pepper

1 zucchini
1/2 cup soy milk
bread crumb mixture:
1/2 cup panko bread crumbs
1 1/2 TB nutritional yeast
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp red pepper flakes
black pepper

1/4 of a red onion, sliced into rings
1/4 cup apple cider vinegar
1 TB sugar
1/2 tsp salt

brown rice

Slice the red onion and marinate in the vinegar, sugar, and salt while you make everything else.

Put the rice on.

Drain the cashews and, along with all the other sauce ingredients, blend until smooth.

Drain and rinse the black eyed peas, then cook them with a bay leaf, a clove of garlic, and a good tablespoon of salt. They should be done in about 20 minutes.

Slice the zucchini,  dip in the soy milk and then the bread crumb mixture, lay on a parchment lined baking sheet and bake at 450 for 20 minutes, flipping them over mid way.

Cut off the bottom tough stems of the collard greens, roll them up and slice into large chiffanade. Cook them with the garlic n a bit of water, a dash of liquid smoke, and when the water absorbs, add a drizzle of oil, salt and pepper to finish them off. You can splash some apple cider vinegar over these too, for a sour component, but I left the onions to play that role.

Gently reheat the cauliflower sauce if needed...

*You could probably soak the cashews for 4-5 hours and they would make a plenty smooth sauce.

happy new years!

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