Wishing you all good warmth, good food, and good health in 2022. Enjoy!
Vegan Split Pea Soup
slow cooker or stove top
INGREDIENTS
2 tablespoons olive oil OR 1/4 cup water for water saute
2.5 cups of green split peas, rinsed and odd peas removed
3 large carrots, chopped
2 celery stalks, chopped
1 onion, chopped
2 cloves garlic, minced or 1/2 teaspoon garlic powder
2 teaspoons of thyme
2 bay leaves
4 – 6 cups vegetable broth or water*
mineral salt & fresh cracked pepper, to taste
4 tablespoons fresh parsley, roughly chopped (or 2 – 3 teaspoons dried)
INSTRUCTIONS
Slow Cooker:
Place ingredients into the bottom of your crock pot, starting with the split peas and finishing with the broth. Heat on low for 7 – 8 hours or high for 4 – 5 hours. Add parsley 30 minutes before done. Let soup cool slightly and remove bay leaves.
Using an immersion blender, carefully, as to not burn yourself, puree soup until desired consistency. You can also puree using a food/processor or blender, may take two batches. Taste for seasoning adding salt and pepper as needed. Soup will thicken upon standing.
Stove top:
Heat oil/water in a dutch-oven or large pot over medium-high heat, add the onion and saute for 5 minutes. Add carrots, celery, garlic, and thyme, and saute, stirring frequently, for 3 -4 minutes. Add the split peas, bay leaves, and vegetable broth/ water.
Bring to a boil, cover, reduce heat to medium-low and simmer for 2 hours, stirring occasionally. Stir in parsley 30 minutes before removing from heat. Let soup cool slightly and remove bay leaves.
Using an immersion blender, carefully, as to not burn yourself, puree soup until desired consistency or mix well with wooden spoon to mash. You can also puree using a food/processor or blender. Taste for seasoning adding salt and pepper as needed. Soup will thicken upon standing.
Serves 4 – 6
NOTES:
Make this oil free by using 1/4 cup water in place of oil when sautéing on the stove top.
Best Gluten Free Vegan Bread
Adapted from A little Insanity
Ingredients:
Yeast mix:
1/2 cups warm water
3 Tablespoons Honey (or any natural sugar)
2 1/2 teaspoons Dry Active Yeast
Chickpea/Garbanzo Brine Whip:
1/4 cup aquafaba- Brine/ Liquid drained from canned garbanzo beans (aka Chickpeas)
1/2 teaspoon Cream of Tartar
Dry Mix:
3 cups of All Purpose Gluten Free Flour Mix
Scant 1/2 teaspoons xanthan gum (in addition to what’s already in GF flour mix)
4 teaspoons baking powder
1 teaspoon salt
Wet Mix:
1/4 cup olive oil
2 teaspoons apple cider vinegar
Instructions:
Preparing yeast mix:
In a measuring cup, measure out warm water (should be warm to the touch, not hot or cold), stir in honey and add yeast last. Set aside and let proof for approx. 10 mins.
Preparing chickpea brine whip
While yeast is proofing, pour aquafaba along with the cream of tartar into bowl (if you have a stand mixer use that). Whisk quickly (on high) until stiff peaks form. Once you have stiff peaks, use a spatula to coop out the fluff and set aside (I usually only whisk a few minutes and am satisfied with out the peaks).
Preparing dry mix:
After (or while) the aquafaba is whisking, combine all the dry mix together in a bowl.
Add in the proofed yeast mix to the stand mixer bowl.
Add dry mix ingredients in mixer bowl with yeast. Slowly add in oil then apple cider vinegar.
Mix well (on Medium high) for 2-3 minutes until dough is smooth, but wet and sticky.
Add in aquafaba fluff
Mix gently (on low speed) until dough is well combined (apron 30 seconds or less). Do not over beat. Mixture will be thick yet somewhat runny (like cake batter).
Spray or grease 9x 5 cake pan.
Rise and Bake Instructions
Using a spatula, scrape the bread mixture into your prepared loaf pan and cover with plastic wrap. Set pan on top of your warm stove to proof while the oven is preheating.
Preheat oven to 375 degrees F.
It is important not to over proof the bread0 just let it rise approx. 20-30 minuets (depend on your room temperature). DOn’t let it rise above your loaf pan. Gluten free breads do not maintain their structure and will flow over then collapse.
Bake for approx. 50-60 minutes. If the crust is darkening too quickly, you can cover it with foil (tent open ended) and return to the baking until done. (Internal temperature 210-220).
Loaf may initially rise much larger than pan and shrink back a bit.
Remove loaf pan from oven and let cool for 1-2 minutes before turning out onto your cooling rack. Allow to cool completely before cutting into slices.
Soup and Bread
What could be better?!
Cacao Vanilla Cookies
Ingredients
1 cup gluten free all purpose flour I used ‘Bob’s Red Mill Gluten Free Baking 1:1 Flour’
1/2 cup almond flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup coconut oil softened at room temperature
1/2 cup honey
1 large egg room temperature or 3 Tablespoons of aquafaba (chickpea water)
1 Tbsp vanilla bean extract
1/4 cup cacao nibs plus extra for sprinkling
Instructions
In a small mixing bowl, combine flour, baking powder and baking soda. Mix well and set aside.
In a large mixing bowl, add softened coconut oil and using a hand mixer or fork, lightly whisk oil for a few seconds to break it down. Add honey and beat until well combined and fluffy.
Add egg or aquafaba, and vanilla extract. Beat until light, fluffy and smooth.
Gradually add in flour mixture, beating well until it begins to form a soft dough.
Slowly beat through cacao nibs.
Form into a soft dough, wrap in cling film and refrigerate for 30 minutes.
Preheat oven to 355ºF. Line a baking tray with parchment paper, set aside.
Remove from refrigerator and form into balls/cookies. Approx. 2 tablespoons worth each. Place onto prepared tray, pressing down on them slightly. Leaving 2 inches between each cookie as they do spread.
Sprinkle each cookie with a few cacao nibs and slightly press them into the cookies.
Bake for 12-15 minutes or until lightly golden around the edges.
Remove and cool on tray for 10 minutes.
Transfer to a wire rack to cool completely.
Serve and Enjoy!
Recipe Notes
Store in an airtight container, in the pantry or refrigerated, for 4-6 days.
Sarah Kolker
Sarah Kolker, a graduate of Sarah Lawrence College and Moore College of Art and Design, was born and raised in Philadelphia and has studied health and wellness practices in Philadelphia, Jamaica, SF Bay Area, and New York City. Sarah is an Artist, Educator, Chef, and Certified Yoga Instructor.
