Tuesday, December 7, 2010

Split Pea Soup with Tempeh Bacon and Chipotle Cream

This is a hearty, feel good soup, perfect for winter.
Because I didn't have Chipotle on hand, I just used plain Cashew Cream. It made it thick, rich and creamy. I'm learning to move forward and improvise when I don't have all the ingredients on hand. This recipe is from The Conscious Cook cookbook that was featured on Oprah last year. Enjoy!

Split Pea Soup: The Conscious Cook cookbook: Tal Ronnen

Sea Salt
4 T. Earth Balance
2 shallots, minced
1 large carrot, coarsely chopped
3 cloves garlic, minced
1 t. chopped fresh rosemary
1 t. bay leaf
1 t. smoked paprika
5 cups vegetable stock
1 1/2 cups split peas, rinsed
ground pepper
2 t. canola oil
4 slices tempeh bacon
Chipotle Cream or Cashew Cream (recipe follows)

Place large stockpot over med. heat. Sprinkle bottom with pinch of salt and heat for 1 min.
Add the Earth Balance and stir until melted, being careful not to let it burn. This will create non stick effect.

Add shallots, leeks, carrot, and garlic and saute for 5 min. Add the rosemary, bay leaf and paprika and continue cooking for 2 min. Add the stock and split peas and season with salt and pepper to taste. Bring to a boil, then reduce the heat and simmer, uncovered, for 1 hour.

Meanwhile, heat the oil in a small skillet over medium-high heat. Add the tempeh bacon and fry on both sides until crisp. Cool, then coarsely crumble. Serve the soup garnished with the Chipotle Cream and tempeh bacon. ( I chopped up the bacon and added into soup along with 1/4-1/2 cup regular Cashew Cream).

Chipotle Cream:
1/4 cup vegan mayo
1/2 cup thick cashew cream (recipe to follow)
1/2 canned chipotle in adobo sauce
sea salt and black pepper
juice of 1 lime

Cashew Cream: 1 cup whole raw cashews ( I used salted because I had on hand))
soak cashews over night (I only soaked a couple hours due to time)
Put cashews in blender and add water just to cover.

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