Smooth and creamy is always a winner on our family table, and I found that creamed pulses fit right into a healthy, pleasant-looking and tasting meal. When pulses can be “seen” and supply the majority of the meal’s protein, they are a bit too strong for our senior table. However, I’ve arrived at successful solutions at incorporating pulses, a wide variety of vegetables, and spices so that the individual bean, pea, or lentil can barely be detected! Here is the recipe for one such dish.
Creamed Pea and Sauce over Veggie Pasta Stirfry
This recipe combines yellow split pea soup and coconut milk with an immersion blender to make a creamy sauce for whatever vegetables you cook in your wok. They are a rainbow of smooth colors ladled over whole wheat pasta.
- 6 cups of vegetables. I used julienned baby Daikon radish, shredded carrots, diced fresh kale, and sliced green and red bell peppers.
- 7 ounces (1/2 of a Goya 14 ounce bag) Yellow Split Peas
- 1 T salt
- 1 teaspoon of each cumin, pepper, and turmeric
Rinse the yellow split peas and cover them with water to soak for an hour. Although soaking split peas is usually unnecessary, I used this soak time to add a little baking soda to lessen any gas forming tendency for senior “tender-tummies”. Rinse them after soaking and cover them with water in a pot. Cook for about 45 minutes. You may need to add a bit more water to keep the peas covered. While they are cooking, heat 2 T coconut oil and 1 teaspoon of Fish Sauce in the wok and put the vegetables in to cook. Heat a third pot with water to boil your pasta. When the split peas are soft and completely cooked, measure 1 to 2 cups of coconut milk, depending how thick you’d like your sauce, and blend the split peas with milk gradually, using an immersion blender. Serve separately or combine the sauce and veggies at the last moment when the pasta is cooked. I put a 1/2 pound of meat into the veggies because, honestly, that’s what my seniors expected!