CREAM OF ASIAN PEAS
Cooked peas swimming in a umami-rich Creamy Asian Apricot Sauce! Hey, Asians eat creamy. They love creamy! This is for you!
Makes almost 1 cup sauce and 3-1/2 cups peas
3 c. froz. peas, cooked in soft-boiling water till plump, then drained well to remove excess moisture
Creamy Asian Apricot Sauce: Makes about 1cup
1/2 c. Tofutti Better Than Sour Cream, plain
1/2 c. Simply Fruit Apricot Spreadable Fruit
3-4 T. soy sauce – I used Kikkoman
1/2 t. garlic powder
1/2 t. onion powder
fresh grind black pepper
fresh parsley or dill for garnish
In large bowl combine all sauce ingredients up to and including black pepper, stirring well to smoothly incorporate all ingredients.
Add well-drained peas to bowl, then toss to coat.
Transfer to serving bowl.
Top with parsley or dill garnish and serve.
Notes: If using fresh dill for garnish, add a little to the sauce too.