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Black-eyed Pea Slice

Recipe by Alison Vipond, presented at the Club on 3 June 1998. Another variation of this recipe is Mexican Black Bean Slice - replace the curry powder with 1 tsp chilli and 1 tsp cumin; and replace the black-eyed peas with black beans.

Preheat oven to 180oC. Grease 9 inch baking tin.

In a large sauce pan, heat the oil and sauté the onion until golden. Add the curry powder and stir for a further minute. Add the black beans, rolled oats, cornmeal and stock and stir well. Turn the mixture into the tin and bake for 10-15 minutes or until all the liquid has been absorbed by the cornmeal and oats [Editorial note: Ali said that it should look like thick porridge at this stage]. Stir in salt and pepper, then press mixture into a container, allow to cool and then refrigerate. Cut into slices and eat cold.

The HLSC website is hosted by the International Vegetarian Union. For more vegan recipes, see the IVU Recipe Collection.

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Oxford Healthy Living Supper Club - http://www.ivu.org/hlsc/
This page added 19 Jun 1998 (last altered 29 Mar 2001) - comments and questions to Kake L Pugh (kake@earth.li).