Showing posts from March, 2017

Split Pea Soup

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.

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

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

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

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.

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

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

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

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.


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

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)

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

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

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

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 :)