It’s been a really good year for our garden this year. One of the consistently producing plants in our garden are sugar snap peas. We’ve got about 24 vines growing up some string and they put out like crazy.
I had little luck finding recipes with sugar snap peas in any of my books or online. The one that I did find in a book was from a vegetable cookbook, which stars veggies, but is far from vegetarian. The recipe was for a shrimp and mushroom curry… gross.
So, here’s a delicious curry that showcases my sugar snap peas and proves they can carry this thick, filling curry all by themselves!
- vegetable oil
- 2 cloves garlic
- 2 dried whole red chilies
- 2 tsp tumeric
- 2 tsp ginger root, minced
- 200 g sugar snap peas, washed, tips and strings removed
- 500 g small mix of red and gold potatoes, diced
- 1 large sweet potato, peeled and diced
- 1 small tomato, peeled, seeded and small diced
- 1/2 cup red lentils
- 1 cup water (optionally, substitute 1/4 cup of the water for coconut milk)
- 2 tsp fresh oregano, chopped
- Heat oil (~2tsp) in wide cast iron skillet over low heat, and garlic and cook until slightly golden.
- Add the chilies, tumeric, ginger root, and cook for 30 seconds, then boost the heat to medium high and add in the sugar snap peas.
- Season with some salt and cook peas until golden brown (but don’t char them!), then drop the heat back to low.
- Using tongs, remove the pea pods and keep aside. Add in the gold/red potatoes to give them a head start, for about 10 minutes.
- Now, add in the sweet potato, tomato, lentils and water. Increase heat to high to bring the water to a boil, then drop it again to low. Simmer for 20 minutes, covered, scrapping the bottom occasionally to avoid burning and add more water if it becomes too dry.
- Uncover, and cook until the potatoes are soft and there is not runny water left.
- Kill the heat and stir in the oregano and the cooked peas. Serve with some chopped cilantro or extra crushed red peppers.
This recipe was my first introduction to bulgur and now I’m a big fan. This little grain cooks up toasty and nutty and keeps it’s toothy texture. With fried chicken style seitan, asparagus, lots of garlic and lemon, and balsamic vinegar, this is one for the books. It’s quick to make and produces about 4 servings.
- 8oz package of chicken style seitan
- 1 sprig rosemary, plus 1/2 tsp chopped rosemary
- 1/4 cup olive oil
- 1 onion, chopped
- 4 cloves of garlic, divided
- juice from half of a lemon
- 1 cup of vegetable broth
- 1/2 cup quick cooking bulgur
- Half a bunch of asparagus spears
- salt and pepper
- 1/4 cup slivered almonds
- 1 tbl balsamic vinegar
- Saute the onion, a pinch of salt, and 2 cloves of garlic in a medium saucepan over medium heat until soft, then add the bulgur and vegetable broth.
- Bring to a boil, then reduce to a simmer, covered, until all the water is absorbed. Take off heat and set aside.
- In a heavy bottomed pan (preferably cast iron), heat 1/4 cup of oil on high heat. Once the oil is hot add the chopped seitan and rosemary sprig, and fry until crispy and golden brown.
- To prepare the asparagus, wash and chop asparagus into 2 inch pieces. Arrange on a small sheet pan and drizzle half of remaining oil from the setain and toss with lemon juice, tsp of salt, and remaining 2 cloves of garlic. Bake (in oven or toaster oven at 350) stirring halfway through, for 15 minutes or until the edges are crisp and asparagus is bright green.
- Combine the asparagus with the bulgur mixture and seitan. Add balsamic vinegar, 1/2 tsp chopped rosemary, and sliced almonds. Enjoy!!