Makes one 9x13 pan (12 pieces) | Ready in 1 hour and 45 minutes | Stores 1 week in the fridge

INGREDIENTS

• ¾ cup plain cashews

• 
  ¾ cup water

• 
  3 sweet potatoes, chopped

• 
  ½–1 bunch of collards, sliced into thin ribbons

• 
  1 box brown rice lasagna noodles

• 
  48 oz. strained tomatoes*

• 
  1½ tablespoon dried oregano

• 
  1½ tablespoon dried basil

• 
  1 tablespoon garlic granules

• 
  1 tablespoon smoked paprika

• 
  1 small yellow onion, diced

• 
  1 zucchini, diced

• 
  1 cup corn

• 
  1½ cups black-eyed peas (15-oz can, drained and rinsed)

• 
  3 Roma tomatoes, thinly sliced

• 
  ½ cup raw pecans, ground

 

Directions on next page...