I typed out these recipes for someone, so I thought I'd show you what we ate for Easter Dinner. Certainly not typical! The black-eyed peas were delicious!

Smokin' Texas Caviar over steamed Swiss chard, with Banana-Cinnamon "ice cream" for dessert.

Smokin' Texas Caviar: 3 1/2 cups

3 cups (or 2 15.5 oz cans) black-eyed peas
1/4 cup onion, chopped (I think I used 1/2 an onion today)
2 garlic cloves, minced (I have mine roasted and frozen)
1 or 2 chipotle chiles, chopped (I put mine from the can into an ice cube tray, one chile and adobo sauce in each section--I used two cubes)
2 TBS. parsley, minced (or more to taste)
1/2 tsp salt
1/4 tsp dried oregano
1/4 tsp ground cumin
1 TBS. canola oil (or no oil)
2 TBS. vinegar

Put all ingredients (except black-eyed peas) into food processor and pulse. Stir-down and pulse again until chopped finely and mixed well. Add black-eyed peas and pulse til coarse (not mush). Stir; taste and adjust seasonings. Let sit for an hour [I wasn't able to wait! ].

Banana-Cinnamon "Ice Cream": 2 servings

Put in Vita-Mix:

2 small bananas (fresh or frozen; I use either)
1/4 cup unsweetened SILK organic soy milk
1/4 cup raw cashews (count)
2 TBS. ground flax (count)
Big shake of cinnamon
2 Medjool dates, pitted (don't forget to remove pit! And count.)

Process til smooth; turn dial quickly from 1-10, then to "HIGH".

Add 2-cups ice cubes and process (same as above) until "ice cream" forms a vortex and pulls down into the center. Stop, put in bowls and serve immediately. If you keep processing it will turn into a banana "shake".

Note: frozen bananas will make a thicker colder ice cream. Fresh will be more like soft-serve.

You can play around with amounts; it will still taste good!