Who said that the traditional cuisine of Great Britain lacks tasty or vegetarian dishes? This Split Pea (Pease) Pudding recipe from Rose Elliot’s Vegetarian Dishes from Around the World is both yummy and veggie. In fact, it would be a great dish to bring to a pot luck gathering, make as a main dish to serve with roasted root veggies and sauteed brussel sprouts, or to use as a filling in a crepe.
Ingredients:
1 large onion, diced
1 cup of dried yellow split peas, rinsed (soaking for several hours or overnight is optional)
4 tablespoons butter or olive oil
salt and pepper
2oz frozen spinach, diced (optional)
dry thyme or dill
Directions:
In a saucepan with a lid cook the yellow split peas until soft but not mushy. This step may take 30-60 minutes.
While the split peas are cooking, on medium heat saute onion until golden and soft in butter or olive oil.
When the onions are golden, add frozen spinach, sea salt, ground black pepper and thyme. Mix well.
When the split peas are finished cooking, drain and add to the onions. Mix well and enjoy hot or at room temperature.
Ingredients:
1 large onion, diced
1 cup of dried yellow split peas, rinsed (soaking for several hours or overnight is optional)
4 tablespoons butter or olive oil
salt and pepper
2oz frozen spinach, diced (optional)
dry thyme or dill
Directions:
In a saucepan with a lid cook the yellow split peas until soft but not mushy. This step may take 30-60 minutes.
While the split peas are cooking, on medium heat saute onion until golden and soft in butter or olive oil.
When the onions are golden, add frozen spinach, sea salt, ground black pepper and thyme. Mix well.
When the split peas are finished cooking, drain and add to the onions. Mix well and enjoy hot or at room temperature.
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