The Other Green Toast

April 30, 2015

Every other Thursday, Gena Hamshaw of the blog Choosing Raw shares satisfying, flavorful recipes that also happen to be vegan.

Today: Toast says goodbye to avocado and welcomes peas as its new best friend.

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There’s something providential about the pairing of peas and toast. In a lot of ways, they’re both comfort food ingredients. Say “toast” and I think of my favorite lazy dinner (dressed up avocado toast). Say “peas” and I think about the satisfaction of folding bright green peas into a hearty casserole or pasta bake. 

But peas have a certain elegance, too. Perhaps it’s their characteristically subtle sweetness. Perhaps it’s the finesse it takes to cook them just right, so that they’re tender but not mushy. Perhaps it’s that vibrant green hue. They're the ideal partner for toast, which as any toast connoisseur will tell you, is easy to dress up or down.  

This dish is a perfect mixture of comfort and delicacy. The peas are infused with bright, springtime flavors, from shallots and lemon to fresh mint (with a little garlic to keep things interesting). I like to use a hearty, grainy toast for this recipe (maybe something with some nuts or seeds) so that the contrast of silky purée and crispy toast can shine. 

If you cut your toast into quarters, you’ve got a quick, easy, and impressive appetizer on your hands. My favorite way to serve this dish, though, is for lunch, along with a simple green soup or a brothy dish. Save leftover purée for dipping crudités, crackers or heck, more toast.

Minty Pea Purée on Toast

Serves 4 (2 slices of toast per person)

3 tablespoons olive oil, divided
1 large shallot, thinly sliced
1 clove garlic, minced
3 cups fresh or thawed frozen peas
1 1/2 tablespoons lemon juice
1 teaspoon lemon zest
1/2 to 3/4 teaspoons salt, to taste
Black pepper, to taste
1/4 cup mint leaves
8 slices whole-grain toast

See the full recipe (and save and print it) here.

Photos by James Ransom

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The Food52 Vegan Cookbook is here! With this book from Gena Hamshaw, anyone can learn how to eat more plants (and along the way, how to cook with and love cashew cheese, tofu, and nutritional yeast).

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See what other Food52 readers are saying.

  • Natalia
  • Alison Peservich
    Alison Peservich
  • zephyr050
Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.


Natalia June 18, 2015
Looks amazing! Definitely going to try it, specially since I am not a big fan of avocado (yet). Just one question...can you actually make a lot, like hummus, and keep it in the fridge? If so, how long would it last? Thanks!
Alison P. May 4, 2015
This looks very tasty!
zephyr050 May 3, 2015
I'll definitely try this and bet I'll like it. It might even make it to my regulars list. But nothing can replace avocados in my life.