Recipes Included On This Page Yellow Split Pea and Collard Green Curry Soup - Indian - Vegan Yellow Split Pea and Pumpkin Soup - Tasmania - Vegan Yellow Split Pea Fritters - Indian - 5 pts Yellow Split Pea Puree Dip - Vegan For 1 Yellow Split Peas with Garlic and Basil - Veggie Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Yellow Split Pea and Collard Green Curry Soup - Indian - Vegan Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds yellow split peas -- dried 1 pound collard greens -- chopped (fresh or frozen) 2 cups onions -- diced 2 cups carrots -- diced 1 cups celery -- diced 6 garlic cloves -- crushed or minced 1 tablespoon ginger -- ground 2 tablespoons cumin -- ground 2 tablespoons coriander -- ground 2 teaspoons cardamom -- ground 2 teaspoons turmeric -- ground 1 teaspoon mustard seed -- ground 2 tablespoons lemon juice 1 pinch cayenne pepper -- to taste (optional) 14 cups water -- (approximate) Note : We use a large 6 1/2-quart slow cooker for this recipe. The recipe may be halved for a smaller cooker. It's a good idea to start preparing the soup early in the morning. If the split peas are old, it might be best to start the peas the night before on a "low" setting. Set slow cooker to "high". Preheat 12 cups of water to boiling and add to slow cooker with cover. (We heat the water 2 cups at a time in the microwave oven.) While the water is heating, sort out any unwanted material from the dried yellow split peas. Rinse split peas well and add to the heated water in the slow cooker. When the yellow split peas soften and begin to break apart, wash and peel the onions and carrots. Dice and place in a microwaveable dish with cover. Wash and dice celery and add to the onions and carrots. Clean and crush or mince garlic and add it to the rest of the vegetables. Cover the dish and cook in the microwave oven until the vegetables are tender. (This saves cooking time.) Then add them to the slow cooker. For this recipe, we used frozen, chopped collard greens, which we also precooked in the covered dish in the microwave, and then added to the soup. Add all the seasonings except the lemon juice to the slow cooker and mix well. Add more hot water, if necessary. Cover and leave on "high" setting. Stir occasionally, checking to see if more hot water is needed for desired consistency. The slow cooker may be left on "low" setting if you will be away during the day. Make sure that there is enough water in cooker before you leave. When split peas are soft and have broken down into a chowder consistency, turn slow cooker off, and add the lemon juice and mix well. Serve with a large tossed salad and enjoy! Left over soup can be stored in a covered container in the refrigerator for a couple of days, and retains all of its wonderful flavor. Source : "All-creatures.org" S(MC format by Chupa Babi): "02.11.06" Contributed to the FareShare Gazette by Chupa; 8 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 89 Calories; 1g Fat (11.8% calories from fat); 4g Protein; 18g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 70mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat. * Exported from MasterCook * Yellow Split Pea and Pumpkin Soup - Tasmania - Vegan Recipe By : Chef Kay Mance for ABC Online Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups yellow split peas* 1 large onion -- chopped 2 1/2 quarts vegetable stock Salt and pepper 1/4 cup sunflower oil -- or other vegetable oil 1 teaspoon cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon saffron -- (optional) 1 1/8 pounds orange pumpkin flesh -- cubed 3 tablespoons finely chopped flat-leaf parsley Place peas and onion in a pot with the stock. Bring to the boil and simmer for 30 minutes or until the vegetables are tender. Add salt and pepper to taste, then oil, cinnamon, ginger, saffron and pumpkin. Simmer until the pumpkin is cooked. Sprinkle with parsley. Serves 6 * You can substitute chickpeas for split peas, but soak them for at least an hour first. S(MC format by Chupa Babi): "." Copyright : "2006 Australian Broadcasting Corporation" Contributed to the FareShare Gazette by Chupa; 12 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 359 Calories; 16g Fat (38.4% calories from fat); 10g Protein; 46g Carbohydrate; 6g Dietary Fiber; 4mg Cholesterol; 2711mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Vegetable; 3 1/2 Fat. * Exported from MasterCook * Yellow Split Pea Fritters - Indian - 5 pts Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cup yellow split peas 1/2 cup cilantro -- fresh, minced 1/2 teaspoon salt 1 onion -- diced 1 jalapeno -- chopped (1 or 2) 1 lemon -- in wedges Rinse the peas, drain, add water to cover and soak overnight. Drain them and puree in a food processor or blender. Transfer to a bowl and add onions, cilantro, peppers and salt. Using your hands, mix and make little balls or flat patties. Deep fry until golden brown and drain on a paper towel lined plate. Serve with lemon wedges or garlic and vinegar sauce. Note : add points for frying oil or bake Description : "5 pts" Source : "Food Down Under" S(MC format by Chupa Babi): "." Yield : "24 patties" NOTES : ChupaNote: The cilantro can be replaced by arugula, watercress, parsley ... whatever you have growing in the windowsill or aging in the fridge. Lime works nicely. As does 1 teaspoon of red pepper flakes with 1 small onion minced. Contributed to the FareShare Gazette by Chupa; 14 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 12 Calories; trace Fat (7.5% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 138mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat. * Exported from MasterCook * Yellow Split Pea Puree Dip - Vegan For 1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dried yellow split peas 2 cups water 1/2 chopped onion 6 garlic cloves 1 bay leaf 2 sprigs rosemary -- (optional) 1 lemon -- juice of 1 tablespoon olive oil -- (optional) Salt to taste -- (optional) Soak the peas for a day and cook in water with the rosemary and bay leaf and garlic and onion until soft - about 15 minutes. Drain the peas and remove the bay leaf and rosemary sprig. Puree in a food processor with the lemon juice and oil if you're using it. Salt to taste, again if you're using it. Can be used as a spread or dip. Source : "T5NF for veganfood.com" S(MC format by Chupa Babi): "02.15.06" Contributed to the FareShare Gazette by Chupa; 13 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 873 Calories; 17g Fat (16.7% calories from fat); 51g Protein; 140g Carbohydrate; 55g Dietary Fiber; 0mg Cholesterol; 54mg Sodium. Exchanges: 8 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 1/2 Fruit; 3 Fat. * Exported from MasterCook * Yellow Split Peas with Garlic and Basil - Veggie Recipe By : Rick Bayless, Chef of Frontera Grill/Topolobampo Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups dried organic yellow split peas Water 1/3 cup organic extra virgin olive oil -- plus additional for drizzling 1 large onion -- diced Sea salt Freshly ground black pepper 6 garlic cloves -- minced 1/2 cup basil leaves -- chopped Drained plain yogurt Wash and pick over the peas. Place in a pot, cover with 2 to 3 inches cold water and bring to a boil. Reduce to medium-low heat and cook, covered, stirring frequently, until completely soft and a puree is formed, about 1 to 1 1/2 hours. Heat the oil in a heavy-bottomed soup pot over medium-high heat. Sauté the onions with salt and pepper until soft, 5 to 7 minutes. Add the garlic and sauté another minute to release the aromas. Pour in the peas, reduce heat to low and cook until mixed and heated through. Adjust seasoning with salt and pepper. Stir in the basil, place in serving bowl and drizzle with additional olive oil. Serve hot with an aromatic rice or room temperature spread on toasts or crackers. Top with a dollop of drained, plain yogurt. Serves 4 S(MC format by Chupa Babi): "02.06.06" Copyright : "Copyright 2000­2003. Whole Foods Market IP, L.P." Contributed to the FareShare Gazette by Chupa; 11 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 18 Calories; trace Fat (2.7% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1/2 Vegetable.

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