Vegetarian Korma

Ingredients:

1 1/2 tablespoons vegetable oil

 1 small onion, diced

 1 teaspoon minced fresh ginger root

 4 cloves garlic, minced

 2 potatoes, cubed

 4 carrots, cubed

 1 fresh jalapeno pepper, seeded and sliced

 3 tablespoons ground unsalted cashews

 1 (4 ounce) can tomato sauce

 2 teaspoons salt

 1 1/2 tablespoons curry powder

 1 cup frozen green peas

 1/2 green bell pepper, chopped

 1/2 red bell pepper, chopped

 1 cup heavy cream

 1 bunch fresh cilantro for garnish

Directions:

• Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
• Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve. 

Recipe found at: AllRecipes.com

English Peas

Ingredients
1/4 cup (1/2 stick) butter
2 cans (14 1/2-ounces) English peas, drained
Directions
Melt the butter in small pot and add the peas. Cook over medium heat until peas are warm.

Read more at: http://www.foodnetwork.com/recipes/paula-deen/english-peas-recipe/index.html?oc=linkback

Found at: http://www.foodnetwork.com/recipes/paula-deen/english-peas-recipe/index.html

African Peanut Stew

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, very finely minced
• 3 cloves garlic, finely minced
• 1 tbsp fresh minced ginger
• ½ tsp crushed red chili flakes
• 1 – 14.5 oz (400 g) can crushed or diced tomatoes
• ½ cup peanut butter (or almond or sunflower butter)
• 1 tsp dried coriander (optional)
• 2 cups vegetable broth (or water)
• 1 medium sweet potato (about 1 lb), peeled and diced
• 1 can kidney or black beans, drained and rinsed
• 1 ½ cups frozen peas (or frozen/canned corn)
• 2 cups hearty leafy greens (spinach, arugula, kale, collard)
• Salt and pepper

Instructions

1. If you’re using a can of diced tomatoes, blend them along with their juice for a few seconds in the food processor or blender, just to break them up.
2. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft but not brown, about 10 minutes.
3. Add the garlic and chili and cook for about 5 minutes to soften.
4. Add the tomatoes, stir to combine then add the peanut butter (and coriander, if using), stirring it in until smooth.
5. Stir in the broth add sweet potatoes. Cover the pan and simmer until the sweet potatoes are tender but not falling apart, about 15 minutes.
6. Add the black beans, peas/corn, greens and cook until the beans and peas/corn are heated through and the greens are wilted.
7. Season with salt and pepper, and add additional crushed chili flakes, as per your heat preference. 

Recipe found at: http://www.vegangela.com/2013/09/20/african-peanut-and-sweet-potato-stew/

Pea & Avocado Penne

Preparation time: 25mins
Serves 4

Pea & Avocado Pesto

• 45g (1.5oz) pine nuts, toasted
• 2 cups baby peas
• 1 avocado
• 2 cups baby spinach, roughly chopped
• 2 garlic cloves, diced
• lemon juice

Pea & Avocado Penne

• 300g (10.5 oz) Penne Pasta
• 250g (9 oz) green beans, trimmed
• 1½ cups butter beans (tinned or cooked)
• olive oil

Directions:

Cook the penne pasta to the packet instructions, strain and set aside.

Bring about 3 cups of water to boil in a small saucepan, cook the peas for 1-3 minutes until just tender; strain, rinse and set aside.

Roughly chop the toasted pine nuts reserving a few for garnish.

In a bowl mash the avocado with the cooled peas, garlic, chopped pine nuts and a good squeeze of lemon juice. Mash well to get a nice creamy texture but insure not to squash everything to a pulp : ) then stir through the shredded baby spinach until well combined.

Steam the green beans for 3-4 minutes until just tender; set aside.

Heat about two tablespoons of oil in a large deep pan; add the steamed green beans and butter beans toss for 1-2 minutes over a medium heat. Add the cooked pasta and toss well.

Reduce the heat to low and toss through the pea and avocado pesto. Toss until well combined and warmed through.

Serve topped with reserved toasted pine nuts and a few baby spinach leaves. Great warm or cold; a perfect vegan pasta dish for dinner or your lunch box. 

Recipe found at: http://www.veggienumnum.com/2010/07/pea-avocado-penne/

Asian Sugar Snap Pea Salad with Radishes and Edamame

Ingredients
1 1/2 cups red radishes, trimmed, washed, and cut in half-moon shapes
3 cups sugar snap peas, trimmed and cut into diagonal pieces
1/2 - 1 cup cooked, shelled edamame
2 T sliced green onions (scallions)
1/4 cup chopped peanuts for garnish

Dressing:
1/4 cup soy sauce
1 1/2 T rice vinegar (not seasoned)
2 tsp. Splenda (or use sugar)
1/2 tsp. green Tabasco sauce, hot chili oil, or Sriracha sauce (or more to taste)
1 T sesame oil
2 T peanut oil
1/2 tsp. ground ginger (comes in a jar)
2 T sugar free or low sugar apricot jam 

Directions
Mix dressing ingredients in glass measuring cup or small glass bowl, whisking well. 

Combine vegetables in bowl, pour over about 1/2 of dressing, and stir to mix until all vegetables are coated with dressing. (You can refrigerate the salad at this point for a few hours. You may want to stir in 1 T more dressing after the salad has been chilled.  You will not use all the dressing.)  To serve, put salad in serving bowl and sprinkle peanuts over.

There are lots of ways you could use the extra dressing from this salad. Some possibilities that came quickly to mind include using it as a marinade for chicken, pork chops, or fish, as a dressing on fresh spinach, or as a dressing for a cold rice salad. 

Recipe found at: http://www.kalynskitchen.com/2006/06/asian-snow-pea-salad-with-radishes-and.html

Pan-Roasted Romanesco Cauliflower with Peas

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 pounds baby Romanesco cauliflower, cut into 1/2-inch slices through the stem
• Coarse salt and freshly ground pepper
• 2 tablespoons fresh lemon juice
• 1 cup shelled fresh garden peas (from about 1 pound in pod) or 1 cup frozen peas, thawed

Directions

1. Heat oil in a large saute pan over medium-high heat. Place cauliflower, flat side down, in pan, and cook until golden on underside, about 8 minutes.
2. Flip cauliflower, and season with salt and pepper. Cook until tender and golden brown, about 3 minutes. Add lemon juice and peas, and cook until peas are tender. Serve immediately.

Recipe found at: http://www.marthastewart.com/904212/pan-roasted-romanesco-cauliflower-peas

Five ways to eat Sugar Snap Peas

Sweet, crunchy, and delicious raw or cooked (or pickled or roasted!), they are one of the most wonderful foods of spring.

Here are 5 very different way to eat sugar snap peas. How do you like to prepare them?

• 1 Snap Peas with Meyer Lemon and Mint - A quick, vibrant side dish
• 2 Barley Salad With Green Garlic and Snap Peas - Light yet filling – and nutritious, too!
• 3 Pickled Sugar Snaps - Sweet and crunchy with vinegar and garlic
• 4 Pork Stir-Fry with Asparagus and Sugar Snap Peas - A savory spring dinner

• 5 Sesame Roasted Snap Peas - Roasting brings out the sweetness of the peas

Black-Eyed Peas in a Spicy Goan Curry

Serves 4 to 6

 

Ingredients:

• 1 cup dried black-eyed peas or two 15-ounce cans, drained
• 2 tablespoons, canola oil
• 1 small yellow onion, minced (about 1 cup)
• 1 teaspoon coriander seeds, finely ground
• 1/2 teaspoon finely grated garlic (about 1 large clove)
• 1/2 teaspoon finely grated ginger (about a 1-inch piece)
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cayenne
• 1/2 teaspoon cumin seeds, finely ground
• 1/4 cup minced tomato (1 small tomato)
• 2 cups (or 1 cup if using canned peas) hot water
• 1/2 teaspoon salt, or to taste if using canned peas
• 1/2 teaspoon sugar
• 1 cup canned coconut milk
• 2 tablespoons minced cilantro leaves
• 1 tablespoon lemon juice

Directions:

If using dried black-eyed peas, rinse and soak them in enough water to cover for 6 to 8 hours. Drain. In a large saucepan, heat the oil over medium-low heat and saute the onion until it turns dark brown, about 8 minutes. Add the coriander, garlic, ginger, turmeric, cayenne and cumin, and stir for 2 minutes. Add the tomato and stir over low heat until it disintegrates.

Add the peas and mix well. Pour in the hot water, if using, add the salt and sugar, and bring to a boil. Turn the heat down to low, cover, and simmer until the peas are cooked through, about 20 minutes. If using canned peas, simmer for only 10 minutes (it is essential to simmer the canned peas, too, so that all the flavors blend better). Stir in the coconut milk and simmer uncovered for another 8 to 10 minutes, again allowing the flavors to come together.

Add the cilantro and lemon juice, simmer for 1 minute more, and remove from heat. Serve hot.

Source: http://smittenkitchen.com/2007/06/and-then-i-moved-into-the-refrigerator/

Stir Fried Snow Peas and Mushrooms

Serves 4
1 tablespoon sesame seeds
1 tablespoon olive oil
1/2 pound snow peas
4 ounces fresh mushrooms, thinly sliced
2 tablespoons teriyaki sauce

In a medium skillet over medium heat, cook the sesame seeds about 5 minutes, stirring frequently, until lightly browned. Remove from heat, and set aside.
Heat oil in the skillet over medium high heat. Stir in snow peas and mushrooms, and cook 3 to 4 minutes, until tender. Transfer snow peas and mushrooms to a medium bowl. Toss with sesame seeds and teriyaki sauce, and serve warm.