It’s time to start eating fresh peas! You can surely find them fresh at the flee markets now.
Enjoying a plate of fresh peas is something we can not do all year, so … Seize the moment!
A very typical dish in Spain is Peas with ham. What can we do now that we don’t eat ham anymore?
Very simple. Use tempeh!!
Try this recipe and you will surely repeat it!!
Ingredients
1/2 kilo of peas
1 onion
1/2 block tempeh without marinating
Pinch of salt
A little olive oil
A few drops of shoyu
Elaboration
Put water to boil in a saucepan while you peel the peas.
When the water is boiling add the peas and blanch them for a few minutes.
Cook them al dente, it is important to preserve the “green chlorophyll” color.
While peas are in the water, you can start with the tempeh.
Grate it with a coarse hole grater.
Put a little oil in a pan and when hot add the tempeh.
Fry until golden brown and crispy.
Finally add a few drops of shoyu and mix well.
The shoyu will add the salty taste so typical of the traditional spanish cured ham.
Remove the tempeh from the pan and set aside.
Cut the onions in small squares and saute them in the frying pan.
Surely peas will be ready now. Strain them. You can save the cooking water to prepare a quick miso broth!!
When the onion is golden brown, add the peas and mix well.
You can add the tempeh now or sprinkle over the peas when serving to keep it crunchy.
Serve the peas with a polenta omelette.
A refreshing dinner now that summer is coming…
Cook it with love and …. que te aproveche!!
