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.