Give Peace (and Peas) a Chance

Originally posted on 10/09/2017 for Huffington Post

I may call this recipe spring pea puree, but it’s a perfect — and perfectly addictive — no-cook summer treat.

Flawed as we are, our humanity is the coolest thing about us. It’s what allows us to love, to recognize and celebrate each person’s inner rock star. It allows us to hold on to hope in the face of despair. One of the vegan tenets I hold most dear is the practice of ahimsa, nonviolence. You can also use the Tibetan term tsewa, which also means compassion. Care about animals, but care about each other, too. You don’t even have to be vegan to do it. Caring, love is how we defeat the banality of evil.

Spring Pea Puree

Recipe from my book, Feeding the Hungry Ghost: Life, Faith and What to Eat for Dinner. Nice with roasted or raw vegetables, equally happy to be slathered on crusty whole grain bread.

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Ingredients

  

• 1-1/4 cup frozen peas thawed
• 1 clove garlic
• 1 bunch fresh mint leaves
• Juice of 2 or 3 lemons
• 1/4 cup olive oil
• sea salt to taste

Instructions

 

• Blitz the peas, garlic, mint, lemon juice, and olive oil in a food processor until smooth and well combined, about 2 minutes. Taste and season with salt.
• The pea puree can be stored in an airtight container in the refrigerator for several days.

Thank you for reading my vegan stories and plant-based recipes. I sincerely love to connect with listeners and would like to hear your feedback, takeaways, “ah-ha!” moments, etc in the comments.

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