Tuesday, September 29, 2009

Recipes: Vegan Split Pea Soup

Split Pea Soup
3 cups of dry (but washed) organic split peas
9 cups of water
1 whole onion (sauteed)
13 blended baked red potatoes (MED. SIZE. Baked while peas began cooking, and blended with three ladles full of cooked split peas for thick, creamy consistency)
1/2 a bag of chopped baby carrots (sauteed w/ onions)
2 diced jalepenos
8 cloves of fresh, coarsely chopped garlic
2 vegan bullion cubes (salt-free)
5 inches of soyrizo
a bunch of parsley
salt, pepper to taste

Served with sprouted wheat toast with Earth Balance "butter" and Nutritional yeast, and San Pellegrino. (Skull and Cross-bone ice cubes to keep us from burning our mouths).

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