I know friends, I KNOW… vegan and barbecue don’t usually seem to go together too well. But I promise, veggies can (and will) give you ample motivation to fire up the grill (especially in the Summertime)!…
Raise your hand if you or someone you know/ love/ you yourself is following a ketogenic diet! A ketogenic diet (often abbreviated as a “keto” diet) from my understanding, is a high fat, low carb diet that’s used in a variety of situations. Many people attempt to use the keto diet diet as a weight loss method. But, most of the people in my life who follow (or loosely follow) a keto diet, do so for health reasons. In some cases of diseases like Diabetes and Celiac disease, ketogenic diets can sometimes be helpful.
Let’s talk for a minute about classics. No, I’m not talking about MKTO’s hit song, despite the fact that it’s refusing to leave my mind as I write this post. What I’m (trying) to talk about, is dishes, or foods in general, that bring you back to your roots. Foods that just bring you a little bit of mental peace. Not necessarily “comfort foods,” but foods that give you comfort.
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.
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!
All over the internet I’ve seen recipes for creamy vegan salad dressings that use vegan mayo, tofu, cashews, and lots of other fun stuff. Although I’ve tried a lot of these recipes with success, today I wanted to try something a little different.
Question of the day: How do you pronounce ALMOND? All-mond…AL-mond… Ahhhhhh-lmond…? However you PRONOUNCE the nut, they sure are TASTY!
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.
High protein and potato salad aren’t two things you probably hear together too often… are they? I think of potato salad as being something you bring to a friendly neighborhood potluck on a warm midsummer day… not necessarily a post-gym snack. But HEY, this potato salad can fill BOTH roles!
Since turning to a plant-based diet, I haven’t sampled any mock-potato salads, nor have I tried to recreate my own version… until now! It was so much fun getting to experiment with such classic flavors in this all-American dish.
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!
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