I think black-eyed peas are underrated. They are good and some people think they don’t like them. But as I always say, don’t knock it before you try it. If it’s been 5 years since you tried something you didn’t like, give it another try! Your taste buds may have changed. Zoodles, also known as zucchini noodles, are the latest food . It’s perfect for a low-carb diet or anyone willing to try something different. There are many gadgets out there to make zoodles but don’t fret because you only need a potato peeler. This can be a 30 minute meal so it’s perfect for a weeknight dinner idea. Pair with a big ol’ salad or eat as a side. Enjoy!
Black-eyed Peas
Black-eyed Peas Ingredients
- 1 tsp coconut oil
- 2 tbsp Sofrito
- 1 celery stalk, diced
- 1 can black-eyed peas, drained and rinsed
- ½ cup vegetable broth
TIP: If you don’t have Sofrito, sauté onions, garlic and bell pepper- a small piece of each.
Black-eyed Peas Instructions
- In a small pot add the oil and Sofrito on medium heat. Sauté for about 2 minutes.
- Now add the celery and sauté for 1 minute.
- Now add the broth and beans. Lower heat and cover for 15-20 minutes. Now make the zoodles.
Zoodle
Zoodle Ingredients
- 1 tsp coconut oil
- 2 large zucchini’s, ribboned with a peeler
- 1 tbsp nutritional yeast
- 1 garlic clove
- ½ lemon, juiced
- 1 tsp onion powder
- ½ tsp black pepper
- 1 pinch salt, to taste
TIP: If you don’t have nutritional yeast, use vegan or vegetarian parmesan cheese.
Zoodle Instructions
- In a large pan coat the bottom with oil. Add the garlic and sauce until golden.
- On low heat add the zucchini ribbons, lemon juice, salt and pepper.
- Sprinkle with nutritional yeast, turn off heat.
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