Simple Split Peas

I am watching videos and reading blog by vegans and getting so much inspiration. (Did you see this one!?! http://www.youtube.com/watch?v=VdeC3OJJIzA What a great advertisement for veganism!) I find it so motivating to hear their experiences and to see them and hear what they have to say, reminds me that I am not alone in what I am doing. It gives me ideas about things to try. It motivates me to go further, to do more.

I wanted something simple to make yesterday for my lunch and I reached for the split peas. I decided to experiment and it turned out great! It was the simplest version of Split peas I have seen but everyone in my house devoured my vegan lunch instead of their omnivore one, so that was a good sign. Prince Charming had only one request, make more next time LOL.

Simple Split Peas

1 cup Split peas
6 cups water (or veggie broth)
2 Tbsp veggie bullion (leave out if using veggie broth)

Put in pot and simmer on stove until the peas have broken up and the peas have reached the desired soup consistency. (About 2 hours in my house) That's it. Very simple and very good. In fact, I have some simmering now to have for my supper tonight. (but this time I doubled the recipe to have enough for the family to steal some too. I LOVE when they munch on my vegan foods.)

Cheesey sauce

INGREDIENTS
2 medium-large carrots, sliced
1 large onion, peeled and roughly chopped
1 cup water
1 x 400g tin white beans (drained)
¼ cup of savoury yeast
1 tablespoon tahini
2 tablespoons white miso
1 teaspoon prepared mustard
¼ tsp white pepper
1 clove garlic, peeled


METHOD
1. Simmer the carrots and onion with the water for about 20 minutes, until the vegetables are soft.
2. Add to the blender with all of the other ingredients and start process until smooth. If necessary to get the right consistency, add a little water, veg stock or rice milk.

Pumpkin Pudding

Ingredient List

Serves 6

* 2 cups vanilla soymilk
* 2 tsp. vanilla extract
* 1/4 cup instant tapioca pearls
* 1/4 cup cornstarch
* 1/2 cup confectioners’ sugar, or to taste
* Pinch of salt
* 1 15-oz. can pumpkin purée
* 2 cups mixed dried fruits, including cranberries, raisins and apples
* 1 cup toasted pecan halves, as garnish, optional

Directions

1. Put 1 1/2 cups soymilk and vanilla extract into saucepan, and stir in tapioca pearls. Stir remaining 1/2 cup soymilk with cornstarch, and, when well mixed, stir cornstarch mixture into tapioca mixture. Let sit 5 minutes.
2. Heat soymilk mixture over medium heat, stirring constantly, until pudding begins to thicken, about 7 minutes. Whisk in sugar and salt, stirring to remove any lumps.
3. Stir in pumpkin purée and dried fruit. Continue cooking and stirring 2 minutes more. Remove from heat, and spoon into heatproof serving bowl. Serve warm, or refrigerate.
4. To serve, garnish with toasted pecans, if using.

Nutritional Information

Per SERVING: Calories: 290, Protein: 4g, Total fat: 1g, Saturated fat: g, Carbs: 67g, Cholesterol: mg, Sodium: 150mg, Fiber: 5g, Sugars: 41g