English pea toast is the new avocado toast (Spoiler: It's delicious)
"You know what's delicious? Toast. You know what is even more delicious than toast? Toast..."
INGREDIENTS
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1 cup raw almonds (soaked overnight or for 8 hours and peeled)
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Juice of 1 lemon
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Zest of 1 lemon
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2 tablespoons non-dairy milk (or water)
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2 tablespoons nutritional yeast
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1/2 teaspoon salt
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1/2 cup lemon almond ricotta
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4–6 slices of crusty bread (½ inch thick)
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5–6 Easter egg radishes, thinly sliced
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1 tablespoon whole-grain mustard
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2 cups English peas
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Soak almonds overnight, or boil for 10 minutes in salted water. Peel and remove skins from almonds (they will slide right off after soaking).
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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.
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Steam peas until tender, about 5 to 8 minutes. Run peas under cold water to cool and stop cooking process, then dry peas thoroughly.
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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.
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Grill, broil or toast bread on both sides until golden brown.
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To assemble, layer whole-grain mustard and lemon almond ricotta onto toast.
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Add pea mixture.
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Top toast with sliced radishes and cracked pepper for garnish. Serve immediately.
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