Saturday, September 10, 2011

Day 4 - Split Pea Soup

I'm feeling better and better every day, but also realizing that eating so much produce is going to hit my wallet pretty hard, especially when I get back to Orlando. I need to find a cheaper place to buy my organic fruits and vegetables instead of Publix or Whole Foods.

(Today at the market here in Danville, KY, bell peppers were only 2 for $1!)

OK, onto today's menu...


Breakfast:


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- Split Pea Soup (I made this the night before so it would be ready for the next day. It was my first time cooking/eating it and I LOVE it. It's going on my list of favorite recipes.)

Based off of Vegan Split Pea Soup I

1 tablespoon oil
1 onion, chopped
1 bay leaf
3 cloves garlic, minced
2 cups dried split peas
1 1/2 teaspoons salt
8 cups water
4 carrots, chopped
3 stalks celery, chopped
3 potatoes, diced
2 TBSP dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper

In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the split peas, salt and water. Bring to a boil and reduce heat to low. Simmer for 1 hour, stirring occasionally.

Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.



Snack:

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- Kettle corn! (A bit of a cheat, but I wanted to celebrate being at an art festival on vacation and was excited there was something somewhat "safe" to eat amidst the funnel cakes and bbq. The Kettle corn was just corn, soybean oil, sugar, and salt)



Lunch:

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- Another bowl of Split Pea Soup along with tomato slices with salt and fresh basil



Dinner:

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- Quinoa with Sweet Potato and Mushrooms

Based off of recipe on AllRecipes.come.


1/3 cup quinoa
1 cup vegetable broth
1 pinch salt
1 tablespoon olive oil
2 cloves minced garlic
1 small sweet onion, chopped
6 oz mushrooms, sliced
1 medium sweet potato, peeled and diced
1 tbsp fresh chopped rosemary
salt and pepper to taste

Place the quinoa in a saucepan over medium heat and toast for about 5 minutes. Pour in the broth and add pinch of salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes.

Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the mushrooms, sweet potatoes, and rosemary; season to taste with salt and pepper. Cover the skillet, reduce heat to medium-low, and cook until the sweet potato is soft, about 20 minutes, stirring occasionally.

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