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Title: Cottage Cheese And Blackeyed Pea Pate
Categories: Dips, Spreads
Yield: 6 Servings

2 c Cooked blackeyed peas; plus
- a little of the cooking
- water
1 c Cottage cheese
3 tb Tahini
1/2 ts Marjoram
3/4 ts Sage
3/4 ts Paprika
1 pn Chili powder
3/4 ts Ground coriander
4 tb Fresh parsley; up to 5 tb,
- chopped
1 tb Lemon juice
1 tb Caper brine
1/8 ts Thyme
1/4 ts Nutmeg
1/8 ts Turmeric
Salt & pepper; to taste

Have fun combining all these wonderful flavorings. Multiple herbs and
spices are fast to combine once you develop a feel of how much to use.
Always go easy on the turmeric.

Blend to a smooth texture.

Recipe by Vegetarian Food For All by Annabel Perkins

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* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)