Ingredients:

• 4 cans black eyed peas, drained
• 1 sm. onion, finely diced
• 1/4 c. chopped jalapeno peppers (more or less to taste)
• 1/2 c. chopped poblano peppers (more or less to taste)
• 5 c. shredded Colby Jack cheese
• 8 oz. sour cream
• 1/2 c. picante sauce
• 2 tsp. salt
• 1 & 1/2 tsp. black pepper

Directions:

1. Preheat oven to 350 degrees.
2. Drain black eyed peas well.
3. Mash peas with fork or pastry blender.
4. Mix in diced onion, chopped jalapenos, and chopped poblanos.
5. Mix in 2 & 1/2 cups of shredded cheese, sour cream, and picante sauce.
6. Add salt and pepper to taste.
7. Spread into a casserole dish.
8. Top with remaining cheese.
9. Bake at 350 for about 40 minutes.
10. Serve warm with chips.

Sarabeth prefers Tillamook cheese for this recipe. It can also be made with black beans for guests who prefer Tex-Mex flavors. Simply substitute the black eyed peas for canned black beans in the same quantity and follow the directions as written.

Enjoy!

Ingredients for Crispy Potatoes:

• 3 lbs. mini yellow potatoes
• Olive oil spray
• Cavender’s Greek seasoning
• Trader Joes’s 21 Seasoning Salute
• Granulated garlic

Directions for Crispy Potatoes:

1. Preheat oven to 425. Use convection or air fry setting if you have it.
2. Steam potatoes in microwave until very tender— about ten minutes, depending on size of potatoes, bowl used, and microwave.
3. Place steamed potatoes on two baking sheets lined with parchment paper.
4. Smash with small glass.
5. Spray lightly with olive oil.
6. Sprinkle with Cavender’s, then Trader Joe’s 21 Seasoning Salute, then granulated garlic.
7. Bake potatoes until golden and crispy, about 20 minutes.
8. Flip and repeat the spray and sprinkle process.
9. Put potatoes back in oven for additional ten minutes, or until golden and crispy.

Ingredients for Vegan Caramelized Onion Dip:

• 1 lb. mixed onions: Vidalia, red, shallots, yellow (Approximately 2 large onions plus two shallots. I used 1 yellow onion, ½ Vidalia, ½ red onion last time I made it, but any mix you have on hand is fine)
• 1 tbsp. olive oil
• ¼ tsp. raw cane sugar
• 4 cloves minced garlic
• ½ tsp. dried thyme
• 1 ½ tbsp. balsamic vinegar
• 1 ½ c. raw cashews (soaked in water just off the boil at least 20 minutes)
• ⅓ c. cashew, almond, or soy milk
• ½ c. vegan sour cream (I like Elmhurst)
• 2 tbsp. lemon juice
• 2 tbsp. vegan Worcestershire sauce
• 1 tsp. onion powder
• 1 tsp. granulated garlic
• 1 – 2 tsp. salt, to taste
• ½ tsp. black pepper
• ¼ – ¾ tsp. your favorite hot sauce. We like Frank’s.
• Fresh chopped scallions

Directions for Vegan Caramelized Onion Dip:

1. Heat 1 tbsp. olive oil in a large cast iron skillet over medium-high heat.
2. Add the onions.
3. Sprinkle sugar over onions and stir to coat with oil and sugar.
4. Lower heat to medium-low and cook, stirring occasionally, until onions are completely caramelized—about an hour.
5. Turn heat to medium and add garlic and thyme. Cook 1-2 minutes.
6. Add balsamic vinegar and continue cooking and stirring for another minute or two.
7. Remove pan from heat and cool slightly.
8. Drain cashews and place in a high-powered blender.
9. Add plant milk, sour cream, lemon juice, Worcestershire sauce, onion powder, granulated garlic, salt, pepper, and hot sauce.
10. Blend until smooth.
11. Reserve ⅓ c. onions and add the rest to the blender. Blend until onions are incorporated into the dip.
12. Taste, adjust seasonings as desired, blend.
13. Pour dip into a small bowl and top with reserved onions.

Serve potatoes with Vegan Caramelized Onion Dip plus additional dips / sauces as desired. Enjoy!