This sugar snap peas recipe with orange ginger dressing is vegan and gluten-free, really easy and has a fabulous fresh flavor with a zesty punch.
I got the sugar snap peas recipe from the Eat Clean Live Well cookbook from Terry Walters. Sugar snap peas are so naturally sweet and delicious. You don’t have to do much to make them taste amazing. This is a really easy recipe that allows the natural flavor of the vegetables to shine.
For those of your who don’t know Terry Walters, she is at the forefront of the clean eating lifestyle movement and is a locavore superhero. She is passionately dedicated to sharing her knowledge and passion to empower others to make positive changes for our health and the health of our environment. Terry is the author of two best-selling cookbooks, Clean Food and Clean Start. She is a James Beard Foundation Award finalist and recipient of the Nautilus Gold and Silver Book Awards. Of her first book, chef Mario Batali said: “Clean Food is the most exciting book based on fresh produce and simple recipes I have used in years.”
Terry is regularly featured on television and radio, in print and Internet media, and she serves as Advisor to the Board of Directors for Urban Oaks Organic Farm and as Director of Culinary Education for The Institute of Sustainable Nutrition. She works extensively as an educator, consultant, clean food chef and advocate for healthy change in the way we eat and live.
Her latest book isn’t just a cookbook, it’s a template for eating sustainably with the cycle of the seasons. Terry offers tons of practical advice for stocking a pantry, menu planning, upcycling leftovers, sourcing local food and supporting CSA’s, planting seeds and growing a garden, preserving seasonal produce for use all-year-round, shortcuts for creating quick healthy meals, cleaning up your home and environment, strengthening your immune system, maintaining balance in the colder months, homemade gift ideas, and more.
Then her plant-based recipes are thoughtfully grouped by season, and there are some really interesting flavor combinations. For Spring try the Wild Ramp Pesto, Artichoke Tapenade, Red Lentil Soup with Cumin and Spinach, Healing Mung Bean Soup, Arugula and Mint Salad with Roasted Rhubarb and Lemon Maple Dressing. Apricot Millet with Sage and Dill, Sprouted Lentil Salad with Dried Plums and Toasted Walnuts, Carrot Cake, and Chocolate Chunk Banana Loaves.
For Summer I love the Green Gazpacho, Carrot Peach Soup, Purslane with Strawberries and Fennel, Grilled Kohlrabi and Figs with Cipollini Dressing, Sprouted Chickpea Salad, Shitake Mushroom Bean Burgers, Watermelon Ice with Coconut Milk, and Coconut Cacao Energy Bars.
Fall flavors include Smokey Eggplant Dip, Pear Chutney, Love Your Belly Kraut, Kimchi, Mushroom Soup with Caramelized Onions, Brussels Sprout Slaw with Cranberries, Cauliflower Steaks with Ginger, Turmeric, and Orange, Roasted Squash, Caramelized Shitake and Shallot Lasagna, Kale and Roasted Sunchoke Pesto over Butterbeans, Applesauce Cake, and Roasted Maple Balsamic Pears.
Then, there’s warming winter wonders like Red Onion Pomegranate Relish, Sweet Potato Gumbo, Arugula Salad with Creamy Lemon Parsley Dressing, Mizuna Salad with Roasted Carrots and Asian Pears, Sweet and Smokey Brussels Sprouts, Roasted Fennel and Multicolored Beets, Acorn Squash Cups with Ginger Apple Stuffing, Baked Macaroni and Cheese with Peas and Chard, Tamarind and Blood Orange Tofu, Peppermint Slice, and Chocolate Almond Biscotti.
I’m now excited to try some of Terry’s more exotic combinations.
Make this sugar snap peas recipe and let me know what you think,
Get your copy of Eat Clean Live Well and learn more about Terry Walters.