Peas are so good fresh from the pod. Unfortunately, they are often left too long before they are picked and become tasteless little balls of starch. So before you buy a whole bag of them, open one up and try them. They should be slightly sweet. They will sweeten a bit when cooked but if they are dry and slightly bitter, I wouldn’t get them! Frozen peas will work as well, but they are not quite as tender as fresh!
These guys can be a bit tedious to de-shell, but it is so worth it! Trust me!
This dish isn’t technically “risotto” because I didn’t use risotto rice. Which is a short grain rice and helps to make it particularly creamy. I had some leftover brown basmatti, so I used that. Feel free to use short grain/long grain
whatever grain you want! What makes this dish creamy is the homemade cashew sour cream. If you don’t want to make that you can substitute thick cashew cream and a squeeze of lemon! If you already have cooked rice on hand, this recipe won’t take you more than 5-10 minutes to make!
1 cup of cooked rice
1/2 cup fresh peas
10 asparagus spear chopped into bite sized pieces (make sure not to use the last inch)
1 garlic clove chopped
1/4 c cashew sour cream (recipe below)
3 T nutritional yeast
1 t fresh thyme
3 T fresh chopped parsley
Put your peas, asparagus, garlic and rice into a pan add about 1/4 cup of water and simmer until the peas and asparagus are tender. When tender add the rest of your ingredients, stir and serve!
My family has really been enjoying cashew sour cream, which is basically just slightly fermented cashew cream. Fermenting it thickens it and gives it a nice tang. It is seriously good on anything! I used it in sweet and savory:
strawberry, rose cream cheese tart!
slathered onto veggie burgers!
I use a kefir culture for mine by Body Ecology.
1 cup cashews (soaked for 10 hours)
enough water to blend into a very thick cream (it will thicken as it ferments, so if you want it to be thicker add less water or thinner more water).
1 package kefir starter
Blend and poor into a glass jar, secure a lid and leave in a warm spot in your kitchen for 15-24 hours (depending on how sour you want it). Smell it, taste it and experiment with different times! If you use a couple tablespoons from your last batch and add it to the one you are making (which is what I usually do), it will ferment a lot faster. So I usually only need about 15 hours or so.