Food, Vegan Recipes

Split Pea & Cilantro Soup w/ Herbes de Provence Tortilla

Split Pea Soup

I’ve never thought of myself as a soup person, but my veganish experiment has afforded me ample opportunities to step up my soup game and find combinations of flavors that tickle my fancy.  Sadly, I don’t remember exactly how I made this masterpiece, but it was amazing.  What I know for sure is that it involved cooking up some split peas the old fashioned way — in a pot — then blending it down in the Vitamix with cilantro and some liquid (maybe almond milk? water? I have no idea).  Next, I poured the mixture back into a pot and stirred in black beans, marinated tomatoes, apple cider vinegar and an assortment of spices. Grilled a spelt tortilla in EVOO and nutritional yeast, then sprinkled with herbes de provence.

Yeah. Fucking amazing.

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Vegan Recipes

Carrot apple tomato soup w/ vegetable focaccia croutons

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In the Vitamix: a bunch of organic carrots, 1 apple, 1 tomato, fresh ginger, sea salt, nutmeg, nutritional yeast, a dash of Braggs ACV, a tablespoon of NO EGG, 1/4 cup of coconut milk and about a cup of water. Blend on high for a few minutes.

In a small pan: grill chopped red onions in EVOO. Spice with sea salt, a squeeze of lemon of Braggs amino acids. Set aside.

In a pot: cook one can of organic kidney beans. Add the blended soup to the beans and simmer for 15-20 minutes. Stir in the onions. Add whatever else you like. I threw in some rice I had left over from Indian takeout.

For the croutons, I got a lovely focaccia vegetable board from the organic market and cut up a bunch of pieces that I grilled in EVOO. Garnish with freshly ground lack pepper. And voila: a hearty, nutritious soup for weekday noshing.

Vegan Recipes

Carrot apple tangelo soup with gluten free toast

So, the spirit moved me to get a Vitamix this week. In addition to some pretty awesome sauces and smoothies, I’ve also made soup!

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This carrot apple tangelo soup started out as Vitamixtake. I wanted to make a smoothie or a juice but I didn’t add enough water. Don’t quote me on this, but I believe I used two apples, one tangelo and 2-3 carrots. It’s been a few days and my memory is hazy. Anyway, When all was said and done, my “juice” had the consistency of soup. Disappointed, but undaunted, I set it aside in the fridge and decided I would eat it later in the week.

Well, later arrived today. The first task was to tone down the sweetness. I blended the soup with about a 1/4 cup of vegan Daiya cheddar, which darkened the color and made the taste more savory. I took a handful of kale and massaged it to soften the texture. Then, I sautéed the kale in EVOO with three slices of Food Merchant’s polenta, fresh garlic, 1/4 cup red onions and shiitake mushrooms. Meanwhile, I transferred the soup from the Vitamix to a pot on medium heat and added sea salt and nutmeg. When the veggies were done, I added them to the soup.

For the toast, I grilled two slices of gluten free bread in EVOO, sliced them diagonally and arranged in the gorgeous soup. Ground some fresh black pepper over the dish and voila! An incredible, vegan lunch.

Dessert was a peach, apple, ginger smoothie, also made with the Vitamix.. Yum!