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Joni Newman of Just The Food and Celine Steen of Have Cake Will Travel have more tasty recipes on their blogs. Be sure to check out their amazing vegan cookbooks, especially The Complete Guide to Vegan Food Substitutions where this recipe comes from!
Peas are good, but these peas are awesome. Serve as an alternative to mashed potatoes. . . Without any added fat!
Smashed Pepper Peas
3/4 cup (180 ml) vegetable broth
1 medium yellow onion, diced
2 cloves garlic, peeled and minced
2 tablespoons (30 g) prepared horseradish
2 tablespoons (30 g) mild Dijon mustard
1 to 2 teaspoons ground black pepper to taste
1 pound (454 g) fresh or frozen peas, thawed
Salt to taste
BRING BROTH to a boil. Reduce to a simmer. Add onion and garlic, cover, and cook over medium-low heat for 20 minutes, or until vegetables are soft and most of the liquid has been absorbed.
Stir in horseradish, mustard, pepper, and peas. Heat through. Using a blender or food processor, purée until mostly smooth but still a little chunky. Add salt to taste.
YIELD: 4 to 6 servings
February 12th, 2013 at 4:34 pm
Delicious!
I used Cayenne pepper instead of horseradish and I think I could have done with extra onion, or maybe an onion and a Leek.
May just try it next time with a little whole grain mustard stirred in, too.