Today I’m revealing a big secret. Yeah… I’m spilling the beans or in this case, Sugar Snap Peas with Pecans & Feta.
Last month, I was excited to get an invitation from two time, James Beard Award-winning authors, Karen Page and Andrew Dornenburg to join their Virtual Book Tour promoting the Vegetarian Flavor Bible during National Nutrition Month. If you are familiar with the original Flavor Bible and know that 90% of the meals I make are vegetarian, then you understand why I was excited to get that message.
I will admit that I was conflicted about doing this Vegetarian Flavor Bible review. Not because I have reservations about recommending the book, but because I’d have to reveal one of my prized kitchen creativity resources. But I decided to share this wonderful resource and a spring recipe inspired by the book.
Disclaimer: I received a free copy of The Vegetarian Flavor Bible. I was not compensated for writing this post. All thoughts and opinions are my own.
The Flavor Bible has been my go to guide for coming up with new flavor combinations for years. So, I was excited to add the Vegetarian Flavor Bible to my kitchen. I already use it several times a week. It eliminates any excuse for boredom in the kitchen.
This book inspires a world of new flavor combinations. If you’re curious about what goes well with anything from asafoetida powder to zucchini blossoms, the Vegetarian Flavor Bible has the answer. I tend to go straight for the lists which make up the bulk of the book. I start with an ingredient and look to see what pairs well with it.
The front of the book has valuable content too including the history of vegetarian diets all over the world and basic food and nutrition information. There are also insights from chefs peppered throughout the book.
In short, the Vegetarian Flavor Bible inspires. You’ll appreciate the guidance it provides to create delicious plant based meals, enhance side dishes and to make Meatless Mondays unforgettable.
To give you a taste of the gems you’ll find in the book, I put together this simple seasonal salad of fresh sugar snap peas with pecans and feta. Spring is the peak season for sugar snap peas. Because they are so sweet right now, you won’t need to add any sugar to this salad – though a drizzle of honey along with the feta would take it over the top!
- 1 pound fresh sugar snap peas whole
- ¼ cup freshly squeezed lemon juice about 1/2 a lemon
- 2 tablespoons fresh flat leaf parsley chopped
- 1 clove garlic minced
- salt and pepper to taste
- ¼ cup toasted pecans
- 2 tablespoons crumbled feta cheese
- Blanch the sugar snap peas for 2 minutes. Shock in ice water. Set aside.
- Whisk together the lemon juice, parsley, garlic, salt and pepper. Toss the sugar snap peas with the dressing. Sprinkle with toasted pecans and feta cheese.Serve.
Recipe by Marisa Moore, Registered Dietitian Nutritionist
To learn more about the Vegetarian Flavor Bible
- Visit Karen and Andrew’s website
- Check out the other stops on the virtual book tour for more reviews and recipes
- Buy your own copy, check it on Amazon at The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs
(This is an affiliate link which means I get a small commission if you buy via my link.)