Chunky Delightful Green Pea Sandwich Spread

I like to make different spreads for sandwiches, it makes eating more fun.

We all make the same things, but this one is easy and really tasty:) 

Peas are on the sweet side, but when you add the other ingredients it 

becomes more savory. I use the small peas, I am not a fan of large starchy ones. 

You can use it for sandwiches or on crackers. I like to make it chunky,

but you can blend it for a smoother texture! I use frozen peas which is great, because

you can always have them on hand.

Chunky Delightful Green Pea Sandwich Spread 

Makes 4 good size sandwiches

1 cup frozen peas

11/2 Tablespoons of mayonnaise

1 Tablespoon of fresh lemon juice

1 teaspoon of reserved water from cooking peas

sea salt 

In a small stock pot bring 3 cups of water and a good pinch of sea salt to boil.

Then add frozen peas cook 3 minutes.

Before draining take out your 1 teaspoon of boiling water

Then drain, let cool 15 minutes.

In a bowl add mayonnaise, lemon juice, reserved boiling water, a good pinch 

of sea salt, and mix until well incorporated.

Then add drained cooled peas and mash with fork until desired texture.

Add sea salt to taste:)

Serve on bread or crackers!

I served mine with a flat leaf parsley leaf on top, but it is always optional:)

                                                          Birch Life

                                                                 

 

 

Chunky creamy asparagus mushroom soup vegan

This soup is one of my favorites:) I have always like cream of mushroom soup, but eating vegan

getting a true creamy flavor is hard,but not now! This soup ticks all the boxes. The soup has texture,

 thick flavor, slight crunch,and is creamy almost velvety. Asparagus gives it that slight crunch, you cook it only

until there is a slight crunch. Enjoy the recipe which is simple put so tasty  :)

Chunky creamy asparagus mushroom soup

serves 2 or 1 hungry person:)

16 stalks asparagus

6 brown button mushrooms

3/4 cup water

3/4 cup milk (I used oatly)

2 Tablespoons potato starch

2 Tablespoons butter + 2 teaspoons butter

1 teaspoons fresh lemon juice

 1/4 teaspoons sea salt

Wash and cut asparagus into 11/2 inch pieces, wash and cut mushrooms length wise into chunky pieces set

mushrooms aside.

 Melt 2 Tablespoons butter in a deep sided skillet

when melted add asparagus, fresh lemon juice and 1/4 teaspoons sea salt saute 5 minutes or until a slight crunch.

When done remove from pan leaving any juices in the pan. 

Then add the mushrooms, 1 teaspoon of butter 

Saute for 2 minutes if it becomes dry add a few drops of water.

Mix water and milk with potato starch until well combined.

Slowly add wet mixture to mushrooms and stir until thickened, then add the 

asparagus back in and stir until well combined.

If soup is to thick slowly add water or milk until desire thickness (I like it thick)

Then add last 1 teaspoon of butter.

Sea salt to taste!

   

                                                             Birch Life