Curried Split Pea Soup Recipe

I'm not a huge fan of pea soup, but I did have a bag of green split peas that I panic bought at the beginning of the virus insanity.

Peas are packed with protein. They really fill you up.

Quite out of the blue, it occured to me that pea soup might be a lot more interesting if it were given the Indian curry treatment with some garam masala and coconut milk.

Turns out, I was right.

I am now a fan of split pea soup.

I also used this soup as a way to utilize ingredients that were either usually discarded or getting a little old. This is no time to waste anything that might feed yourself or your loved ones.

8 ounces dry green split peas, soaked overnight
2 cloves garlic, minced
2 shallots, diced
1 jalapeno, minced
1 serrano, minced
All the not too woody ends from 1 lb of asparagus, sliced small
Leftover stalks from 1/2 lb fresh kale, sliced small
Few ounces leftover spinach leaves
2 tsps garam masala
2 tsps aleppo pepper
2 tsps garlic powder
1 1/2 tbls salt
2 tsps black pepper
3 tbls ol…

Vegan Green and Black Pasta

Pasta is universal. It transcends cultures. It's a blank canvas upon which we can layer any number of flavors from all around the world.

3 tbls olive oil
1/4 cup pasta water
5 cloves garlic, smashed and minced
1 jalapeno, minced
1 long hot pepper, thinly sliced on the bias
1 poblano, diced
1 habernero, minced
1 can black beans, rinsed
2 1/2 tsps salt
1 tsp black pepper
2 tsps oregano
2 tsps thyme

8 ounces linguine or similar dry pasta

I used to cook pasta the traditional way. Add it to boiling. salted water. Recently I started cooking it differently. Alton Brown has come up with a cold water method that I really like. It's easier and yields a more consistent result.

If you're not familiar with his method, he has documented his pasta cookery revelation on his blog.

While the pasta cooks, prepare your veg and beans and toss them into an appropriately sized vessel to hold everything.

When doing long pasta, I use tongs to remove it from the water. It's easy and efficient. It also makes it simple to retain the pasta water.

Drop your pasta right on top of your prepared veg. Add in liquids and spices. Stir or toss to mix everything together.

You can add a little more pasta water if your pasta isn't moist enough.

The hot salty water and the hot pasta will mix with the oil and the other ingredients to draw out the flavors and create a tasty coating of sauce on the noodles.