Black Eyed Peas Recipe
8 ounces mushrooms, sliced
1 tablespoon lemon juice, balsamic vinegar, or tamari
1/2 cup water
2 tablespoons apple cider vinegar
2 tablespoons tamari (soy sauce)
2 tablespoons fruit juice
1 tablespoon kuzu, arrowroot powder, or whole grain flour
2 carrots, sliced
2 stalks celery, sliced
1 green onion, sliced
1 (15 ounce) can black-eyed peas, rinsed and drained (or 1/2 cup dried, fully cooked)
1 tablespoon fresh parsley
1 tablespoon cilantro
pepper, to taste
1. Start by marinating the mushrooms. Put the slices in a container with a lid, sprinkle some salt and lemon juice (balsamic vinegar or tamari) on them, cover and shake. Ideally, start the mushrooms at least 1 hour before dinner so that they have time to wilt.
2. Make the sauce by combining all of the liquids in a small pot. Heat to boiling, then turn down to simmer. Stir the kuzu, arrowroot, or flour in a small amount of water to dissolve, then stir it into the sauce and leave it to simmer until it thickens.
3. Put the vegetables, cooked peas and marinated mushrooms in a bowl, and stir in the sauce to coat them. Add parsley, cilantro, and season, to taste.
Source of recipe: To watch a free video of me making this black eyed peas recipe, so I can show you the exact techniques that will make the perfect recipe, go to http://www.healthyveganrecipes.net/video/black-eyed-peas-recipe.