Pureed Marrow Peas with Grilled Mushrooms and Spinach
Ingredients
- 1 cup dry marrow peas
- 2 carrots
- 1 leek
- 3 bay leaves
- Pinch of dry thyme
- 1 cup tiger nut milk
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon vegetable salt
- Pepper to taste
- Spinach
- Mixed mushrooms
- Tamari sauce
- Assorted seeds
- 1 radish
Preparation
Soak the dry marrow peas for several hours or overnight
Cook the leek in olive oil, add carrots, vegetable salt, marrow peas, about 1/2 liter of water, bay leaves, tiger nut milk and cook until the peas are soft.
Discard the bay leaves and puree everything together.
Blanch or steam some chopped spinach.
Rinse the mushrooms and dry toast them in tamari sauce.
Mix all of this together, add a generous amount of seeds, a radish, a drizzle of apple cider vinegar and serve.
