Black-Eyed Pea Pate

From The Passionate Vegetarian by Crescent Dragonwagon

Ingredients:

• 3 T mild vegetable oil, such as corn, canola or peanut
• 2 large onions, diced
• 3 carrots, diced
• 3 bay leaves
• 3 cloves garlic, minced
• 4 c. (or two 15 oz. cans) cooked, very soft black-eyed peas, drained, liquid reserved for use in stock 
• 1/3 c. natural, unhydrogenated peanut butter (I used almond butter)
• 1/3 c. nutritional yeat
• 2 to 3 T cognac or brandy
• 1 T tamari or shoyu soy sauce
• salt and freshly ground black pepper to taste
• minced red, green, and yellow bell peppers and 1 sprig Italian parsley

Directions:

1. Saute onions for 3 minutes over medium heat.  Lower the heat slightly and add the carrots and bay leaves.  Saute, stirring often, until the vegetables are quite soft but not brown, another 6 to 7 minutes.  Add the garlic and saute for 1 minute.  Remove and discard the bay leaves.
2. Scrape the mixture into a food processor.   Add the remaining ingredients (except peppers) and pulse until very smooth.  Taste for seasoning and, if necessary, add salt and pepper.  Pulse again.  Scoop the spread into remekins and refrigerate overnight to let the flavors blend.  Serve at room temperature, garnishing with a confetti of peppers and a sprig of parsley, with lots of crudites and/or crackers on the side.

Note: also makes a good sandwich with cucumbers, tomato, red onion or greens.