The other day I posted a blog with a recipe for Roasted
Kabocha Squash with Sage and Rosemary that was part of a very special
dinner. As promised here is the recipe for the other side dish!
Also, let's not kid ourselves here they just sound fancy!
You will need
·
1 cup black-eye peas (soaked over night)
·
¼ teaspoon sea salt
·
½ tbsp tamari
·
½ teaspoon cumin
·
½ teaspoon turmeric
·
Oil for frying (coconut, safflower, or toasted sesame
seed)
·
Handful chopped fresh parsley
·
Combine all the ingredients in a food processor.
·
Blend until you get fine shreds of bean – don’t
blend into a pulp.
·
The mixture should be slightly wet and hold
together.
·
Make small palm sized croquettes.
·
Heat oil in a pan and fry about 4 minutes on
each side.
·
¼ cup barley malt or maple syrup to make it
gluten free
·
½ - 1 tbsp Dijon
mustard
Directions
·
Heat barley or maple syrup and mustard over low
heat until it bubbles.
·
Pour over croquettes.
·
Serve hot.
Add a healthy holiday dessert to the end of this meal and everyone will be impressed!
As we are in the holiday season I hope you are still finding ways to make yourself a priority. We can get really caught up in making others happy and gift giving, which is wonderful, but don't forget about yourself!
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