A late-night snack that turned out better than expected:
- a handful of English peas, pods and all. These are the really big fat ones that you think would be good for dipping because they look like overgrown snap peas but whose shells are actually quite fibrous…
- half an onion
- a small amount of Aged English Smoked Farmhouse vegan cheese, from Miyoko’s Kitchen (www.miyokoskitchen.com). Maybe a tablespoon or a bit more
- olive oil, salt and pepper
Rinse and slice the pea pods into half-inch pieces; dice onion into whatever size pieces you like. Saute both in, oh, a few tablespoons of olive oil for maybe five or more minutes.
Check on the tenderness of the pea pods and a few minutes before it’s where you want, add the chunk of the vegan cheese and cover with a pan lid. The cheese will (eventually) soften enough to stir it into the rest–it really is mostly just for flavoring and not so much for eating cheese. Add salt and pepper to taste.
Helen was impressed with the flavor, real-cheese eater that she is!
(Note: plan ahead on this as this smoked cheese–which is actually fermented vegan cheese–can only be ordered online…sad but true.)