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Smashed Spring Peas on Toast

Sure, you’ve had avocado toast. But have you ever had Smashed Peas on Toast?! This recipe is for anyone who is sick of having the same old thing for breakfast every morning. It’s a flavorful change of pace that’s loaded with protein, healthy fat, and antioxidants. And if you’re not a fan of toast, you can serve this mixture with fresh-cut veggies or as a sandwich spread!


2 cups fresh English Peas
3-4 tablespoons Kite Hill Vegan Ricotta
1 1/2 teaspoons Maldon or another flaky sea salt
1 small spring garlic clove, roughly chopped
12 medium mint leaves
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice, or to taste
Herbamare to taste


Combine the ingredients (except for the vegan ricotta) in a food processor and pulse to a coarse puree, about 45 seconds.

Scrape the mixture into a bowl and roughly stir a bit so it’s a little creamy, and a little chunky. Then add ricotta and mix until it is combined. Season to taste with more salt, lemon juice and herbamare.

Serve with fresh-cut veggies, smeared on toast, or as a sandwich spread!



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