Black-Eyed Pea and Collard Green Pizza

Black-Eyed Pea and Collard Green Pizza

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Saturday I spent a few hours at the salon being pampered and then had a lunch date with my husband. Sunday I had a lot of writing to do.  So, rather than begin some uninspired cooking I reminded myself why I cook in bulk–to have food to reheat throughout the week and to freeze.  I pulled a few things out of the freezer (mystery meals!) so that I would have something to take to work each day for lunch–a brown rice-barley mix, quinoa and black beans, split pea soup and kale-polenta cutlets. Tuesday morning I was packing up my meals and snacks for the day and suddenly did feel inspired!  I set up a pot of black-eyed peas in my rice cooker and scheduled the timer to begin around 5:00 p.m.  I walked into the house after work and it smelled divine.   But what to do with those black-eyed peas? Heat vegetable broth in a skillet over medium-high heat.  Add garlic, taco seasoning and cumin. Stir in collard green strips, cover, reduce to simmer and steam for 3 minutes. Add cooked or canned black-eyed peas (I cooked mine in the rice cooker with a bay leaf, garlic and onion) and simmer for another few minutes. Spread a thin layer of tomato sauce over the baked wrap, add the cooked collards and black-eyed peas, sprinkle with Vegan Parma and add diced raw onion. I need to make more time for bulk cooking for the week. I’ve never thought to use a tortilla/wrap for a pizza crust – thanks for the inspiration! You’re speakin’ my language with those black-eyed peas and collard greens. I think this is the inspiration I need!!!  I put it on our Facebook page so other people could see the great idea! I’ve only just caved into buying wholemeal wraps (after accepting the fact that I’ll never find ezekiel wraps anywhere in the UK) so will definitely be trying some variation of this soon.

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