Vegan Peacamole Toast with Radish Salsa
As Germans, you can bet that we love bread. Served with spreads, vegetables, and other toppings we could eat “Brotzeit“ almost every day. Especially in Berlin, we are blessed with so many good bakeries but even the best bread in town with the same delicious spread gets kind of boring after the 284628th time. So today, we're going to show you a new idea to spice up your toast and open-faced sandwiches next time!
So lets talk about peacamole. What sounds like a combination of “Pikachu“ and “guacamole“ is a variation of the classic guacamole with peas. Peacamole has become established in North America, especially in recent years, but „mushy peas“ are also known from English cuisine, where it's often served with fish and chips. The basic idea, however, is based on guacamole, which originates from Mexican cuisine where it has been prepared for over 500 years. Peacamole is prepared similarly to the classic original: mash peas, add finely chopped garlic and onion if desired, then season to taste and you're good to go! To add some bite, we added pine nuts, but that's optional and depends on your taste.
Speaking of matters of taste: in 2015, the New York Times published a recipe for peacamole and got quite a bit of backlash on social media for it. Since then, people have continued to share their opinions on peacamole under the hashtag #guacamolegate. Even then-President Obama took a stand on the issue in a tweet, writing on Twitter, “respect the nyt, but not buying peas in guac. onions, garlic, hot peppers. classic..“ Who knew that mashed peas could be such a controversial topic? You can find the New York Times article here. We hope that everyone got used to peacamole by now, because we too can only recommend that you give it a try, whether as a dip with nachos or as a topping for your sandwiches.
Since peas are naturally slightly sweet, we combined it with a salsa of spicy radishes and red onion, which we seasoned with lemon juice for a nice sourish contrast. But we topped our sandwich not only with peacamole and a radish salsa, but also with avocado, pine nuts, and the “Kräuter Stullen Spice“ from Just Spices. With just a teaspoon of the spice mixture, you'll add some great flavor and freshness to your sandwich! The spice mixture consists of 32% herbs (dill, parsley, chives, savory, tarragon), fleur de sel, dried leeks, red bell pepper flakes, shredded carrots, tomato flakes, and ginger. All ingredients are 100% natural! You can find the spice mixtures of Just Spices at REWE and of course in Just Spices' online shop.
Vegan Peacamole Toast with Radish Salsa
Ingredients
For the peacamole:
- 250 g (9 oz) frozen peas
- 25 g (1 oz) pine nuts
- 1 garlic clove
- 15 g (0.5 oz) mint
- 2 tbsp olive oil
- salt
- pepper
For the radish salsa:
- 200 g (7 oz) radishes
- 0.5 red onion
- 0.25 lemon
- salt
- pepper
Also:
- 4 slices sourdough bread
- avocado (optional)
- "Kräuter Stullen Spice" by Just Spices
- toasted pine nuts
- garden cress
Instructions
Bring a pot of water to a boil and cook frozen peas for approx. 5 minutes. Drain and rinse peas under ice-cold water to keep their bright green color.
In the meantime, toast pine nuts in a fat-free frying pan until browned and fragrant. Peel and finely chop garlic. Wash, dry, and finely chop mint leaves.
Add cooked peas, toasted pine nuts, olive oil, and garlic to a bowl and mash them until you get the desired consistency. Season with fresh mint, salt, and pepper to taste.
For the salsa, wash radishes and peel red onion. Finely chop both either by hand or using a food processor. Season the salsa with lemon juice, lemon zest, salt, and pepper to taste.
Toast sourdough bread in a griddle pan or toaster. Spread peacamole on the toasted bread and top with radish salsa. Sprinkle with bread spice mixture, toasted pine nuts, and garden cress.
