Smokey Split Pea Soup

The smokiness of this soup reminds me of the flavor of cured meat. Since adopting a vegetarian lifestyle, I discovered that I can use liquid smoke to recreate the same flavor. Liquid smoke is very concentrated and just two shakes is all you need for an entire pot of soup.

Makes 8 servings                               

Ingredients:

2 1/2 cups dry split peas, soaked for 6 hours in cold water

(Change water every 2 hours.)

3 T. olive oil

2 red onions, chopped

1 head of garlic, sliced

3 carrots, diced

6 stalks celery, diced

1/2 cup white wine

10 cups water

2 bay leaves

2 vegetarian bouillon cubes

2 dashes of liquid smoke

salt & pepper

Procedure: 

After you've soaked your split peas and chopped all the vegetables, it's time to turn on the stove to a medium flame and add olive oil in an extra large pot. Throw in your mirepoix (the French word for a carrot, onion, celery mixture-mine has garlic added.) and saute for 15 minutes stirring every few minutes. Deglaze the bottom of the pot with the white wine and cook for 1 more minute. Add the split peas and stir. Then pour in all the water, the bay leaves, & the bouillon cubes. Cover the pot, turn the flame up to high, and bring to a boil for 20 minutes. You'll want to be cautious that the soup doesn't boil over! Then, turn down to simmer for 2 hours, stirring every 20 minutes. Try a split pea after 90 minutes to see how soft they are. It's important that they cook all the way through. Once finished, remove pot from heat and shake in the liquid smoke. The final step is to puree the soup with an immersion blender until smooth.

Enjoy with a piece of hearty grain bread.

Citrus Parsley Dressing

The three citrus fruits in this dressing add a wonderful tang to any plate of greens, while an entire bunch of flat leaf parsley will give your body lots of Vitamins K, C, & folic acid. In order to effectively squeeze the juice from your citrus fruits and prevent any pits from falling into your dressing, I suggest using a lemon squeezer which works well for lemons and limes. Slice the lemon in half and place the fleshy fruit side down into the squeezer so all the juice is extracted through the holes. You'll have to cut the grapefruit into smaller segments to make it fit. (See the picture for further details.)



Before the blend.


In your high-powered blender (or Vitamix), blend the following ingredients for 1 minute, or until smooth:

1 bunch organic flat leaf parsley

1 handful raw walnuts

the juice of 1 lemon, 1 lime, & 1 grapefruit (Use the lemon squeezer!)

1/4 c. extra-virgin olive oil

2 T. honey

1 T. mustard

salt & pepper, to taste

Makes about 1 1/2 cups of bright green dressing. Serves 4 when poured liberally on any salad, raw or sauteed kale, lentils or other bean dish.

Vegan Banana Bread

Vegan Banana Bread

This version of vegan banana bread is sweetened with agave nectar which was first harvested by the Aztecs and is made from the same plant as tequila. Its natural sugar has a low glycemic level which enters the bloodstream gradually and doesn't lead to the "sugar blues." This banana bread is totally free of any animal products. The mashed bananas add superior moistness and the coconut oil has extremely wonderful health properties. Read this article to learn more: http://www.huffingtonpost.com/dr-mercola/coconut-oil-benefits_b_821453.html

You'll need:
2 large mixing bowls, a sifter, a measuring cup, measuring spoons, 2 loaf pans, a knife, & a spoon

Instructions:
Preheat your oven to 350 degrees F.

Combine all wet ingredients in one bowl:
First, mash 5 ripe bananas. Stir in 1/3 cup softened coconut oil (coconut oil is a solid in colder temperatures and liquid in warmer temperatures so you may break up some chunks of the oil if you're making this in the winter). Mix in 1/4 cup unsweetened coconut drink from Coconut Dream brand. If you don't have this, use soy, rice, or almond milk. Then, add 1/2 cup agave nectar.  Slice 1 whole vanilla pod down the middle and scrape out the contents with a spoon. Combine.

Sift all dry ingredients in another bowl:

First, sift 2 cups whole wheat unbleached all purpose flour, 1 tsp. baking soda, 1/2 tsp. baking powder, 2 tsp. ground cinnamon. Stir.

Then, combine the wet ingredients into the dry ingredients a little at a time, blending after each addition, and mix until just moist. (Do not overmix otherwise the dough will be tough and chewier.)

Use your fingers to grease your loaf pans with an additional tablespoon of coconut oil. Divide the batter into the 2 pans and bake on the middle rack at 350 degrees F for 30 minutes.

If you prefer, you can add a handful of unsweetened coconut flakes, chopped nuts, or dried fruit to this recipe.

Shiitake Mushrooms with Onions and Parsley

Shiitake mushrooms have been known to boost immunity and lower cholesterol. They are a good source of fiber, zinc, protein, potassium, and amino acids. Onions have many health properties and are natural antibiotics. Parsley is high in Vitamin C and is a powerful antioxidant. This dish is great to eat as the colder temperatures come our way to keep our strength up and keep us healthy.

Ingredients:

2 handfuls shiitake mushrooms

1 large yellow onion

2 T. olive oil

1 large handful flat leaf parsley, roughly chopped (it's fine to use the parsley stems, too)

To prepare the shiitakes, trim the stems just below the cap. Save the stems for when you're making soup. They will add excellent flavor to your broth, but they are too chewy for this dish.

Chop a large yellow onion any way you like and add it to a saute pan with olive oil over medium heat. Cook for about 10 minutes until the onions begin to brown. Add the shiitake mushrooms and stir for 1 minute. Lower heat and cover the pan. Cook for an additional 7 minutes. Once the mushrooms are soft and fragrant, turn off the heat and add the parsley. Stir and serve. Makes enough for 2 meals (served with rice, quinoa, or grain of your choice) or 4 side dishes.