Sweet Pea Pate with Summer Vegetable Salad
I had some leftover pureed sweet peas from the recipe in yesterday’s post. But what to do with it? A fresh loaf of bread and a bounty of fresh summer vegetables set my gears turning.
These little wonders are like summer on a plate. The bread is crispy and salty. The peas are smooth and sweet. And the salad on top is crunchy, light and cool as a breeze.
First, slice some fresh bread and spread a thin layer of vegan butter on top. Then sprinkle evenly with garlic powder and sea salt. Toast them at a light to medium setting in your toaster oven until golden brown. Then spread some pureed peas on top (frozen peas that are steamed then pulsed in a food processor with 2-3 tbsp vegan butter until smooth) and drizzle a little avocado oil over them. Extra virgin olive oil or almond oil will work too!
To make the summer vegetable salad, julienne carrots, jicama and cucumber. Then take some red onion and dice finely. Toss together. To make the salad dressing, mix 2 parts to 1 part agave and lime juice in a small bowl and add a dash of sea salt, freshly ground black pepper, cayenne pepper and sesame seeds. Mix together well and then pour over the vegetables and toss to coat.
Place a small heap of the salad onto each slice of bread and then sprinkle some minced chives on top.