8 ounces dried split peas
1/2 teaspoon baking soda
1 lemon, juiced
1 lime, juiced
2 cloves garlic
1/4 teaspoon salt and pepper
1/2 bunch cilantro
1/2 (10 ounce) can tomatoes and green chilies, drained (I use Rotel) or 1/2 cup canned diced tomatoes
1 jalapeno pepper, minced
1 small red onion, minced
1. 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 1 hour.
2. Drain and rinse. Return to the pot, barely cover the peas with water, bring to a boil and simmer approximately 15-20 minutes, until peas are tender and soft. Drain. Before stirring in the other ingredients, allow the peas to cool to room temperature.
3. To blender, add lemon juice, lime juice, garlic, salt, pepper, and cilantro leaves. Purée until smooth. Blend with the peas until well mixed.
4. Stir in tomatoes and chilies, jalapeno pepper, and onion. Refrigerate overnight, or let stand at least 10 minutes before serving.
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.
Source of recipe: This recipe was inspired by "pea guacamole", which is found in Prevent and Reverse Heart Disease by Caldwell B. Esselstyn, Jr., M.D. If it seems a little bit strange to post an alternative to an already vegan dish, Dr. Esselstyne's diet is vegan with no added fat or oil.