Meatless Monday Guest Post: New Year and Split Pea Stew
Today’s guest post comes from the delightful and adorable Allyson from Manifest Vegan, one of my favorite vegan gluten-free blogs! I asked her what the new year had in store for her and her family and here is what she had to say.
The New Year brings, for most people who acknowledge it, a time of regeneration, growth, and new-beginnings. At this time many people reflect on what they have done in the past year and try and make adjustments to put his or her best foot forward for the upcoming year. Although I generally don’t make “New Year’s resolutions”, I have a few on my agenda this time around. Nowadays, I feel that I can be making continuous improvements to my life… and the start of a new year is a good excuse to cross some big one’s off my list.
One goal that my husband and I share is to make a major life move… starting different (and expanding current) adventures in new places. We have long shared a passion of living quite modestly, with few unnecessary items: cars, hoarded stuff from college, scooters, printing presses… who needs all these things, anyways? Well, we realized that we didn’t need most any of it. So, a few months ago we made it our goal to make a shift with how we live our lives… and err on the side of simplicity. And, although we have tremendously cut down our consumption and waste over the past few years… we still feel like we haven’t gone far enough. And frankly, in our society… one has to wonder if we even can go far enough.
So, for my upcoming new year… I hope to accomplish a better sense of myself and how I live my life now versus how it could be: with a lot less waste, more connections to mankind, and a touch more common sense.
New Year’s Eve is also celebrated as sort of the “last call” of the holidays… topping off all the lingering partying of the weeks past. Because of all the cookies, candies, and gravy I eat during the holidays – around this time of year, I get a hefty craving for soups and stews. They strike the perfect balance between comforting warm goodness and a lighter meal that won’t leave you feeling empty. Instead, it will leave you feeling quite warm and fuzzy inside.
This recipe is more or less a thick and hearty split pea soup. It is very adaptable… so have fun switching out veggies and spices to suit your own tastes. Best served with a massaged kale salad, or another delicious leafy green.
Happy New Year!
2 cups dried split peas
8 cups vegetable broth
2 bay leaves
2 tsp fresh grated ginger
1 tsp marjoram
2 carrots, sliced into 1/4 inch pieces
2 stalks celery, chopped
2 king oyster mushrooms, chopped
salt to taste
Pre-soak split peas in a large bowl of water overnight. Rinse, sort and drain.
Bring vegetable broth, split peas, bay leaves, ginger and marjoram together in deep saucepan or soup pot and heat over medium high heat until boiling. Immediately reduce heat to medium-low and simmer 1 hour.
Add chop vegetables and simmer and additional 35 minutes, or until mushrooms and carrots are tender. Remove bay leaves, and salt to taste. Garnish with nutritional yeast and serve hot.
Allyson Kramer is the founder and writer/photographer for the food blog Manifest Vegan, which focuses on offering weekly vegan and gluten- free recipes. She also is quite fond of animals of any species, painting and drawing, running, and wandering aimlessly through the woods.