Black-Eyed Pea Pate

• 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
• 13 cup natural-style peanut butter
• 13 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

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 crudites and/or crackers.

vegetable oil, onions, carrots, bay leaves, garlic, blackeyed peas, naturalstyle peanut butter, nutritional yeast, cognac, shoyu, salt, fresh ground black pepper, bell pepper, parsley

Taken from www.food.com/recipe/black-eyed-pea-p-t-216052 (may not work)