When I was a child, I really liked the fairy tales of Hans Christian Andersen and especially the fairy tale about “The Princess and the Pea”! I don’t read fairy tales anymore, but the little green peas still remind me of necklace gems. Since then, I have been in love with green peas, which is why they feature very often in our healthy vegan gluten-free diet.

I usually cook with frozen green peas, which is why I always have a supply of frozen peas in the freezer. So I can prepare a warm salad or soup, vegetable stew or pea sauce for spaghetti in just 10 minutes. And since I prefer to eat my pancakes with vegetables and green is my favorite color, I often make green pea pate!

When I prepare a sauce or pate, I do not boil the frozen peas in water, so as not to lose some of its useful ingredients. I prefer to cook it pan-seared or steamed, and then puree it with various green spices. I like country-style pâtés with larger chunks inside, so I don’t puree the pea pâté until smooth.

Vegetable pate ”The peas Kingdom” is not suitable for freezing but can be stored in the refrigerator for up to 24 hours, placed in a box with a lid. If you don’t like the aroma of dill, experiment and add the same amount of another green spice – parsley leaves or coriander leaves, celery leaves or mint leaves!

Vegetable Pate ”The peas Kingdom”

Course: Recipes, Sauces and pâtés









Pate with frozen green peas


  • 400 g frozen green peas

  • 200ml filtered water

  • 5 g Himalayan pink salt
    can be replaced with any other salt

  • 30 g sesame tahini

  • 30 g fresh lemon juice

  • 50 ml filtered water

  • 10 g dill leaves
    can be replaced with 5 g of dry dill leaves


  • With a kitchen scale, I weigh all the ingredients of the recipe separately. I wash a lemon, cut it into 2 halves and squeeze the juice into a glass.
  • In a pan with a lid, I put the required amount of frozen peas and add 200 ml. filtered water. I put the pan on the stove and turn on the highest level of heat. I wait for the green peas to soften and the water to evaporate, stirring occasionally – this takes about 10 minutes. I turn off the heat and let the pan with the stewed peas cool for 5 minutes.
  • I put the stewed peas in a bowl, add the lemon juice and Himalayan salt, the sesame tahini and 50 ml. filtered water. With an electric blender, I puree to a thick mixture with small pieces.
  • I wash the dill leaves, drain them and cut them with a sharp knife into small pieces. I add the chopped dill to the bowl with the pea mixture and mix well. I put the pea pate in a box with a lid and store it in the refrigerator – it can be stored for up to 24 hours.
  • I put the pea pate in suitable bowls and serve together with gluten-free pancakes or slices of gluten-free bread for breakfast.


  • Nutritional value per 100g product:
  • Energy value – 81.38 kcal
  • Proteins – 4.07 g
  • Carbohydrates – 8.17 g
  • Fat – 3.03 g
  • Fiber – 0.31 g