Have you ever smelled fajitas cooking in the oven? Well if you haven’t, today might just be one of the best days of your life. I might be exaggerating (But just a little… seriously).
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easy
Cinnamon and Apricot Baked Granola Bars (High FIBER)
I don’t know about you all, but I find myself CONSTANTLY running around from thing to thing to thing. No matter how busy life is at the moment, I’m always thinking about (or in reality, running a teensy bit late to) wherever I have to be next.
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Best Ever Vegan BANANA Bread (Gluten-Free!)
Here I am carrying on in my bout of CLASSIC recipes with some BANANA Bread! I know I know you’re excited, but don’t go bananas just yet.
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Cocoa Cashew Energy Balls
If I could describe myself in one word, well… I can’t. If I was allowed to use multiple words, however, one of those words would definitely be CHOCOHOLIC.
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Roasted Carrot Hummus
Hummus is one of those things that I’ve been consciously trying to make an effort to make more of at home. Sadly, it so often gets pushed out of my mind (probably because I decide to bake these Classic Chewy Chocolate Chip Cookies instead).
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Vegan Frozen Coconut Cream Pie (EASY)
This recipe here is so EASY, I guess you could says its as easy as… well, PIE 😉 Frozen Coconut Cream Pie to be exact.
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Super-Seedy Crackers (gluten-free, grain-free, oil-free, vegan)
Raise your hand if you’re a hardcore SNACKER?! I’m raising both of my hands right now. Well, not really (because I’m typing), but I’m metaphorically raising them… I promise! Rest assured, you can find me munching, crunching, and slurping away at any hour of the day.
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(Secretly) Healthy Banana BLACKOUT Cookies
Motto of the day: It’s my BIRTHDAY and I’ll eat as much CHOCOLATE as I WANT TO! If you hadn’t guessed it by now, today is indeed my birthday, and yes, I’m going to be eating a lot of chocolate. Actually, I initially made these cookies two days ago thinking they’d last till today (I was wrong). What can I say… we’re a chocolate-loving household.
If you’re reading this worried that I won’t get my sweet fix for the day, don’t fret! I have all the supplies to make another batch of these bad boys in my pantry later today 😉
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NO BAKE Peanut Power Cookies (sugar-free!)
In the past two months I’ve started a new semester of college, gotten a BRAND NEW puppy, and started a food blog… needless to say I’ve been a bit short on time. In the spirit of laziness (hooray!), I bring to you today these NO BAKE Peanut Butter Power Cookies. Plus, as an added bonus, these cookies are free of any added sugars because they’re sweetened with fruit!
You know those dreaded words that you find when you’re in a rush… they usually go a lille something like: “Preheat your oven to ___ degrees ___”? …those ones? Yeah, you won’t find those here. Not with these peanut cookies!
I’ve been in a pea-nutty sort of mood lately, and I’m really not quite sure why. It could be because I keep calling my new puppy peanut (because she really is just a little peanut… look at her!). I’ve even gotten to making HER some peanut tasting treats, but they didn’t taste too great to me. I figured it was my turn to try something that might taste good to an actual human…
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Vegan Split Pea Stew
COZY… that’s the word I’d use to describe this vegan split pea stew. It’s the kind of thing you’d want to pour a big bowl of to enjoy sitting next to the fireplace, alongside a mug of tea while you binge watch Grey’s Anatomy on Netflix… Okay, maybe I’m being a BIT dramatic. But if you do end up doing that, please let me know.
Some of the things to LOVE about this dish:
It’s…
- Cheap (as in you can make a huge batch and not have to pay for lunches for the next week)
- Versatile (as in you can pour it in a bowl and call it a meal, OR you can serve alongside rice green/greens/other veggies)
- Easy-to-make (and only uses ~ONE POT~) Minimal cleanup required makes me a very happy lady. Aren’t you just smiling at the thought of only washing one pot… I know you are 😉
In this dish I used a variety of veggies (because, duh), and you could really add whatever vegetable you have on hand that you think would fit the flavor profile.
Let’s Talk about SPUDS:
The the particular vegetable that you could especially experiment with is the sweet potato. Potato in this vegan split pea stew acts a thickener, while also providing for greater satiation.
I chose to use peeled white sweet potato because I thought the added sweetness would pair well with the peas. In order to keep the color normal-looking, I went with a white variety of sweet potato (An orange one may make it look kind of icky, but it would taste great regardless).
However, you’re really welcome to use any kind of potato (Russet, Yam, Red, Fingerling…no discrimination here). I’m sure it will be delicious either way.
Peeling the potato first will led to a creamier final result, but is by no means required (just make sure you wash it well if you leave the skin on). Let me know in the comments section if you did make any substitutions, and share how it worked out!
Another quality I enjoy about this stew is its thickness. Personally, I don’t feel particularly satiated after even the largest bowls of a thin, watery soup. The fact that this is a thick, hearty, STEW makes me feel completely satisfied if it’s all I’m having for a meal. My favorite method of serving is pairing the stew with some fresh greens and brown rice… Mmmm here I am drooling just thinking about it!
If you do happen to prefer a thinner soup, or you’re serving it as an appetizer and need something lighter, feel free to add more water or vegetable broth to the pot. The choice is yours!
Looking for a cozy dessert to enjoy after this cozy meal? Head over to my super easy to make, healthy, Better-than-Grandma’s Oatmeal Cookies!
Vegan Split Pea Stew
Recipe Type: Main, Side
Author:
Prep time:
Cook time:
Total time:
Serves: 7 cups
This split pea soup only takes one pot to make, plus it’s totally cozy and delicious. Prep it ahead of time for an easy dinner on chilly nights!
Ingredients
- 2 medium yellow onions, diced
- 2 cloves garlic, minced
- 1 1/2 cups carrots (about 5 medium), peeled and chopped
- 1 large potato, chopped*
- 1 bunch parsley (optional, for deeper flavor)
- 1 cup dry split peas
- 1 cup celery (chopped)
- 2 cups vegetable broth
- 2 tsp salt
- 2 cups water (+ more for cooking)
- 2 tsp thyme
- 1 tsp rosemary
- More salt and pepper (to taste)
Instructions
- Add onions and garlic to a large pot filled with about a cup of hot water. Cook until the onions are translucent and fragrant.
- Add peas, carrots, potato, parsley, thyme, rosemary, salt, and veggie broth to pot. Bring to a boil, and let cook on medium heat for about 10 minutes.
- Add celery to pot, and cook (covered) until all the veggies are fully cooked (20-30 minutes).
- Add 1-2 cups water to the pot. Use an immersion blender to blend (Leave as many chuncks as desired). If you don’t have an immersion blender, blend about half the soup in a blender, then pour it back into the pot.
- Let simmer on low for 1-2 hours, until it has reached desired thickness and the peas are fully cooked. Salt and pepper to taste. Enjoy!
Serving size: 1 cup Calories: 146 Fat: .5g Saturated fat: .1g Carbohydrates: 29.7g Sugar: 5.2g Sodium: 1193mg Fiber: 8.6g Protein: 6.8g
Notes
*I used a white sweet potato to make the soup a little sweeter while not throwing off the color. You’re welcome to use whatever kind of potato you have on hand.
(Please keep in mind that nutrition facts are estimated and will change with substitutions)
Let me know if you make this, and tell me how you like it! Tag me on Instagram @cookwithcourt and #cookwithcourt