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.
1 bunch organic collards, cut into thin ribbons
2 jalapenos, deseeded and minced
1 small tomato, chopped
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.