Pea paste

Ingredients for 1 servings:

• 1 m.-sized onion(s)
• 1 small spring onion(s)
• 2 garlic cloves
• 450 g peas, from the jar or can
• 1 shot of apple cider vinegar or lavender vinegar
• some soy milk (soy drink)
• some margarine
• sweet peppers
• Caraway seeds
• coriander
• Pepper, fresh
• Salt
• curry powder
• Fat or vegetable cream
• possibly rosemary
• some chili pepper(s), dried

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

vegan spread

Roughly chop the onions and garlic. Then add them to simmering fat or vegetable cream. Allow the onions to become translucent, then sprinkle with enough paprika powder to lightly coat the mixture and stir. Crush the caraway seeds, coriander, and black peppercorns in a mortar and pestle and add them as well. Don’t skimp on the spices; feel free to experiment. Cook for about another minute, then deglaze with vinegar (I prefer homemade lavender vinegar, but regular apple cider vinegar works too). Add the peas and blend immediately. Add as much soy milk and margarine as desired until the mixture reaches a creamy consistency, like you’d expect from a spread—it shouldn’t be runny. Finally, add a good amount of curry and salt for a kick (I also add a little dried chili). This is just a rough recipe; there are no limits to your taste. Instead of caraway seeds and coriander, you can also use rosemary.