Almond-Base | Cashew-Base | Creamer-Base | Dairy-Free | Dressing+Dip | Keto | Oat-Powder | Recipe | salad | Sugar-Free | Vegan | Vegetarian | 

This recipe features spring produce like sugar snap peas, garden peas, asparagus and scallion. This vegetable dish is so versatile it can be a side dish or the base of a main course, and is infinitely adaptable for whatever produce is at hand.  Topped with a creamy and nutty mint dressing, you can't go wrong.

What Recipe Features Spring Produce?

This one!! The greenest of bases is made of two kinds of peas - snap peas and shelled peas - and asparagus. Add in whatever mushrooms you prefer, or that you find fresh locally, to round out the grassy base with some earthy vegetable meatiness.

Top with fresh, bright green scallions and finish with the mint dressing. This creamy sauce brings together all the flavors of the dish and adds extra flavor and freshness.

This will be your go-to side dish recipe when you want fresh peas and sauteed mushrooms to be the star!

How Can I Adapt This Recipe?

This recipe is quite versatile. Use whatever fresh vegetables you find at the market...or in your produce bin. Summer squash can be cubed and added, or try some baby greens. Any type of mushroom can be used. Onions and garlic can be sauteed in to add even more depth of flavor. Or try adding a splash of soy sauce and topping with fresh mint if you don't have time to make a dressing.

But if you do....The dressing also can be used to top grilled vegetables or on a crunchy salad or slaw. If you're not a fan of mint, substitute another fresh herb, such as tarragon or cilantro.

Want to serve this as a main dish instead of a side dish?  Why not add in some protein, such as tofu or an egg or chicken or shrimp?  Or toss it with pasta for a veggie-heavy pasta with a creamy sauce?  Or build a grain bowl with your favorite grain, the vegetable mixture, some crunch (cucumber, seeds) and top it off with the dressing.

Spring Peas and Mushrooms with Mint Dressing

Rated 5.0 stars by 1 users

• Share on Twitter
• Share on Facebook
• Share on Pinterest
• Share on Whatsapp

Servings

3

This fresh and flavorable dish features spring produce like sugar snap peas, garden peas, asparagus and scallion. This vegetable dish is served alongside a creamy and nutty mint dressing.

Author

JOI Team

Ingredients

For the Vegetables

• 12 ounces sugar snap peas (trimmed; slice larger sugar snap peas in half)

• 7 ounces frozen peas (thawed and drained)
• 7 ounces asparagus (shaved into ribbons with vegetable peeler)
• 4 ounces fresh shiitake mushrooms (clean mushrooms with damp paper towel; remove stem; chop into ¼ inch slices)

• 1 ½ Tablespoons olive oil (divided)

• 2 scallions (thinly sliced – use green section only)
• a few mint leaves for garnish

For the Creamy Mint Dressing

• ¼ cup plant-based Greek style yogurt

• ¼ cup JOI almond or cashew milk concentrate

  Add To Cart

• 3 Tablespoons water

• 4 teaspoons vegan mayonnaise

• 2 teaspoons stone ground mustard

• 2 teaspoons lemon juice

• 3 garlic cloves (finely minced)

• 3 teaspoons chopped mint

• ½ teaspoon salt or to taste

• black pepper to taste 

View Cart (0) Checkout

Directions

For the Vegetables

1. Make the dressing (recipe follows), and set aside.

2. Blanch the sugar snap peas in hot water until slightly cooked ~1 min. Remove from hot water and shock in a bowl of ice water. Once the sugar snap peas are completely cooled, drain and set aside.
3. In a large skillet on medium high heat, add 1 Tablespoon of oil. Once the oil heats up, add the mushrooms and spread into one layer. Sauté until brown on one side. Flip the mushroom to brown the other side.
4. Season with a pinch of salt. Remove sautéed mushrooms from the pan.
5. Lower the heat to medium.
6. In the same skillet, add remaining ½ Tablespoon of oil. Add blanched sugar snap peas. Sauté for about 30 seconds, stirring frequently.
7. Next, add thawed and drained peas. Stir to combine and sauté for another minute. Season with a pinch of salt.
8. Remove peas from heat and dish up into a large mixing bowl.
9. Add the sautéed mushrooms, asparagus ribbons and sliced scallions to the peas. Toss all ingredients gently to combine.

10. Using a pair of tongs, gently transfer to a serving plate and place atop dressing. Garnish with mint leaves.

11. Season with black pepper to taste. Drizzle with additional dressing

12. Whisk all ingredients until well combined and set aside.

For the Dressing