Posts tagged peas
Speedy tahini pea and mushroom soup

It seems that every recipe i post at the moment has the '1-minute' or '5-minute' status!

it seems an indication of the direction my life is going...high speed...non stop. I still haven't mastered the art of slooowing down.

I'm still very much enjoying the creativity of recipe development, it's simply that I haven't got the luxury of time to spend longer than about 10 minutes in the actual cooking process. Most ideas swim around my head for a while, collected and pinned amongst various notes on Evernote and only then do they make it into the kitchen- it's the kitchen part where I struggle for time.

My days are pretty hectic at the moment, studying two courses, producing packs of Wholeplus products amongst the work I do with other companies too. 

So, this soup has been a lifesaver, it's flexible- so throw in any small fridge/freezer veg and it tastes so simple and good I've got quite addicted! If you follow my Instagram you'll note I posted varitions on the theme quite a few times... I just didn't get round to photographing it in the daylight!

 

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Well finally I have captured it on camera! Like I say the ingredients are fairly flexible- as long as they are chopped small however I would encourage you to use either frozen endamame beans or peas and mushrooms as the base (ideally chestnut mushrooms for a slightly nuttier flavour). Being someone you has never liked cooked mushrooms this is a big milestone for me and I think the key is the fact that they are only minimally cooked so don't have the slimy texture that I've never liked! Also, if you use noodles- make sure they are the type that cook within approx 5 mins to match the timings I have listed. 

Go and get to it!

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Serves 2

Ingredients

  • 1 ½ cup veg broth
  • 2 tsp tahini
  • splash of soy sauce to taste 

----

  • 1 cup frozen peas or endgame
  • approx. 2cm circumference brown rice noodles or soba noodles (5 min cook time max.)
  • 1 small leek- finely sliced in circles
  • 1 cup sliced mushrooms
  • 1 cup packed spinach
  • Note: other finely cut ingredients optional- i.e. sliced cabbage, sliced peppers...

Method

Whisk wet ingredients together add peas and noodles and bring to the boil. Slice the leek add that, slice the mushrooms and add those for the final 2 minutes cook time. Add spinach (if using) in the final minute.

If using other ingredients (my photos shw red cabbage add those as along with the frozen peas beans).

Serve immediately. 

 

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A quick dip... pea and black bean

Hummus is great, and I eat a lot of it… I mean a lot!!

A dip for raw veggies, a quick and easy base for my roasted vegetable tarta simple spread for sandwiches or tortilla wraps… the list goes on. It’s strange as I never used to like raw carrot but since discovering hummous I can devour carrot stick after carrot stick and not get bored, it’s just something about the combination of those favours that really gets me going.

But, sometimes I fancy something slightly different.

This quick and simple dip takes literally a couple of minutes to put together and is super cheap and healthy. Great as a basic dip or spread, but also as a sauce for pasta- it makes a great alternative to tomato based sauces!  If you do use it as a sauce be sure to thin it out slightly with some soy milk (or any other non dairy milk or water ) as it coats the pasta so much better and the texture is much nicer.  The first time I used it this way I didn’t thin it out and it just didn’t do it for me, the ‘sauce’ was too thick and lost the silky coating I was after.

I have included jalapeno peppers to add a bit of a kick as I like a bit of heat, but feel free to omit these or adjust the amount to taste.

Recipe: pea and black bean dip

Makes one small bowl

Ingredients

  • 2 garlic cloves (or 1tsp garlic paste)
  • 1 ½ cups frozen peas (thawed)
  • 1 cup cooked/canned black beans
  • A few green jalapeno pepper slices
  • 2 tbs fresh lemon juice
  • 1 tsp olive oil
  • 1 tsp ground garamasala spice (or ground cumin)
  • ½ red onion chopped
  • Small handful fresh coriander (dried if no fresh available)
  • Salt and pepper to taste

Method

Blend all ingredients in food processor until smooth.

Store in the fridge. Best used within two days.


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