Thursday, August 5, 2010
Black Eye Pea Cakes, Corn Pudding, Braised Collards
This weekend I am making some food for a friend's wedding and I wanted to do a final test on my recipes to make sure everything was tasting great.
Lemon infused black eye pea cakes with crunchy panko breadcrumbs and fresh parsley. Creamy corn pudding with spicy jalapeno and green pepper and a side of collard greens braised in hot sauce and a light broth.
Black Eye Pea Cakes
2-15oz cans Black Eyed Peas, drained and rinsed
1/2c minced walla walla onion
3 garlic cloves, minced
1 tbl lemon zest
2 tbl dijon mustard
1 tbl tamari
juice of half a lemon
1 tsp dried thyme
1 tsp sea salt
1/2 tsp pepper
2 tbl creole seasoning
3 tbl chopped parsley
1 c panko breadcrumbs
3 tbl extra virgin olive oil
In a large bowl combine all ingredients except breadcrumbs and mash until only small amounts of whole peas remain. Add breadcrumbs and stir to combine. Form into patties and saute on both sides until golden brown.
2 tbl extra virgin olive oil
1/2c walla walla onion, chopped small
1 green bell pepper, chopped small
1 red jalapeno, seeded and diced
7 cups of corn kernals, divided
1 garlic clove, minced
1 1/4c coconut milk
1/4c chopped cilantro
1 tbl cumin
1 tbl cayenne pepper
2 tsp salt, divided
1 tsp pepper
2 tbl maple syrup
1/2c chopped scallions, white and green
Preheat oven to 350.
In a large saute pan, heat oil and saute onions, peppers, jalapeno, 5c corn, 1 tsp salt and garlic until onions are soft and corn has become golden brown.
In a large bowl combine cilantro, cumin, cayenne, 1 tsp salt, pepper, maple syrup and scallions. Add 1/3 of cooked corn mixture and the remaining 2c of corn.
In a food processor blend remaining corn mixture, coconut milk and cornstarch until pureed and creamy.
Combine pureed corn with remaining ingredients and bake in a greased 10x10 inch casserole dish at 350 for 25 minutes or until the top has a golden crust.
2 tbl coconut oil
1 head collard greens, chiffonade
2 tsp hot sauce
1 tsp red pepper flakes
1 tsp salt
1c vegetable broth
Saute collard greens in coconut oil until wilted. Add hot sauce, red pepper flakes and salt and continue cooking down for 10 minutes. Add vegetable broth and cook for 20 more minutes, adding more broth if necessary.
Garnish cakes with vegan sour cream and cheese spread. I especially like "We Can't Call it Cheese" Hickory Smoked Cheddar flavor.