The humble pea is one of the most useful, and widely enjoyed of vegetables. Whether it’s the common green pea (also called English pea), or sugar snaps, snow pea pods or died spit peas; people have been enjoying peas for centuries. Peas prefer a cooler climate and can be sown shortly after the last frost when the temperatures are around 10 (C) or 50 (F).
We have lovely peas developing on our plants right now and anticipate the first harvest. But meanwhile, we can enjoy a specialty that is becoming more and more popular, and that is – pea tendrils. Those are the very you tip ends and the long curly parts that help the plant to climb. Today we made a really delicious pea spread which is also good as a dip for vegetables. It has a wonderful nutty flavor, imparted from the toasted sesame seed oil, and a bit of a bite from the mustard and the curry. We spread it on a grilled baguette and and garnished with fresh pea tendrils.
Ingredients:
- 2 cups green peas
- 3 Tbs. sesame oil
- 1/4 cup chopped walnuts (or other nuts as pine, cashews pistachios etc.)
- 2 tsp. vegetable bouillon powder
- 1/2 cup water
- 2 Tbs. lemon juice
- 1 tsp. curry powder
- 1 tsp. cumin
- 2 tsp. grainy mustard
- 1/2 tsp. cayenne
- 1 French baguette
- 3 Tbs. fine olive oil
- 1/2 cup fresh pea tendrils (for garnish)
- pepper and salt to taste
Directions:
- Cook the peas.
- Drain the peas and allow them to cool slightly.
- Put the peas in a food processor, blender or use a staff mixer.
- Add the sesame oil, mustard, water, lemon juice and vegetable bouillon.
- Add the walnut pieces and the rest of the seasonings and puree. If the mass is difficult to puree you can add some water.
- Taste and season with additional salt and pepper. We find that it tastes great as it is, however often it depends on what vegetable bouillon you use.
- Slice the baguette on the diagonal and brush each side with some olive oil.
- Grill or toast the baguette slices.
- Spread the pea spread on each piece.
- Garnish with fresh pea tendrils
