JVS - Jewish, Vegan, Sustainable
Jewish Vegan Society - Promoting Jewish veganism and sustainability
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Cooking tools:
- Food processor
- Blender
- Fine-mesh sieve
- Microplane
- Kitchen scale
- Stockpot
- Pan
- Saucepan
- Slotted spoon
- Wooden spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Stove
- Serving platter
- Serving bowl
Ingredients
- 350g fresh pea pods, shelled (use the shells for the stock and the peas for the purée and vegetables)
- 350ml iced water
- 100 g fresh peas (shelled weight)
- 10 g unsalted vegan butter
- 1 pinch of sea salt
- ½ white onion, diced
- 2 tbsp refined olive oil
- 1 small garlic clove, finely grated
- 200 g carnaroli rice
- 100 ml white wine, plus extra to finish (optional)
- 40 g freshly grated vegan hard cheese
- sea salt
- freshly ground black pepper
- 5 g unsalted vegan butter
- 120 g baby courgettes, cut into 2 mm slices
- 140 g fresh peas (podded weight)
- 40 g French breakfast radish, sliced
- 40 g radish tops
- 40g baby leaf spinach
- juice of ¼ lemon
- 50ml extra virgin olive oil
- 15g pea shoots, blanched in boiling water for 5 seconds
- 20 g vegan hard cheese shavings
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JVS - Jewish, Vegan, Sustainable
jvs.org.uk