Split Pea and Sweet Potato Soup Recipe

Split Pea and Sweet Potato Soup Recipe

I was looking for a warming vegan winter soup and this is what I will make tonight:

A video recipe Smoky Split Pea and Sweet Potato Soup Recipe – Vegan

Recipe:

Servings: 6-8

Ingredients (use organic whenever possible):
* Don’t be afraid of the long ingredient list – you probably have many of these items in your kitchen already!
  • 6 cups vegetable broth
  • 1 medium onion, chopped
  • 1 cup carrots, chopped + shredded carrots for garnish
  • 2 celery ribs, chopped
  • 1 bell pepper, chopped (optional)
  • 2 garlic cloves, minced
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon ground chipotle (optional)
  • 1/2 teaspoon dried oregano
  • 2 cups dried split peas, rinsed
  • 1/2 large sweet potato, chopped
  • bay leaf
  • salt, to taste
  • black pepper, to taste
  • 1-2 green onions, sliced
  • frozen peas (optional)

Directions:

  1. Heat large pot over medium-high heat. Once heated add carrots, celery, onion, bell pepper (if using), and enough broth to keep veggies from drying out. Sauté for 5-10 minutes until soft.
  2. Add garlic, sauté for 30 seconds until fragrant. Season with spices.
  3. Pour in broth, dry split peas, sweet potato and bay leaf. Turn heat down to simmer for about an 1 hour (or until ingredients are soft).
  4. Cool slightly, then purée half of soup in a blender. Return purée to the pan and mix with rest of soup.
  5. Garnish with shredded carrots, green onions, frozen peas (if using), and salt and pepper to taste.

Below the recipe where EcoVeganGal is showing you how she’s making it 😉

 

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Vegan Wild Rice Pilaf for Thanksgiving

Vegan Wild Rice Pilaf for Thanksgiving

This will be today’s dinner – I think I will roast some mushroom too – just because I like mushrooms and I think it will go well together with the wild rice pilaf:)

Ingredients:

1 cup of wild rice
1 small cauliflower of 1/2 big
1/4 butter squash
1/2 an onion

Spice blend for the rice:
sage, paprika, salt & pepper

Spice blend for the cauliflower:
oliveoil – appel cider vinegar, garlic powder, nutritional yeast, cayenne pepper and
vegan worcestershire sauce

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32 Vegan Meals Perfect for Thanksgiving

32 Vegan Meals Perfect for Thanksgiving

32 vegan thanksgiving recipeWe can all use new ideas for Thanksgiving meals and some of these are also great for an everyday meal.

I have made often made #3. Vegan Lentil Shephard’s Pie with Parsnip Potato Mash, which is perfect for a main dish.

and #5. Shallot and Thyme Mashed Potatoes reminds me of when I lived in Ireland – comfort food and ever so yummy.

What I will try this Thanksgiving is #9. Forbidden Rice with Roasted Acorn Squash

Check out the full list at Vegan Thanksgiving Recipes

Photo credit: Stephanie
(I’ve cropped the photo and added the text https://creativecommons.org/licenses/by/2.0/)

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Vegan Thanksgiving Dinner – No Tofurkey!

Vegan Thanksgiving Dinner – No Tofurkey!

Beth’s Vegetarian Thanksgiving feast; yes you read correctly Vegetarian but it is easy to make it vegan, there are only a few things you will need to replace. The salad calls for cheese, use your  favorite vega cheese such as almond feta cheese. The Curry calls for butter, you can use either Vegan margarine or butter nut. Beth will give you suggestions when you are vegan.

The video is 3 years old but still the best – in my opinon 🙂 And of course you don’t have to make all 6 courses, choose 1 or 2 is cool too.

In the video you can see the courses at:

1) Arugula Salad with Grapes and Candied Pecans 01:24
2) Homemade Cranberry Raisin Walnut Bread 03:17
3) Vegetable Green Curry 06:27
4) Coconut Rice 09:22
5) Pear Walnut Tarte Tatin 10:37
6) Vegan Baked Pears 13:21
7) The Game Plan 14:01

for the recipes go to http://kincommunity.tumblr.com/

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Halloween: Vegan Pumpkin Stuffed Shells

Halloween: Vegan Pumpkin Stuffed Shells

Halloween is approaching and it is equally fun to cook with pumpkins as it is to carve them; there’s one use for the scrape from the pumpkins.

Vegan Pumpkin Stuffed Shells

Ingredients

2 boxes of jumbo shells (you will have some left over, so you can just use one box, or make more filling)

Filling
-1 can of pumpkin
-1 package of silken tofu
-1/2 cup of daiya cheese
-1/4 tsp of garlic powder
-pinch of salt & pepper
-around 7 leaves of fresh sage

Sauce
-1 cup of soaked raw cashews (it would work if they weren’t soaked too)
-1 & 1/2 cup of non-dairy milk
-2 Tbsp of nutritional yeast
-2-3 leaves of fresh sage
-1/2 tsp of garlic powder (or 2 cloves of garlic)
-1/4 tsp of salt
-1/4 tsp of pepper

How to:

Cook the pasta shells, drain, let cool
Mix stuffing ingredients in a bowl
Blend sauce ingredients in blender
Take a tray or casserole dish and poor in some of the sauce, next stuff shells and put on top of sauce. Cover will foil and bake in a preheated oven 375F / 190C  for around 15 minutes. Serve some shells on a dish, poor over some of the sauce on top.
Top with some pumpkin seeds and chopped parsley or coriander – any herb will do 🙂

Eat and enjoy!

 

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Vegan Cook Off Challenge – A Curry

Vegan Cook Off Challenge – A Curry

Heather Nicholds the second contestant in the vegan cook off challenge chose to make a curry of the 3 ingredients, which are Teff, Kabucha squash and nutmeg. They got the 3 ingredients from Whitney, aka Eco-Vegan Gal http://ecovegangal.com .

There’s wine in the recipe – if you don’t have or won’t use alcohol, then this will be perfectly fine with water or stock.

I will make this during the week, the combination of the ingredients sound so delicious.

 

 

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