It's time to transition to lighter and brighter flavors that channel spring. This dish is perfect for spring brunches, girls lunches, family dinners or celebrations.Read more
I love cooking seasonally. I admit, we're a bit off from my garden being bountiful & producing lovely green pea pods but in the spirit of lightening up our food as warmer days approach, this recipe was created. I've recently become quite smitten with an afternoon snack of toast with hummus, almond butter, avocado or this lovely spread. Green peas are a wonderful source of vegan protein & the flavor is so light & bright. I also have added this spread to my salads in lieu of dressing and it's quite lovely. Nutritionally green peas are a low calorie food and have 8 grams of protein per cup. It’s high in fiber and helps keep you full longer. Green peas are a rich source of minerals such as calcium, iron, copper, zinc, and manganese, vitamin K for blood coagulation, and nearly a quarter of what’s needed daily in thiamin, vitamin A, and folate. The phytosterol in peas has the ability to help lower cholesterol level and build and support strong bones. Other advantages of eating green peas are to prevent osteoporosis and limit neuronal damage in the brain that can cause diseases like Alzheimer's. I say it over & over but food is medicine for the body. What you fuel your body with has a significant impact with how your body functions. I have this spread on my Easter menu. It’s perfect for spring and I plan to serve with many raw veggies for a crudité platter. It's the perfect prep ahead dish (make it a day prior) & travels easily.
1 bag of organic green peas (frozen)
1 container of vegan or regular ricotta cheese (8 oz) - I prefer Kite Hill
1/3 cup + more for topping Vegan or regular parmesan - I prefer Follow Your Heart
2 cloves of garlic
2 tbl olive oil
Crackers or baguette slices (toasted)
Thaw your peas on the counter for about 30 minutes. Then place the peas, ricotta, 1/3 c of the vegan parm, garlic, olive oil, a few pinches of sea salt and fresh cracked pepper into your food processor. Pulse several time to blend completely or leave a bit chunkier (whatever your preference). Taste and adjust seasoning. Toast up your baguette slices and spread on top. Sprinkle some additional parmesan on top with some fresh cracked pepper.
I also topped it with some red pepper flakes and freshly ground pepper.