One of our favorite things about shopping at farmers markets is seeing the first evidence of spring after a long winter of cabbage and potatoes. Fresh green peas are one of the first spring veggies to emerge, filled with natural sweetness, just the right amount of starch, and a whole lot of vitamin K and vitamin C. Here are four great green pea recipes to get this spring veggie on your plate for Meatless Monday.
The sweetness of peas brings pesto to the next level in this recipe. Toss your favorite pasta with this blend of peas, basil, parsley, garlic, pine nuts, lemon juice, and vegan Parmesan. Chopped sun dried tomatoes and fresh arugula add a bit of variety to the final dish, and we love the way the tiny ribbons of tomato stand out amidst all that green.
For an even more veggie-rich pea "pasta," this spiralized zucchini recipe is perfection. In this dish, the spiralized veg is married with cooked tagliatelle, for a lower carb dish that still gives you your pasta fix. The arugula-based pesto adds a peppery flavor to the sauce, which is perfectly balanced by the sweetness of the peas.
From the Organic Authority Files
This veggie-rich bowl from Blissful Basil features protein-rich green pea patties made with brown rice, sunflower seeds, and tahini. The patties are served with roasted radishes – another springtime favorite – as well as pea shoots and a bright and zingy lemon hummus. The combination is exactly what we want out of a springtime recipe--lots of freshness and brightness.
What we sometimes forget about this time of year is that even though spring produce is on our market stands, there are still a few colder days on the horizon. This warming aloo matar, one of our favorite green pea recipes, is perfect for those evenings. This easy-to-make vegan curry features both cauliflower and fresh green peas, seasoned with green chiles, turmeric, chili powder, cumin, and garam masala, a blend of warm spices like cloves, cinnamon, mace, and cardamom.