Blackeyed pea mousse and grilled veggies

Our last soccer practice was in 98 degree heat. Even though practice ended at 6 p.m. on a school night and I hadn’t done a thing about dinner, I couldn’t resist taking the boys (any myself) to the pool for a quick dip.

After a much needed soak, we got home after 7 to a very hungry crew.  Virginia works hard and likes a hot meal on the table when she gets home (even though she now works from home). I sent the kids to the shower and opened up the fridge.  I didn’t find a whole lot since I hadn’t been to the farmer’s market in 6 days.  I did have a tub of black eyed peas and some brown rice from last week’s dinner,  that I thought could serve as our protein base, and saw some green beans and asparagus that needed to be eaten.  I didn’t want to turn on the oven or the stove so once again I headed to the grill.

I quickly put the legumes and the brown rice into the food processor and added some olive oil salt and pepper and a little soy cheese. I then oiled a pan and threw the loaf on the grill.  Next to the bean and rice mix on the grill I put some new potatoes with grape seed oil and threw them on and ran to the shower to rinse off and get the kids. Now clean I raced back to the grill which was left unattended for 5 minutes and luckily found everything to be in order except the loaf was now mousse. I was able to take off the potatoes and put on the string beans and last of the local asparagus. They sure hate the heat and the last few days ended the local asparagus season. Once again a little hot sauce goes a long way and another dip into an amazing Cote de Jura that is under 10 dollars.  A good night was had by all but bed time was a little later than expected.