This easy and delicious Pea Tapenade recipe from the amazing Lei Shishak makes a festive vegan appetizer for a party, served with your favorite dippers on the side. Lei is a CIA-trained chef with a certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies. She founded Sugar Blossom Bake Shop in San Clemente, CA, and has been featured in People, Los Angeles Daily News, and many more.

Made with frozen peas, and just a few other bright ingredients, this Pea Tapenade recipe from cookbook author, Lei Shishak comes together in less than ten minutes! Lei is the guest on the The Laura Theodore Podcast this week! (Listen HERE.)
Lei’s new book, “Easy Plant-Based Cooking for Two: Delicious Vegan Recipes to Enjoy Together” shares 80 totally tasty plant-powered recipes for pairs, along with lovely photos taken by Lei. This delightful book is a must-have for plant-forward enthusiasts, plant-based dieters, vegans, veg-curious, and anyone in between!
On The Laura Theodore Podcast this week, Lei talks about her book, sharing her top tips for small batch cooking, fresh plant-based recipe ideas, and how to serve a celebratory holiday meal for two! Thank you Lei, for sharing this yummy recipe, along with your beautiful photos, and for appearing on the podcast!

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ABOUT THE RECIPE:

LEI SAYS: This bright PEA TAPENADE recipe is made with heart-healthy peas, basil, garlic, and lemon and it comes together in less than 10 minutes. Serve this creamy dip with bread, crudités, or crackers.

vegan | gluten-free | Yield: 2 servings (about 1 cup)

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INGREDIENTS:

1 ⅓ cups frozen peas
1 cup basil leaves, lightly packed
3 tablespoons extra-virgin olive oil
2 tablespoons grated vegan parmesan, plus more for garnish
1 teaspoon lemon juice
1 garlic clove, peeled
¼ teaspoon salt
⅛ teaspoon pepper

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INSTRUCTIONS:

Place the peas in a strainer and run under warm tap water for 30 seconds to defrost. Place half of the peas in a small food processor along with the basil, olive oil, 2 tablespoons parmesan, lemon juice, garlic, salt, and pepper.

Process until smooth and scrape down the bowl as needed. Add the remaining peas and pulse until rough chopped. Transfer tapenade to a small bowl, garnish with vegan parmesan, and serve.

Ingredients

Directions

1

ABOUT THE RECIPE:

LEI SAYS: This bright PEA TAPENADE recipe is made with heart-healthy peas, basil, garlic, and lemon and it comes together in less than 10 minutes. Serve this creamy dip with bread, crudités, or crackers.

vegan | gluten-free | Yield: 2 servings (about 1 cup)

2

INGREDIENTS:

1 ⅓ cups frozen peas
1 cup basil leaves, lightly packed
3 tablespoons extra-virgin olive oil
2 tablespoons grated vegan parmesan, plus more for garnish
1 teaspoon lemon juice
1 garlic clove, peeled
¼ teaspoon salt
⅛ teaspoon pepper

3

INSTRUCTIONS:

Place the peas in a strainer and run under warm tap water for 30 seconds to defrost. Place half of the peas in a small food processor along with the basil, olive oil, 2 tablespoons parmesan, lemon juice, garlic, salt, and pepper.

Process until smooth and scrape down the bowl as needed. Add the remaining peas and pulse until rough chopped. Transfer tapenade to a small bowl, garnish with vegan parmesan, and serve.

Pea Tapenade by Lei Shishak
Photos by Lei Shishak. This Pea Tapenade recipe is from Lei Shishak’s cookbook: Easy Plant-Based Cooking for Two, Skyhorse (October 18, 2022), re-printed by permission.
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