I make quite a few variations of this recipes, and serve them in different ways, such as starters, canapes or light lunch. The make perfect little crostini washed down with a chilled glass of bubbly or rose on a warm summers evening.
I add watercress or pea shoots, sometimes roasted radish, or pink pickled onions. The basic recipe is simple and I don‘t always add the almond cream cheese.
I mostly make this in the summer months when peas are in season, however frozen peas are just as good as they are picked at the best and frozen almost immediately. This means I can enjoy this recipe all year round if I wished.
2 cups frozen peas
750ml vegetable stock
Small bunch mint leaves
4 heaped tbsp. vegan cream cheese I like Nush foods
Small handful radishes thinly sliced
4 slices sourdough
2 tbsp. extra virgin olive oil
Salt and pepper
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