- For the golden pea dip, wash the peas and drain well. Cook in the oil with shallots and bay leaf. Pour in the wine and leave to cook out. Add the water and bring to the boil. Cook for 60 minutes, covered, until soft. Remove the bay leaf, leave the peas in sieve to drain, retaining the cooking liquid.
- Roughly chop the olives and mint. Finely puree with the peas, crumble Plantaforce cube*, mustard and 150 ml of the cooking liquid in a blender or in the mixing bowl of a food processor. Add more cooking liquid until desired consistency is reached. Finally work in the oil a drop at a time with the machine running.
- For the lentil pâté, wash the lentils and drain well. Add the other ingredients up to and including the water and bring to the boil. Cook, half covered, for 20 minutes until soft. Remove the herbs, leave the lentils to drain through a sieve, retaining the cooking liquid.
- Puree the lentils with crumbled Plantaforce cube*, vinegar and 150 ml of the cooking liquid as above. Finally work in the oil a drop at a time while the machine is running.
The alcohol evaporates almost completely during cooking. The purees are also suitable as spreads for bread and, if pureed with a little more cooking liquid, as lactose and gluten free sauces that can be gently heated. Legumes are rich in fibre, nutritious and vitamin-packed with lots of vegetable protein.
Reproduced with kind permission from the Authors: Schindler, Ingrid, and Tricia Bauman. Naturally Fresh & Delicious Healthy Cooking with A. Vogel. Teufen: Vogel, 2009. Print.