Sarah Philpott’s book ‘The Occasional Vegan’ has been a regular source of inspiration to me, containing an array of recipes from different cuisines, all vegan. So, whether you fancy a Buddha Bowl or a dirty vegan ‘pork pie’, she and the book has you covered. The recipes give a great foundation, that if you want to differ from it, verse and gospel, you can. This brings me to the greatness that is her ‘God’s Butter’ and my version of it. Such an easy and satisfying recipe for a pea, avocado and mint spread. You’ll find the original recipe on Page 47 of the book. To make my version of the recipe, you’ll need:
- 200g frozen peas or petit pois
- 1-2 ripe avocados
- Zest & juice of 1 lime
- 200g canned butter beans (drained)
- 1/2 a red chilli, sliced finely
- 1 tsp fresh ginger, grated
- Handful of fresh mint, chopped
- 1tsp garlic infused oil
- Salt & pepper
Boil the peas for 2-3 minutes, then take off the heat whilst they are still bright and green, rinse under a cold tap, until cool. Place in a mixing bowl. Add in the rest of the ingredients (I’d chunk the avocado up, to make it easier to blend). Plug in a stick blender and pulse until it comes together into a green and aromatic spread. Season & you’re ready to serve.
My version is a lot smoother than the original, as I think with it being smoother it’s more versatile to be used as a base for a pasta sauce and a spread for toast. Below are just some of the ways I’ve used it.
Published By Seren Books, RRP £12.99
With Pictures by Manon Houston