Split Pea Soup with Tofu Cottage Cheese

 

Split Pea Soup

1 lb. dried green split peas (or 1/2 lb. green and 1/2 lb. yellow)

1/3 lb. dried pearl barley

4 cloves fresh garlic, cut into thin slices

2 carrots, peeled and grated

2 TBSP fresh parsley

1 tsp celery salt

Salt

olive oil

2 TBSP McKay’s Chicken seasoning or vegetable bouillon.

In a large crock pot, cover rinsed split peas and barley with at least 3 times as much water.  Allow to cook at least 6 hours.  Do not add salt to the water or any other seasoning, or it will cause the peas to be firm and gritty.

Once the peas are cooked, saute the sliced garlic and grated carrots until the carrots are beginning to become tender.  Begin adding the liquid from the split peas to finish cooking the carrots.  Once they are tender, add the rest of the mixture from the crock pot.  Salt to taste and add the other seasonings.

I like my split pea soup on the runny side, this soup will thicken by the next day, so plan accordingly if you will eat it later on.

 

Tofu Cottage Cheese

1 pkg. Mori-nu firm tofu mashed

3 TBSP of vegan sour cream (tofutti is my favorite)

1 tsp salt

1/2 tsp onion powder

1/8 tsp garlic powder

1 TBSP nutritional yeast flakes

1 tsp chives (optional) – personally I think this “makes” the dish.

 

Mix all ingredients together, be sure to drain tofu of any extra liquid.

This is definitely a savory cottage cheese, it would not be good with fruit, however its the closest vegan cottage cheese that I’ve ever found to the real thing.  It does not melt, however it has a very similar texture.  Its wonderful on potatoes, cooked beans or in a vegetable soup.

Maple Pumpkin Pie

Who says you have to wait for Thanksgiving to enjoy a delicious pumpkin pie? I love pumpkin pie! Here is a recipe your family is sure to love!

2 large eggs

1 15 oz. can pumpkin puree

1 cup heavy cream

1/2 cup pure maple syrup

3/4 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. salt

1/8 tsp. ground cloves

1 9 in. pie crust – either store bought or homemade

Preheat oven to 350 degrees. In a large bowl, whisk together the first eight ingredients. Place the pie plate on a foil lined baking sheet (for easier clean up should the pie bubble over). Pour pumpkin mixture into the pie crust. Bake until center is set – about 60 – 70 minutes. Let cool at room temperature before serving. Serve with real whipped cream!

Note: You can make this pie up to two days in advance – just wrap and place in fridge and bring back to room temperature before serving!