Black-Eyed Pea Loaf w/ tomato peach salsa
Black-Eyed Pea Loaf w/tomato peach salsa
Yield: Approximately 12 portions
Cooked black-eyed peas, drained and patted dry with towel
Spiced Tofu Pâté (see recipe below)
Roasted Pecans chopped (optional to use walnuts)
Tomato-Peach Salsa (see recipe below)
Preheat oven to 375°F.
Prepare Spiced Tofu Pâté Mix (recipe below).
Mix cornstarch into black-eyed peas in large bowl.
Add the pâté, nuts, and parsley to the black-eyed peas and mix until evenly distributed.
Lightly oil a 6-cup loaf pan and pack mixture into pan.
Cover with foil and bake for about 60 minutes, until internal temperature reaches 170° F.
Remove from oven, remove foil, and let cool for at least 30-60 minutes to allow protein to set. Top with tomato-peach salsa.
Spiced Tofu Pâté
Yield: 4 cups base mix
extra firm tofu, drained and pressed to release water
arrowroot or cornstarch
ground white pepper
desired spice blend (see note below)
whole dry thyme
agar flakes (or 1 teaspoon agar powder)
Wash tofu, pat dry, and cut into small pieces.
Put the tofu, arrowroot/cornstarch, nutritional yeast, salt, pepper, spice blend, thyme, and agar flakes (or powder) in a food processor and blend to a smooth paste.
Store in refrigerator until ready to use.
Note: The Southern Black-Eyed Pea Loaf is best with Fried Chicken Spice Blend on pg. 265 of “The Classical Vegetarian Cookbook.” Other spice blend recommendations include Asian, Southwestern, or European sausage seasoning. If the spice blend you use does not contain salt, add at least another 1/2 teaspoon salt.
Dairy-Egg Option for Spiced Tofu Pâté:
Tofu, Firm or Extra Firm
Desired spice blend (see note below)
Whole dry thyme
Place all ingredients in food processor and process to a smooth paste. Store in refrigerator until ready to use.
Yield: 12 servings
Fresh Peaches, blanched and peeled, separated - reserve juices
Onion, peeled and small diced
Candied Ginger, fine diced
Fresh Tomatoes, blanched, peeled, & seeded - reserve juices
Fresh Cilantro, chopped
Puree 1 cup of peaches.
Heat oil in a sauce pan over medium heat. Add onions and saute for 3 minutes. Add wine, lemon juice, salt, ginger powder, candied ginger, and reserved juice from tomatoes and peaches. Cook on medium low heat until juice is reduced by about half.
Add tomatoes, bring to simmer and cook for 15 minutes. Then, add peaches and bring to simmer cooking for 15 more minutes.
Place mixture in food processor with cilantro and pulse 3-5 times or until texture is coarse. Refrigerate if not using immediately.
Note: Salsa can be served warm or cold.