Pate:
1- 15 or 16oz can black eyed peas (1 ½ C cooked)
1 ½ C raw cashew pieces
½ regular onion, minced
Earth Balance or olive oil for sauteing
1-3 jalapenos, deseeded and minced
2 TB soy sauce (use tamari is gluten-free)
2 cloves garlic, minced
1 tsp cumin
½ tsp dried thyme
water or vegetable broth sufficient for processing
Soak cashews minimum 2 hours, up to overnight. Drain and rinse.
Meanwhile, saute jalapeno and onion with cumin and thyme until soft.
Blend together in blender or food processor: black eyed peas, cashews, soy sauce (or tamari), garlic, and just enough water or vegetable broth to get things moving.
Fold in the jalapeno and onion mixture. Chill and serve.
Collards:
1 bunch organic collards, cut into thin ribbons
2 jalapenos, deseeded and minced
1 small tomato, chopped
olive oil
salt
Place rinsed and cut collards in a large bowl. Drizzle olive oil (2 TB or more) on top. Sprinkle generously with salt. With clean hands, squish/massage the collards firmly, distributing the oil and salt evenly. The collards will take on a slightly cooked texture and will be shiny. Add in the jalapeno and tomatoes. Chill and serve.
