Smashed Peas

Sorry guacamole but you’re not the only creamy green plant-based dish we can lavish on toast – step aside!! The salty tang of our vegan feta is a perfect match for the sweet creaminess of the pea smash.

Ingredients

2 cups frozen peas

2 tablespoons olive oil (or tahini, for a creamier result)

1 tablespoon fresh lemon or lime juice (or a light coloured vinegar such as cider vinegar or white wine vinegar)

¼ teaspoon garlic salt (or plain salt)

Instructions

1.        Cook the peas until soft but not mushy.

2.        Drain (you could definitely save the water for adding to soup) and add to a blender or food processor with the remaining ingredients.

3.        You’re aiming for a slightly rustic chunky texture, so be careful not to overprocess (unless you want it smooth, in which case blend your little heart out!).

4.        Taste for seasoning and adjust as desired.

5.        Delicious on toast or hash browns with toppings like Angel Food vegan feta, fresh chilli, radish, black sesame seeds, cherry tomatoes and fresh herbs. Also great on crackers, as a dip base or side dish, and in sandwiches. So versatile!

6.        Store leftover pea smash in the fridge for up to a week.

We love avocado but it’s high-maintenance! It ripens to its own schedule, not yours. It may have been groped by dozens of shoppers before you pick it up, and you’ll have no idea until you cut it open. And they can be pricey, especially when you’re never quite sure what it’ll be like inside. All of this makes planning a meal involving avocado quite tricky and potentially stressful.

Frozen peas, on the other hand, are the opposite of high-maintenance. They’re super-user-friendly! Consistently cheap, always in season, happy to sit in your freezer for months until it’s their time to shine. (Of course a bag of frozen peas is also handy if you sprain your ankle – an avocado won’t be any use to you in that situation!)

We love serving this pea smash on hash browns with our delicious feta, but it’s also great on crackers with lots of fresh black pepper. Try it in a sandwich with fresh tomato and panfried tempeh, or in a wrap with crisp lettuce, fried sunflower seeds (for crunch) and lashings of chilli sauce.

You could also put a big dollop of smashed peas on a buddha bowl, on top of nachos, or as part of a taco filling.