There are certain veggies that we really enjoy, but don’t eat very often. One of those edible plants is green peas. The reason is we don’t buy frozen veggies that often, we never buy canned vegetables, and I’ve never had fresh green peas before. Buying frozen peas is a habit from childhood I’ve yet to break. Even if I wanted to buy fresh I’ve never seen them in the produce section. Maybe they’re hiding. Maybe they’re there and I just haven’t noticed. Maybe green peas are actually grown in the freezer as a result of a science experiment. Don’t worry, I know that last one isn’t true.
It doesn’t make sense. I’ve seen and bought fresh sugar snap peas and snow peas so where are they? Does anybody know? I am going to challenge myself this summer to find some and use them for the first time. If it takes going to a farmer’s market to find them that’s okay. I’ve been wanting to go check out the local markets around here anyway.
Are there any veggies you don’t get to eat as often as you’d like? What’s your excuse?
This recipe was the last thing I made using frozen peas. If you happen to have fresh peas then use those after you tell me where you got them. I’m sure the cooking method doesn’t differ that much from using frozen and I’m sure it will taste A LOT better. Just know I am now jealous of you because you have them and I don’t.
For something a little different I cooked the peas for this dish in a ranch dressing sauce and paired them with two of my other favorite things, squash and quinoa. All of it together makes a pretty quick throw together meal for a week night. I didn’t peel the squash, which was a mistake, so I’m changing that detail for your benefit. We were our usual pig selves and ate all of it, but I’m certain this recipe will feed up to 4 people.
Ranchy Peas and Quinoa Over Squash
vegan, soy-free, nut-free, gluten-free
serves 2 to 4
- 1.5 to 2 pounds butternut squash, peeled
- 1/2 tablespoon olive oil
- 1/2 cup white quinoa, rinsed
- 1 1/3 cups water, divided
- 1 tablespoon mix of ranch seasoning (cracked pepper, thyme, parsley, and garlic)
- pinch of cayenne
- salt, to taste
- 1/2 teaspoon arrowroot powder
- 2 cups frozen peas
- 1/2 cup vegan soy-free mayo
- 1/4 cup nondairy milk
- Preheat oven to 415 degrees. Cut squash in half lengthwise and remove the seeds. Brush oil all over both cut sides. Lay squash cut side down in a glass baking dish. Roast for 30 to 35 minutes or until you can easily pierce squash with a fork. Remove from oven and flip squash over to let cool and sprinkle with salt and pepper, if desired.
- Combine quinoa and 1 cup water in a small saucepan. Bring to a boil. Cover and reduce heat to low. Simmer for 20 to 25 minutes or until water is absorbed. Remove from heat and set aside until ready to serve.
- In a medium bowl combine ranch seasoning with cayenne, and salt. Whisk in 1/3 cup water and let it sit for 5 minutes. In a measuring cup whisk together milk, mayo, and arrowroot powder until there are no lumps. Whisk this mixture in with the water and seasoning until smooth.
- Cook peas in a medium saucepan according to directions and drain. Return peas to saucepan and stir in ranch sauce. Cook on medium-low heat for 10 minutes while stirring until thickened.
- Top squash with quinoa and ranchy peas. Enjoy!