Tonight made the Curried Split Pea Soup from
Isa Chandra Moskowitz's Vegan with a Vengeance. I went with the suggestion of serving it over rice to make it more of an "entree". I love how Americans call mains "entree", I often wonder what they think when they come to Australia and see our menus.
Step 1 - Artfully shaped mound of rice in bowl...
Step 2 - Drown rice with split pea soup!
Initially I was going to use the recently purchsed stash of yellow split peas I picked up, but upon discovering I had an almost at their best before date split green peas I gave way to good housekeeping and used those. Probably being a dried legume they would keep and still be alright past their best before. First in, first out!
Final verdict? Next time I'll either increase the spice/curry powder or decrease the water, the final result was lovely and quite delicately flavoured it just left me waiting a bit more. Not a write off, just room for experimenting.
And here soaking (overnight!) are some black eyed peas ready to be cooked up in the morning so they are ready to be used later in the day in some recipes.
Tomorrow I hope to turn these black-eyes peas into Black-Eyed Pea & Tempeh Beanballs from
Appetite for Reduction and Black-Eyed Pea & Quinoa Croquettes from
Vegan with a Vengeance.
3 comments:
I think you do need a strong flavour to go with rice, it needs to be very main coursey, but you can definitely fix that!!
I made myself some lentil stew last night using a net recipe and it was awful. It has to be pretty bad for me not to eat it. But before that I made quinoa rissoles with mashed potato, and they were lovely. Mild but very moreish.
Ha, I used to get so confused when I first started buying US cookbooks. What were these gigantic entrees and where were the mains? Hee. ;)
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