carrot salad and black eyed pea soup

Girlfriend asked me to write down these recipes, because they were tasty and improvised, and so I am giving them to the world via dear neglected food blog. Here goes.

Walnut Carrot Salad

Toast about 2 cups walnuts in the oven at 400 until they are brown and toasty. Probably 15-20 minutes.

Rinse off about 5 carrots, and blend them up fine in the food processor. (we have to chop them up pretty small because our food processor is old , but you not have to go to such lengths.)

When the walnuts are toasted, chop them up coarsely, and mix them together with the carrots, 1 1/2 cups golden raisins, and mix them up really nicely with A Lot of lemon juice (maybe 1-2 tbsp?), your choice 1/4 cup veganaise/yogurt/nothing, 4 tbsp brown sugar (or sweetener of choice), and just a tiny bit of salt. It is so yummy.

And, black eyed pea soup:

Boil black eyed peas at a ratio of about 2:1 water: beans, though add water as necessary to achieve desired consistency. Simmer for 1-2 hours.

Saute 1/2 onion and 5 cloves minced garlic until brown, eventually adding 2 chopped bell peppers, and cooking down 1 can crushed tomatoes and about 1/2 cup pesto. Throw in the black eyed peas, and allow to stew together until it cooks down. Salt liberally and enjoy.


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