To make this super springy risotto, Michael Tusk of Quince and Cotogna uses every part of the pea — the pods go into a light pea stalk, the blanched peas become a brilliant green puree, and the flowers and shoots become a lovely garnish.
2. Roasted Sweet Potato Soup
If you use Vegetable stock this is a great and tasty Vegan / Vegetarian soup. Or you could use chicken stock...
3. Indian Black Eyed Peas with Collard Greens
The "eyes" have it! Creamy, yet nutritious and protein dense, this Indian stew makes for a hearty vegetarian meal that is simple to prepare. Originating from the Northwest region of Punjab, the black eyed peas, collard greens and aromatic spices will warm and energize. Follow Culinary Traveler Ryan Isaak as he shares his globe trotting food experience through his Grokker Premium videos.