In order to bring you the best organic produce, some ingredients may differ from those depicted.
Black-eyed pea tostadas with watercress salad and shichimi cabbage
Gluten-Free Friendly, Dairy-Free, Mediterranean, Lean & Clean, Vegan, Diabetes-Friendly, Spicy, <600 Calories
2 Servings, 470 Calories/Serving
Gluten-free vegans, rejoice! Our crisp tostadas tower with turnips, black-eyed-peas, and edamame for an Asian-fusion dish that’s way tastier than takeout.
In your bag
- ¼ pound organic shredded green or other cabbage
- 8 Mi Rancho 100% corn tortillas
- 1 organic turnip
- ¾ cup cooked black-eyed peas
- ¾ cup shelled edamame
- 1 bunch organic watercress
- Sunbasket sesame-miso dressing (lemon juice - miso - toasted sesame oil)
- 3 organic scallions
- 1 teaspoon shichimi togarashi
Nutrition per serving
Calories 470, Total Fat 21g (27% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 470mg (20% DV), Total Carb. 58g (21% DV), Fiber 12g (43% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 19g
Contains: Soybeans, Sesame
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep the cabbage
Heat the oven to 400°F.
In a medium bowl, massage the cabbage with ½ teaspoon [1 tsp] salt. Let stand, stirring occasionally, while you prepare the rest of the meal.
Crisp the tortillas
On a sheet pan, brush the tortillas all over with 1 to 2 tablespoons oil and season with salt; arrange side by side. Toast in the oven, carefully turning halfway through, until the tortillas are crisp, 12 to 15 minutes. Transfer the tortillas to a plate. Meanwhile, prepare the vegetables.
Prep and cook the vegetables
- Scrub or peel the turnip; cut the turnip into ½-inch pieces.
- Rinse the black-eyed peas.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the turnip, season with salt and pepper, and cook, stirring occasionally, until starting to soften and lightly brown, 3 to 5 minutes. Add the black-eyed peas, edamame, and 2 tablespoons [¼ cup] water and cook, stirring occasionally, until the turnip is just tender and the peas and edamame are heated through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper. Meanwhile, prepare the watercress salad and finish the cabbage.
Make the watercress salad
- Trim the root ends and any coarse stems from the watercress.
In a medium bowl, toss together the watercress and sesame-miso dressing. Season to taste with salt and pepper.
Finish the shichimi cabbage
- Trim the root ends from the scallions; thinly slice the scallions.
Rinse the cabbage, then wrap in a kitchen towel and squeeze to remove as much moisture as possible. Wipe out the bowl. In the bowl, toss together the cabbage, scallions, and as much shichimi togarashi as you like. Season to taste with salt and pepper.
Transfer the tortillas to individual plates and top with the vegetables and as much shichimi cabbage as you like. Garnish with the watercress salad and serve any remaining cabbage on the side.
- Massage the cabbage.
- Rinse the black-eyed peas.
- Assemble the watercress salad.
- Rinse the cabbage and squeeze dry.
- Help assemble the tostadas.