Wheres the Meat? An Option for Meatless Mondays
Split Peas As I have posted before, I have started a life style that rarely includes meat. When I first began this journey, many asked how I could cook without meats as meats are an important flavoring agent. I...
As I have posted before, I have started a life style that rarely includes meat. When I first began this journey, many asked how I could cook without meats as meats are an important flavoring agent. I have learned to use the spices I have always loved and added ways to bump up the flavors whenever possible. Cooking items in stock over water is a great place to add flavors without adding fat. If you are using canned or boxed stocks or concentrates, you will need to monitor the salt. Roasting your vegetables are also a trick to add more flavor to your soups.
In another life, I would only have made this soup stock with a ham bone and add the bits of ham to the finished soup. I love the richness of the Split Peas and how over the cooking time they cream into the soup. I tried this recipe with a twist for some tasty results.
Split Pea Soup Ingredients:
- 8 cups of stock
- 1 pound of Split Peas
- 2 bay leaves
Roasted Vegetables Ingredients:
- 1 pound of carrots, peeled and diced small
- 1 stalk of celery, small dice
- 2 ? 3 onions, diced
- 2 heads of garlic, ends cut off to aid in roasting
- Vegetable Stock ? start with at least 8 cups. In a recent blog, I noted the easy way to make a homemade vegetable stock overnight.
- To this stock add about 1 pound or 2 cups of rinsed and sorted Split Peas along with 2 whole bay leaves.
- Bring this to a boil on medium high heat, then reducing the heat to low and simmer gently with the cover tilted about 25 ? 35 minutes until the peas reach the desired consistency. At this point, I add my added flavors to bump up this soup.
- In the oven, on convection roast at 395 degrees, I will have roasted onions, celery, carrots and garlic to add to this soup. I roast my veggies with a light sprinkle of olive oil, salt and pepper. I roast these veggies for about 35 ? 40 minutes until browned around the edges.
- After roasting, I will remove the papers and mash the garlic with a fork. Add this to the soup and stir well.
- Add all other roasted veggies to the soup and warm through. Then taste for seasonings. I do not salt this soup until the end.
- Discard the bay leaves from the soup before serving.
What have been your successes with meatless creations?