I love sweetness of fresh green peas. They seem to be too good to be pureed to become a soup. This is a quick green side dish. I saw the recipe accompanying pork chop and mushed potato on the New York Times long long time ago. For here, of course, the recipe is modified to be vegan. I also added mushrooms for more flavor, but they are optional. This is very good.
Ingredients (makes enough side dish for 4-5 people):
1 lb shelled green peas (fresh or frozen)
1/2 head romaine lettuce
1/4 cup packed thinly sliced fresh mint leaves
1/2 cup chopped yellow onion
1/2 cup thinly sliced mushrooms (any kind, optional)
1 Tbs earth balance
1/2-1 tsp sea salt
1/4 tsp ground black pepper
1 Tbsp fresh thyme or 1/4 tsp dried thyme
1 cup vegetable broth or water
- Thaw green peas if you are using frozen. This is not necessary, but helps to shorten the cooking time. Chop romaine lettuce in 1/2″ strip. Thinly slice mushrooms. Chop yellow onion. Thinly slice mint leaves.
- Heat a large skillet/frying pan medium hi. Melt earth balance.
- Sautée onion and mushroom for 5 minutes or until they become tender.
- Add green peas, mint, romaine, thyme, salt and pepper. Sautée until romaine welts for about 1 minute.
- Pour vegetable broth or water. Let it simmer for 2 minutes or until everything becomes soft.
Tamale, Tomato on Toast, Pound Cake
I bought tamale at a street vendor who was stationed at the corner of little plaza in front of Church of San Francisco. I just caught them before they packed up and go. Salsa verde was my choice. I bought it on another day to take it home to turn it into a light lunch.
Rolo=mango and chocolate sauce in flaky pastry with walnut vanilla ice cream
A friend of us who know the town told us that Venus has an excellent desert and a flamenco style guitarist on Friday nights. So, we went. Yes, I ate all of above. Rolo was the best. The music was enjoyable and the musician came to talk to us after he played. Oh, and he lives in Canada and he is a Russian.
I was like, “really really you had to put this much cheese in a burrito?” It was tasty, but this much cheese every day is really exhausting.
The View from the roof top lounge of Puravida
We went to this tiny lovely cafe inside a spa. They had only 1 kind of salad and 1 kind of sandwich for a day, but they were fresh and very good. I love jicama in a salad.
The Sandwich (cheese, lettuce, tomato)
The Salad (avocado, jicama, tomato, lettuce, cheese)
Sun Dried Tomato Pesto Pasta, sauteed Swiss chards and tomatoes
My stomach was tired. We just had the second Nutri Verde food for lunch. I needed something quiet, so I found a jar of sun dried tomatoes at Bonanza Market and whipped up a meal. 🙂
We loved food at Nutri Verde so much, we went back for more. This time, Patti cooked fungus soup and mushroom pie just for us. Today’s special included Pineapple mint water, fungus soup, mushroom pie, zucchini pie, and tomato risotto.