Vegan Split Pea Soup

Vegan Split Pea Soup

A few weeks ago I posted a picture of a homemade split pea soup on Instagram and had several people ask me for the recipe. I actually didn’t really follow a recipe for that soup because I had looked at one that used a pressure cooker and I don’t have one. So I made it my mission to find a split pea soup I felt comfortable sharing with you all. I decided to try a slow cooker version because I love putting something in the crockpot in the morning and coming home to a warm meal. I added in the cauliflower because it gives the soup some extra veggie goodness and also thickens it a little bit (maybe next time I will try it with broccoli)! I enjoyed this last night and can’t wait for the leftovers tonight :).

For updated recipes and photos, check out The Simple Kitchen!
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Dip In: My Favorite Dips, Sauces and Spreads

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Below I have created a list (and links) to my favorite dips, sauces and spreads. So go ahead, dip in and enhance your meals with these simple recipes. The best news of all… every single one of these recipes is vegan and gluten free for those who have any dietary restrictions!

1. Pesto. My husband and I are obsessed with pesto. It is not an exaggeration when I say that we put it on everything! Bread, eggs, sauteed veggies, pasta, salad dressings, pizza, etc. I usually just whip up some of this homemade pesto once a week and let it sit in the fridge for us to find the lucky item to put it on. It is oh-so good and fresh.

Pesto

2. Hummus. I put pesto on pretty much everything and I put hummus on almost everything. I love to add a heaping spoonful to a salad, use as a spread for a sandwich and of course have with veggies or crackers when I need an afternoon pick me up.

Hummus… 

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Sugar Snap and Garden Pea Salad

Sugar Snap and Garden Pea Salad

I hope you cannot overdose on peas because I have literally been making this non stop! I went to the farmer’s market the other weekend and there were fresh snap peas, fresh peas, fresh kale and fresh arugula…so obviously, I went to town :). My friend Alli had made a rendition of this at our Supper Club but I modified it to make it my own. It is a light, crisp goodness of greens. Be sure to check out my new site The Simple Kitchen. Oh and don’t forget you can find the guide to making lemon vinaigrette here

Sugar Snap and Garden Pea Salad
 
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Serves: 6
Ingredients
  • 2 cups snap peas
  • 2 cups garden peas
  • 5 cups arugula
  • 2 cups kale, stems removed
  • ½ cup mint leaves, chopped – can do more depending on your taste
  • 1½ -2 avocados, cubed
  • ¼ cup lemon vinagrette
  • Pepitas and coarse sea salt for garnish
Instructions
  1. Bring a pot of water to a boil. Meanwhile, prepare an ice bath.
  2. Wash the sugar snap peas and de-string them if necessary, snapping the tip and removing the fibrous strand running lengthwise. If the snap peas are young, you won’t have to do this. Drop the sugar snap peas into the pot of boiling water. Cook for 2 minutes, then strain out and drop them into an ice bath. Once cooled, strain.
  3. Combine arugula, kale and mint to a serving bowl.
  4. Add peas, avocado and dressing and mix well.
  5. Top with pepitas, salt and any additional toppings (chopped cherry tomatoes, grated cheese, etc.)

Chickpea and Root Vegetable Tagine

Root Vegetable Tagine

I made this dish for Scott and I a few weeks back and we loved it. This week we were bringing dinner to a friend and his wife and I had to come up with something I could cook earlier in the day and then reheat as I was coming straight from the studio and this was the first thing that popped into my mind. This dish can easily be made earlier or even the night before and then just reheated prior to serving as it allows the flavors to really soak in. A few of the comments I got that night included: “This is exactly what they serve in Morocco” & “This might be the best dinner ever”, so I would say it was a success. I got this from the fabulous Kris Carr and her amazing book Crazy, Sexy Kitchen, but modified a bit to fit my tastes.

For new and improved recipes, please visit my new site The Simple Kitchen!

Chickpea and Root Vegetable Tagine
 
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Serves: 6
Ingredients
  • ⅔ tsp ground cumin
  • ⅔ tsp ground coriander
  • ½ tsp red pepper flakes [adjust based on desired spiciness]
  • ½ tsp turmeric powder
  • ½ tsp cinnamon
  • ½ tsp black pepper
  • ½ tsp sea salt
  • 3 Tbsp olive oil
  • 1 medium white onion, diced
  • 4 cloves garlic, finely chopped or pressed
  • 2 Tbsp tomato paste
  • 2 cups vegetable stock
  • ½ cup carrots, peeled and diced
  • 1 cup sweet potato, peeled and diced
  • ½ cup turnip, peeled and diced
  • 1 bell pepper, diced (I prefer red or yellow)
  • 2 cups chickpeas, cooked
  • 6 ounces artichoke hearts, rinsed and quartered
  • 1½ cups peas
  • ½ cup golden raisins
  • 3 Tbsp chopped parsley
  • 3 Tbsp chopped cilantro
  • 2 Tbsp chopped mint
  • Sea salt, to taste
Instructions
  1. In a large heavy-bottom shallow pot or deep skillet [cast iron works best] on medium heat, add oil, onions, and garlic. Cook until onions are translucent and golden, stirring continuously for about 3 to 4 minutes.
  2. Reduce the heat to medium-low, add the spices, tomato paste, vegetable stock, carrots, sweet potatoes, and turnip. Cover and simmer for about 25 minutes, or until the carrots and potatoes are tender. Cooking time may vary based on the thickness of chopped veggies.
  3. When the root veggies are tender, add the bell pepper, chickpeas, artichokes, and raisins. Continue simmering for about 5 to 8 minutes. Liquid should be reduced and thicker at this point.
  4. Add parsley, cilantro, mint and sea salt, folding in all of the herbs. Cover and remove from the heat. Taste and add more salt if needed.
  5. Garnish with lemon zest, red sliced chili and any leftover parsley, cilantro or mint if desired.

Serving Suggestion: Serve over cauliflower mash, quinoa or grain of choice.

Holy Guacamole!

GuacamoleAvocados are incredibly healthy but if you are like me when it comes to guacamole, it is pretty easy to eat the equivalent of four avocados in one sitting… That’s where this recipe comes in handy (and just in time for Cinco de Mayo)! Not only does adding green vegetables to the avocado reduce the fat content but it also boosts the nutritional value of the guacamole. Grab some homemade chips and enjoy!

Holy Guacamole!
 
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Serves: 2 cups
Ingredients
  • 1 cup frozen peas, thawed
  • 1 medium avocado
  • 2 Tbsp fresh lime or lemon juice
  • 1 medium tomato, seeded and diced
  • 1 medium red or sweet onion, diced
  • 1 jalapeno or serrano chile, seeded and minced
  • 3 Tbsp chopped fresh cilantro
  • ½ tsp sea salt
  • ¼ tsp fresh ground black pepper
Instructions
  1. In a blender or in the bowl of a food processor, process the peas until smooth.
  2. In a medium bowl, mash the avocado with a fork or potato masher. Add the juice, tomato, onion, jalapeño, cilantro, garlic, salt, and black pepper. Add the peas and mix well.
  3. If the guacamole won’t be served immediately, press a piece of plastic wrap directly onto the surface to prevent browning.

Variation: Instead of peas, use 1 cup well-cooked broccoli, edamame, or cooked asparagus tips.

Photo Credit: Simply Recipes

Pea and Mint Dip

Pea and Mint Dip

Want something a little different than hummus every now and again? The combination of peas and mint in this dip make it incredibly refreshing. It goes well on crackers, vegetables, bread, etc. Just dip and enjoy!

Pea and Mint Dip
 
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Serves: 2 cups
Ingredients
  • 1 bag frozen peas, thawed
  • Handul of mint leaves
  • 1 Tbsp garlic
  • 1 large avocado
  • ⅓ cup good quality olive oil
  • Juice from 1 lemon
  • Salt and pepper to taste
Instructions
  1. Combine all ingredients except oil in a food processor. Blend until smooth.
  2. Gradually add in olive oil until spread is the consistency you want.
  3. Serve chilled.

Serving suggestion: If you want a non-vegan version of this dip, add 1/2 cup of cheese of choice (parmesan, feta, manchego…)

Easy Weeknight Paella

Paella

Both my husband and I have spent quite a bit of time in Spain. And there isn’t anything that brings you back there quite like a good paella. Everyone knows we love Spanish food, so for our wedding we received everything from paella pans to bags of traditional spanish rice to saffron. I figured it was about time to give a homemade paella a try, so we turned on some Spanish guitar music and enjoyed this delicious meal. This is an incredibly easy dish, that is not too hands on so its the perfect crowd pleaser that allows you to chat with your guests while making the dish. Buen provecho!

Easy Weeknight Paella
 
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Serves: 6
Ingredients
  • ¼ cup olive oil
  • 1 large yellow onion, chopped
  • 5 cloves garlic, minced
  • 4 cups (32 oz) vegetable broth
  • 2 cups valencia/paella rice (if you cannot find, you can use arborio)
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 orange bell pepper, cut into strips
  • 2 cans (15oz) diced tomatoes
  • 1 Tbsp spicy paprika
  • 1 cup frozen peas, defrosted
  • 2 cups artichoke hearts, quartered
  • Salt and pepper to taste
  • 1 lemon sliced
Instructions
  1. Heat oil in a paella pan and saute the onion and garlic until the onion is tender and translucent. At the same time, heat the broth in a separate saucepan until simmering.
  2. Pour the rice into the paella pan and saute for about 3 minutes. Add the bell peppers, tomatoes and paprika and cook for a further 3 minutes. Add the simmering vegetable broth and cook over medium heat for 20-25 minutes or until almost tender and almost all the liquid has been absorbed.
  3. Stir in the peas and artichoke hearts. Salt and pepper to taste and continue cooking until the liquid has been absorbed and the rice is tender.
  4. Garnish with lemon wedges and serve.