The peas are a recipe I ripped off from Nigella and veganised - it rocks!
Posh chips & mushy peas
1 tsp or so of fresh rosemary, finely chopped
A good pinch of sea salt
Tbsp or so of olive oil
Posh mushy peas
1 small clove of garlic
1 cup of frozen peas
2 heaped tablespoons of soya yoghurt (or vegan may or whizzed silken tofu)
1 tbsp vegan margarine
Salt & pepper
Chop the potato into wedges and toss in olive oil with salt and rosemary. Roast in oven for 25 minutes. Give them a good stir about half way through.
Put the garlic in a pan of cold water and bring it to the boil, turn it down low and leave it for 10 minutes while the sweet potato cooks. About 5 minutes before potatoes are ready, take out the garlic and the skin will slip off (yes I am that lazy!!) and then put back in the pan with the peas.
The peas will float to the top of the pan and the water will be just boiling and the peas will be cooked. Drain the peas and put them in a processor (garlic too) with the tofu and the margarine. Whizz until smooth but not completely pureed. Season and serve with the sweet potato wedges and tiger bread!! :)