I didn’t bulk cook last weekend. The horror!

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?

Black-Eyed Pea & Collard Green Pizza by JL goes Vegan: Food & Fitness with a side of Kale Keywords: vegan This is an intuitive dish so I have included no measurements. Make this “pizza” your own! Ingredients Whole Wheat wrap or tortilla

Avocado oil

Vegetable broth

Garlic, minced

Taco seasoning

Cumin

Collard greens (cut into strips)

Black-eyed peas, cooked

Tomato sauce

Vegan Parma

Onion, diced Instructions Heat oven to 400 Spread oil over wrap and bake for about five minutes (I placed the wrap directly on the oven rack). Remove from oven. 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. Bake for 10 minutes. Powered by Recipage

Another successful under 30-minute meal!