The lovely Di came to visit after I hurt my foot to cheer me up. She brought me delicious vegan ice cream and made me lunch =D It was SO GOOD that I thought I’d be nice and share the recipe with you.
BBQ Black Eyed Peas (serves 4)
1 medium tomato, roughly chopped
1 large clove of garlic, roughly chopped
1/8 of an onion, roughly chopped
2 tbsp of apple cider vinegar
2 tbsp of soy sauce
1 tbsp of agave
a few drops of liquid smoke
1/4 tsp of paprika
1/8 tsp of salt
Blend all of the ingredients.
1 medium zucchini, sliced
1/4 of an onion, sliced
1 cup of broccoli florets
salt & pepper to taste
Put all of your veggies in a shallow, glass dish and cover with the marinade allowing it to sit for 1-4 hours.
1 large portobello mushroom, sliced
1 can of black eyed peas
Preheat the oven to 350 degrees. Grab your glass lasagna pan. Place your marinated veggies on half of the pan. On the other half, spoon out your black eyed peas and throw on your sliced mushrooms. Bake for 30 minutes. This would be good served over crisp greens, rice or, like we did – with bean chips. She also topped it with sliced almonds – it gave it a fun crunchy texture. This reheats really well too! Our eyes are always bigger than our stomachs and we always fill our plates too much.