Thursday, January 7, 2010

Black-Eyed Pea Croquettes with Dijon Glaze

A good friend of mine from GOLDS Gym, now living in Dallas.... Mandy Mack.... submitted this DEEEE licious recipe for something different!! They look like little "hush puppies!' YUM-O!

And you know what? That dipping sauce would be awesome with my Humble Vegan Dolmas!

CanNOT wait to try this!!
Hope you guys will enjoy it!!!
Thanks Mandy!!!
Recipe from The Kind Diet cookbook
Black-Eyed Pea Croquettes with Dijon Glaze

2 cups black-eyed peas, soaked overnight in water to cover
2 tablespoons chopped fresh parsley or cilantro
1/2 teaspoon fine sea salt
1 tablespoon shoyu (soy sauce)
1 teaspoon ground cumin
2 cups safflower oil for frying
Dipping sauce:

1/2 cup barley malt syrup or rice syrup
1 tablespoon dijon mustard

Drain the beans and transfer to food processor. Add parsley or cilantro, salt, shoyu, and cumin. Blend until the beans are chopped to fine shreds, but don't blend them to a pulp. Form the beans into football/UFO shaped croquettes in your hands.Heat oil in skillet. Place 4 croquettes in oil (oil should bubble furiously) and fry for about 4 minutes on each side.

To make dipping sauce, stir together the barley malt syrup and mustard in a small saucepan. Warm the sauce over low heat until it bubbles. Serve warm alongside dipping sauce.

Bless the Beasts, Bless our Children and Bless this Earth

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