split peas

All posts tagged split peas

Yellow Split Pea and Tempeh Stew

Published August 13, 2013 by Vegan Derby Cat Party


We were really supposed to go to the grocery store tonight, but Thomas had a deadline at work today and came home super late. There were some peppers in the crisper going bad that I was able to salvage for this absolute, clean out the fridge, we really MUST go to the store tomorrow meal! As my mother taught me, there is nothing more reliable than a pot of lentils or split peas on a weekday night to get dinner done. And as I declared my kitchen plans, Thomas said they he was happy because I make a great split pea soup! Well, I’m glad he thinks so, for his sake, considering the number of them I’ve come up with! The spices I used here are just a little of this and that; you can use what you like. I served this with some nice brown basmati rice and some love. 🙂

Yellow Split Pea and Tempeh Stew

1 1/4 c. split peas, rinsed
8 c. filtered water
3 vegan bouillon cubes

1 medium red onion, chopped
1 bell pepper, chopped (I used half yellow, half green)
1/2 jalepeno pepper, chopped finely, optional
2″ piece ginger, chopped finely
4 cloves garlic, chopped finely

1 bay leaf
1/2 tsp. cumin
1/2 tsp. turmeric
1/2 tsp. thyme
1/2 tsp. oregano
1 tsp. salt

1 package of tempeh, chopped into bite sized pieces
1/2 c. frozen spinach, optional


1. Throw rinsed split peas into a 5 qt. pot with water and bouillon cubes, and turn the heat up to high.

2. Chop up everything else, and toss in as you go. Add in seasonings. Throw in the tempeh.

3. Drop to simmer at low/medium for 45 minutes. Add frozen spinach if using, and adjust seasoning if necessary. Simmer for an additional 15 minutes.

Enjoy as a soup with some fresh baked bread, or as a stew over a nice simply cooked grain.


Lentil, Split Pea, Garbanzo Soup

Published March 20, 2013 by Vegan Derby Cat Party


So I’m posting this for Katy, who asked for the recipe after seeing a picture. These lentil split pea soups have become a staple food in my kitchen, and are never the same twice. (Which explains why there are so many of them in my recipe tab.) It’s a tradition that’s sort of been passed down to me from my mother, who makes a pot of lentils and/or split peas at LEAST once a week. She’s not into cooking anything fussy, and as a nurse, a Cuban, and a person who has always naturally leaned towards a vegetarian diet, she knows how much protein punch she can get from these simple and easy meals. My versions are fairly different from her’s, however, because mine tend to have major Indian and Macrobiotic influences. I often combine several different legumes, and even leftovers if I can get away with it.

In this particular case, we happened to really need to go grocery shopping. Honestly if you open our fridge right now, all you’ll see is the Britta, 2 cans of Dave’s Pale Ale and 2 packages of sprouted tofu.


See?! I’m dead serious, we’re even out of garlic! But we did have onions, celery and potatoes, so that was enough for me to get a good base going. I used dried lentils and split peas, and the dark colored chickpeas were leftovers from the batch that I made from scratch for another recipe and needed using up. I ended up with so much cumin because I went to add a teaspoon and a bunch dumped out, but it totally worked out. The millet paired really well with it. (How to cook millet) Anything with a ~ is an approximation.

Lentil, Split Pea, Garbanzo Soup
4-8 servings

oil for misting pot, or ~1 tsp. (I used EVOO)

2 yellow onions, chopped to liking
1 stalk of celery, chopped to liking
1 large baking potato, chopped to liking

~1/2 tsp. of salt
~1 tsp. of garlic powder
fresh ground black pepper
pinch of cayenne pepper

8 c. filtered water
6 tsp. of concentrated veg broth stuff (you can use broth, or bouillon, or powder too)

1 c. of lentils
1/2 c. of yellow split peas
2 c. of rinsed garbanzos (or 1-2 cans)

2 tbsp. curry powder
~1 tbsp. of cumin


1. Mist a large pot bottom with oil of choice, and heat to medium. Add the onions while you chop up the celery and potato, and toss them in as you go. Sprinkle in salt, garlic, and pepper. Keep stirring periodically until the onions get translucent and slightly browned.

2. Add water and deglaze pot bottom by stirring up any pieces that got stuck to the bottom. Add veggie broth stuff, legumes, and remaining spices.

3. Bring up to a boil, cover and drop to simmer for at least an hour. Done!


Easy Spiced Split Peas

Published September 12, 2012 by Vegan Derby Cat Party


So life is good. The last two months were especially difficult for me, and part of that was the loss of a wonderful lady in July, my grandmother. She would have been 90 in October. Now that I’ve been starting to feel better again, my appetite has come back, and I’ve started on cooked food again. This recipe was made with lots of love for a very sick Thomas last week, and made from the split peas I inherited from my abuelita’s kitchen. She wasn’t a woman who had a lot earthly possessions, but what she did have was an extreme love for her family, and a strong desire to feed us whenever possible! So it’s extra nice that I’m able to produce a few last meals that still feel like they came from her, at least in part.

Easy Spiced Split Peas

1.5 c. split peas, rinsed
3-4″ piece of kombu, optional
6-8 c. of filtered water
2 “not beef” bouillon cubes

1 medium-large onion, chopped finely
3-4 carrots, chopped finely
1 red bell pepper, chopped finely
1 poblano pepper, chopped finely
1 tsp. liquid smoke
2 tsp. cumin
2 tbsp. curry powder
cayenne pepper, to taste

greens of your choice, optional


1. Throw rinsed split peas and kombu into a 5 qt. pot with water and turn the heat up to high.

2. Chop up everything else while your waiting for them to boil, and toss in as you go. Add in seasonings. Throw in some greens if you have some, or feel so inclined.

3. Drop heat to low, to simmer for 1 hour. As you stir the soup, the kombu will mash up and disperse. At this point everyone should be all cooked and happy, and your house should smell delicious.

Enjoy as a soup with some fresh baked bread, or as a stew over a nice simply cooked grain.

Curried Split Pea & Lentil Soup – Orange & Purple Variation

Published June 21, 2012 by Vegan Derby Cat Party

As I’ve alluded to, since we moved to Fort Laudy, I’ve been slacking completely in the kitchen. With the exception of a couple Appetite for Reduction cooking kicks, it’s pretty much been non-existent. We’ve been mostly subsisting on mexican food, so not all that expensive, but after some unexpected car expenses this week, I figured I should probably get back in cooking mode, and try to stick to economical meals.

Yesterday was a rainy, gray day, and perfectly suited for a bowl of hot soup and straight outta the oven biscuits. Here I did a variation on two of my recipes: Curried Split Pea & Lentil Soup & Drop Biscuits. I adapted my soup to the veggies that needed using, and modified the flavor profile on my standard biscuits to match. It ended up being an orange & purple variation, using carrots, a tiny bit of sweet potato, purple potatoes, and sweet red onion, which was divine in this version. The biscuits got a cheezy flavor from the addition of nutritional yeast and thyme.

It’s a good thing I made such a healthy soup though, because we ate 7 of the 8 biscuits that I made. I said to Thomas “this is why we were fat when I was cooking all the time!” (In my reality being fat is keeping 2-3 pounds heavier, so don’t mind me!) Tonight I’ll reinvent it with some extra water/broth (it thickens tremendously overnight!), pearled barley and spinach.

Curried Split Pea & Lentil Soup – Red Onion & Purple Potato Variation

3 c. split peas and/or lentils, picked through & rinsed
(I used half green split peas and half red lentils)
12 c. of filtered water
2 – 3″ pieces of kombu (seaweed)

extra virgin olive oil for misting pan
1 medium red onion, roughly chopped
4 small carrots, peeled and cut into chunks
4-6 purple fingerling potatoes, peeled and cut in half
1 small sweet potato, peeled and cut into chunks

2 tbsp. good curry powder
pinch of garam masala
pinch of cumin
2 tsp. sea salt
Braggs or shoyu or tamari or red. sodium soy sauce, to taste (optional)
fresh ground pepper


1. In a large dutch oven (5.5qt) or stock pot, bring 12 c. of water, seaweed, and peas/lentils up to a boil over high heat. Skim off any foam, cover, and lower heat to simmer for 1 hour.

2. Meanwhile, prepare other ingredients. You can either chop them all very finely or pulse in a food processor. Mist a large skillet with olive oil, and raise to medium heat. Add veggies, and saute, stirring often, until they begin to soften, about 5-10 minutes. Sprinkle mixture with half of the salt, cover and sweat at low heat for 10-15 minutes.

3. Add remaining seasonings and vegetable mixture to simmering soup. After initial hour, taste and adjust seasoning & cooking time if necessary.

Veggies that needed using! Purple potatoes, carrots, sweet potato and red onion.

Prepped for the processor!


In the pan. Color coordinated.

We have soup!

Cheezy Drop Biscuits

2 c. flour of your choice (I used bread flour and thus skipped the optional gluten)
1 tbsp. vital wheat gluten, optional (extra protein, and added gluten for whole wheat flour)
1 tbsp. baking powder
1 tsp. of salt
1/4 c. nutritional yeast
pinch of thyme
fresh ground pepper

3 tbsp. non-hydrogenated vegetable shortening
1 c. of non-dairy milk

Makes 8-10 biscuits!

Preheat oven to 450*F. Prepare cookie sheet.

1. Combine dry ingredients in a large bowl. Add shortening and cut in with a pastry blender or crumble with fingers until dough looks like fine crumbls.

2. Slowly stir in milk until combined. If dough seems too dry,  add a tablespoon of water. Drop dough into evenly sized balls on prepared cookie sheet. Bake for about 10-12 minutes. They will be slightly golden on top.


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