Smashed Peas & Soybeans with "Ricotta" Toasts

>> Monday, May 24, 2010

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(YAY! If you can't tell, I finally saved up enough to purchase my new camera!)

Level of Difficulty: Effort Required
Pots/Pans Used: 3ish

Ingredients

1 16 oz pkg frozen sweet peas
1 12 oz pkg frozen sweet soybeans, shelled
1 TBL olive oil
4 cloves garlic, sliced
2 TBL lemon juice
1-2 tsp coarse black pepper
1/2 tsp sea salt
1/4 cup snipped fresh mint
french baguette, sliced and toasted

Ricotta cheese:
1 pkg extra firm tofu
1/4 cup nutritional yeast
1 tsp salt
2 cloves garlic, minced
1/2 cup water
1 TBL lemon juice
1 TBL basil


My mom found this recipe in the February issue of Better Homes and Gardens and together, we found a way to veganize it. Being that Sunday was the LOST finale (tear), we had some friends over and made a great spread of food which started with this as the appetizer. Any fellow LOSTies out there?

Start by microwaving the peas and soybeans and then transfer them to the food processor to puree. Should resemble this texture...
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Heat the olive oil in a small skillet over medium heat. Cook sliced garlic until tender and browned. Mix the pureed mixture with the garlic, s & p, mint and lemon juice.
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To make the ricotta, place all the ingredients in the food processor. Process until it resembles the texture of ricotta cheese. Place the ricotta on the toasted baguette slices. Drizzle the pea mixture with olive oil and sprinkle some extra black pepper. Spread the mixture on top of the ricotta toasts and you've got a colorful and healthy appetizer.

9 comments:

Veg Atalanta May 24, 2010 at 8:48 AM  

I LOVE LOST! I'm so sad to see it go...
I didn't see the finale last night, I was bidding farewell to my home hosts...but i can't wait to see it!
This recipe looks so yummy!

Bean May 24, 2010 at 10:05 AM  

I love Lost! We had a Lost party too, so sad to see the show go...

Lindsey Mills May 24, 2010 at 10:39 AM  

Ooo, lookin' good, girl!

Hope you were satisfied with the ending - it's probably blasphemy or something, but I watched the last half hour without ever having seen another episode! I was pretty confused. :)

Geanna May 25, 2010 at 12:28 AM  

This looks really delicious. I can't wait to try it out.

Jazz Siebert May 25, 2010 at 4:31 PM  

im making this for lunch today! ;) thanks sammi.

You rock.

Jazz Siebert May 25, 2010 at 5:47 PM  

ok. i just made this for lunch...and let me preface...i usually HATE tofu...so i was a bit apprehensive to make this...BUT... guess what? I LOVED it. It tasted so yummy. Seriously...u need to write a book cuz i definitely resonate with your taste buds. haha.

Jazz Siebert May 25, 2010 at 6:51 PM  

ps.. i just wrote a review about it! Check it out here:

http://theveganverdict.com/2010/05/25/veganpandamoniums-ricotta-toasts/

s.m. May 25, 2010 at 7:08 PM  

Once again, thank you so much! My grandmother hates tofu as well but loved the tofu ricotta I made her in the Eggplant Parm recipe.

sarahmarie February 24, 2012 at 9:16 PM  

Thanks for sharing. Made for dinner and it was scrumptious! Substituted chickpeas for the soybeans and had whipped cream cheese toasts. Delish!!!

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