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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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Simple Bisquits

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  • 2 cups white whole wheat or other whole grain flour
  • 1 1/2 Tbsp baking powder
  • 1 Tbsp date sugar
  • 1/2 tsp cream of tarter
  • 1/4 tsp salt
  • 1/2 cup applesauce
  • 2/3 cup plant milk
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Preheat oven to 450º. Stir together all the dry ingredients until well mixed. Cut in the applesauce with a pastry cutter or two butter knives, until the mixture resembles coarse crumbs. Add the milk all at once and stir just until the dough clings together. Lightly flour the surface of a cutting board and knead the mixture a few strokes. *Pat or roll dough to about a 1" thickness. Cut with a biscuit cutter, or the top of a drinking glass, dipping the edge into flour between each cut. Line a baking sheet with parchment paper and transfer biscuits onto it. Bake for 8-10 minutes or till the biscuits look golden. Serve warm. Makes about 8 biscuits.

*Note: You can also bake these as drop biscuits. Just drop large spoonfuls onto your baking sheet, leaving room for expanding in the oven.

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White Bean Chili

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  • 1 large white onion chopped
  • 3 Tbsp Vegan chicken-style seasoning
  • 2 Tbsp minced garlic
  • 2 7 oz cans diced green chilies
  • 1 10 oz can diced tomatoes with green chilies
  • 1 Tbsp minced jalapeno (canned or fresh - no seeds)
  • 2 tsp salt
  • 1 tsp ground cumin
  • 2 tsp dried oregano
  • ½ - 1 tsp cayenne powder (or to taste)
  • ½ tsp ground black pepper
  • 6 cups great northern beans soaked overnight and rinsed’
  • 4 bay leaves
  • 1 ½ cups soy curls broken into small chunks or no evil foods chicken preppers.
  • 1 ½ cup tofu sour cream

 

Place all ingredients except the tofu sr cream in the pressure cooker add 8 C water.

Put lid on and lock.

Program to high pressure for 16 min.

Prior to serving stir in tofu sour cream and serve.

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Slow Cooker Apple Butter

Recipe by

MyVega.com

 

Ingredients

Approximately 3 lbs apples (any variation, or an assortment of different kinds)

1/4 cup water

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1/4 tsp cloves

1 Tbsp lemon juice

Optional: 1 to 2 Tbsp maple syrup

Instructions

Chop and core apples. You do not need to peel and can leave these pieces fairly large. An apple slicer is perfect for this task!

Place apples in slow cooker with ¼ cup water and set on high for four hours, covered with lid. Stir two to three times per hour.

Once apples are soft (this might happen before the four hour mark depending on the amount you’re using) mash your apples into “applesauce” with a large fork or spoon. This should happen easily.

Turn off the heat and spoon the mixture into a blender (you can let your applesauce mixture cool a bit before transferring into blender if you want). Blend on high, stopping to let some steam escape and scraping down the sides as you go. Blend until mixture is very smooth and silky.

Once blended, carefully transfer mixture back into your slow cooker

Stir in spices and set to high. Continue to cook, without the lid, for 45 to 70 minutes, stirring and watching to ensure it does not burn on the bottom.

Once you achieve desired consistency (texture should appear thicker) add lemon juice and spoon into glass jars and let cool with the lids off. It will thicken as it cools. Taste and add additional maple syrup and spices as desired.

Once cooled place the lids on and store in refrigerator for up to three to four weeks. Freezing leftovers works too!

 
 
 

Tahini Goddess Dressing

Recipe By

The Vegan 8

Ingredients

1/2 cup "lite" coconut milk

1/4 cup + 2 tbsp water

1/4 cup + 2 tbsp tahini

3 tbsp low sodium Tamari 

2 tbsp apple cider vinegar

2 1/2 tbsp fresh lemon juice

2 tbsp maple syrup

1 tsp dried parsley

1/4 tsp fine sea salt

1 tsp sesame seeds (optional)

2 teaspoons cornstarch

 

Instructions

Add all ingredients, except the cornstarch, to a small saucepan and whisk until completely mixed. Now, whisk in the cornstarch until it's 100% incorporated, and there are no lumps. 

Turn the heat to medium-low. Once it starts to bubble well around the edges, whisk continually around the edges and within the pot for 2-3 minutes until it has thickened to a creamy dressing consistency. 

Remove from heat, whisk well and pour into a glass jar. Store covered in the fridge overnight. NOTE: The final amazing flavor will not be complete until this step.

(Makes 1 1/2 cups.)

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No Bake Energy Bites

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Ingredients

1 cup dry oatmeal

1/2 cup ground golden Flaxseed

2/3 cup coconut flakes

1/3 cup ground dates

1 Tbsp. chia seeds

1/2 cup vegan chocolate chips

1 tsp. pure vanilla extract

1/2 cup peanut butter

1/4 cup maple syrup

Instructions

Add all ingredients to food processor and mix well.  Roll into balls about 1" diameter. Refrigerate until well chilled.  Enjoy!

(Will keep for 7-10 days in the refrigerator.)

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