Split Pea Soup
2 cups green (or yellow) split peas
6 cups vegetable broth
1 medium yellow onion, diced
2 creamy yellow potatoes, diced
2 or 3 garlic cloves, pressed or minced
2 carrots, diced
2 stalks celery, diced
1/2 teaspoon: dried marjoram, dried basil, dried parsley, liquid smoke
1/4 teaspoon ground cumin, black pepper
Salt, pepper and nutritional yeast to taste
Rinse the split peas, checking for any impurities, such as stones or residue.
Place all of the ingredients, except the salt and pepper, in a soup pot, and bring to a simmer. Cover loosely and cook until the peas are tender, 1 hour or longer. Check it every so often to make sure the liquid isn't evaporating too quickly. The flame should be low-medium.
The resulting soup should be thick and creamy, with the split peas quite broken down and mushy. Add salt and pepper to taste, and serve hot.
1 2/3 cups unbleached all-purpose flour
1 tablespoon baking paper
1/2 teaspoon salt
2/3 cup nondairy milk (I used almond milk)
1/3 cup canola oil or nondairy butter (I used Earth Balance)
Preheat the oven to 475 degrees. Lightly grease a baking or cookie sheet.
In a large bowl, mix together the flour.baking soda, and salt until combined. Add the milk and butter and stir just until the dry ingredients are moistened. It will be very sticky and thick, not smooth like cake batter. Scoop 2 tablespoons of batter onto the cookie sheet for each biscuit, spacing the biscuits about 1 1/2 inches apart.
Bake until, the bottoms are golden brown, about 8 minutes. Serve hot.
With warm, stick to your ribs soup and melt in your mouth biscuits, all that's left is a little cuddle time in front of the fireplace.
As if cuddling by a fireplace could actually happen on a weekday...HA! Sadly, I had work to do and the rest of the family had Sports Center, Facebook and Madden commitments to follow through on but at least we had warm, full bellies to sustain us.
Here's to your good health!