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Prep
Difficulty
Easy
Time
Estimate
45 mins
Roast the spring onions. Bring the goat cheese up to room temperature. Prepare and assemble the snap peas. Blend up the spring onions, white beans and other ingredients to make a spread. Serve with French bread. Package separately if taking to go. Skip the bread and opt for rice crackers to make this lunch gluten-free.
Spring onions are roasted until caramel colored and then whipped up with white beans & rosemary to create a rich, yet vegan dip. For the spring onions, select medium-large sized bulbs. A food processor will give you a creamier dip, but using a potato masher will at least get the job done, albeit a bit chunkier.
Creamy herbs & goat cheese are filled into the open shells of snap peas. If this seems too time consuming, simply prepare the filling like a dip and have diners dip or even fill their own. These are delightful packed in a lunch bag or as a lovely party appetizer. Any herbs that you love will do from dill, parsley, sorrel, basil, rosemary, thyme or even cilantro for a southwest inspired flavor.
Okay. This is not exactly a recipe, but rather sometimes the best pairing for your meal is a crusty loaf of French bread. My family lineage is French, what can I say crusty bread seems more appropriate then not. So, here it is.
Let’s call it a reminder. In addition, here are a few tips on how to store it, keep it fresh, or use it up. Whenever possible try to find those crusty gorgeous whole-grain varieties.
