A Product Review: Health Valley Organic Split Pea soup



The weather is getting cooler and I have been in soup mode. Mostly I have been making my own soups, but today I decided to try the split pea soup that has been sitting in my pantry for a couple months. At first sight I wondered if something was wrong with it. It looked pretty much like a lighter colored dog food sliding out of the can. I had to look at the can again to make sure that I had read it correctly that it was not condensed... it wasn't. Hmm, could this really be okay to eat? I went on a hunt online and only found one review on the soup, and they said it appeared very thick but after heated was smooth and velvety...um, never quite got that so I added some water. Much better in appearance with the added water. I tasted it... and then contemplated throwing it away, not very good... Dieting I have tried to learn not to waste my calories on things I don't really think taste very good. BUT, its so full of fiber and so low fat I decided to take another taste... then added some fresh ground pepper, celery salt, and onion powder. MUCH better. I think I may just enjoy this. Its probably not something I will buy again, because in general things in the can form I would like to be able to just take to work and throw in the microwave for lunch and, for me, this isn't an eat right out of the can soup...

UPDATE: I couldn't get through this soup, definitely won't be purchasing this again.

Vegan Tzatziki Sauce

I have been completely overwhelmed with cucumbers... Here is an awesome way to use, well, one of them maybe two if they're small...  This tzatziki is fantastic over falafel burgers. My dh put his in a wrap with the falafel burger and hot pepperoncinis and raved about it. We also had veggie curried rice(there is probably another name for this!) and it was a great meal. Anywho- here is the recipe! I made this after looking online for ideas to use up cucumbers and came up with this between several recipes.

Tzatziki Sauce/Dip

1 pkg firm tofu (Next time I will try with silken, but firm regular is what I had on hand)
1 cucumber- large, scrape out seeds and then shred
2tbs Olive oil
Juice from 1 lemon
1tbs rice vinegar
about 1tsp salt
1 garlic clove minced
Dill weed (can use dry but fresh would be much better)(2-3tsp if using dried- alter to your tastes)

First I cut the tofu into 5 fat slabs, squeezed with my hands to get rid of some water and put them in the food processor along with the olive oil, lemon juice, vinegar, garlic, and salt.puree until smooth. Then add the cucumber and dill weed to the mixture-pulse a couple more times then stir so your cucumber doesn't disappear. chill for at least 1 hour prior to serving. This definitely tastes better the next day but is good even before chilling!

Spicy-Cool Sesame Cucumber Salad

Well, the cukes are coming in and I have more than I know what to do with! I will start with one of my favorite salads. I absolutely love the taste of toasted sesame oil and I tend to put it in most everything Asian that I create. Its especially good in this salad but plain sesame oil would work too.

Spicy-Cool Sesame Cucumber Salad

2 large cucumbers, the skinnier the better
1-2 spring onions(I used about 4 sprigs of the greens)
1tbs Braggs(could use wheat free tamari)
1tsp toasted sesame oil
1/2 tsp chili garlic sauce (I use Huy Fong Chili Garlic Sauce)
1tsp sesame seeds
1tsp black sesame seeds

I start by slicing my cucumbers super thin, enough so you can see through them. I recommend using narrow cucumbers because they tend to be more tender- if yours are larger I would recommend peeling them first. Slice the green onions in half lengthwise then slice very thin.

In a medium bowl with a lid mix everything except cucumbers. Add the cucumbers put on the lid and shake well to coat. Refrigerate for at least an hour. Enjoy!

This is one of my favorite recipes because its so simple and easy- can be served immediately but best if you refrigerate first. A great side to my Spicy lettuce wraps!

Taking the easy way out...

Truth be told, most days I am a throw something together for dinner kind of person... not completely from scratch but not quite straight from the freezer or cabinet either... tonight was one of those nights. I made some homemade smashed potatoes with red potatoes, rice dream, and a dab of earth balance. Sauteed some zucchini squash from the garden in some EVOO, and spruced up a can of Progresso Lentil soup by adding about 3c fresh spinach sauteed with some diced vidalia onions and garlic. I topped the potatoes with the soup and it was fantastic. Easy-Peasy.

Asian Basil-Lime Tofu Lettuce Wraps

Asian Basil Lime Tofu Lettuce Wraps
1pkg Extra Firm Tofu(drained and cubed 1cm)
1tbs oil(I use EVOO)
salt
1 small onion finely diced (I used vidalia)
8oz pkg mushrooms
1 small carrot
1 medium zucchini
2 large handfuls spinach

Sauce to coat
1tbs Bragg's Liquid aminos(you could use wheat free tamari instead, but I like Braggs)
1tsp Toasted sesame oil
1/4c water
1tsp lime juice
1tsp sriracha chili sauce
5-10 fresh basil leaves(depending on your taste-I used about 6) sliced very thin

All ingredients should be diced or finely chopped. You want them to mix well.

First I take the tofu(salted) and cook it in a cast iron skillet with about a tbs of EVOO-I have learned this is the best way to crisp tofu-especially if you don't have time to press it first. I cook till it is fairly browned on most sides. Set aside. (While the tofu is cooking prepare sauce by mixing all ingredients in a small bowl and set aside. If you want a thicker sauce you can add more water and a bit of cornstarch but I don't think there is need for it. It seasons everything just fine without it)

Start cooking the onions in the skillet while you are preparing the next ingredient. You can go down the list cooking it this way and prep as you go! After all ingredients are in cook until the zucchini is tender crisp- this won't take long, probably as soon as the spinach is wilted it will be ready to go.

Mix the tofu back in with the vegetables and add the sauce. Toss together to get everything nice and hot. Top with sesame seeds and serve with crisp lettuce. Delish!

A Review: Amy's Black Bean Enchilada Whole Meal

This frozen dinner has an organic corn tortilla filled with organic black beans and vegetables covered with a traditional enchilada sauce. It has Spanish rice and pinto beans on the side. Its Vegan and Gluten-Free. Perfect for a meal in a pinch.

So, we all have those days that you either don't have time to get a lunch together or don't feel like cooking dinner- for this reason I always have this meal in my freezer. Its a definite staple for me-partially because it is so hard to find a prepared meal that is both vegan and gluten free. And it tastes great to boot! I usually pair mine with a half of an avocado and it makes a fantastic lunch.

Amy's organic products rarely disappoint. I give it four stars. Super convenient, pretty tasty, and about as healthy as a frozen dinner can get!

Italian Pasta(less) Salad

The garden is finally producing fresh veggies and pretty soon I will be overrun with fresh tomatoes, zucchini, peppers, and cucumbers... Though, I am definitely not complaining! Its almost a hundred degrees here and in these temps I love a good fresh cold salad- and today's garden finds made just the perfect salad! Occasionally I will add in some gluten-free pasta but today I decided to use zucchini in place of the pasta. I use a spiral slicer but you could also use a julienne slicer.

Summer Pasta-less Salad Italian Style

1 zucchini cut noodle-like
20 cherry tomatoes quartered
20 medium olives quartered
1 sweet banana pepper chopped
½ medium cucumber quartered and diced
2tbs of your favorite Italian dressing
2-3 fresh basil leaves finely chopped
salt and pepper to taste

Bring a pot of water to a boil then add zucchini noodles. Cook for 2-3 minutes just until soft. Blanch them in cold water then strain them and set aside to finish draining(you may have to press them a bit). Place all vegetable ingredients in a large bowl and toss with dressing to coat. Season with salt and pepper to taste. Best served chilled.

Notes:
Try this with carrots, broccoli, any veggies you like!

My first Post :)

My name is Rikki and I am starting this blog in hopes of sharing my creations with the world! I have always enjoyed cooking and living gluten free has added challenge in creating new recipes, and I always love a good challenge! I have also recently stopped eating dairy and most eggs. A few of my recipes are sure to have variations that include these but for the most part my creations are vegan, whole, fresh, delicious foods! Why would you want to eat anything else? After all, you are what you eat.