Smashed Pea Toast 29

English pea toast


Lemon almond ricotta:

English pea toast:

  1. Soak almonds overnight, or boil for 10 minutes in salted water. Peel and remove skins from almonds (they will slide right off after soaking). 
  2. Add almonds, lemon juice, lemon zest, non-dairy milk (or water), nutritional yeast and salt to a food processor and blend until smooth. If too dry and lumpy, slowly add more milk or water as needed. Set ricotta mixture aside.
  3. Steam peas until tender, about 5 to 8 minutes. Run peas under cold water to cool and stop cooking process, then dry peas thoroughly.
  4. Place 1-1/2 cups peas in food processor with salt and pepper to taste and blend until mixture reaches consistency of crunchy peanut butter. Add remaining peas and pulse a few times so that peas' shape is visible in mixture. Set mixture aside.
  5. Grill, broil or toast bread on both sides until golden brown.
  6. To assemble, layer whole-grain mustard and lemon almond ricotta onto toast.
  7. Add pea mixture.
  8. Top toast with sliced radishes and cracked pepper for garnish. Serve immediately.


Peeling the almonds ensures that the ricotta is a light color, not that of the almond skins.

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