So, I promised recipes. Here, I have one cheap, one spendy, both AMAZING. They were both part of my great weekend-prep cooking fest last night.
Sweet and Spicy Yellow Split Pea Soup
- 2 Tbl coconut or red palm oil
- 1.5 quarts chicken broth–Substitute Vegetable Broth for a Vegan Version
- 1 tbsp hot curry powder
- 1 can Coconut milk
- 1 large bunch kale
- 2 onions
- 4 sweet potatoes, peeled & chopped
- 12 cups yellow split peas, cooked
- lime juice to taste
- salt to taste
Finely chop onions and kale, or pulse in a food processor. Chop Sweet potatoes. Saute in oil in a big pot. Add chicken broth, curry powder, and coconut milk. Simmer until sweet potatoes are tender, then add your cooked yellow split peas, lime juice and salt. Simmer to combine flavors, and serve hot.
Sweet and Summery Vegan Ceviche
- 2 walla walla sweet onions
- 5 vine-ripened tomatoes
- 3 c. strawberries (I used naturally grown frozen ones.)
- 1 bunch cilantro, minced
- 1.5 c. cooked great northern beans
- 1 Jalapeno, minced
- 1 medium cucumber
- 1/4 c. lime juice
- 1-2 tsp real salt, to taste
chop everything but the beans, by hand. Blend together, refrigerate overnight. Serve with organic tortilla chips.
Um, YUM! is all I can say. Especially to the first one, just reading it is making me hungry!
would love the breakfast cake recipe. Where did you find your nori