Omnivore loving vegan, gluten-free & beverage recipes
Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community. Continue Reading
Spring and Easter Recipes Collection – We have gathered a list of Spring and Easter-themed recipes on Life’s Little Sweets, including cupcakes, candy, snacks, and more!
These Fresh Spring Rolls have vermicelli, cooked shrimp, carrots, cucumber, basil, mint, & cilantro all wrapped up in a rice wrapper. They are delicious when dipped in our easy peanut sauce recipe, plum sauce, or your favorite dipping sauce.
Whether you’re looking for warm soup recipes for the change of seasons, or comfort food to keep you company during the refreshing days of spring, you’ll find plenty of food inspiration here!
Nettle Pesto has foraged, wild, stinging nettles (Urtica dioica), fresh garlic, extra virgin olive oil, Parmesan cheese (or substitute vegan Parmesan cheese, if vegan), Kosher salt, and fresh ground black pepper. It's vibrant, vegetal, and loaded with vitamins and minerals. Try this Nettle Pesto on your favorite pasta, on toast and it's a great sauce to go with chicken, fish, meat, or vegetables.
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Estimated reading time: 8 minutes
Sautéed Pea Shoots are easy to prepare, gluten-free, and are a vegan side dish. Tender, hollow stems, edible leaves, and flowers that are slightly, naturally sweet make for a delicious, scrumptious vegetable side.
Hi Everyone, this is one of my favorite greens, perhaps even more of a favorite than, gasp, dare I say, kale?
Pea shoots are just that good.
Tender, slightly naturally sweet, cooked with olive oil, seasoned with kosher salt, pepper, and maybe some soy sauce but when they are perfectly fresh, they really don't need much, if anything at all!
I first learned about pea shoots from ordering them as a side dish at the Chinese restaurants in Chinatown Boston.
My mom would order it, off the menu (the dish wasn't listed on the menu, at the time).
My maternal Grandfather would also make them when they were available.
He would saute them in a wok with olive oil.
Pea shoots cooked this way are scrumptious, meaning, you want to just sit and eat every single bite, in one sitting.
This recipe is for 2 servings, maybe 4 small servings but for me it's one big serving!
I got the pea shoots in these photos from my local farmer's market & CSA (Roots to River farm).
They even had the pea flowers still on them which are edible too!
I want to share a local, small business that sells grow kits. including microgreen pea shoots, and I've seen them on Instagram, Gathered Greens (gathered_greens on IG). Here is their website as well where they sell other items.
Pea shoots can be harvested after 2-4 weeks of growing.
You should be able to get 2 harvests of pea shoots.
You can harvest the shoots, tendrils, buds, flowers, and leaves.
Pea shoots can be eaten raw or cooked.
In New Jersey, pea shoots/greens are in season from April through June.
Peas and pea pods are available from June through July.
The short answer is, yes, you can grow pea shoots as microgreens!
If you are looking for these out of season you can grow them as microgreens, right in your home!
I link to the kitchen tools that I use in the recipe card at the end of the post and microgreen kits (below, Amazon affiliate link) in the recipe card at the end of the post.
You can use pea shoots in any recipe where you use spinach; They are so versatile.
I just love the squiggly, curly ends of the pea shoots; They are so whimsical.
Please Note: You can also customize this dish with other spices to make it spicier.
If you make this recipe and like it please give it a rating on the recipe card and let us know in the comments at the end of the post.
Thank you for reading and following along!
If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.
Thank you for reading and following along!
Sautéed Pea Shoots are easy to prepare, gluten-free, and are a vegan side dish. Tender, hollow stems, edible leaves, and flowers that are slightly, naturally sweet make for a delicious, scrumptious vegetable side.
Please Note: You can also customize this dish with other spices to make it spicier.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. #CommissionsEarned #ad
Please note that the Calculated Nutrition is an estimate at best.
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Leigh C Floyd says
Just made it! Got a bunch of Pea Vines from our local farmer's market. It's delicious but am wondering about some of the more fibrous stems. I'd like to hear a step on prep before cooking.
Sara Maniez says
Hey there Leigh! Thanks so much for checking out my blog post and leaving a comment! I'm thrilled to hear that you also enjoy the deliciousness of Pea Vines from your local farmer's market. They're such a tasty treat!
Now, let's talk about those fibrous stems. You're absolutely right; some of the stems can be a bit tough, but no worries – there's a simple prep step to make them tender and delightful before cooking.
First, take your fresh Pea Vines and give them a good rinse under cold water to remove any dirt or debris. Then, grab a bunch of the shoots and gently snap off the tough ends. You'll notice that the tender part of the stem will easily separate from the fibrous part – usually, it's about an inch or so from the tip. Discard the tough ends (you can compost them if you like) and repeat this process with the rest of the Pea Vines.
Once you've snapped off the fibrous ends, your Pea Vines are all set to be sautéed! Follow the recipe on the article I posted (https://www.lifeslittlesweets.com/sauteed-pea-shoots/) for the sautéing part, and you'll have a delicious dish on your hands.
I hope this helps! Enjoy your sautéed Pea Vines, and feel free to ask any more questions if you have them. Happy cooking! 😊🌱