Green Pea Loaf
A recipe that begins without a concept ("pressure cook dried peas, then add some stuff")
has mysterious possibilities; some including a later description of "surprisingly edible".
I was more focused on pressure cooking the peas (a first time), knowing their reputation
of foaming in the pressure cooker, even when the lid is removed too quickly.
Short story: The peas foamed a bit and coated the top of the lid during the first
sudden pressure release, but the cleanup was tolerable and the green peas sufficiently
cooked to make soup. But the soup concept also suffered a sudden pressure release
and quickly faded from that which I call a mind.
So now, I was focused on adding oat bran. Who knows why, but I'm fond of texture!
Of course, a cup of oat bran made the No Soup For You!'s spoon stand up in the pan!
So, what's next for impromptu green "fudge"? cement a brick wall or add more stuff?
Since I had no bricks, "more stuff" had to be found to help the Not Soup evolve;
maybe into a green pea loaf since it was so thick that "cement a wall" remained Plan B.
Desiring a quick "Exit, Stage Left" (do something with the green stuff so kitchen cleanup
won't delay bedtime), the mixture was spooned into oiled bread pans, wrapped with plastic,
and destined for overnight refrigeration. "Out of sight - out of mind."
"Perhaps, an acceptable loaf will evolve in the evening chill." I hoped. Loaf? Hmmm ...
If it looks like a loaf, smells like a loaf, cuts like a loaf, and is in a bread pan, it is a loaf!
... or a wild bear lickin' log. That the recipe was typed suggests that "surprisingly edible"
was added to its description (and maybe later to its "Green Stuff" reputation).
Ingredients:
1 1/2 cups dried green peas, soaked overnight then drained
3 cups water (plus more if needed)
1 cup light oat bran
1/3 cut spelt flour
1/4 cup virgin olive oil
1 tsp garlic powder
1/2 tsp cumin powder
1/3 cup dried parsley
1/2 tsp black pepper
1 tsp salt
2 cups diced onions
Directions:
Simmer peas in water one hour (or until all water is absorbed), stirring occasionally.
Stir in oat bran then flour, then add remaining stuff and mix well. Spoon into two oiled
bread pans, cover with plastic wrap and refrigerate overnight.
This chilled mixture is ready to warm (even consume cold) or can then be blessed
with "more stuff" and made into patties and fried in olive oil (Green Stuff Patties*).
Whatever happens after refrigeration can be impromptu - as desired and inspired.
It's thick enough to be called Green Forkin' Soup (serve with green forks).
* Green Forkin' Patties is cool
... if they're served with green forks.
Rod