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Green peas and Mushroom sauce

Another vegetarian dinner πŸ’š If there is anything 2020 has taught me is that there is always room for learning and growth.

Abigail Syanwa
Abigail Syanwa

Another vegetarian dinner πŸ’š If there is anything 2020 has taught me is that there is always room for learning and growth. One of the things I have learnt this year is the need to eat healthier.

As lockdown began, I wondered, what is the best way to keep healthy? As per the government directives, we ought to minimise movement to curb the COVID infection rate. I researched the different ways to keep fit I found out that staying fit and healthy is 20% exercises and 80% what you eat. I mean, I could work out πŸ˜…
πŸ‘€ but, unfortunately for me, I struggle with staying loyal to a workout program so, my best bet was to incorporate healthier meals to my lifestyle.
This was quite easy for me living since I live with my vegetarian mum my only task was to find exciting, simple, veggie meals that curb cravings and provide you with all nutrients. Here is a recipe one of the veggie gems I discovered. (Serves 4)

What you need:

  1. Cooking oil.
  2. 1 White onion
  3. 1 JalapeΓ±o (optional)
  4. 2 Tomatoes (diced)
  5. Cooking or Coconut cream.
  6. Cumin spice (optional)
  7. Seasoning (royco, also optional)
  8. Salt
  9. 500g Mushrooms (Sliced)
  10. Rice
  11. Frozen peas (1 Serving spoon)
Green peas and Mushroom collage by Abigail Syanwa Images courtesy of Canva.

I am trying out this collage idea I had. The purpose of this photo collage is to give a visual of what you need to make any of the recipes that I post.

Method:

  1. cook the rice. ( will share the best way to do this soon)
  2. In a shallow pan add some vegetable oil of your choice and let it heat for a few seconds then add onions.
  3. Once the onions turn golden add the tomatoes, jalapeΓ±o, seasoning, frozen peas, salt and cumin spice. Turn the heat low, cover the pot and let the tomatoes and peas soften and absorb the spices for about 10 minutes. ( Feel free to add some water to deter burning. Be cautious not to add too much this will make the sauce runny. I recommend no more than 8tbsp of water)
  4. Once ten minutes are done up stir the mixture. It should contain no large pieces of tomatoes but a thick tomato paste.
  5. Stir in the sliced mushrooms to the pea and tomato paste followed with 4tbsp of water.
  6. At low - medium heat let the paste thicken for about 5 minutes. (till it is no longer runny)
  7. Pour your prefered amount of cream into the sauce cover and let it cook for about 6 minutes.
  8. Serve and enjoy!πŸ²πŸ’šπŸ’š