Robin Daumit


Robin Daumit

Nothing says “Hello Spring” like fresh spring peas off the vine! If you are lucky enough to have a greenhouse or sunroom, you can produce fresh peas early in the season. Store bought works just as well, or frozen. Not only is the taste refreshing and spicy, but those lovely tendrils look whimsically fresh from a vine. A perfect dish year-round, since peas are nearly always available.




-       Peas – 10 ounces, fresh or frozen (rinsed)

-       Onion – 1 chopped

-    Garlic - 1 clove crushed

-       Coconut oil – 2 tablespoons

-       Stock – 2 cups, store bought or the recipe from our recipe collection 

-        SESAME MILK – 2 cups, or your preferred nut milk

-       Mint – 1 tablespoon finely chopped

-       Chili flakes, or cayenne pepper – 1/8 teaspoon

-       Salt to taste

-    Goat Cheese - 1/4 cup whipped, with a little broth to thin

-    Sesame Cream Optional - in place of goat cheese (optional/vegan)

GARNISH: Pea Tendrils, Creamed Goat cheese, crème fraiche, sour cream, or other cream of your choice, and a little sesame oil for drizzle (plain, not toasted) Olive oil drizzle works too if not using the sesame flavors.


Place coconut oil in your favorite soup pot. Add onions and cook on medium heat until transparent. Add remaining ingredients, and bring to a slow boil. Simmer on low for 5 minutes. Place about half of the soup in a blender, or food processor and puree. Return to pot. Can be served warm right away, chilled, or refrigerated and reheated for a later time.

GARNISH – When ready to serve, place a small dollop of cream on top individual servings, a drizzle of sesame oil, and a delicate pea tendril (or mint if tendrils are not available).


-       Sesame milk – 2/3 cup (from our recipe collection)

-       Coconut oil – 1 teaspoon

-       Garlic – 1 small clove, crushed

-       Arrowroot (or tapioca) 1 tablespoon

-       Salt to taste


Place arrowroot in a cup along with 1/3 sesame milk. Stir to dissolve. Place oil in a small sauce pan over medium heat and add garlic. Stir, but do not allow garlic to change color. When oil is warm, add the remaining 1/3 cup sesame milk and stir until small bubbles form. Salt to taste, add the dissolved arrow root/sesame milk. Bring to a boil, stirring continuously until sauce thickens like a gravy. Cool in frig until ready to serve.

You did it! LOVELY.

STOCK: Recipe Collection 

SESAME MILK: Recipe Collection