Eat Veggies, save the planet


Black-eyed Pea Salad
October 27, 2021, 11:28 pm
Filed under: Uncategorized

I still had black-eyed peas cooked and wanted to try a 2nd recipe. This recipe gave me the chance to use the first curly kale from my fall garden. I liked the salad and would definitely make it again.

Ingredients

  • 2 cups of black-eyed peas rinsed and drained
  • 1 cup of frozen corn, microwaved for 90 seconds
  • 1 carrot chopped in small pieces
  • 1/4 cup red onion diced
  • 1 cup tomatoes diced
  • 1/2 cup fresh parsley chopped well.
  • 2 cups of raw curly kale torn into small pieces and massaged
  • salt and pepper

Directions

  1. Combine the black-eyes, corn, carrot, onion , parsley and kale in a bowl. Stir
  2. Make a dressing in a small jar and shake well. Combine 2 TBSP olive oil, 2 TBSP apple cider vinegar, 1 TBSP maple syrup, 1 TBSP dijon mustard.
  3. Add tomatoes and dressing to salad and mix well.
  4. Add salt and pepper to taste.


Black-eyed Pea Burgers,vegan
October 27, 2021, 11:17 pm
Filed under: recipes

I just cooked  one pound of black-eyes( Rancho Gordo Heirloom Beans) in my slow cooker and wanted to do something besides eating them with mustard(which is actually delicious). Here ia a recipe for burgers that is easy to make. We enjoyed them with mustard between 2 slices of tomatoes, but you could eat them on a bun with all the fixings if you prefer.

Ingredients

  • 1/2 cup diced onion
  • 1 tsp minced garlic
  • 1/4 cup red or green diced sweet peppers
  • 2 TBSP flaxseed mixed with 4 TBSP of water.
  • 2 cups of cooked black-eyes, rinsed and drained
  • 1/4 cup polenta raw
  • 3/4 tsp powdered thyme
  • 1/2 tsp sea salt
  • 1 tsp black pepper
  • 1.5 tsps smoked paprika
  • generous olive oil for frying the burgers

Instructions

  1. In a cast iron pan, saute onion in 2 tsp olive oil. Add a sprinkle of salt, the garlic and peppers. Cook on medium heat still they glisten.
  2. Combine flax seed meal and water . Place briefly in freezer to thicken.
  3. Add black-eyes to cast iron pan. Heat and mash with a Machacdora (a wooden bean masher)
  4. Put the mashed bean mixture in a bowl iwth the chilled flax eggs, the polenta, thyme, pepper , salt and smoked paprika. Mix well.
  5. Put bowl in freezer for 10 minutes.
  6.  Form patties and put in an oiled cast iron pan on medium heat. Cook 5 minutes on each side..