Black Eyed Pea Salad with Tahini Vinaigrette

Recipe inspired by Stefani Renee’s recipe, The Feed Feed

Black Eyed Pea Salad with Tahini Vinaigrette
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Rating: 4
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Servings
4-6
Servings
4-6
Black Eyed Pea Salad with Tahini Vinaigrette
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Votes: 1
Rating: 4
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Servings
4-6
Servings
4-6
Ingredients
Tahini Vinaigrette
Servings:
Units:
Instructions
  1. Combine black-eyed peas, sweet & hot peppers, cucumber, red onion, green onion, tomatoes, half of the parsley, and fonio/quinoa in a large bowl. Gently toss.
  2. Combine oil, vinegar, tahini, garlic, honey, paprika, salt, and pepper in a small bowl. Whisk well and add water to thin if needed. Taste and add more honey if needed.
  3. Pour vinaigrette over black-eyed pea mixture and stir well. Taste and add more salt or pepper, if needed. Refrigerate at least 1 hour for flavors to meld. Garnish with remaining parsley just before serving.
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Baked Egg Rolls

Baked Egg Rolls
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Votes: 3
Rating: 4
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Servings
14 egg rolls
Servings
14 egg rolls
Baked Egg Rolls
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Rating: 4
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Servings
14 egg rolls
Servings
14 egg rolls
Ingredients
The Egg Rolls
The Sauce
Servings: egg rolls
Units:
Instructions
The Rolls
  1. Prepare your mise en place.
  2. Preheat oven to 425°F.
  3. Combine celery and carrot in food processor. Pulse 10 times-or-until finely chopped.
  4. Combine celery mixture and cabbage in a medium bowl.
  5. Cover with plastic wrap and vent by poking several holes in the top. Microwave on high for 5 minutes and then drain.
  6. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, ½ teaspoon ginger, and garlic; sauté 2 minutes.
  7. Add turkey; cook 5 minutes.
  8. Remove from heat; stir in cabbage mixture, 1 ½ tablespoons soy sauce, and pepper. Cover and chill 15 minutes.
  9. Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Spoon 3 tablespoons filling into center of wrapper.
  10. Fold lower corner of egg roll wrapper over filling. Fold in trimmed corners.
  11. Moisten top corner of wrapper with egg white; roll up jelly-roll fashion.
  12. Lightly coat egg rolls with cooking spray, and place, seam side down, on a parchment paper lined baking sheet. Bake for 18 minutes or until golden brown.
  13. Repeat procedure with remaining wrappers, filling, and egg white.
The Sauce
  1. Combine ¾ cup soy sauce, vinegar, sesame oil, and 1 tablespoon ginger; serve with egg rolls.
  2. Garnish with green onions, if desired. Enjoy!
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