Dixie Cavier

March 3, 2018

From the PlantPure Nation Cookbook



2-15 oz each cans black-eyed peas, drained and rinsed (I like cooking dry ones, but canned are great in you’re in a hurry.)

2 cups corn, fresh or frozen/thawed

2 tomatoes, finely chopped

1 green bell pepper, seeded and diced small

1 red onion, diced small

4 green onions, sliced

2 jalapeño peppers, seeded and diced small (optional)

3 cloves garlic, minced

3/4 cup Italian Dressing (See homemade option below)

1/4 cup chopped fresh cilantro 

1/2 cup vegan sour cream (optional)


Method: Combine all ingredients except cilantro and sour cream. Chill for 24 hours. Spoon into a serving bowl (I like to put a layer of fresh kale down first) and top with sour cream and cilantro if desired. 


Homemade Italian Dressing 



1 cup low-sodium vegetable stock

1/4 cup red wine vinegar

1 Tablespoon Dijon mustard

1 1/2 teaspoons agave nectar

3 garlic cloves, minced

1 teaspoon Italian seasoning

1/4 teaspoon sea salt

1/4 teaspoon black pepper

1/8 teaspoon paprika

1/8 teaspoon xathan gum, plus more if needed (or 1 teaspoon chia seeds) 


Method: Place all ingredients in a blender or smoothie maker and blend on high for 5-10 seconds. (Do not try to whisk this by hand. The xanthan gum will not work properly.) If you like a thicker dressing, add another small pinch of xanthan gum and blend again. 



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