Yellow Split Pea Soup with Corn & Green Chilies

Yellow Split Peas give this soup a hearty texture and the little bits of cayenne pepper packs a nice punch.  For a less spicier soup, toss out the cayenne pepper.  Some fresh tomatoes would also make a great addition for a fresh garnish.  Top with your choice of toppings, I picked vegan sour cream & cheddar cheese and fresh cilantro and avocados.

Yellow Split Pea Soup with Corn & Green Chilies

2 Tbsp Earth Balance Buttery Spread

1 Yellow Onion, Chopped

2 Anaheim Chilies, Seeded and Diced

3 Carrots, Peeled and Diced

1/2 Cup Celery, Diced (2 or 3 Stalks)

2 Cups Corn (frozen is fine)

1 Cup Yellow Split Peas, Rinsed

Salt & Pepper to Taste

1/4 Tsp Cayenne Pepper

4 Cups Vegetable Stock

1/2 Cup Soy Creamer

Chopped Fresh Cilantro

Slices of Avocado

Vegan Sour Cream

Vegan Cheddar Cheese


Heat margarine in a large soup pot over medium heat being careful not to burn it.  Add the onion, and saute until translucent.  Add the chilies, carrots, celery and corn.  Saute for about 5 minutes, or until veggies are soft.  Add the yellow split peas and stir to combine.  Salt and pepper to taste and add the cayenne pepper if using.  Stir in the vegetable stock and bring soup to a boil.  Once the soup is boiling, lower the heat to a simmer; cover and cook 30 minutes.  Add the soy creamer and blend the soup with an immersion blender (or blend half of the soup in a regular blender).  Do not blend until it's smooth, just a little blend to combine.  Serve hot and top with cilantro, avocado, sour cream, or cheddar cheese.  Enjoy!

Nutrition Facts (Approximate):  Serves 6, Per Serving: 241 Calories, 10g Protein, 8g Fat, 41g Carbs, 12g Fiber, 10g Iron

Green Olive Hummus

I bought some hummus at the store over the weekend and I always try to buy something different to try new things which led to a lemon flavored hummus.  I was so disappointed!!  I've never met a hummus I didn't like until the other day :(  So, I decided I was going to make my own hummus.  I have so many olives in my fridge of all different varieties, and the ones that get used the least were the stuffed queen Spanish olives.  They were going to be my victim.  Hummus is not only naturally vegan, but it is also naturally gluten free and one of the easiest, most versatile things to make!  You can use it as a dip for pita bread, veggies, a spread on sandwiches, or even a spread for bagels.

Green Olive Hummus


1 15oz Can Garbanzo Beans, drained and rinsed
1/4 Cup Tahini
1/2 to 3/4 Cup Extra Virgin Olive Oil (for consistency)
Juice of 1 Lemon
1/2 to 1 Cup Green Olives (to taste)


In a food processor, blend the garbanzo beans as much as you can.  You may need to scrape down the sides to get all of the chunks.  It's ok if you can't get it smooth, it will smooth over when you add more ingredients.  Add the tahini, and 1/2 cup of the olive oil.  It's best to drizzle the olive oil into the mixture as the food processor is running.  If the mixture is still chunky, keep adding bits of olive oil until it's a smooth texture that looks almost creamy.  Add lemon juice and 1/2 cup of the olives.  Blend together until well combined.  Do a taste test, if you'd like a more olivey dip, add the rest of the olives and blend to combine.  To serve the hummus, place the dip in a serving bowl, and drizzle with olive oil and chopped olives on top. 

Greek Red Lentil Soup

In Greek, it's called Fakes Soupa (Fah-kess Soo-pah).  It's a lentil based tomato soup served with Red Wine Vinegar and Feta cheese.  Since we are eating vegan, I tossed out the feta and substituted it for vegan sour cream.  Feta or regular sour cream can be used if you do eat dairy.  This recipe is naturally vegan and naturally gluten free. Those recipes are the best because they are fresh, delicious, and easy.  You don't have to go on a witch-hunt to find the ingredients.  Dry red lentils can be found in the bulk area at any whole foods market.

Greek Red Lentil Soup


3 Tbsp Olive Oil
1/2 Large Red Onion, Chopped
2 Cloves of Garlic, Minced
2 Small Carrots, Peeled and Diced (about 1/2 cup)
4 Vine Ripened Tomatoes, 1 Chopped & 3 Pureed
1 (8oz) Can of Tomato Sauce
1 Cup Dry Red Lentils, rinsed
1 Tbsp Rosemary Olive Oil (Optional)
3 1/4 - 4 Cups Vegetable Broth (Use 4 Cups if you like the soup thinner)
2 Bay Leaves
Pinch of dried Rosemary
1/2 tsp dried Thyme
Salt & Pepper to Taste
Vegan Sour Cream (Optional)
Chopped Kalamata Olives (Optional)
Red Wine Vinegar



Heat Oil over medium heat in a large pot.  Add onion, and saute until translucent.  Add garlic and stir until fragrant.  Add carrots and chopped tomato and saute for about 2 minutes.  Add pureed tomatoes and tomato sauce.  Stir to combine and add rosemary olive oil if using*.  Stir in lentils, vegetable broth, bay leaves, rosemary, thyme, salt and pepper.  Bring soup to a boil, cover, and lower heat so soup is simmering.  Simmer for 30 minutes.  Serve soup hot with sour cream, chopped olives, and red wine vinegar drizzled on top.

*I have a large collection of flavored olive oils.  I use them in cooking and for flavorful salad dressings.  I purchase my oils at Temecula Olive Oil Company, but you can purchase oils and any local grocery store.

Hazelnut Sugar Cookies

Fall is almost here!!  My absolute favorite time of year to cook.  That's when all the yummy foods come out to play.  I found a recipe in one of my Vegetarian Times Magazine's called "Maple Pecan Sables" which looked pretty yummy.  Plus the recipe was gluten free and vegan!  It inspired me to make some seasonal cookies, so all I did was change up the ingredients to what I wanted to use and viola!  Cute little cookies that reminded me of biscotti.  All I needed was a cup of tea and a fire going and I would be set for the night!

Hazelnut Sugar Cookies


1/3 Cup Earth Balance Buttery Spread
2 Tbsp Vegetable Shortening (non-hydrogenated)
3 Tbsp Pure Maple Syrup
1/4 Cup Packed Golden Brown Sugar
1 1/3 Cup Gluten Free Flour Mix (I used Bob's Red Mill)
3/4 Cup Hazelnuts, Chopped
Granulated Sugar for Sprinkling


Combine margarine, shortening, maple syrup, and brown sugar in an electric mixer.  Once combined, add the gluten free four mix in spoonfuls until all is combined.  Add the hazelnuts and mix with your hands so the nuts are well incorporated into the dough.  Roll the dough into a long log about 12 inches long and roll up in plastic wrap.  Refrigerate for an hour or longer (if desired). 


Preheat oven to 350.
Remove the dough log from the plastic wrap and slice into little rounds about 1/4 inch thick.  Line a cookie sheet with parchment paper and scatter cookies on baking sheet.  The cookies wont rise so it's alright if they are almost touching.  Sprinkle granulated sugar on the tops of each cookie.  Bake for 12-15 minutes.  Let cool and dig in!!

Summer Succotash

I think it's natural for me to say "Sufferin' Succotash!" Each time I hear the word.... Succotash!  I had some corn that I wanted to eat so I did a google search for corn recipes.  And I found Succotash.  What is succotash?  It's a corn and bean side dish.  Not very exciting.  But it sounded like a good experiment!!  I wanted to make it more fancy, so I turned it into my own delicious concoction.  I ate it by itself in a bowl, but I served the leftovers with gluten free popovers that I purchased from a bakery in Temecula called "All of the Above".

Summer Succotash


3 Tbsp Extra Virgin Olive Oil
1 Red Onion, diced
2 Cloves of Garlic, minced
3 Medium Zucchini, diced
2 Large Tomatoes, seeded and diced
2 Cups Corn (not canned)
1 Can (15oz) Red Kidney Beans (optional)*
1/4 Cup Dry Sherry
1/4 Cup Soy Creamer
1/2 tsp Dried Thyme
Salt & Pepper to taste


Heat oil in a large skillet on med-high heat.  Add red onion.  Cook until translucent and add garlic.  Saute for a couple minutes and add zucchini, tomatoes, corn, and beans.  Stir until everything is combined and add sherry, cream, thyme, salt and pepper.  Lower heat to medium low and simmer uncovered until liquid has reduced; stirring occasionally, about 10-15 mins.  Remove from heat and serve warm. 


* When I made this, I intended to put the kidney beans in it and I forgot so all my pictures are beanless!  It is delicious either way :o)