Extreme Makeover Vegan: Grochówka podziału marokański wydanie

“O, pogoda na zewnątrz jest straszny…” ale to jest tak wspaniałe zupy!

Ziemia jest pokryte śniegiem i jest tak zimno na zewnątrz. Oczywiście, to nie przeszkadza Benny z wychodzisz i zabawy na śniegu. Wszystko ubrany w jego nowym (i kosztowne) snowsuit i jego pantofelki Pawz, Benny loves jumping in the piles of snow like a bunny.

He dives head-first like in a swimming competition, searching for whatever creatures might be hiding under those white blankets, and emerges completely covered in snow. You can’t even see his eyes. When he’s done (which means that every exposed part of him is now wet), he looks like a cutie Pupsicle. The price he pays for his fun is some quality time with lots of towels and a hair dryer.

Now me, natomiast, I prefer to keep my head above the snowline. And weather like this makes me want something hot and comforting. My favorite soup is split pea which, w zależności od tego, gdzie mieszkasz, can be hard to find in veg form. Having grown up in a mostly Kosher home, I don’t understand the idea of putting pork in vegetable soup and being a Vegan means I’ll never figure that out. Oczywiście, I can buy canned soup but even the ones that are “o niskiej zawartości sodu” still have too much salt for my taste. Plus what can be better than making your own soup and feeling the warmth of that big pot of yumminess simmering on the stovetop?

As a twist from ordinary split pea soup, I like to kick mine up with some spices guaranteed to warm me up, not to mention reap the added health benefits of the ginger, curry, tumeric, cinnamon and red pepper flakes – cold prevention, antioxidants and an increased metabolism. It’s everything you need to get you ready for your next snowball fight.

Składniki
2 tsp. oliwa z oliwek
1 duża cebula, chopped
3 ząbki czosnku, mielony
2 łodygi selera, chopped
2 małe czerwone ziemniaki, pokrojone w kostkę
1 duża marchewka, pokrojone w kostkę
1 tsp. zmielony czarny pieprz
Sól, to taste
1/2 tsp. oregano
1 tsp. kminek
1 tsp. papryka
1 tsp. kolendra
2 Tbs. fresh ginger, tarty
1 1/2 Tbs. curry w proszku
1 tsp. tumeric
1/4 tsp. czerwony pieprz płatki
1 1/2 tsp. cynamon
1 świeży liść laurowy
1 lb. dry split peas, yellow or green
8 filiżanki bulionu warzyw o niskiej zawartości sodu (or water)
Garnishes: your choice of vegan sour cream, grzanki, kolendry, etc.

Wskazówki
Heat oil in a large pot over medium heat. Dodać cebulę, czosnek, seler, marchew, i ziemniaki. Dodaj sól, pieprz, oregano, imbir, kminek, paprika and coriander. Saute for about 6 minutes until the vegetables are softened.

Add the curry, kurkuma, czerwony pieprz płatki, cinnamon and bay leaf. Stir for 30 sekund, aż pachnące. Add the split peas. Stir in broth and bring to boil over high heat. Reduce heat to low and let simmer uncovered about 90 protokół, until it is at the desired consistency. Jeśli chcesz, you can use a potato masher to mash up some of the split peas and stir well to mix and thicken the soup. If you want it really smooth, you can always put parts of the soup into a blender but I like my soup chunky.

Top with the garnish of your choice: wegańskie śmietana, kolendry, grzanki, etc. Podawać na gorąco.

Cieszyć się!

(Odwiedzone 645 czasy, 1 wizyt dzisiaj)

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2 Odpowiedzi na Extreme Makeover Vegan: Grochówka podziału marokański wydanie

  1. PatH Czerwiec 12, 2012 w 9:13 w #

    This recipe is making me very anxious to get cooking! Lovely, lovely, lovely!

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