Tag Archives: Recipe

Easy Peasy Split Pea Soup

One of my favorite things to do after a long day is tuck into a hot, hearty soup. My friends Luanne & Molly share their recipe for easy, peasy split pea soup after the jump. Enjoy!

Split Pea Soup

A good split pea soup is a beautiful and happy thing.

This version of split pea soup is not only satisfying, hearty and so good that you’ll go back for seconds but it is also incredibly easy to throw together.

If you have 10 – 15 minutes in the morning you can prep everything, toss it in the slow cooker, leave for work and come back to a perfectly cooked dinner waiting for you. Easy Peasy!

Curried Split Pea Soup Easy and full of flavor

Serves 6 – 8

Gluten free

Nut free

Soy free 

Here’s what you need: 

2 cups dry split peas (430g)

1 cup onion, diced (105g)

1 cup carrot, diced (105g)

1 cup potato, chopped (150g)

1 cup green cabbage, chopped (70g)

1/4 cup green onions, chopped (20g)

6 cups veggie broth (1.5 liter)

1 tablespoon curry powder (8g)

1/2 teaspoon cumin powder

1 teaspoon red chili powder (4g)

1/2 teaspoon salt

Black pepper and additional salt to taste

Here’s how to do it:

  • Place all ingredients into your slow cooker and stir to combine.

  • Cook on low for 6 hours.

Toast a piece of sprouted bread, slap some tahini on it and you have dinner!

split_pea_soup_FG

Molly & Luanne are cookbook writers, travelers & geeks. They are currently living in New Mexico on 5 acres of land, wrapping up their second vegan cookbook (they aren’t vegan elitists, I promise).  They pretty much sold everything they owned when they quit their jobs to move to NM. Now, they are in the process of selling / donating what they have left and making their move to Hawaii.

Check them out at boldvegan.com

Father’s Day Pear Cake

Father’s Day calls for a cheerful pear and vanilla cake that dad will love. This recipe by Australian chef Bill Granger combines fresh pear with a side of custard. It’s simple, fuss-free and delicious. Happy Father’s Day!
Pear Cake

Pear & Vanilla Cake with Custard

Serves 6 to 8

3 oz unsalted butter
3/4 cup castor sugar
1 egg
1 teaspoon vanilla extract
grated zest from 1 lemon
3/4 cup cream
1 1/3 cup all-purpose flour
2 teaspoons baking powder
1 pinch of salt
4 pears
3/4 oz unsalted butter, melted
1/4 cup raw sugar
custard (below)

Preheat the oven to 350F. Cream the butter and sugar together in a bowl until light and fluffy. Add the egg, vanilla and lemon zest and beat for another minute. Add the cream and mix until smooth. Sift in the flour, baking powder and salt and beat until smooth. Pour into a 9 inch non-stick springform cake tin and smooth the surface.

Peel and core the pears, cut into 1/8 inch slices and arrange on the batter in two concentric circles. Brush the pears with melted butter, then sprinkle with the raw sugar. Bake for 50 minutes to 1 hour, or until a skewer comes out clean and the pears on top are lightly browned. Remove the side from the cake tin and slide the cake onto a plate. Cool slightly before slicing. Serve with custard.

Custard

1 cup milk
3/4 cup cream
1 teaspoon vanilla extract
4 egg yolks
1 egg
2 tablespoons caster sugar

Gently heat the milk, cream and vanilla in a small saucepan. Whisk the egg yolks, egg and sugar together in a small bowl, then whisk in the milk mixture until smooth. Transfer to a small saucepan and stir over a low heat for 10 minutes, or until the mixture is thick enough to coat the back of a spoon. Remove from the heat, cover and keep warm.