Thursday, March 10, 2011


Last Night I Made:

Black eyed peas soaked over night then drained and processed in a food processor along with cilantro, nama shoyu, cumin, salt and pepper shaped into footballs and fried in oil.
Drizzled with a simple sauce made with malt barley and dijon mustard.

These take a little planning because you have to soak the black eyed peas overnight.
You CAN't use canned black eyed peas, they have way too much moisture and won't hold together.

These are super delicious and they go great with brown rice.


Millie said...

it sure looks scrumptious.

Melisser; the Urban Housewife said...

Ooh, they look SO good!

Rhea Parsons said...

These look delicious!

Gauri Radha गौरी राधा said...

Looks good!!

Michael@noflournosugardiet said...

Hi VT,

Am loving your pairing of vegan goodies with toy dioramas.
So here's my question, since it appears you do a lot of recipes from scratch, as opposed to canned: in something like this black eyed pea croquette recipe, would it detract noticeably if I used canned b-eyed peas instead of the raw-and-soaked version?
thanks! Michael

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Seitan said...

Wow, those look amazing! I love how you decorate your meal with StawWars. ;-)