This recipe is the perfect way to welcome spring with fresh mushrooms dressed in a delicious sauce. Throw in some black-eyed peas for protein and fiber, and you have a satisfying meal.
Fresh Spring Vegetables with Black Eyed Peas Recipe
Prep time:
Cook Time:
Time from start to eating:
Makes enough for 4
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Ingredients
- 1 can black-eyed peas (or 1/2 cup dried, fully cooked)
- 8 oz mushrooms, sliced
- pinch salt
- 1 Tbsp lemon juice or balsamic vinegar or tamari
- ½ cup water
- 2 Tbsp apple cider vinegar
- 2 Tbsp tamari (soy sauce)
- 2 Tbsp fruit juice
- 1 Tbsp kuzu or arrowroot powder (or flour)
- 2 carrots, sliced
- 2 stalks of celery, sliced
- 1 green onion, sliced
- 1 tbsp each fresh parsley and cilantro
- pepper, to taste
Directions
- Rinse and drain the beans. If you are using dried beans, they must be fully cooked before you begin. How To Cook Dried Beans
- Start by marinating the mushrooms. Put the slices in a container with a lid, sprinkle some salt and lemon juice on them, cover and shake. Ideally, start the mushrooms at least an hour before dinner so that they have time to wilt.
- Make the sauce by combining all of the liquids in a small pot. Heat to boiling, then turn down to simmer. Stir the kuzu or arrowroot in a small amount of water to dissolve, then stir it into the sauce and leave it to simmer until it thickens. If you can’t find either kuzu or arrowroot, use a whole grain flour.
- Put the chopped vegetables, cooked peas and marinated mushrooms in a bowl, and stir in the sauce to coat them.
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