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Showing posts from March, 2017

Split Pea Soup

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We often stop at Andersen's Pea Soup in Buellton on our way to or from southern California. Andersen's sells bags of peas along with a pea soup recipe, slightly adapted below (except in their recipe they say to strain it through a fine sieve -- much easier and just as tasty to use an immersion blender to make it smooth!) You don't have to blend it; it tastes good chunky, too. But I like the smooth consistency for a change, since I make so many other chunky soups.

Ingredients
2 cups green split peas
1-2 stalks celery, chipped
1-2 carrots, chopped
1 onion
2 quarts (8 cups) water or veggie broth

Spices:
1 bayleaf
pinch cayenne
1/2 tsp dried thyme
salt and pepper to taste

Instructions
Saute onion, celery, and carrot in a little olive oil in a soup pot for about 5 minutes. Add spices and stir 1 minute. Add water and split peas. Bring to a boil and boil hard for 20 minutes. Turn off and let sit with the lid on to cool a bit. Use an immersion blender to puree. Eat. Yum!

Grandma's Lemon Meringue Pie

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Another recipe of my grandma Esther's, easier to make than her ostakaka and also not vegan, but vegetarian of course. Blogging it here for posterity and so I have access to it when I'm visiting Dad, in case we need to use up some of his eggs :) And here is a similar recipe.

Ingredients
1 1/3 cup sugar
5 1/3 T cornstarch
1 1/2 cup water
3 T butter
4 T lemon juice
1 tsp lemon rinds
1/4 tsp salt
3 (or 4) egg yolks, beaten
Baked 9-inch pie crust

Meringue:
3 (or 4) egg whites
1 T cream tarter (or 2T cornstarch)
6T sugar

Instructions
Boil the sugar, cornstarch, and water for 1 minute. Add slightly beaten egg yolks. Boil 1 minute and remove from heat. Add butter, salt, lemon juice and lemon rind. Stir and pour filling in a baked pie crust.

Make the meringue: Beat egg whites until frothy. Add cream tarter, and then the sugar, 2 T at a time. Beat until it stands in stiff peaks. Spread the meringue over the pie, sealing edges at the crust.

Bake at 400 degrees for 8 minutes or until golden…

Stuffed Mushroom Phyllo Role

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Larry brought in some cabbage and kale leaves from the garden, and I thought I'd try a new recipe. This is adapted from a mix of Spinach & Mushroom Mini Vegan Puff Pastry Quiche and Oh She Glows Stuffed Mushroom Phyllo Roll.

Ingredients

1 sheet vegan puff pastry (about 8 oz.), thawed if frozen

1 cup shredded Daiya cheese
OR tofu mix:
1 lb. extra firm tofu, drained
1 T soy sauce
2 T lemon juice
2 T nutritional yeast
black pepper to taste

saute:
1 T olive oil
3 cups finely chopped mushrooms
1 onion, diced
2 garlic cloves, minced
4 cups finely chopped greens
sundried tomatoes to taste (optional)



Instructions
If not using Daiya cheese, use the tofu mix: Place tofu, soy sauce, lemon juice, nutritional yeast and pepper into food processor and blend until smooth.

Saute mushrooms and onion until softened, 5-10 minutes. Add garlic and greens. Remove from heat and fold in Daiya or tofu mixture.

Preheat oven to 350F. Line a large baking sheet with parchment paper or silicon liner. Thaw Phy…

Coconut Mashed Yams

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Adapted from Chloe's Kitchen, a simple delicious dish.

Ingredients
3 large yams, peeled, cut, roasted in oven
1/2  can lite coconut milk
1 T maple syrup
1 t salt
1/2 t cinnamon
1/2 t cloves
1/2 t ginger

Instructions
Peel the yams, dice, and roast in the oven with a little olive oil. (Or boil or microwave, but roasting is easy, and you can throw in some other veggies to much while you mash!)

Put cooled yams in a big bowl. Add spices and syrup and mash. Add coconut milk.  Serve warm. Yum!

Chloe's original recipe called for a full can of coconut milk, but I found half a can was enough. Use any leftover coconut milk to make a quick coconut chia pudding :)