Split pea spread

Boil 1 1/2 cups of dried split peas until cooked. Drain and set aside.
Sauté up 1 chopped up onion, 1/3 cup dried shallots and 1 1/2 cups diced mushrooms (this is a good recipe to use those stringy stems...)
Blend all the ingredients up in your food processor with a little olive oil.
Then stir in 1/2 cup of brewer's yeast and some salt and pepper.

Serve spread on crackers as an appetizer, on toast for breakfast, in a sandwich or add to sauces to give a nice creamy texture and a boost of flavor!

En Français...

Pâte à tartiner au pois cassées

Cuire 1 1/2 tasse de pois cassées séchées dans de l'eau bouillante. Une fois cuites égouter et mettre de côté.
Faire revenir dans une poèle 1 onion haché, 1/3 de tasse d'échallotes séchées et 1 1/2 tasses de champignons émincés ( c'est une bonne recette pour utilisers les tiges un peu dures).
Mixer les légumes sautés et les pois avec un peu d'huile d'olive.
Ajouter 1/2 tasse de levure de bière et un peu de sel et poivre.

Tartinez-en des crackers pour l'apéro, du pain grillé pour le petit dej', mettez en dans des sandwiches et vous pouvez également en ajouter à de nombreuses sauces pour donner une texture crèmeuse et enrichissement du goût!

Comments

[Lagrandemarie]

Je n'étais pas venue depuis un long moment ! (je pensais que tu avais arrêté, je ne sais pas pourquoi). Et j'ai la bonne surprise de voir que tu nous traduis tes recettes en français ! merci ^^

[valerie]

une bien jolie petite recette
bon mercredi
val

[alwayshungry]

Yes, you can make this with other beans, it's fun to play around with the different flavors! But I can hardly take the credit there are many recipe for vegtable pâtés out there! The two ingredients that always seem to be in these spreads are some kind of bean and the yeast the rest is very versatile.
It seems as if I chose the wrong word in english! Levure de bière or levure maltée is actually called nutritional yeast, sorry! It has all sorts of virtues...
Wikipedia says:
"Yeast is used in nutritional supplements popular with vegans and the health conscious, where it is often referred to as "nutritional yeast". It is a deactivated yeast, usually Saccharomyces cerevisiae. It is an excellent source of protein and vitamins, especially the B-complex vitamins, whose functions are related to metabolism as well as other minerals and cofactors required for growth. It is also naturally low in fat and sodium. Some brands of nutritional yeast, though not all, are fortified with vitamin B12, which is produced separately from bacteria. Nutritional yeast, though it has a similar appearance to brewer's yeast, is very different and has a very different taste.
Nutritional yeast has a nutty, cheesy, creamy flavor which makes it popular as an ingredient in cheese substitutes. It is often used by vegans in place of Parmesan cheese. Another popular use is as a topping for popcorn. It can also be used in mashed and fried potatoes, as well as putting it into scrambled eggs. It comes in the form of flakes, or as a yellow powder similar in texture to cornmeal, and can be found in the bulk aisle of most natural food stores. In Australia it is sometimes sold as "savory yeast flakes". Though "nutritional yeast" usually refers to commercial products, inadequately fed prisoners have used "home-grown" yeast to prevent vitamin deficiency."

[Jackie at PhamFa]

J'ai jamais vu ca avant. This dish is healthy and so versatile. I guess you could also use garbanzo beans or any kind of other beans, right? Just curious, why would the (uncooked?) yeast be important in this dish?