I've heard of
Texas caviar, but this is my first time making it. Going on the principle that "everything is bigger and better in Texas," black eyed peas make the base of this recipe, along with onions, peppers, corn, tomatoes, and all kinds of goodness. The Texas caviar is mixed up and sits for up to two days to let all the flavors soak in really well!
I was inspired by
this blog on Fat Free Vegan to try Easy Corn Cakes with my Texas Caviar. They were truly easy to make, and full of flavor. In the picture above, I've loaded my corn cake up with caviar and added a side of vegetarian refried beans. Very satisfying meal!!
Bonus round: Today is the
International Day of The Nacho! Happy Veggie Nachos!!!
6 comments:
YUMMY!
I'm loving the sound and look of these!!
i spy with my little eye something that begins with Little P!!
xo
kittee
I love Texas caviar! That's some good stuff and you can't go wrong with corn cakes...also loved your post about freezing veggies. My grandma freezes stuff at the end of the growing season and sends me home with bags and bags of frozen squash, okra, corn, greens, etc.
But I've never tried it myself (except for freezing fresh peas and beans...which I don't blanche)....good to know about the blanching/ice bathing method.
Hi! Thanks for the comment! Your blog looks great as well - I have added you to my blogroll. See you around the ppk!
I never heard of Texas caviar, but it sounds very yummy!
Everything that has to do with Texas is bigger and better!! :-) Wow, I just sounded like a true Texas...
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