Split Pea Soup

I have to admit: the first time I made split pea soup it was out of desperation. I needed something that all of my food-allergic friends could sit down and eat together, and cutting meat, dairy, eggs, soy, beans, and nuts made me nervous about a main dish that wasn't just raisins and sunflower seeds.

This recipe is easy, mostly shelf-stable, and meets all the demands of those with food allergies and sensitivities. Plus, it is delicious, makes itself in a crock pot, and freezes perfectly. I often make it for new mamas because it is a simple, complete meal that tastes very good and comforting.

Ingredients:

1/2 c wild rice blend
1 and 1/2 c split peas or a mix of split peas and lentils
1/2 c chopped onion
1 t salt
1 bay leaf
8 c water

1 c chopped carrot
1 c chopped celery
1 t thyme
1 t oregano
1 t parsley
black pepper to taste

Crock pot method:
1. Combine all of the first set of ingredients in a crock pot and cook on high for 3-4 hours.
2. Add the second set of ingredients and cook for an additional 1-3 hours. Add water as needed.

Dutch oven method:
1. Combine all of the first set of ingredients in a dutch oven and cook on low heat for 2 hours.
2. Add the second set of ingredients and cook for an additional hour. Add water and stir as needed.

I like to serve this with corn bread, which can also be made GF

Curry Quinoa Salad

This recipe was inspired by a tofu salad at Whole Foods, but I made it with ingredients I had on hand. If you wanted to add cooked, cubed tofu or tempeh, that would also be delicious!

Ingredients:

1 c quinoa

2 c veggie broth (or water is fine)

1 sweet potato, cubed

1 bunch kale, chopped

1 onion, sliced

1/4-1/2 c pine nuts, almonds, or hemp seeds (optional)

Juice of 1 orange

Juice of 1 lemon

2+ T olive oil

2 t grainy mustard

2 t + honey

1 T curry powder

1/2 c raisins

salt to taste

Directions:

1. Slowly caramelize onions over low heat

2. Saute or roast sweet potato cubes.

3. Cook quinoa in veggie broth (15-20 min), until all broth absorbed

4. Combine all dressing ingredients and mix/shake until uniform texture

5. Taste dressing and add oil, honey, or salt (as needed)

6. Allow raisins to soak in the dressing mixture while the rest of the ingredients finish cooking.

7. Saute kale for a few minutes, just until a bit soft. Toast nuts, if using, and if you prefer.

8. Combine all ingredients, toss with dressing, and chill for a few hours to allow flavors to meld

Millet (bird seed) Granola Bars

If you haven't had millet, you're missing out. These bars offer a great way to sneak a little millet into your life! Crispy little bits with whatever flavors strike your fancy is always a win.

Ingredients:
1 2/3 c rolled oats
1/3 c flour (I use coconut, you can use whatever you'd like)
1/3 c shredded, unsweetened coconut
1/3 c millet
1/2 c sugar (brown or white, or I've used the coconut sweetener too)
1/2 t cinnamon (but who's measuring?)

3 T Earth Balance (or replace with coconut oil)
3 T coconut oil
1/3 c nut butter (I use peanut)
6 T assorted liquid sweetener (molasses, maple syrup, honey, agave)
1 tsp vanilla

1.5 cups nuts, seeds, dried fruits

I usually use some almonds and raisins, but you can use any chopped, dried fruit you'd like. This recipe is a great way to clear out your nut/seed/dried fruit stash.

Method:
Oven at 350
1. Combine all the dry ingredients in a large bowl.
2. Soak dried fruit in a little bit of hot water while you work.
3. Melt Earth Balance, coconut oil, and nut butter in a liquid measuring cup. Add liquid sweetener and stir to combine (this really helps the peanut butter situation).
4. Drain the dried fruits and add them to the dry mix. Then stir in the wet ingredients.
5. Bake in a greased 8x8, loaf tin, or 7x11. PRESS the stuff into the pan using a spatula or a coconut-oiled hand. The thinner the bars, the less time they will need. 7x11 probably need only 20 minutes while a loaf pan will need as much as 35. Check for browning edges.

COOL COMPLETELY IN THE PAN. WALK AWAY, I'M SERIOUS. These puppies are prone to crumbling. The original recipe called for corn syrup as a liquid sweetener, and swears that it will prevent the breakage. My friend Kelli adds an egg and says that's a good binder, too. Do what you want.

Other great additions include food grade oils, like orange oil. You could use chocolate chips as some of your mix-ins, even though they are not technically fruits, nuts, or seeds.

Black strap molasses makes these bars even healthier, as do the additions of hemp seeds, flax seeds, and other nutrient-dense options. They never come out the same twice, but they are always delicious.

What is it about roasting (veggies)?

This is not a recipe, but a method. I found my refrigerator teeming with broccoli today, and with two additional heads of cauliflower in the farm share, something had to give.

My most favorite thing used to be broccoli with cheese sauce (you know, the processed stuff that barely passes as cheese but still remains a 'dairy' product?). I still love broccoli, and have learned that cauliflower is delicious, too. Especially when well prepared. There is something unique about the texture of these roasted beauties that makes it difficult to save any for later.

You might have enjoyed my Aloo Gobi and Chard recipe, and that is a tasty trick. But even simpler is the simple act of slowly roasting veggies on a cookie sheet in the oven.

The process is simple:
1. Wash and chop the broccoli and/or cauliflower (you must use fresh for this method).
2. Coat with a thin layer of olive oil by tossing the florets in a bowl with a little oil.
3. Pour onto a cookie sheet and dust with a little sea salt.
4. Roast at 325 for 40 minutes, shaking the tray two or three times in the middle.
5. Serve as is, or toss in seasoned salt, nutritional yeast, or the cheese of your choice (but try it first! It is glorious as is).

Easy side dish for any meal, and so much healthier than anything with the mysterious cheese sauce.

Spooky Kohlrabi (situation)

As you can see from the following photo, we have a Kohlrabi Situation at our house. Our farm share was particularly prolific in the kohlrabi department this year, and while we've been eating them, we simply cannot keep up.

Combine the Situation with my need to bring healthy Halloween snacks to yoga tonight and my grandmother's everlasting mantra of thou shall not waste anything, ever, particularly food, resulted in the following stroke of genius. If you're a regular old person, you probably think I'm too self-congratulatory in this statement.

If you have a K.S., you're welcome.

Ingredient:
Kohlrabi (or jicama would work, if you're situation-less and actually shopping for Halloween ingredients.)
1. Peel the kohlrabi.

2. Slice into rounds or half rounds (I find cutting easier if I cut it in half).

3. Use your cookie cutters to cut shapes out of the kohlrabi.

4. Serve with dips of your choice. I'm using my hurry, curry recipe, but a black bean dip, guacamole or hummus would work very well.

More kohlrabi recipes from the NYT here.

Best Peanut Butter Cookies Ever

If you're as familiar with GF baking as I am, you know that the GF recipe is never as good as the glutenous recipe. Well, this one is the exception. These are literally the best PB cookies ever.

Ingredients:
1/2 c rice flour
1/2 c peanuts
1 1/2 c peanut butter
1/4 c maple syrup
1/4 c molasses
1/2 t vanilla
salt (if your pb is unsalted use 1/2 t)
chocolate chips (optional)

Preheat oven to 350.
1. Mix ingredients.
2. Scoop onto parchment lined baking sheet and top with chocolate chips, if using.
3. Bake 12 minutes.

Voila. Amazing.

Makes 20 2" cookies or 12 3" cookies. One of the many treats my Desert Retreat friends will enjoy at Ojo Caliente.

Chocolate Banana Walnut Cookies

When you have an extra sad banana around the house, this is one of the best ways to put it to rest! Yield 24 cookies.

Ingredients:
1/3 c non-dairy butter
1 mashed overripe banana
1/2 c firmly packed brown sugar
1/2 c white sugar
1 egg (or equivalent)
1 tsp vanilla
1 1/2 c flour
1/4 c cocoa powder
1 t baking soda
1/4 t salt
1 c chocolate chips
1/2 c walnut pieces

1. Preheat the oven to 350.
2. Combine butter, banana and sugars. Add egg (or substitute) and vanilla.
3. In another bowl, combine all dry ingredients except chocolate chips and nuts.
4. Mix the dry ingredients into the wet, and incorporate the chocolate chips and nuts.
5. Place on parchment lined baking sheets and bake for 10-12 minutes.

Adapted from the Joy of Vegan Baking by Colleen Patrick-Goudreau.

Peanut Dressing

Yes, this is for salads. And yes, it is fantastic and easy. Also high in protein and not affected too terribly by time outside of the refrigerator.

Serves 2
Ingredients:
1/4 c natural peanut butter
1/2 T tamari soy sauce
1-3 T rice wine vinegar
ginger paste (optional, to taste)

There's only one step!: Combine with a whisk and toss with the veggies.
I recommend the following toppings for your salad along with this dressing:
- grilled tofu
- carrot slices
- radishes
- green beans

To make ginger paste, peel a piece of ginger using a teaspoon. Hold the ginger in front of you and place your thumb into the bowl of the teaspoon. Drag the edge of the spoon towards you along the peel and it comes right off! Then you can puree the ginger with some water or simply chop it finely.

Almost Pudding: PB & Chocolate

Do you need an intro for this one? I think we should just cut to the chase.

More nutritious than that shelf-stable stuff you can buy, easy to make, and super delicious. Lots more protein, too!

Ingredients:

4/5* of a package of firm SILKEN organic tofu

1 chocolate bar (of your choosing)

1 c natural peanut butter

1/2 c organic soy milk

1. Melt the chocolate bar in a microwave or double boiler.

2. Combine all ingredients in a food processor, or mix with a hand mixer.

3. Pour into individual-sized serving containers.

4. Chill.

Makes 4 3 ounce servings.

*This recipe compliments any vegan salad dressing or soup recipe that involves a little silken tofu. If you have to use the whole package, I think you'll be fine, but it is what I do when I have used 1/5-1/4 of a package.

Hurry, Curry! (Lentil Dip)

I love hummus, don't get me wrong, but sometimes I find it boring. And sometimes I find that we have no cooked, soaked garbanzos. Or worse, no garbanzos at all.

So, what's a vegan yogini with a GF husband to do?

Improvise.

Introducing a flavorful dip that is just a bit different from anything else (and the only recipe I will EVER write that contains "curry powder".

1 cup dry lentils (any brown, green, or black variety will do, just not the dainty red lentils).

1 vegan Not-Chik-n bouillon cube

2 cups water

1 bay leaf

1 T toasted sesame seed oil

1-2 t curry powder (depending on your taste) salt to taste

additional water

1. Cook the lentils in the water, bouillon and bay leaf in a covered pot over low/medium heat. They should get mushy, so between 20-30 minutes should be perfect. You may need to add additional water if the lentils are still not mushy but the water has evaporated. I have mistakenly made burned lentil patty this way, and there's a reason that isn't the featured recipe.

2. Discard bay leaf and pour contents of pot into a food processor. Add oil, salt, and curry powder. Pure like the dickens. Thin with water as necessary to achieve a "dip" texture to your liking.

3. Serve with corn chips, rice crackers, or crudite. Great for a pot luck, but be sure to label it so people aren't horribly surprised when it isn't guacamole.

Easy. Delicious. Nearly impossible to mess up, unless you let the water boil off of the lentils or puree the spatula with the dip (Someone in our house who still owes me a new spatula may have also done this once).