• Sophie Ward

Mushy Pea Recipe, New Tofu 'Scramble' Obsession. Fall Foods Are All Around.


I am fast becoming more of an autumn/fall fan mainly due to my love of pumpkin but also I feel the food recipes in general are exciting, including my favourite spices.

My family especially know I love spice added to my food and they know I can't live without my ginger teas in a morning dull my nausea and wake me up - getting me ready to face the day.

So entering into fall where there are recipes all over including ginger, cinnamon, nutmeg and spices like cayenne pepper spicing up your lunches and dinners this inspires me and motivates me to think outside the box and create recipes myself including these spices.

Spices are very beneficial for health reason and they also help to keep you warm to get you through the dark, cold days ahead.

So watch out in the next few days for my autumn recipes. Today however I just wanted to share with you my 'mushy peas' recipe.

Everyone loves a chippy tea, right? But many allergy suffers ( like I would have done ) order mushy peas to go alongside their chips and meat/fish choice.

Many people will think that mushy peas are just mashed up peas! Which makes perfect sense but they actually have cream, milk and butter added to them to make them that creamy texture you are used too.

I used to love mushy peas and like I said above a chippy tea is not a chippy tea without peas so I have created this recipe for people who can't consume dairy.

They don't take long to make - so don't go missing out on those peas believing you don't have the time to cook.

1 x cup of garden peas

2 x spring onions

10ml of dairy free cheese sauce

10ml of soya, coconut, almond or any alternative flavoured milk ( I used almond)

3 x mint leaves chopped

1 tsp of trivia or maple syrup

1. Boil your peas for around 5 minutes in the microwave.

2. Chop and roast your spring onions in 10mls of apple cider vinegar and trivia for 20 minutes in an 180 degrees C oven.

3. Make up your cheese sauce - follow instructions on the back of the Free & Easy tub, and add almond milk to your sauce. Stir.

4. Remove you peas from the microwave and drain, chop your mint leaves.

5. Add in mint leaves and cheese sauce to your peas, begin mashing.

6. Remove spring onions from the oven and stir in.

7. Serve.

(The mint is optional but I find them super yummy with this herb added in. Plus mint is great for digestion so if you are having stomach discomforts keep the mint in!!)

Check out my latest YouTube video with plenty of Tofu scramble being eaten and some good old banana ice cream. If anyone hasn't tried Tofu scramble yet - please do! I am not the biggest fan of tofu at all but with the spices added and the flavour this scramble is amazing and packed with soya protein, bonus!

Check it out. If anyone knows where the best place to buy pumpkin spice is PLEASE reach out to me. And remember if you try my mushy peas, please post your pictures and hashtag #sophantastic so I can see your amazing creations :) Love and peace. xo


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