Split Pea & Potato Soup (slow cooker)

Split Pea & Potato Soup (Slow  Cooker)

split pea and potato soup

We love split pea soup but sometimes it’s a little too thick and heavy for Spring/Summer.  Here’s a recipe for a lighter version that’s just as delicious, has very few ingredients and cooks in the slow cooker.

This recipe is great for vegetarians, it’s also economical and very simple to prepare.  Enjoy!

Recipe

  • 8 cups of water
  • 2 cups yellow split peas (rinsed & drained)
  • 1 cup diced potato
  • I cup diced onion
  • 1 tsp minced garlic (or substitute 1/2 tsp garlic powder)
  • 1 tsp salt
  • ½ tsp pepper

Combine all ingredients in your slow cooker. Cover and cook on high for 6-7 hours.

Add salt and fresh cracked pepper to taste.

Variations:  Add chopped celery and/or carrots.

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Chunky Granola (Gluten free)

Big chunky bits of granola to satisfy the sweet tooth. Quick, easy, gluten-free, vegan and delicious!

Chunky Granola

Chunky Granola

  • 1 1/2 cups oats

  • 1 tbsp coconut oil (melted)

  • 2 tbsps nut butter (I used almond butter)

  • 3 tbsps honey

  • 1 tsp vanilla

  • ½ tsp sea salt

  • ½ tsp cinnamon (optional)

  • 1 cup total of dry *options  ( I used ¼ cup choc chips, ¼ cup chopped medjool dates, ¼ cup dried cranberries, ¼ cup hemp seeds)

*Options are limitless eg. Coconut, almonds, walnuts, raisins, peanuts, dried fruit etc

 

  • Preheat oven to 325 degrees.

  • Mix all ingredients together well.

  • Pack mixture down flat on a baking sheet that has been covered in parchment paper (optional)

  • Bake approximately 15 mins (longer if you prefer a more toasted granola)

  • Allow to cool. Break apart into chunky pieces.

  • Store in an airtight container.

Mexican Quinoa

Mexican Quinoa

 

I love it when I come across a recipe that is not only delicious, healthy and easy but its also made in one pot in 30 minutes!

Mexican Quinoa

  • 1 tbsps Olive Oil
  • 2 cloves garlic (minced)
  • 1 jalapeño (minced)
  • 1 cup quinoa  (rinsed well & drained)
  • 1 cup vegetable broth
  • 1 can black beans  (rinsed & drained)
  • 1 large can diced tomatoes (can use fresh peeled & diced)
  • 1 can kernel corn
  • 2 tsps chilli powder
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp fresh ground pepper
  • 1-2 avocados (diced)
  • 2 tbsp lime juice
  • Chopped cilantro or green onion to garnish
  1. Heat oil over medium heat.  Add garlic and jalapeño and cook for 1 minute stirring frequently.
  2. Stir in quinoa, broth, black beans, tomatoes, corn, chilli powder, cumin, salt and pepper.
  3. Bring to a boil, cover and reduce heat. Simmer until quinoa is cooked, approximately 20 minutes.
  4. Remove from heat and stir in avocado and lime juice.
  5. Garnish with cilantro or green onion.

I can think of so many ways this recipe can be changed to suit your needs and leftovers can be stuffed into green peppers or squash, or try adding shredded cheese.

 

 

Adapted from Damn Delicious

 

 

Butternut Squash & Potato Soup

Ever had one of those little food experiments that turn out far better than expected? Me neither, until last night.

It is so hot and dry here right now that we seem to be living off salads, smoothies and BBQ suppers and yesterday was no exception.  We didn’t want anything fancy so ended up with potatoes, onions and garlic cooked in foil, veggie patties and good old baked beans.  As usual I made too many potatoes for just the two of us (I would argue you can never have too many potatoes but that’s the Brit in me), there wasn’t enough left over to make another supper so I needed another idea.

Earlier that day I had thawed out a bag of cooked butternut squash which I had mistaken for cubed cantaloupe (it was a bit disappointing when I went to make a smoothie for lunch but it will teach me to label next time).  Anyway a light bulb came on and I threw the butternut squash, leftover potatoes, onions and garlic, 2 cups of water, 1 veggie stock cube, a bit of salt and pepper in my blender and voila!

butternut squash & potato soup

The results were sooo good.   I think that roasting the potatoes, onions and garlic with some olive oil and seasoning in a foil packet added so much flavour to the soup that I don’t think I could have replicated it if I had made the soup from scratch.

Tonight’s menu….my new delicious soup experiment, a fresh green salad and gluten free dinner rolls.

It’s a good day!

Review: Only Oats Grandma’s Oatmeal Cookie Mix (Gluten Free)

While browsing through our local natural foods store for new products to try I came across Grandma’s Oatmeal Cookie Mix by Only Oats.  Ger loves cookies but since he cannot have gluten his choices have been limited so I picked up a bag to try.

Only Oats Oatmeal Cookies

I am always skeptical about gluten free baking mixes but I’m happy to say we were very happy with the results.  They were simple to make and delicious.  The  directions said to roll the dough into balls and flatten with a fork but I found it was easier to drop by spoonfuls on to the cookie sheet and then flatten with a fork.  Next batch I will try adding raisins.

Two thumbs up for Only Oats – Grandma’s Oatmeal Cookie Mix plus they are a Canadian company and I do love shopping local.

Here’s the link to Only Oats website so you can see what other products they produce 🙂

Spaghetti with Garlic & Olive Oil (Vegan & Gluten Free)

One of my favourite vegan, gluten free meals to make is Spaghetti with garlic and olive oil.  Its so quick and easy to make that you’re almost forced to make a beautiful salad to accompany it to make up for how easy this meal is (notice I said almost.)  The only thing you have to cook is the spaghetti so its a no-brainer really.

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Spaghetti with Garlic & Olive Oil (serves 2)

  • 1/2 package Gluten Free Spaghetti
  • 1/4 cup extra virgin olive oil
  • 2 small garlic cloves minced (I keep a jar of  minced garlic in the fridge and use 1 tsp)
  • 1 tsp chili pepper flakes
  • 1/2 tsp freshly ground pepper
  • 3/4 tsp salt
  • 1 tsp parsley

Cook spaghetti according to directions until al dente.

While spaghetti is cooking, in a small bowl mix together rest of ingedients and set aside.

Drain spaghetti and add the oil mixture.  Stir to coat the pasta and distribute flavours.

Serve with a side salad and a nice chunk of bread to make this a complete meal.  (Don’t forget the nice glass of wine too, this will step it up another level and you’ll look like a star! )

Variations –

  • Add crumbled feta cheese or parmasan cheese (for non-vegans)
  • Sprinkle with nutitional yeast for a nutty cheese flavour to boost protein.
  • Add chopped walnuts
  • Add sauted onions and mushrooms

 

 

Chocolate Cake with Coconut Icing (Gluten-Free)

Gluten Free Chocolate Cake

This delicious gluten-free chocolate cake is for those of you that want a real moist chocolate cake. We do not eat dessert very often (unless you count chocolate as dessert which I do not) so when hubby asked for a chocolate cake I decided to make the best gluten-free version I could come up with. I searched the web and through trial and error and tweaking (I made 4 before I was completely satisfied) we have declared this the winner!
This is not a healthy recipe for chocolate cake by any means but that wasn’t my goal. This is a special occasion cake that you make for family and friends who will love it despite the gluten-free label.  No more making a cake for gf people and another one for everyone else 

Chocolate cake (gluten-free)

1/3 cup milk (or milk alternative)
4 eggs
1 tsp vanilla
2 cups cooked quinoa
3/4 cup coconut oil melted (or melted butter)
1 1/2 cups sugar
1 cup cocoa powder
¼ cup hemp seeds (optional)
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt

Place milk, eggs and vanilla in a blender or food processor and pulse to combine.

Add cooked quinoa and coconut oil and puree until very smooth and the consistency is thick and creamy.

In a separate bowl combine sugar, cocoa powder, baking powder, baking soda, salt and hemp seeds.

Add quinoa mixture to the bowl and stir until combined.

Bake in 2 greased cake pans at 350 degrees for 30 minutes.

 

Coconut icing

2 cups icing sugar
2 tbsp coconut oil
1 tsp vanilla
4 tbsp milk

Combine in bowl and beat until consistency is soft and easy to spread.  Add more milk if required.

 

NOTES:

  • I used coconut oil because I love the subtle coconut taste it gives to the cake and icing plus I use it in most of my baking in place of butter.
  • Hemp seeds were added for additional protein and it adds a very slight nutty texture to the cake but omitting them from the recipe make no difference in the final product’s taste.
  • I admit that the recipe calls for a large amount of sugar but I wanted the cake to taste like a real chocolate cake and not be short of sweetness. This amount tastes just right to us and I’m not sure if sugar alternatives could be used.
  • This recipe can be easily made vegan.