Black-Eyed Pea Stew with Tofu
Ingredients
- 1 1/2 cups Black eyed peas, dried soak the dry peas in water overnight or for 8 hours
- 1 Sweet potato cubed
- 3 Potatoes cubed
- 4 Carrots sliced
- 1 Tofu shredded
- 1 cup Spinach chopped
- 2 tbsp Dulse flakes
- 2 tbsp Cold-pressed hemp seed oil
Instructions
- Add peas to 4 cups of water in a large pot or bowl and soak overnight. Drain peas and rinse. Place peas in a large pot with 6 cups of water and bring to boil on medium-high. Cover and reduce heat to a simmer for about 45 minutes or until peas are tender. If they are drying out before being tender then add extra water.
- Next mix in shredded tofu, potatoes, carrots and 2 cups of water. Simmer on medium heat for 25 minutes.
- Remove from heat and allow to cool for 10 minutes.
- Then add the dulse flakes and hemp oil, and stir through until well combined.
- Leave to cool before serving.
Notes
Storage: You can preserve any remaining food in an airtight container in the fridge for 3-5 days, or you have the option to freeze it, which will maintain its quality for up to 3 months. Please be aware that since this recipe lacks preservatives, its shelf life isn't as extensive as that of commercial dog food.
Feeding Guidelines: Determining the precise serving size for your dog can be challenging. The specific quantity of food your dog needs is contingent upon factors such as their activity level, age, environment, and breed. We gauge Oliver's appetite, which serves as a valuable indicator for us to determine his daily portion. It fluctuates based on his daily activity. As a reference, he weighs 32 pounds, engages in 2-3 hours of exercise, and typically consumes around 4 cups of food per day, in addition to energy-boosting treats during our walks. If we notice him losing weight, we simply adjust his food intake accordingly.