So, I'm getting used to using Living Cookbook to store all of my recipes. I'm not quite "there" yet and I've only imported like 4 recipes (I am going to start doing the other 2000 in a moment), but I'm loving it so far. It's just taking some time to adjust. I am resistant to change.
Before I discuss tonight's recipe, I have to share with you what I have been having as my daily treat:
Little boxes of Horizon Organic Chocolate Milk. I have been craving chocolate milk like every day for months, and when I found this in bulk ($13 for 18 boxes?) I bought it impulsively. The boxes sit in your pantry like Parmalat, and then you refrigerate them when you're ready to drink. I am super-addicted to them. I love that my body does not reject organic milk in the same fashion with which it rejects 'regular' milk.
Without further ado, I made this super-fast salad. I was so unimpressed. It won awards at Vegetarian Times. Why? I don't understand. It's so funny because some of the greatest recipes come from this magazine, but then when they have a recipe contest, the winners SUCK. Why? They need better judges, I think. So this was meh and I wouldn't make it again.
Szechuan Black–eyed Pea Salad
Vegetarian Times, November 2009
2 14–oz. cans black–eyed peas -- rinsed and drained
1 medium green bell pepper -- chopped (1 cup)
1/2 cup chopped red onion
1 jalapeño chile -- seeded and finely minced (2 Tbs.)
1 clove garlic -- minced (1 tsp.)
1 avocado -- cubed (1 cup)
2 tablespoons lemon juice
1/4 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon vegan Szechuan sauce
2 teaspoons sugar
1. Toss together black-eyed peas, bell pepper, onion, jalapeño, and garlic in large bowl. Toss avocado with lemon juice in separate bowl. Add avocado to black-eyed pea mixture.
2. Whisk together oil, vinegar, Szechuan sauce, and sugar in bowl used for avocado. Add black-eyed pea mixture, and toss to mix.