I don’t know if I’m in the minority here or not, but I love split pea soup. And while the picture doesn’t do it justice, this Split Pea with Apple Soup from “The Vegan Slow Cooker” is quickly becoming one of my favorite versions. For one, it’s made in a crockpot, and two, it packs a ton of flavor for only having a few simple and healthy ingredients. The apples add just a touch of sweetness and work so well with the split peas. A drizzle of balsamic vinegar on top adds another level of flavor to the soup.
What you see in the picture was my lunch today. I combined the soup with a grilled cheese (Daiya) and apple sandwich. The perfect meal for a rainy, fall day.
I just realized that my food has been taking on the shape of pie lately. Weird. Anyway, this delicious dish is one of the lunch items I have included in my latest meal plan, which is in “beta” right now. The recipe comes from “Vegan Brunch.” It’s one that I’ve been wanting to make for a while, but was inspired to do so after reading a post on Luminous Vegans’ site. I opted to make my own pie crust, but I wouldn’t blame you one bit for buying a store-bought crust. The final result is so, so good and really does taste very similar to its egg-based counterpart. I served mine with a kale and apple salad with a lemon and olive oil dressing.
Want to know a trick for tenderizing raw kale? Give it a massage. First remove the woody stem, then tear the leaves apart with your hands. Submerge the kale in water to give it a rinse. Finally, massage the kale by giving handfuls of it a squeeze. Dark spots will appear on the leaves, which means the fibrous veins are breaking down and the leaves are becoming more tender. Cool, huh?