Meatless Monday Roundup: 4 Spring Pea Recipes
The time of new green vegetables is upon us, and I for one couldn’t be more excited. There’s nothing like going to the farmers market every week and seeing your old favorites cropping up at all the stands. It seems as though the world is turning green again, and so should your plate! Green peas are some of the most versatile of these newfound ingredients; we’ve taken a look around the web to find the most inspired, verdent, delicious meatless green pea dishes for your meatless Monday meal.
Image: Kimberley Stakal
First, take a look at our very own spring pasta, complete with peas, radishes and lemon cream. While the sauce is creamy, the texture actually comes from Greek yogurt, making this the perfect dish even for those counting calories as bathing suit season approaches. The different fresh herbs can be varied as different varieties come into season.
Image: Frédérique Voisin-Déméry
While mushrooms are often considered to be a fall ingredient, there are several kinds of spring mushrooms just coming into season. The perfect thing about these mushroom ravioli with pea purée is their versatility: you can use fresh peas and spring mushrooms now, but you can also save the recipe and use fall mushrooms and frozen peas later. The best of both worlds!
Sub fresh peas for frozen in our very own curried cauliflower recipe. Peas, known as mattar in Hindi, are often paired with either cauliflower or potatoes for delicious vegetarian curries. Not only do they lend a bit of sweetness, but their bright green color is the perfect contrast to the paler vegetables.
Smashed pepper peas is the perfect side dish for vegetarians, or for anyone looking for a healthy, vibrant alternative to mashed potatoes. These peas, blended with both mustard and horseradish, pack a serious punch!
