Why I love this:
It's versatile: as a side, a salad add-in, or a meal all to itself, these little peas can be whatever you need them to be (perhaps even a date for a fancy party? I didn't ask, but I bet they'd be willing.)
It's quick: it takes about 60 seconds to make.
It's green: and if you've been following this blog for any length of time, you will know that this = good in my books (because green = nutrients and nutrients = thriving!)
Peas are packed with vitamin K, manganese, vitamin C, and fiber, which makes them a nutritious little bundle of delight. The nutritional yeast provides a kick of B-vitamins, too: perfect for those on plant-based diets who might be running a little low in vitamin B levels. Healthy and delicious? You can't go wrong.
In fact, this awesome little dish speaks so well for itself, I'm just going to get straight to the recipe. Know that this dish began with a very specific desire to eat peas, a coincidental trip to Whole Foods (and a walk past the frozen aisle, where I rarely go), and a flashback to childhood (when I was a huge fan of eating frozen peas out of a cup). That's all you need to know.
- 2 cups frozen peas
- 1 tsp Earth Balance vegan butter or olive oil
- 1 1/2 tbsp nutritional yeast
- salt and pepper to taste
- 1. Place a small saucepan over medium heat.
- 2. Add frozen peas and Earth Balance.
- 3. Stir constantly to assimilate oil and peas and to prevent sticking.
- 4. When peas have thawed (after about 2 minutes), remove from heat, stir in nutritional yeast, salt, and pepper, and serve.
- For added creaminess, you can also stir in a teaspoon of tahini.