Guacamole With Pea Shoots Recipes

Steps:

• Bring a medium pot of salted water to a boil and prepare a bowl with water and ice. Plunge peas into the boiling water and cook until al dente, about 1 minute. Drain peas and immediately transfer to the ice bath. Drain.
• Heat broiler to high and broil one of the jalapeños on a heatproof pan. Cook, turning occasionally, until jalapeño is completely charred. Transfer to a small bowl, cover tightly in plastic wrap and let sit for 15 minutes. When cool enough to handle, use a towel to wipe off the charred skin. Halve, seed and devein the roasted jalapeño. Then halve, seed, and mince the remaining raw jalapeño.
• In a blender or the bowl of a food processor, purée peas (reserving 2 tablespoons for garnish) with roasted jalapeño, minced raw jalapeño, cilantro and 1/4 teaspoon salt. Process until almost smooth but still a little chunky.
• In a medium bowl, combine mashed avocado, scallions, lime zest, lime juice, remaining 1/2 teaspoon salt and the pea purée. Adjust salt and lime juice as needed and garnish with fresh peas, sunflower seeds and flaky sea salt. Serve with tortilla chips and lime wedges.

Steps:

• In a food processor, process onion until finely diced; remove and set aside.
• Add oil, lime juice, cilantro and pepper until roughly pureed.
• Add peas, cumin and salt; blend until smooth, there will still be a few lumps, leave them.
• Remove mixture to bowl and stir in onion.

Steps:

• Steam spinach until wilted. Remove from heat and squeeze out excess water. Briefly steam peas and rinse under cold water to retain green color.
• In blender container, combine spinach, peas, tofu, lemon juice, seasonings and avocado and process until smooth. Fold in remaining ingredients and mix well.
• Makes 8 servings (2 Tbs. per serving), each containing approximately: 30 calories, 3 gm. carbohydrate, 2 gm. fat, 0 mg. cholesterol, 1 gm. protein, 131 mg. sodium, 1 gm. fiber

Steps:

• Bring a large saucepan of salted water to a boil. Add the peas and cook for 1 minute. Drain and immediately rinse under cold water until room temperature. Drain well, then transfer to a food processor. Pulse until almost smooth. Add the avocado, lime zest and juice, and cilantro. Pulse until almost smooth. Add the scallion and jalapeno and pulse until well incorporated. Season to taste with salt. Transfer to a serving bowl and garnish with cilantro. Serve with the cucumber slices.

Steps:

• In a food processor, puree peas until smooth. In a medium bowl, coarsely mash avocado. Stir in cilantro, onion, lime juice, jalapeno, salt, and pureed peas. To store, place a piece of plastic directly on the guacamole; refrigerate up to overnight.

Steps:

• Cook the frozen peas according to package directions. Drain and pat dry well to remove excess moisture.
• Add the jalapeno pepper, olive oil, lemon juice to a blender and puree well. Next add the cooked green peas, salt, ground cumin and garlic.
• Continue blending, scraping down sides of blender and mixture is smooth.
• Transfer to serving bowl and stir in tomatoes, onion (and sour cream if desired for a smoother consistency). Taste and adjust seasoning; garnish with fresh cilantro sprigs.
• Yield is estimated.