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Black Eyed Peas Recipe with Swiss Chard Over Mashed Cauliflower

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A hearty and nutritious dish combining black-eyed peas, Swiss chard, and creamy mashed cauliflower with savory spices, perfect for a vegan, gluten-free, and wholesome meal.

Ingredients

1 cup dried black-eyed peas, soaked overnight, or 4 cups canned black-eyed peas

2 tablespoons extra virgin olive oil

1 large onion, diced small

5 garlic cloves, minced

2 ½ teaspoons garam masala

2” piece of fresh ginger, grated

1 teaspoon salt

¼ cup tomato paste

1 (13.5 ounces) can of light coconut milk

1 tablespoon agave, maple syrup, or honey

2 cups of cleaned and cut Swiss Chard

1 head of fresh cauliflower, cut into florets

⅓ cup raw cashews soaked in 1 cup of boiling water

¾ teaspoon salt

¼ teaspoon ground black pepper

1 tablespoon extra virgin olive oil

2 teaspoons nutritional yeast

Instructions

  1. If using dried black-eyed peas, rinse them and soak them overnight. If using canned, drain and rinse the peas.
  2. Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the diced onion and sauté for 5-7 minutes until soft and translucent.
  3. Add the minced garlic, grated ginger, and garam masala to the pan. Cook for another 1-2 minutes, stirring often until fragrant.
  4. Stir in the tomato paste and cook for another 2 minutes to deepen the flavor.
  5. Add the soaked or canned black-eyed peas to the pan, followed by the coconut milk, 1 teaspoon salt, and agave or maple syrup. Stir well to combine and simmer for 10-15 minutes to allow the flavors to meld together.
  6. While the peas are simmering, bring a large pot of water to a boil. Add the cauliflower florets and cook for 8-10 minutes, or until tender.
  7. Drain the cauliflower and transfer it to a blender or food processor. Add the soaked cashews, ¾ teaspoon salt, pepper, 1 tablespoon olive oil, and nutritional yeast. Blend until smooth and creamy.
  8. Once the black-eyed peas are cooked through, stir in the Swiss chard and cook for an additional 3-4 minutes until wilted.
  9. To serve, spoon the creamy mashed cauliflower onto plates and top with the black-eyed peas and Swiss chard mixture.

Notes

For a richer texture, you can use regular coconut milk instead of light coconut milk.

If Swiss chard is unavailable, substitute with kale, spinach, or collard greens.

This dish can be made ahead of time and stored for up to 3 days in the fridge.

Adjust the spiciness by adding chopped chili pepper or red pepper flakes to the onion and garlic mixture.

To make this dish non-vegan, replace the olive oil and nutritional yeast in the mashed cauliflower with butter and cream.

Nutrition

Find it online: https://justsosavory.com/black-eyed-peas-recipe-with-swiss-chard-over-mashed-cauliflower/