Spiced Black Eyed Peas and Quinoa Wraps on Cauliflower Mash

Print the recipe here.


BLACK EYED PEAS & QUiNOA

Ingredients

  • 1Tbs Ghee or Sunflower oil

  • 1tsp cumin seeds

  • 1 teaspoon turmeric powder

  • 1 bay leaf

  • 1 star anise

  • 1 cinnamon stick

  • 3 green cardamom pods bruised

  • 2 cups sliced leeks white into the green parts

  • 2 Tbs ginger minced

  • 3 cloves of garlic minced

  • 1 cup black eyed peas

  • Salt and Pepper to taste

  • 4 cups of vegetable broth or water

  • 1 cup quinoa 

  • 8-10 broccoli leaves or collard greens, thick stems removed

DIRECTIONS

  • Heat ghee or oil in an instant pot or a large Dutch oven.

  • Add the cumin seeds, cinnamon stick, star anise, cardamom pods, and bay leaf. Cook until aromatic. 

  • Add the leek, garlic and ginger and sauté for 3-5 minutes.

  • Add the black-eyed peas and stir to coat.

  • Add 4 cups of vegetables broth or water. If using an instant pot set at high pressure for 7 minutes. If using a Dutch oven bring to a boil, cover, and simmer about one hour.

  • Once the black-eyed peas are soft, drain the peas and reserve the water. There should be about two cups left. 

  • Pour the two cups of spiced reserve water to a saucepan and bring to a boil.

  • Add rinsed quinoa, then lower the temperature to a simmer and pop the lid on securely. The cooking time can vary slightly, but it should take 10–20 minutes. When you start with 1 cup of dry quinoa, your quinoa should completely absorb the water in about 15 minutes. A sign that it’s almost ready is that the quinoa should get fluffy. Your quinoa should smell nutty and be very easy to fluff with the tines of a fork—if there’s still water at the bottom of the saucepan, give it a little more time on the heat, uncovered.

  •  Once cooked, mix the black-eyed peas and the quinoa together and set aside.

  •  In a large sauté pan bring three cups of water to a boil. Adding the broccoli leaves one at a time blanch until bright green and soft but don’t cook until mushy. Remove and pat to dry. Set aside to stuff. 

  • Once all the leaves are cooked. One at a time place about a 1/4 cup of the pea and quinoa mixture at one end of the leaf and begin to roll it like a burrito, folding in the sides.  


SPICED CAULIFLOWER MASH

INGREDIENTS

  • 1 medium cauliflower, about 5 cups 

  • 2 tablespoons ghee or sunflower oil

  • 2 tablespoons vegan cream cheese

  • 1 medium Fresno chili, seeded and sliced

  • Salt and pepper to taste

DIRECTIONS

  • Steam the cauliflower until easily pierced with a fork.

  • Add 1 tablespoon of the ghee or oil to a sauté pan and gently cook the Fresno chili.

  • Once the chili is soft add the cauliflower, remaining oil and vegan cream cheese.

  • Mash with a fork or an immersion blender, then salt and pepper to taste.

  • Place the cauliflower mash in the bottom of a serving bowl and place the wraps on top. 

  • Eat mindfully and enjoy.

Print the recipe here.

Previous
Previous

Savory Polenta

Next
Next

Sexy Balls