Vegan Split Pea Soup

Serves 4   Time: 1 hour

1 tbls olive oil
1 onion chopped
3 cloves of garlic sliced
3 cups dried split peas
6 cups water
season with salt and pepper to you liking

Directions:

1) Saute onions and garlic
2) add in peas and water
3) boil for 30 mins

 4) remove half of boiled peas and puree in a blender to make creamy

5) re-add to soup and cook until remaining peas are no longer hard

6) switch it up, add roasted peppers, add meat if you like, add other veggies like carrots

 I hope you enjoy, leave me a comment and let me know how it went!!

Stacy's Famous Blackberry Pie

Prep Time: 30 mins Prep time: 40 mins

Ingredients:
4 cups fresh picked blackberries
1/2 cup flour
1 cup sugar or other sweetener of choice

Prepare crust, see my crust recipe here

Filling Directions:
1) Rinse berries and put into large bowl

2) Add flour and sugar and stir gently until all white color is gone

3) Pour mixture into pie tin lined with crust

4) To make the weave on the top you will need to cut long strips of crust

5) Lay layer down like so

6) Pick up parts to weave in layers going crossways, the less you make the easier it is to weave ;)



7) To finish off pinch bottom crust and layers together and form edges with fork or with thumb and forefinger in the traditional method.

 

Like so!!! Enjoy!!! And come back soon!          

Perfect Crust

Ingredients for Crust:

4 cups whole wheat pastry flour

1 cube of real butter (cold) or solid coconut oil

2 tsp salt

1/4-1 cup of water

1) Crust is a tricky one, butter must be cold!!! Mash cold butter with pastry tool into flour and get as small a possible. Add salt.

2) Slowly mix in water until sticking, kneed together, the right consistency will be sticking without falling apart.

3) Roll out dough to about 1/8 inch thick and create 4-6 inch circles. Cut these in half and put aside.

Vegan Blackberry Galette aka "pinch purses"

Prep time: 30 mins Bake time: 40 mins
Makes 4 small pinch purses or one regular pie sized bottom and top crust

Vegan Pie Crust:
2 cups of flour
3/4 cup of coconut oil chilled
1 1/2 tsp salt
1/2 cup of water
Tip: spices of nutmeg, cinnamon, and cardomom add a nice extra flavor

Filling:
4 cups of blackberries
1 cup of flour
1 cup of sugar (we used turbiano)
Prep time: 30 mins Bake time: 40 mins
Makes 4 small pinch purses or one regular pie sized bottom and top crust



Directions:
1) Mix flour and salt in a bowl with cold coconut oil and a pastry hook, break down oil into flour until resembles tiny little balls.

2) Pour in water and begin stirring in with your hands.

3) If it seems to try add tiny bits of water just until it sticks and then kneed until a nice ball shape.

4) Break into four sections if you are making purses, and into two if you are making a regular pie

5) Use rolling pin to roll out dough into circular shapes, if your working with little ones, show them how to turn it often to make a circle.

 6) Start oven at 350 degrees and begin to stir berries in separate bowl with sugar and flour, very gently

 7) After dough is rolled out, Pour 3/4 cup of berries onto flattened round dough circle

8) Pull up sides and pinch together dough at top to make a little pocket for the berries, resembling a "pinch purse" or drawsting bag.

 9) Place on baking pan with sides, just in case of spillage, and bake for about 40 mins or until crust is golden brown.
10) Individual pies without the tin are quite easy to make and to eat, so I hope you will try this recipe! You can also fill with apple pie, chicken pot pie, or even some marinara, or cheesy broccoli or even cheese and herbs.

Creamy Potato Leek Soup

Prep time: 40 mins Cook time: 10 mins Serves: 6

Ingredients:

4 organic leeks
4 organic carrots
8 large organic potatoes or 16 small
1 sausage, vegan or chicken
3 cloves of garlic
4 cups of organic milk or milk alt.
4 cups of water
1 tbls salt
1 tsp pepper
1/2 tsp cayenne pepper
1 tsp basil
1/2 tsp oregano
1/2 tsp parsley
a few sprigs of rosemary


Directions:

1) Start potatoes in water on high.

2) Start saute pan on med-high with a coat of olive oil.
Cut leeks, carrots, garlic and sausage into small dices.

3) Saute leeks and carrots in olive oil in one regular sized saute pan on med-high. Cook garlic and sausage into smaller saute pan on medium.

This is what your stovetop should look like at this point! ;)

(Once leeks, carrots, sausage and garlic are browned, they can sit aside)

4) Start dicing the potatoes you put aside in cool water, careful they may still be very hot. Peel if you like, I peeled some but left some peels too ;)

5) The remaining potatoes in water are ready to mash, leave them in the pot, but put potato water aside for now. Mash the potatoes in the pot with milk until a very creamy mashed potato consistency at medium temperature.

6) Add back 4 cups of your potato water to mash, stir soup with large spoon, add in your leaks and other diced potatoes, carrots and garlic but do not mash anymore.





7) Add seasonings and salt to taste. Turn to low and stir often. Its ready to eat when hot throughout.

Enjoy with a little cheese on the top with fresh ground pepper, and a side of delicious artisan bread. ;)