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Wednesday, July 23, 2008

Vegetarian Tomato Sauce with Black Eyed Pea Melange

Occasionally I enjoy meatless recipes. This doesn't always go over well with me family. However, I created a great meat substitute using black eyed peas. I originally came up with the black eyed pea mixture to fill some homemade ravioli's made with wonton skins. This recipe is great over any pasta.

Black Eyed Pea Melange

½ C yellow onion, chopped
4 cloves garlic, chopped
¼ C olive oil
2 T butter
1 large can black eyed peas, rinsed
1 T creole seasoning (Tony Cachere’s or Zatarains or whatever is available in your area)
Salt and pepper to taste
2 t granulated garlic
Fresh grated parmigiano reggiano

Add olive oil and butter to skillet. Add chopped garlic and onions in hot oil. Saute until translucent. Add balck eyed peas and simmer for 10 minutes. Allow to cool and add to food processor. Add a ½ C parmigiano reggiano. Pulse to a coarse chop. Set aside.

Quick Tomato Sauce

One can diced Italian style tomatoes
4 cloves garlic, chopped
¼ C olive oil
¼ C heavy cream
1 t creole seasoning

In a large sauce pan open and begin simmering the tomatoes. Place a skillet over med heat and add olive oil. Add chopped garlic to hot oil and cook until garlicis golden. When garlic is done, add garlic and oil to the simmering tomatoes. Cook until sauce reduces by a quarter. Add cream to sauce and stir incorporating completely. Remove from heat and add black eyed pea mélange to the mixture.

Recipe courtesy of Demetria Dixon ©2006

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