entree

Split Pea Soup

SPLIT PEA SOUP

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  • 7-8 cups vegetable broth

  • 16 oz dried split peas

  • 1 medium onion, quartered

  • 1 carrot, roughly chopped

  • 1 ½ cups fresh spinach

  • 1 bay leaf

  • 2 cloves garlic

  • ½ tsp salt

  • ¼ tsp pepper

  • 1 tsp. Liquid Smoke

Add all ingredients to slow cooker, and cook on low for 6-8 hours, or on high for 3-4 hours. When soft, remove the bay leaf, and put the rest of the soup in a blender (in batches) and blend until smooth. Add more water or vegetable broth if soup is too thick. 

This recipe also works well in a pressure cooker. Add all ingredients to the cooker. Set on high pressure for 10 minutes. Then proceed with other steps.

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Orange Chickpea Bowls

Ingredients

2 Cups Brown Rice cooked/steamed

2 15oz cans of chickpeas (Garbanzo beans) drained and rinsed and warmed with Orange sauce

2-3 heads of broccoli, cut into florets and steamed

3 Carrots, peeled and shredded/crinkle cut or carrot curls

Sesame seeds for garnish

 

Orange Sauce Ingredients

1/2 cup fresh orange juice

3 tbsp maple syrup

1/3 cup coconut aminos

1/4 cup rice wine vinegar

3 cloves garlic, minced

1/2 tsp fresh ginger, grated

1/2 tbsp orange zest

Pinch crushed red pepper flakes

3 Tbsp corn starch

 

Instructions

Whisk together all Orange Sauce ingredients, until corn starch is fully dissolved. Cook in a small saucepan over medium heat and simmer until thickened, stirring constantly. Add the 2 cans of chickpeas, stir to coat evenly, reduce heat to low until ready to assemble the bowls. Adjust sweetness/salt to taste.

Bowl Assembly

Place 1/3 cup - 1/2 cup of warm brown rice in each bowl and top with steamed broccoli, carrots and chickpeas in orange sauce. Garnish with sesame seeds and serve immediately. 

Store leftover ingredients separately in lidded containers and refrigerate. Stays fresh for 3-4 days.

 
 
 
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