Sautéed sugar snap peas with spring herbs from Afro-Vegan: Farm-Fresh African, Caribbean & Southern Food Remixed by Bryant Terry

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: All-green spring slaw; Cinnamon-soaked wheat berry salad; Verdant vegetable couscous with spicy mustard greens

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • LFL on July 17, 2022

    3 stars. Bulked this up with sauteed tofu (multiplying the herbs and other flavorings to make enough for the extra volume) and skipped the blanching stage, just sauteed the peas (separately from the tofu). This turned out okay but not that flavorful. Keeping in mind that it’s supposed to be a side dish and would probably be better if we’d followed the directions (there’s salt that goes in the blanching water and I’m sure penetrates the snap peas better than sprinkled-on salt would later), it’s a good enough recipe, but maybe not one I would make again. Although if I were making it again and wanted to bulk it up with some protein, I might use white beans instead of tofu.

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