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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 15 |
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Crescent Dragonwagon Ingredients:
3 tablespoons mild vegetable oil (such as corn, canola, or peanut oil) |
2 large onions, diced |
3 carrots, diced |
3 bay leaves |
3 garlic cloves, minced |
2 (15 ounce) cans black-eyed peas, drained |
1/3 cup natural-style peanut butter |
1/3 cup nutritional yeast |
2 -3 tablespoons cognac or 2 -3 tablespoons brandy |
1 tablespoon tamari or 1 tablespoon shoyu, sauce |
salt |
fresh ground black pepper |
minced bell pepper (red, green, and yellow) |
1 sprig italian parsley |
Directions:
1. Place a 12-inch skillet over medium heat; add the oil and then the onions; saute for 3 minutes.
2. Decrease heat slightly; add in carrots and bay leaves; stir/saute 6-7 minutes, until vegetables are quite soft but not brown.
3. Add in garlic; stir/saute minute; remove and discard bay leaf.
4. Scrape the mixture into a food processor; add in the black-eyed peas, peanut butter, nutritional yeast, cognac, and tamari; pulse until very smooth.
5. Taste for seasoning; add salt and pepper if necessary.
6. Pulse again; scoop spread into ramekins and refrigerate overnight to let flavors blend.
7. Serve at room temperature, garnishing with a confetti of peppers and a sprig of parsley; serve with lots of crudités and/or crackers.
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