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Looking for an alternative to hummus or guacamole? Look no further. Sweet pea spread is taking over! ????
Sweet pea spread is awesome. It’s flavorful, full of protein, fiber, and good fats. Spread it on a sandwich for a sweet zesty kick or serve it as a dip with carrots, cucumbers, crackers, or tortilla chips.
Lately, I’ve been having a hard time finding snacks that aren’t super fatty or full of carbs. Sweet pea spread is none of those things. It’s simple, perfect and balanced.
Sweet Pea Spread: A Macro Balanced Recipe
Lately, I’ve been researching ways to increase my protein intake. There is so much information out there about what kind of macros we should be striving to hit and all the sources say something different. If you’re keto for example, you have to up your fat percentages and lower your carbs. If you’re eating plant-based Forks Over Knives says you don’t need more than 8% – 10% protein, and then there’s the rest of the world that says you should be going for 30%.
So what are the proper vegan macros? I can’t answer that for you because everybody is different, but what I can say is that from this point moving forward, many of my recipes will be balanced in macros. I’m really sick of looking for recipe inspiration only to find it’s 100% carbs or 100% fat in the vegan world. No one is posting balanced recipes, so in light of that information, I think I’ve found my calling.
Sweet pea spread is a macro balanced recipe! ⚖️ This means it’s made of 30% protein, 37% fat, and 31% carbs. Awesome, right? There are a couple ingredients that make all of this possible: frozen peas, high protein tofu, and almonds.
Of course what would a sweet pea spread be without the actual peas? Green peas are relatively high in protein for a vegetable containing 23% while carbs make up the rest. While there are a lot of different brands and styles of tofu out there, I recommend a high protein sprouted tofu for this sweet pea dip recipe as well as the other recipes on my blog like my vegan cobb salad. I love this tofu because it has of a whopping 42% protein! And then there’s the fat – the tofu and the almonds bring this recipe to a balanced state providing lots of good fats for the brain.
Preparing sweet pea spread is incredibly simple. All you need to do is soak some almonds for an hour, thaw some frozen peas, and then, add all the ingredients in a food processor. That’s literally all you have to do.
This recipe is takes very little time to make, so you can enjoy it in a matter of minutes. Quickly add it to sandwiches, or dip some chips or veggies in it as an after work / school snack. Sweet pea spread is my go-to food item when I need just a little something to fill me up! I hope it can be for you as well.
In this segment, I suggest a song for you to listen to while you make sweet pea spread! You can even stream it right here in your browser. Today’s Recipe Jam is Leave Me Be by Choir Boy.
If you try this recipe, I want to hear about it! Feel free to post your creations to Instagram or Facebook and tag Hell Yes It’s Vegan or #hellyesitsvegan. I look forward to seeing your creations!
Sweet Pea Spread
- food processor
- 1/4 cup blanched almonds
- 1 1/2 cup frozen green peas, thawed
- 2/5 block high protein tofu
- 1 garlic clove
- 2 Tbsp nutritional yeast
- 1 tsp thyme, dried
- 1/4 tsp sea salt
- 1/2 tsp red pepper flakes
- 1/4 tsp fresh cracked pepper
- 2 Tbsp lemon juice
- 2 Tbsp water
- 1/4 Tbsp Spike Gourmet Seasoning, (optional)
- Soak almonds for 1 hour. If you're in a hurry, boil them for 10 minutes.
- Drain almonds, add all ingredients to a food processor, and combine.
- Spread on sandwiches or serve with chips and veggies for dipping.