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|By :Molly Patrick|
|Course||Main Course, Side Dish|
|Browse Category||Vegan & Vegetarian|
|Diet||Celiac, Dairy Free, Gluten Free, High Fibre, Plant-Based, Vegan, Vegetarian|
|Cooking Technique||Pressure Cook|
|Main Ingredient||Black Eyed Peas, Carrot, Spices|
|Prep Time||5 minutes|
|Cook Time||30 minutes|
A true modern hippie, Molly lived in a teepee as a wee one, then moved into an adobe house that her parents built by hand. They didn’t have indoor plumbing growing up, so it was outhouse city until she moved away for college. While she still has the free spirit, she also has a love affair with her Instant Pot, Netflix and indoor plumbing.
Molly holds a certificate in plant-based nutrition from Cornell University in conjunction with the T. Colin Campbell Foundation. For over a decade she has been working in the plant-based field, and is overjoyed that so many people are turning to a Whole Food Plant Based diet. She would love to help you on your journey too!
You can join Molly’s community through her Facebook group “Clean Food Dirty Girl” and her email on her blog!
Sorry – I followed the instructions but the black-eyed peas seem pretty much crunchy. Is there meant to be an instruction about pre-soaking them? Happy to upgrade stars once I know what to do!
I used 1/2 onion instead of onion powder & vegetable broth
Wonder if another green would be better than Collards. They are OK, but ONLY when My friend makes them for me. lol
Any green can be used. I like kale or spinach