Green pea ricotta spread. Vegan. Gluten free.
I love cooking seasonally. I admit, we’re a bit off from my garden being bountiful & producing lovely green pea pods but in the spirit of lightening up our food as warmer days approach, this recipe was created.
I’ve recently become quite smitten with an afternoon snack of toast with hummus, almond butter, avocado or this lovely spread. Green peas are a wonderful source of vegan protein & the flavor is so light & bright. I also have added this spread to my salads in lieu of dressing and it’s quite lovely. Plus with Easter this weekend – this would be a lovely appetizer on your menu.
Okay so let me share this lovely recipe with you all… click here to take you over to Lucy Activewear’s blog.
Enjoy!
Enjoy!
Thank you to Lucy Activewear for sponsoring this post.
Lots of traveling early last week to Chicago and my daughter’s future home/university. Then home to cook like a madwoman for clients. Although I was racking up 20k+ steps a day – I only trained when I got home squeezing in 3 days of running/weights. This week is a complete refocus on training.
Sunday: 8 outdoor miles, 2 dog walks and 30k steps!
Monday: 4 outdoor miles, 30 minute HIIT workout
— Knead to Cook
How much ricotta cheese? I don’t see it listed in the ingredients.
Hmmm let me check that but it’s the entire container for reference. 🙂
Lucy was adding that back in. Lost in translation 🙂