Split Pea Soup

This recipe is really not one of exact measurments.
I started with all these dry ingredients, mixed them together in a large quantity, then I used a cup of the mix.

So... for an exact measurement, I guess you could use 2 tablespoons & roughly 1/2 teaspoon of all the ingredients to make one cup.


SOUP MIX:

• 1/2 cup -- white rice
• 1/2 cup -- pearled barley
• 1/2 cup -- green split peas
• 1/2 cup -- yellow split peas
• 1/2 cup -- whole green peas
• 1/2 cup -- lentils
• 1/2 cup -- red lentils

 Mix well together, store for later.
 Recipe can be doubled.

INGREDIENTS:

• 1 cup -- Soup Mix (see above)
• 3 cups -- Vegetable Broth
• 1 -- large carrot
• Salt and Pepper to taste.
  *Other produce is optional

Step One!

Take a cup of your soup mix, and 3 cups of vegetable broth and bring to boil over medium heat.

Step Two!
Reduce heat, cover and simmer for roughly 45 minutes to an hour. Stirring occasionally. About 30 minutes into the cooking, Cut carrot into small slices and throw into pot.

Step Three!
Salt and Pepper, Serve with bread and enjoy!

-Jordan Halliday

Instant Chickpea Rice Curry

This is another instant rice curry recipe, this time using the golden curry sauce mix that I used in my quick and easy potato & tofu curry recipe.
This is installment 3 of curry recipes I am guest blogging on my friend Meagan's blog.
This is also a simple recipe with not many ingredients. If you feel you need more spice you can always add more of the golden curry sauce mix.

INGREDIENTS:

• 2 Cups -- Water
• 2 Cups -- Instant Rice
• 1 Can -- Chickpeas
• 1/4 Chunk -- Golden Curry Sauce Mix Block

Step One!
Boil Water in pan, Add Golden Curry Sauce Mix Chunk (I like to shave it in with a knife).
Stir until curry block is well melted.

Step Two!
Stir in instant rice and chickpeas.


Step Three!
Remove from heat & cover for 5 mins.

Step Four!
Salt and Pepper to taste, Serve, Enjoy!

-Jordan Halliday

Instant Coconut Curry Rice

Here is another easy curry recipe. I promised my friend Meagan I'd guest blog on her blog about curry. I plan on writing a blog with a bunch of different curry recipes. So here is the second recipe in that little deal. It is yummy and quick to make. You can double the recipe if you need more.

Ingredients:

• 1 cup Coconut Milk
• 1 cup Instant Rice
• 1 TBSP Curry Powder
• 1 TBSP Vegan Margarine
• 1/2 TBSP Unbleached Flour
• 1/2 TBSP Water (cold) or Coconut Milk
• 1 TBSP Peanut Butter

Step One!
Bring coconut milk to a boil in a pan.
Add Margarine


Step Two!
Mix Water and Flour until fully dissolved.
Add flour mixture and curry powder to coconut milk.
Stir well.


Step Three!
Add rice, remove from heat, cover for 5 mins.


Step Four!
Add Peanut Butter, Stir in well, Serve, Enjoy!

-Jordan Halliday

Spicy Vegan Black Bean Burgers

It is always great when a recipe you create just turns out on the first try without having to adjust it at all.

I wanted to try something different with my black bean patties. Typically I use bread crumbs instead of vital wheat gluten flour. This typically makes them dry and I don't like that, so I wanted to experiment.

I used Vital Wheat Gluten Flour instead and it actually worked really well.

Here's the recipe.

INGREDIENTS:

• 15 oz (1 can) -- Black Beans
• 1/2 cup -- Cooked Rice
• 1/3 cup -- Whole Corn Kernels
• 1/4 cup -- Vital Gluten Flour
• 1 -- Cornstarch Egg Replacement*
• 1 TBSP -- Nutritional Yeast
• 1 tsp -- Hot Sauce (I used Tapatio)
• 1/2 tsp -- Minced Garlic
• Few Dashes -- Onion powder
• Few Dashes -- Salt
• Few Dashes -- Pepper

*Mix 2 TBSP of Cold Water with 2 TBSP of Cornstarch to create an egg substitute.


STEP 1:

Start by cooking rice if you haven't already using the instructions that come with your rice.

Using a food processor, mash black beans.

Add Black beans, rice, and corn to a large bowl & mix well.





STEP 2:
Add Remaining ingredients. Slowly adding Vital Wheat Gluten & making sure to mix Cornstarch Egg Replacement before adding.

Mix well until mixture begins to thicken up.







STEP 3:

Lightly oil skillet & heat over medium heat.

Roll black bean goop into small patties.

Flatten on to skillet. Cook until each side (flip every so often) is a crispy brown.






STEP 4:

You'll probably have rice and corn left over for a full meal.

Serve with your favorite burger toppings.

Enjoy!







-Jordan Halliday