Based on “mushy peas”, that they serve alongside Fish and Chips in the U.K. I came up with this for someone who’s a low-fat Vegan – avocados are too full of fat for her.
8 ounces dried split peas
½ teaspoon baking soda
juice of 1 lemon
juice of 1 lime
2 cloves garlic
¼ teaspoon salt
¼ teaspoon pepper
½ of a 10-ounce can Rotel Tomatoes and Green Chilies, drained
1 jalapeno pepper, minced
1 small red onion, minced
1. Sort dry split peas from anything that isn’t a split pea. Rinse well under running water. In a pot with a lid, cover peas with water to cover. Stir in baking soda. Bring to a boil, then let it boil for 2 minutes. Remove from heat, cover and let peas soak for one hour. Drain and rinse. return to the pot, barely cover the peas with water, bring to a boil and simmer approximately 15 to 20 minutes until peas are tender and soft. Drain. Before stirring in the other ingredients, allow the peas to cool to room temperature.
2. To blender, add lemon juice, lime juice, garlic, salt, pepper, and a large handful of cilantro leaves (approximately ½ bunch). Purée until smooth. Blend with the peas until well mixed. Stir in drained Tomatoes and Chilies, the minced jalapeno pepper and minced onion. Refrigerate overnight, or let stand at least 10 minutes before serving.
3. Serve as you would guacamole, with tortilla chips. Also very good as a spread for toasted bagels, or just serve as a cold side dish or vegetable.
Makes approximately 2 pints of Mock-a-molé.
Recipes out of the Blond Box 