Brice wrote:
>
> I'd have thought a New Age, environmentally conscious man like you
> would prefer this:
> https://www.foodandwine.com/recipes/vegan-tofu-biryani

Here's a thought, Bruce. Rather than preaching anti-meat and evil
ingredient lists constantly and acting all superior and very
annoying, if you eat constantly from scratch and all healthy, why
not start posting some good tried vegetarian/vegan recipes of
your own?

I like that food. Rather than annoying everyone here with your
constant blah blah critisism, post some good recipes and stop
being such a troll.

Let me start with a repost. It's vegan pea soup and to die for.
No need to "kill a pig" for this dish. Seems that no one else
here believes that pea soup will taste good without pork. oh
well, their loss. YOU might be one that like it though.

--------------------------------------------
Split Pea Soup with Sweet Potato (or Butternut Squash)
================================================== ===================
1 16oz package of dried green split peas
9 cups water
3 bay leaves
1 tsp. salt

Simmer these, covered, in a soup pot for about 2 hours until peas
have cooked down to a smooth consistancy. Remove the bay leaves.
**note - you don't have to pre-soak the peas**
----------------------------------------------
Prepare the following:

3 T. vegetable oil
1 1/2 cups chopped onion
1 clove garlic, minced
1 cup carrot, chopped
1 cup celery, chopped
4 medium sweet potatoes (or 1 medium butternut squash),
...peeled and cut into 1/2" cubes
1 tsp. salt (or leave this out if you prefer)
2 tsp. dried mustard
1 tsp. thyme
1 tsp. tarragon

In a large skillet, saute the onions and garlic in the oil.
When the onions are tender, add all the remaining vegetables
and spices. Saute for 4-5 minutes, then add 1 cup of water
and let simmer, covered, until the vegetables are tender.

Add the vegetables to the cooked peas and simmer for 30 minutes,
stirring often.

After serving, add a little salt and fresh ground pepper to taste
================================================== ===================
You can eat this right away or let it sit awhile (or overnight)
and
it will thicken more. (I never wait!!!)
This recipe makes about a gallon of soup. What we don't eat
in 2 or 3 days, I freeze in serving-size containers.
Here's the nutritional info for the total batch using sweet
potato's.
Slightly less calories if you use the butternut squash instead.

Fat: 43 grams
Carbohydrates: 435 grams
Protein: 124 grams

Total calories: 2,121 (18% fat calories)

(remember that info is for the whole batch, not individual
servings)
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