Black Eyed Pea Dip With Roasted Broccoli

I'm a long time fan of hummus, but I wanted to change things up with black eyed pea dip. According to Southern folklore, black eyed peas represent wealth and prosperity. Who doesn't want some of that? Instead of dipping with typical crackers or bread, roasted broccoli is a healthier, less carb ridden accompaniment. 

I decided to use fresh beans, soaking them for 6 hours, then boiling for 40 minutes. You can either use fresh or canned. This recipe was inspired by my new Nutribullet--but a blender or food processor will work just as well. 

Ingredients for dip: 

1 1/2 cups cooked black-eyed peas (or 1 15-ounce canned black-eyed peas) 

1/4 cup fresh parsley leaves

2 tablespoons lemon juice

2 tablespoons olive oil

1 large clove garlic chopped 

1/2 teaspoon dried tarragon

ground pepper

salt as needed (depending on preference)

Directions: 

1. Put aside a few black-eyed peas for garnish 

2. Place peas in bowl

3. Add parsley, lemon juice, oil, garlic, tarragon & pepper.

4. Process until smooth 

5. Taste to add seasonings or salt

6. Transfer to bowl & garnish with the extra peas

Notes:

• I had to add about 1/2 cup of water to the dip while in the Nutribullet for a smoother texture
• IT IS SO GOOD! I'm mmmm'ing all over the place. 

Ingredients for Roasted Broccoli: 

1 1/2 pounds (24 ounces) broccoli florets

4 tablespoons olive oil 

3 minced garlic cloves

juice from half of lemon

black pepper

Directions: 

1 Preheat the oven to 450°

2. In a bowl toss the broccoli florets, minced garlic, olive oil & lemon juice 

3. Place the broccoli florets on a greased baking sheet

4. Roast for 35 minutes or until nicely browned 

Cashew Fudge

My love for nut butter runs deep. Though I enjoy all kinds, starting at a young age eating peanut butter directly out of the jar, my absolute favorite is cashew butter. It might be the best taste that I've ever experienced. If all of this nutty praise doesn't make you want to try some, how does some cashew fudge sound? It's a guilt-free, sugar-free dessert.

I can't believe I discovered this fudge so late in my nut butter game, but here it goes... 

Ingredients: 

3/4 cup creamy cashew butter

1 cup coconut oil 

1 teaspoon maca powder 

sprinkling of cinnamon 

Brands that I use & recommend

Directions:

1. Mix cashew butter and coconut oil in bowl

(you may want to heat up coconut oil if it's in solid form)

2. Add maca powder, mix well

3. Pour mixture into glass baking pan

4. Sprinkle cinnamon 

5. Freeze until solid, about 45 minutes

6. Cut into squares

Notes:

• You can  substitute the cashew butter with peanut, almond or sunflower seed butter
• Maca powder is optional, but it's a superfood full of vitamin C.  It is also said to act as an aphrodisiac and can boost fertility
• Coconut flakes, cacao powder, crumbled raw nuts or cinnamon can be sprinkled on top
• Fudge will melt at room temperature, store in freezer

It's Tofu Time!

I'm on a tofu kick!  Made from soybeans, tofu is a high protein food that can be cooked in a variety of different ways. My older sister, Marisa, let me borrow her cookbook from People's Food Market, a vegetarian co-op located in the Ocean Beach area of San Diego, CA.  The following recipe is a rendition of People's "Italian Style Nuggets," a satisfying and flavorful way to make tofu. 

Ingredients:

2 packages of firm tofu

1/4th cup of olive oil

2 tablespoons of red wine vinegar

1/4 cup low sodium soy sauce

1 teaspoon basil

1 teaspoon oregano

1/4th teaspoon thyme

1/2 teaspoon black pepper

Directions:

1. Preheat oven for 375°

2. Cube tofu and place in 10 x 12 inch baking dish

3. Mix the rest of the ingredients together in a separate bowl

4. Pour the ingredients over the tofu

5. Mix well

6. Bake for 60 minutes, stirring every 20 minutes

(for crispier nuggets, bake for about an hour & a half)

Check back soon for more tofu recipes!