All those cowpeas (vigna unguiculata) I grew and harvested last year?
Some of them translated into a batch of (vegan) cowpea veggie patties.
Brunch today: grilled veggie patty, avocado and alfalfa sprouts on sourdough with a side of harissa spiced pecans.
These are locally sourced Caballo pecans subjected to a bit of maple syrup and spice cabinet alchemy. They are good tossed on leafy salads too - if I can resist eating them all straight from the jar.
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