Grain/Gluten-Free Vegan Hearty Split Pea Soup

Hearty soups in winter...what could be better?  This wonderful soup - really more of a stew - tastes so hearty and almost like what I remember my mom's beef stew tasting like!  The nice thing about this soup is that you can add/substitute any of the veggies for other root veggies.  I like to cut everything into cubes - gives a nice look :0

Grain/Gluten-Free Vegan Hearty Split Pea Soup
1 cup Green Split Peas, rinsed
1-2 smaller medium Russet Potatoes, diced into cubes
1/2 cup Yellow Onion, diced
1/2 cup Celery, diced
1/3 cup Carrots, diced
1/2 Parsnip, diced (optional)
4 cups Vegetable Broth (I like Fresh & Easy's Organic one)
1 Bay Leaf
1-2 tablespoons Herb Stop's Beef Flavored Broth (Vegetarian)
Herb Stop's Hot Garlic Salt (very optional) or Salt/Pepper (optional)

Combine all ingredients, except the Hot Garlic Salt in a large stock pot.  Bring to a boil , then reduce heat to low (simmer).  Cover and simmer for a minimum of 45 minutes, or until everything is soft.  The peas take the longest :) I like to sprinkle Hot Garlic Salt on my soup, but any salt and/or pepper would work.

yummy ingredients

almost done

Grain/Gluten-Free Vegan Chocolate Cream Pie (Raw-ish)

Oh comfort food!  This can be a little difficult to accomplish without sugar, artificial flavors, gelatin and all the other nasty-ness that just tastes so good!  After I received some bad news this week, I decided that I was going to make this comfort food business happen!  Thank god it was delicious because I really needed that piece!

I recently discovered the joys of chocolate mousse made with avocados and it's hard not to eat it all day!  Last night I decided to make a pie out of the mousse and oh man am I glad I did!

I will admit that the crust is a little sticky, but it is really tasty that way.  With this pie, I used coconut milk and coconut shavings sprinkled over the top for a little extra flavor.  I'm going to try coconut flour for the crust as well.  The options are limitless - you could use oranges, raspberries, etc.

Grain/Gluten-Free Vegan Chocolate Cream Pie (Raw-ish)
The Crust:
2 cups + Almond Flour - blanched if possible
1/4 cup Agave Nectar
1 1/2 - 3 Tablespoons Earth Balance Soy Free Butter Substitute (amount depends on how buttery you would like the crust) - If you wanted to be completely raw, you could substitute with coconut/grapeseed oil.
1/4 teaspoon Fine Unrefined Salt - I used Herb Stop's Sel Gris Fine

Place all ingredients in a medium bowl and mix well until the crust is well blended.  I had to add an extra couple tablespoons of the almond flour because it was a little too sticky.  Use your judgement.  Using an 8 or 9 inch pie plate, push the blend into the plate, with wet fingers, to create a pie crust. Store in the refrigerator.

Chocolate Mousse/Cream
1/4 cup Maple Syrup
3/4 teaspoon Vanilla Extract
1 1/2 mashed Ripe Avocado - about 3/4 cup
6 tablespoons Dutched Cocoa Powder (any unsweetened cocoa powder works)
1/4 cup Coconut Milk
Chocolate Shavings (optional)
Dry Shredded Coconut (optional)

Place all ingredients in a food processor except the chocolate shavings and shredded coconut - I used my magic bullet.  I would guess that if you didn't have a food processor, as long as you mashed really really well, you could make this without one.  Blend until creamy.  This can be a little tricky because it's thick.  I tap the and shake the magic bullet.  If using a traditional food processor, scrape down the sides.

Pour the Chocolate Mousse/Cream in the previously made pie crust and top with chocolate shaving and coconut.  Refrigerate for 1-2 hours.  Serve cold.

DELICIOUS!

pie crust

chocolate mousse/cream

with chocolate shavings

yummy!