Ahhh RANCH dressing… the most classic of the dressings. I remember my “salads” when I was little consisted of plain raw spinach topped with heaps of icky bottled ranch stuff. That was BEFORE I came to love vegetables. Wow, how things have changed!…
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.
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 😉
Well well well… VALENTINE’S DAY has rolled around yet again and I’m left DATELESS… at least in the man sense. That’s okay! Luckily, I’m not actually DATE-less because I’ve got a HUGE vat of this super duper easy-to-make SIMPLE Date Caramel in my fridge.
It’s sweeter than any guy has ever been to me anyway! (Don’t worry, this statement speaks to the AMAZING-ness of this recipe, not to the low quality of the males in my life 😉 )
In my years on this Earth I cannot recall a single bad thing that I’ve encountered thats started with the sound “Mac.” Macaroni, Macbooks, Macintosh apples… heck, I can’t even recall ever meeting a Mackenzie I didn’t like!
Macaroons are certainly not an exception to my rule of “Mac.” I’ve LOVED coconut macaroons ever since I was a little girl, and I was a huge Samoa promoter in my Girl Scouts Troop. Last week I got a hankering for these bad boys, so I decided it was time to whip up a recipe!
Brussels Sprouts… some of us love them and some of us hate them. I used to HATE the little mini-cabbages with a passion (probably because my dad used to punish my brother and I with microwaved Brussels Sprouts dipped in white vinegar when we misbehaved).
Since my earlier days of horrible sprout-consumption, I’ve learned how to properly make Brussels Sprouts. Thank goodness those days of gross sprouts are behind me, because I love living in a world filled with grown-up style sprouts (Like this recipe that I’ve posted here 😉 )
These No BS Maple Roasted Brussels Sprouts are called “No BS” because they are the REAL DEAL.
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:
- 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!
- 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)
- 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!
(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