Peas are often in everyone’s kitchen, whether you have grown your own or whether you simply have a huge pack of frozen peas in the freezer, with ideas to use them up. Here are some nice plant-based recipes to try. The average person in England eats 9000 peas a year (!) so this is a vegetable that is popular with nearly everyone. If you are using frozen peas, add water to cover them, then boil and cover to simmer for 3 minutes, before use.
Roasted Fennel Soup with Peas & Lemon (The Veg Space) is a mix of Italian and English vegetables. This creamy soup is very easy to make, and makes a tasty warm lunch with fresh bread, also good for dinner parties.
Use vegan butters with no palm oil. Use a reusable silicone baking liner or unbleached parchment paper (in compostable packaging). Keep recipes away from pets, due to toxic ingredients.
Some growers now sell frozen peas in compostable packaging, so that’s a plus. Did you know that a serving of garden peas contains as much vitamin C as 2 apples? They are also rich in protein, so ideal for vegans. Did you know that in the 19th and 20th centuries, ‘pea-soupers’ was the name of thick London fog, due to their thick green tinge?
Pasta with Pea Sauce (Crowded Kitchen) is a nice weeknight supper, with fresh peas for texture. Serve with vegan Parmesan.
Vegan Lemon Butter Pasta with Peas & Leeks (Short Girl, Tall Order) chars the leeks for best flavour, and turns humble vegetables into a gourmet Italian supper.
Spiced Potatoes & Peas (Delicious Magazine) makes for a lovely side dish, or a smaller-than-a-main-meal curry snack. This is filled with comforting spices and warm flavours, ideal on a cold day.
Smashed Peas on Toast (Flora & Vino) is a good alternative to avocado, with its ethical controversies.