Prettystuffedspringpeas Recipes

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VEGAN BLACK-EYED PEAS



Vegan Black-Eyed Peas image

Looking for an easy vegan black-eyed peas recipe for New Year's Day? Our dairy-free, vegetarian black-eyed peas recipe is so easy to make.

Provided by Ashley Adams

Categories     Dinner     Lunch     Side Dish

Time 2h10m

Yield 12

Number Of Ingredients 11

2 tablespoons olive oil
3 cups onion (finely chopped)
4 cloves garlic (minced)
1 (15-ounce) can vegetable broth (low-sodium)
4 cups dry black-eyed peas
5 cups water (plus more if needed)
2 (15-ounce) cans whole tomatoes
3 tablespoons tomato paste
2 tablespoons dark brown sugar
Salt (to taste)
Freshly ground black pepper (to taste)

Steps:

  • Serve and enjoy.

Nutrition Facts : Calories 257 kcal, Carbohydrate 45 g, Cholesterol 0 mg, Fiber 8 g, Protein 15 g, SaturatedFat 1 g, Sodium 148 mg, Sugar 11 g, Fat 3 g, ServingSize 8-12 servings, UnsaturatedFat 0 g

PRETTY STUFFED SPRING PEAS



Pretty Stuffed Spring Peas image

These stuffed peas are the perfect way to welcome spring and sail right through summer. I serve them on a platter surrounded by juicy strawberries. -Phyllis Cooper, Yarmouth Port, Massachusetts

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 3 dozen.

Number Of Ingredients 8

1 package (8 ounces) cream cheese, softened
2 teaspoons minced chives
1 teaspoon dried basil
1 garlic clove, minced
1/2 teaspoon caraway seeds
1/2 teaspoon dill weed
1/4 teaspoon lemon-pepper seasoning
36 fresh snow peas (about 1/4 pound), trimmed

Steps:

  • In a large bowl, combine the first seven ingredients. Cover and refrigerate overnight., Let filling stand at room temperature for 30 minutes. Meanwhile, in a large saucepan, bring 6 cups water to a boil. Add snow peas; cover and boil for 1-2 minutes. Drain and immediately place peas in ice water. Drain and pat dry. , Gently split peas open; pipe about 1 teaspoonful of filling into each pod.

Nutrition Facts : Calories 23 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 22mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

SPRING PEA SOUP



Spring Pea Soup image

Want a tasty, textured pea soup that tastes like springtime? You have to start in the freezer section of the supermarket to get the best results. I like frozen peas to build the base of the soup and then enrich it, last minute, with some fresh peas. Lots of people add bacon or Parmesan to garnish, and that's all fine to me, but I largely prefer the crunch of fresh peas or pea tops (a true sign of spring) and a dollop of sour cream. Use whatever peas are at the supermarket, sugar snap or snow peas.

Provided by Alex Guarnaschelli

Time 40m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
6 scallions, minced
Kosher salt and freshly ground black pepper
Two 10-ounce packages frozen peas, thawed
2 cups chicken stock
1/2 cup sour cream
2 teaspoons honey
1 cup sugar snap or snow peas, cut crosswise into 1/2-inch slices
Leaves picked from 6 to 8 stems fresh basil

Steps:

  • In a large, heavy-bottomed pot, heat the oil over medium heat. Add the scallions and a generous pinch of salt and pepper. Cook until the scallions are tender, 2 to 3 minutes, then add the peas, stock and 1 cup of water. Bring to boil, then simmer over medium heat and cook for about 5 minutes to allow the peas to soften further.
  • Using a jar blender, carefully puree the soup until smooth (see Cook's Note). Pour the soup back into the pot, then add the sour cream and honey, and gently warm for 1 to 2 minutes. Taste for seasoning. Garnish the bottom of each serving bowl with the fresh pea slices and basil leaves. Ladle the soup on top and serve.

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