Creamy Split Pea Soup

I took this photo at dusk, so the soup looks yellowish-brown. But, trust me folks, it's green. Like, "exorcist green." And it's delicious!
If you like, you could mince some veggie bacon and saute it with the onions at the beginning to add more of an authentic flavor, but I prefer to throw a three-inch piece of kombu in my soup water instead of the sauteed veggie bacon. If you have access to kombu (it's not very expensive, but can be hard to find - check the Asian aisle) I highly recommend it for all of your beans. It makes beans mucho flavorful, and it cuts down on the farts. Win win!

1 white or yellow onion, finely diced
1/4 cup fresh oregano leaves, minced
1 tablespoon olive oil
8 cups water
1 16-ounce bag split peas
2 large carrots, peeled and finely diced
1 cup unsweetened soy milk, or whole milk
5 sun-dried tomato halves, finely diced or minced
A few shakes of sesame oil
1 tablespoon paprika
2 tablespoons low-sodium soy sauce (gluten-free, if preferred)
2 tablespoons lemon juice
Dash of chili powder
Pinch of cayenne
Salt and pepper, to taste
Sprinkle parmesan or nutritional yeast on top (optional)

• In a large pot, heat oil over medium heat. Add the onions and oregano. Saute gently until onions are soft and translucent.
• Add water, split peas, and all spices. Stir well and bring to a boil. Stir again, reduce heat to medium-low, cover and allow to simmer for half an hour, stirring occasionally.
• Add carrots, sun-dried tomatoes, and milk. Stir well, and allow to simmer another 15 or 20 minutes, until carrots, tomatoes, and peas are soft.
• Use an immersion hand-blender to whip the soup until it's nice and creamy. Do a taste test to see if you need to add any more spices or cook a little while longer.
• Serve with a generous sprinkle of parmesan or nutritional yeast on top.
• Makes about 8 servings.
• Enjoy!

NUTRITIONAL INFO
(per serving - calculated w/soy milk, no garnish)

Calories: 115.2 / Total Fat: 2.9g (Saturated Fat: 0.4g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1.4g) / Cholesterol: 0.0mg / Sodium: 180.2mg / Potassium: 298.2mg / Total Carbohydrates: 16.8g (Dietary Fiber: 6.2g, Sugar: 3.4g) / Protein: 6.4g / Iron: 9.9%

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Gluten-Free Sugar-Free Coconut Macaroons

Yeah, baby! These macaroons are vegan, gluten-free, and free of refined sugars. And they are fantastic with hot tea. I feel very British while eating these and sipping my organic black tea. It makes me want invite Rupert Giles over for a chat about the current state of the Hellmouth.
I come from a long line of deeply Southern women, who were descended from a long line of deeply Irish women. British I am not. But, delicious these macaroons are! Hey, that sounded more Yoda than British, didn't it?

Anyway, here's how to make 'em...

3 teaspoons Ener-G Egg Replacer
4 tablespoons water
1/4 cup coconut milk (the canned stuff)
1/2 cup agave nectar
1/4 teaspoon salt
1/2 cup gluten-free all purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
2 cups unsweetened shredded coconut

• Preheat oven to 325 degrees.
• Lightly oil a medium baking sheet, or spray with baking spray. Set aside.
• Mix egg replacer and water in a large bowl and whisk together until all lumps are gone.
• Add coconut milk, agave nectar, salt, flour and baking powder. Mix well.
• Fold in coconut until well distributed throughout.
• Drop by rounded teaspoonful (or use a small cookie scoop) onto prepared baking sheet.
• Bake for 20 minutes. Keep an eye on your cookies for the last few minutes, and pull them out if they're getting too dark around the edges.
• Transfer gently to a wire rack for cooling.
• Makes 24 cookies.
• Enjoy!

The next time I make these, I might try drizzling a little melted chocolate over the tops. I think that would taste sublime!

NUTRITION INFO (per cookie):

Calories: 88.2 / Total Fat: 3.9g (Saturated Fat: 0.4g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g) / Cholesterol: 0mg / Sodium: 20.6mg / Potassium: 5.5mg / Total Carbohydrates: 13g (Dietary Fiber: 0.9g, Sugar: 4.1g) / Protein: 1g

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Double "Triple Threat" Chocolate Chip Cookies

I was a theatre major in college. Big surprise! Look, I even spell "theatre" in the drama-snoot British way, even though I've never been anywhere near England in my life. Well, back in my theatre days, we used to joke around during auditions about the dreaded "triple threat" auditionee, that special scene-stealer who could sing, dance, and act. When I made these cookies, they were so good, they reminded me of a triple threat. Let me explain...
These chocolate chip cookies are "triple threats" in two ways. Firstly, they are vegan, gluten-free, and free of refined sugar (depending on the type of chocolate chip you use). And, secondly, they contain peanut butter, chocolate, and oatmeal. YOWZA! So, they're like double triple threats!
I adapted these from the New Dawn Kitchen: Gluten-Free, Vegan, and (easily) Sugar-Free Desserts cookbook. The only thing I did different from the recipe was that I used maple syrup* instead of brown sweetener and I adjusted my cooking time to a couple of minutes less than the author's suggestion. My first batch was a little dark, and I tend to like 'em kinda smushy.

1 1/4 cups gluten-free all purpose flour
4 teaspoons flaxseed meal
1 cup gluten-free rolled oats or quinoa flakes
1 cup brown sweetener (*I used 3/4 cup of maple syrup)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon xantham or guar gum (I used xantham)
1 teaspoon vanilla extract
1/4 cup oil (I used canola)
1/2 cup liquid sweetener (I used agave nectar)
3/4 cup chunky peanut butter (always use the natural stuff)
1 bag vegan chocolate chips (grain-sweetened if avoiding sugar, fair-trade always)

• Preheat oven to 350 degrees.
• Mix all ingredients in a large bowl, stirring well to incorporate everything together.
• Drop the dough onto a greased cookie sheet. 
• Bake 6 minutes (I baked for 5 minutes), rotate pans, and bake another 4-6 minutes (I stopped at 4 minutes), until they are just becoming crisp around the edges.
• Makes two dozen cookies.

Sweet Chili Carrot Fries

Looking for a novel new way to eat your carrots? Look no further than these Sweet Chili Carrot Fries! Easy to prepare, and baked in a jiff, they are the perfect after-school snack. They also make a great side to veggie burgers and tofu dogs. I served them with Tofu Florentine last night, and the whole family loved them. Delicious!

16 carrots, peeled and julienned
1 tablespoon olive oil
1 teaspoon salt
1 tablespoon agave nectar
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
Black pepper, to taste

• Preheat oven to 425 degrees.
• Place the carrot sticks in a large Tupperware bowl that has a tight-fitting lid.
• Pour oil and remaining ingredients into the bowl, on top of the carrot sticks.
• Secure the lid and shake the ingredients around vigorously until every last carrot stick is coated with flavor.
• Place the carrot sticks, in a single layer, on an ungreased cookie sheet. 
• Bake for about 15 minutes. Check the carrot sticks, shake the pan, flip them around, whatever you need to do.
• Continue to bake for an additional 5-15 minutes, until carrot sticks are soft in the middle but nice and crunchy around the edges. Watch them closely.
• Makes 4 servings.
• Enjoy!

Gluten-Free Agave-Sweetened Corn Bread

Remember that great deal on brown rice flour I told you to take advantage of a short while back? Well, now it's time to start feeding the fiddler and using that stuff! At the behest of Kris Carr's new book, Crazy Sexy Diet, my husband and I have decided to try a gluten-free and sugar-free diet for a while to see how it treats us. As usual, he's already lost fifteen pounds and I have lost nothing. Nothing! Why am I perpetually unable to lose weight? Am I cursed?? Anyway, I will say that the gluten-free transition has given me a lot more energy. I've been going to the park with my little one a lot more, and I even hoisted my big butt up onto a bicycle and rode a while yesterday. So, weight loss or not, I am definitely seeing positive changes. Thanks, Kris Carr! Now if I could just get into the habit of downing a big green smoothie every morning instead of a cup of coffee... Well, I'm still working on that.
This recipe is adapted from the cornbread recipe in the Gluten-Free Vegan cookbook. The only things I did different were that I left out the sorghum flour (I just doubled the brown rice flour), I substituted canola oil for the grapeseed oil, and I brushed a little bit of melted Earth Balance butter over the top of the finished product. Can you say, "Yummy-licious?!" We ate this cornbread with some homemade black turtle beans, and it was the perfect complement. Hope you like it too!

CORNBREAD  
(recipe from Gluten-Free Vegan by Susan O'Brien)
"This cornbread can be stored in an air-tight container for several days."

1 1/2 teaspoons Ener-G Egg Replacer (whisked together with 2 tablespoons warm water)
1/4 cup agave nectar
1/4 cup grapeseed oil
1 cup hemp or soy milk
1/2 cup brown rice flour
1/2 cup sorghum flour
4 teaspoons baking powder*
1/2 teaspoon salt
1 cup cornmeal

• Preheat the oven to 425 degrees F. 
• Spray an 8 or 9 inch square pan with vegetable oil nonstick spray.
• In a small bowl, whisk the egg replacer with the warm water, until bubbles form and the powder has completely dissolved.
• In a large mixing bowl, combine the agave nectar and oil, and beat until smooth and thick, 1 to 2 minutes. Add the egg replacer mixture and milk, and continue to mix until well blended. 
• In a separate bowl, combine the brown rice and sorghum flours, baking powder, salt, and cornmeal, and stir well together. Add the flour mixture to the liquid mixture and stir until it becomes incorporated. Do not overbeat. Pour into the prepared baking pan and bake until lightly browned on top, 18 to 20 minutes. 
• Cool on wire rack and serve. 
• This is wonderful served as an accompaniment to black beans, with a side of guacamole.

*The baking powder link I provided in the recipe will take you to a really good deal on aluminum-free baking powder by Bob's Red Mill. None of the stores in my area supply aluminum-free baking powder, so I was really happy to find this and wanted to share it with you guys!

  
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Easy Cheezy Enchiladas

(Alternate Title: The Enchilada Experiment, Part 2)

This is the lazy man's vegan Mexican dinner. The way I invented it was... well, I was feeling really lazy, and I badly wanted some enchiladas. The best thing about this dish is that it can be stored for several days in the fridge and it's great to keep around for quick lunches. I just scoop out a couple of enchiladas, plop some brown rice onto the plate with it, toss it all into my toaster oven and heat it to perfection. It's great! My husband loves to take these to work for lunch too.
You may recall The Enchilada Experiment, Part 1, which I posted about a year-and-a-half ago. Those first enchiladas may have been a bit more healthy, what with the fresh veg in them and stuff. But sometimes you just want the ooey, gooey, Tex-Mex thing, something that tastes like it comes from a really fattening Tex-Mex chain restaurant. Only, really, these aren't so terribly bad for you. They're just maybe not as good for you as the first ones. But, who cares. Give them a try! I recommend serving them with a side of brown rice or polenta (there's a great easy recipe in the Gluten-Free Vegan cookbook). Speaking of the Gluten-Free Vegan cookbook, I'm going to start leaning toward more gluten-free fare, so be on the lookout for that in the near future!

12 corn tortillas, heated lightly in a cast-iron skillet or over a flame until pliable
1 package of your favorite vegan soy crumbles
1 package of your favorite vegan taco seasoning
1 can of black beans, rinsed and drained
1/2 white or yellow onion, finely diced
1 to 2 cups of your favorite vegan Cheddar, shredded (I used Daiya)
1 can of your favorite vegan enchilada sauce

• Preheat oven to 350 degrees.
• Lightly grease a 9x13" casserole dish. 
• Prepare your "meat" as directed on the taco seasoning package. 
• Add the beans to the "meat" and stir well.
• Lay your prepared tortillas into the dish, in a U-shape, each one leaning on another.
• Spoon your "meat" and bean mixture equally into the tortillas. 
• Top with half the cheese and half the onions.
• Take one tortilla and gently wrap it up, then flip it over so it doesn't open. Repeat!
• Now pour your enchilada sauce all over those cute little tortilla roll-ups.
• Top with remaining cheese and onions.
• Bake, uncovered (I don't believe in tin foil), for about 20 minutes, until your cheese is melted and enchiladas are heated through. Be careful not to overcook and dry out your cheese.
• Enjoy!

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Meatout with Your Feet Out!

Today kicks off the 26th annual international Meatout event, a grassroots campaign started in 1985 by F.A.R.M.(Farm Animal Rights Movement), with the purpose of educating the masses about the importance of living compassionately, and about how delicious and healthy a vegan diet truly is!

Since it's inception, the Meatout movement has grown like crazy, garnering thousands of new supporters and pledges every year. With the help of volunteers and bloggers (like yours truly), the word spreads like wildfire to every corner of the world, and more and more people get inspired and involved. And that, my friends, is how things get done.


If you can't get on board with Meatout for some reason, F.A.R.M. has started several other equally successful campaigns that might suit your fancy, such as:

• Animal Rights National Conference (July 21-25th)
• Bite Global Warming/Earth Day (April 22nd)
• World Farm Animals Day (October 2nd)
• World Food Day (October 15th)
• Sabina Fund (which grants money to other grassroots movements)
• Gentle Thanksgiving

To put it lightly, F.A.R.M. busts its hot little hiney to help animals by educating the public about the truth behind their food. Please help support this great group, and all the good things they do (and have been doing since 1976), by dropping a little coin into their tip jar. They need your help, and so do the animals!

If you're new to the Meatout movement, go ahead and order your free  Veg Starter Kit. It's informative and packed with yummy recipes.

Here are links to some other free and friendly vegetarian starter guides too:

• The Cancer Project
• Compassionate Action for Animals
• Compassion Over Killing 
• PETA Vegetarian Starter Kit
• Physician's Committee for Responsible Medicine
• Vegan Outreach - Guide to Cruelty Free Eating 

Food Should Taste Good, Yes?

A while back I received a very generous package full of vegan chip varieties from Food Should Taste Good. Being a chip hound, I was utterly delighted! How did they know I would tear into that box of chips like a Tasmanian devil on caffeine overload? I can't explain how they had come by such intimate knowledge of my cravings (The Matrix? Big Brother?), but I am so glad they did!

Of all the flavor varieties, I would have to say that the Multigrain was the derby champ. Made with brown rice flour, soy flour and quinoa - and sprinkled throughout with sunflower and flax seeds - it is entirely gluten-free and completely delicious! It was a perfect pairing for homemade hummus.
If you're wanting more of a nacho-type chip, though, look no further than the Yellow Corn. It is the thickest and the strongest, and held up very well to my heavy heaps of Daiya cheddar and taco-flavored soy crumbles. The Blue Corn, while very tasty, crumbled like nitroglycerin-encrusted rose petals under the weight of nacho toppings, and easily broke when dipped into hummus. The Blue Corn chips are best eaten with a light salsa or just plain.
I would love to tell you what I thought of the Jalapeno flavor, but my husband cracked them open and gobbled up the whole bag before I had a chance. When I asked him what he thought of them, he smiled through a mouthful of chips and gave me a hearty thumbs-up. Guess that means they're good!

Likewise, my two-and-a-half year old daughter downed the bag of Sweet Potato chips pretty much all by her little tiny self. Although she did graciously shove one or two of them in my mouth before she polished off the bag. The verdict? Delicious! There isn't much that comes from a sweet potato that I won't eat. I love them. My daughter loves them. My husband loves them. The chips were mildly, but naturally, sweet. They did not require a dip. They are a perfect side to sandwiches and soups. These were a very close second to the Multigrain.
Lastly, we come to the Olive chips. These chips were very tasty, but only if you love olives. I do happen to love olives, so I took to the chips with fervor. But the olive-y taste is strong. They are not just made with olive oil - there are actually three types of real olives right there in the chip. So, just a warning... If you don't like the taste of olives, avoid these. However, if you love the taste of olives, tear these bad boys up. They are really good! And they taste great with hummus, so I highly recommend that pairing.
A special thanks goes out to Food Should Taste Good for sending me this box of delicious yum-yums. My whole family enjoyed them!

•  If you want to try some of these great chips, visit the Food Should Taste Good Special Offers/Coupon page for $1.00 off the flavor of your choice. 
• And visit the Food Should Taste Good Facebook Page to enter a weekly giveaway!