Veggie feast VII – Green peas

Green pea main (serves 2)

Green pea main

Green pea main

  • 150g petit pois
  • 100g onion
  • 50g frozen, chopped spinach
  • 85g cottage cheese
  • 85g Greek yoghurt
  • 3 medium eggs
  • 25g flour
  • 6 tbsp milk
  • Flora light
  • Salt & pepper

Preparation:
This main consists of crepes with a green pea filling (I’ve used petit pois in this case, which I think are basically very small green peas?..). So, the filling is done in a small frying pan with a little Flora light and/or olive oil. Cut the onion in very small pieces and season it in low-medium heat, until soft. Add the petit pois and the chopped spinach and stir. Season with salt and pepper, and let it become softer and softer in low heat, always stirring well to avoid it getting stuck to the pan. In total, you should let them cook for about 20min, until the petit pois are very soft and its spherical shape is collapsing. Turn the hob off. In a separate bowl,  mix the cottage cheese with the Greek yoghurt and add salt and plenty of freshly ground black pepper. Mix this into the petit pois mixture, mixing them well.

Before or during this part, you’ll need to prepare the 2 crepes. Beat the 3 eggs very well and add in the flour, mixing very well (we don’t want those white solid lumps in between!). Add the milk, plus salt and pepper. Heat up a little Flora light in a wide frying pan (I use a very wide one because I wanted them really thin). Pour in half of the egg mixture and let it become solid, being careful to let the liquid egg spread to make an even layer. When solid and getting slightly brown-ish in one of the sides, turn the crepe around to finish cooking on the other side.  Repeat with the second crepe. Put each in a deep plate, add the petit pois filling in the centre, and fold the crepe. It’s really yummy!

Green pea side (serves 2)

Green pea side

Green pea side

  • 300g green peas
  • 125g sugar snap peas
  • 100g beansprouts
  • 150g green pepper
  • 150g red pepper
  • 1 tbsp olive oil
  • salt & pepper
  • 6 cherry tomatoes

Preparation:
This one is a plain stir-fry, with very little oil as usual. Start with heating up the olive oil on the hob, medium heat, medium pan. Chop the green and red peppers in small pieces and season in the oil. Add the green peas, sugar snap peas (which are also a sort of green pea I guess) and beansprouts. Keep mixing until cooked, for about 10min or so. At the end, add the salt and pepper. You can cut a few cherry tomatoes in halves and mix them in the stir fry to make it more salad-like (I didn’t do it this time but will do the next, as the stir-fry on its own is a bit boring and dry). Hail Yo Goh Veggie.

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