| Ingredients (use vegan versions):
1 cup dried lentils
1 cup dried black eyed peas
2 cups cooked rice (brown)
4-5 tablespoon fresh minced chives
1 tablespoon vegan Worcestershire sauce
3 tablespoon olive oil
2 tablespoon white vinegar
6 cloves garlic minced
Directions:
Fill a large pot about half way with water and black eyed peas. Bring to a boil. Once the water starts to boil, time for 5 minutes. After the five minutes add the lentils and boil covered for 20 minutes. Drain beans and pour into a colander. Rinse with cool water until the beans are room temperature. Mix in remaining ingredients. Refrigerate in an airtight container for several hours or overnight.
To serve:
1. As is
2. As a side dish to veggie burgers, or other sandwich
3. As an entree over a bed of lettuce with slices of tomato and cucumber (great for lunch) |