Since I love black-eyed peas and salads of all kinds, I was instantly drawn to this Cooking Light recipe, which blends Mediterranean and Southern U.S. ingredients. I have never made a bread salad, called panzanella in Italy, so I was interested to see how my gluten-free bread would work. One word: Yum.
The renovation: I substituted Udi’s gluten-free whole grain bread for the pita. If you can get gluten-free pita, use that. Next time I will try a frozen gluten-free pizza crust, as it’s very similar to pita in thickness and texture and should toast up beautifully. I happened to have a little bit of dried sumac from a trip to the spice store. While I’m sure this would be fine without it, I know the sumac added a wonderful dimension to the dressing and is THE ingredient that makes this authentically Lebanese. I also soaked the onion in cold water to make it more palatable in raw form. I cooked the black-eyed peas using the Beany Brothy Deliciousness method in my pressure cooker.
vegan, gluten-free, low-sodium, reduced-sugar diets
Today’s post is part of our mission to help you rebuild your health through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients, Tuesday reviews, Wednesday essays, Thursday how-to’s, and Friday giveaways (when available).