31 Days of Green: Day 15 Green Peas

You can always find a bag of frozen peas in our freezer. We love them and they are great for quick dinners or when I haven’t been produce shopping. They are also a good source of protein, fiber, and vitamins and minerals; like vitamin K, iron, and choline. You can read more about that here. 

It is hard to find fresh peas. They usually only have them or a few weeks at the farmers market. I love them frozen though. I eat them out of the bag like little balls of ice cream. I actually dream of making ice cream out of them one day! ….. Anyways, I like having them around because they are a great addition to casseroles and stir fry, but today I have brought you a couple of other ways to prepare them. You can eat this dip, as dip, or use it to make quiche or as a sauce for stir-fry. You probably already have this staple in your freezer so why not whip this snack full of healthy fats today?

Curry Pea Dip

Gluten Free, Vegan

Makes about 3 cups

1 bag peas, thawed

1 avocado

1 large handful spinach

¼ red onion

2 clove garlic

2 tbl olive oil

1 tsp salt

1 tsp apple cider vinegar or lemon juice

½ tsp curry powder

In a food processor add the onion and garlic and pulse until they are finely chopped. Add the avocado and spinach and puree until smooth, scraping down the sides as needed. Add the peas, salt, apple cider vinegar, and curry powder. Puree until it reaches the desired consistency. I like it smooth but it is also tasty when left a little chunky. Preferably let it sit for about an hour before serving so the flavors can develop. This is great with veggies sticks! Store in an airtight container in the fridge. It will lose some of its pretty color the older it gets.

Notes and Substitutions

• This makes quite a lot of dip. You can half the recipe for make quiche out of half.
• We like this best with carrot sticks but I think it would be great slathered on a slice of baguette with goat cheese and then toasted. You know : ) if your into the sort of thing! 

Green Curried Quiche

Gluten Free

Makes 6

1.5 cup curry pea dip

1 pastured egg

3 tbl coconut flour*

Preheat the oven the 350oF. Mix all of the ingredients until you have a thick batter. Line a cupcake pan with 6 liners and scoop the batter evenly into them. Bake for about 30 minutes until the tops do not feel soft when touched. Serve warm.

Notes and Substitutions

• I haven’t tried a flax or chia egg with this so I can’t promise it will work.
• *Add your coconut flour 1 tablespoon at a time, as you may need a little more or a little less

Do you have peas in your freezer? What is your favorite pea recipe?