Spring Pea and Pineapple Mint Puree - Lightweight Meal

I love spring peas, so much that I am growing a load of them right now. Since they are not quite ready, I used English Peas from Trader Joe’s that can be found in the produce area, but frozen will be just fine. I am also growing the pineapple mint you see above. It’s a really delicate mint with (you guessed it) a hint of pineapple. I found it at Farmington Gardens here in Oregon and just had to have it. It matches really well with the peas, so I hope you can find it. If not, of course regular mint will be just fine.

2 tbsp butter (oil for vegan)
1 med onion
4 c chicken stock, homemade (veg for vegan)
3 yukon gold potatoes, peeled & diced
4 c spring peas 
1/4 c pineapple mint, chopped
chili flake
Melt butter (or heat oil)
Sauté the onion until transparent
Add broth and diced potatoes  and boil 10m
Add peas, boil 8m
Add s/p, mint, flake
Puree until smooth

To Dehydrate
Spread the mixture onto a plastic tray for your dehydrator. Above (last picture) I tried out a tip I read online, that if you need to use more than one tray you can cut parchment paper to size and it will be fine and reusable on a tray. Your dehydrator if like mine (Nesco) probably only came with one.

I let the dehydrator go overnight and it was completely dry after 8 hours when I woke up. At this point you can just crumble it into serving bags of your choice to take on your next adventure. The peas lend themselves to protein on the trail and the potatoes add that creamy texture without using dairy.