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!

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

 

 

My Top 10 Tips on Juicing

If you had said to me last year that I would be drinking veggie juice everyday, I would never have believed you.
But here I am four months in and loving every minute of it.

JUICE

Here are my top 10 tips on juicing the easy way.

1.    Buy a good juicer.  A mediocre juicer will not only produce less juice, but will cost you more in the long run as it uses more fruit and veggies to produce the same amount of juice as a good juicer.  You can buy a good juicer for $150.00 and up.

2.   Juice whatever vegetables and fruit that you like.  If you don’t like a certain vegetable don’t juice it and choke it down.  Juice should taste great and if it doesn’t then you won’t keep it up.  Celery is on my No list.

3.    You don’t always need to follow a recipe.  Experiment with your own combinations and you’ll soon have some favourites that are easy to remember, delicious and super healthy.  Remember to add an apple to a juice if it’s not sweet enough for you.  If you are the type that needs a recipe, there are tons on the internet including my blog.

4.   Add a slice of lemon and a small chunk of fresh ginger root to every juice.  I don’t like the taste of ginger but I can’t taste it in the juice and the health benefits are huge.  Lemon makes every juice taste fresh and clean.

5.   Buy seasonal fruit and vegetables when they are on sale.  Inexpensive produce like apples, carrots, spinach and kale are always good to have on hand and make simple delicious juice especially during winter.

6.   When you start juicing, try and aim for at least 50% vegetables / 50% fruit in each juice especially if you have a sweet tooth like me.  The more vegetables the better so gradually increase the ratio to 70% vegetables/30% fruit.  I know some people can drink straight vegetable juice but that’s not going to happen for me and I’m sure I’m not the only one.

7.    Try and buy organic produce if you can but depending on where you live this may not be possible or cost-effective so don’t worry too much about it. I barely wash my produce and don’t seem to suffer any ill effects 🙂

8.   Wash all the components of your juicer with hot soapy water as soon as you can.  I don’t run my dishwasher every day so I don’t use it to clean my juicer.

9.   Find a routine that works for you.  I juice in the morning and make a breakfast and lunch juice at the same time.  Some people find it easier to juice in the evening for the next day.  Remember that juice loses nutrients over time so keep it refrigerated in a sealed glass container (Mason jars work well).

10.  Remember…. You can’t juice a banana!

Vegetarian Shepherd’s Pie

For me, nothing beats the comforting warmth of Shepherd’s Pie.

This version is vegetarian which makes it an easy choice in this house, plus it’s so simple to make its a win win really.   The beauty of making this for tonight’s supper is that I already had left over mashed potatoes from last night (actually it was a potato, cauliflower & garlic mash so bonus!)

Veggie Shepards Pie

Vegetarian Shepherd’s Pie

  • 1 tbsp extra virgin olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped red or green bell pepper
  • 1/2 cup chopped mushrooms
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 1 package of veggie ground round
  • 1 tsp corn starch
  • 1 tbsp soy sauce (gluten free brand)
  • 3/4 cup of warm water

Heat oil in pan over medium low heat.  Add vegetables, salt & pepper and sautee until onion is soft and clear.

Add veggie ground round and heat through.  Stir in corn starch until blended.

Stir in soy sauce and water stiring until it thickens slightly.

Add mixture to a medium casserole dish.  Top with mashed potato and heat in oven at 375 degrees for 20 mins or until heated through.

Serve with a fresh green salad for a balanced meal or if you’re like me just dig in, stuff your face and enjoy!

If you are interested in making the Potato, Cauliflower & Garlic Mash I have included the recipe below.  

Potato, cauliflower & garlic mash

  • 4 medium potatoes peeled and cubed
  • 1/2 head of cauliflower chopped
  • 1 tsp minced garlic
  • 1/2 tsp salt
  • 1 tbsp butter (substitute – vegan butter  of choice)
  • 1/4 cup warm milk (substitute – vegetable broth)
  • 1/2 tsp fresh parsley (optional)

Place potatoes, cauliflower, garlic and salt in a pot of water and bring to a boil.  Lower heat to medium and cook until potatoes are cooked though.  Drain water.

Add butter and milk and mash together with vegetable masher until fairly smooth. Add parsley and mix through.