Fw: Veggie Awards and Soup

[Guest guest]

Let's all go and give Susan a hand! I'm sure all of us have been to her blog

at least a dozen times, right?

 

 

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Hi everyone,

 

I hope you'll forgive me for going off-topic, but I wanted to ask a

favor of you. My blog, FatFree Vegan Kitchen, has been nominated for

a Veggie Award by Veg News Magazine. There are only 10 days of voting

left, and apparently some of the categories are practically tied up.

So, I'd like to ask you, if you've ever enjoyed a recipe from my blog,

to please consider voting for me. There's some tough competition out

there, but I feel like my blog (the only low-fat one of the bunch) has

a shot.

 

To vote, go to

http://www.surveymonkey.com/s.aspx?sm=3_2bE83nNbFxSc0rU7wF_2f5zg_3d_3d

.. You'll have to give your name and address at the end of the survey,

but in return, you're eligible in several drawings for some very nice

prizes.

 

And if you're not familiar with my blog, check it out at

http://blog.fatfreevegan.com --and then go vote! (Just kidding!

Stick around to explore the recipe index--

http://blog.fatfreevegan.com/2005/12/recipe-index.html .)

 

And to bring this post back on topic, here's what I made for dinner

tonight. It isn't so much of a recipe as a way of cooking split-pea

soup. I didn't exactly measure the spices, so you will need to play

with them to get the taste you want.

 

Southwestern Split-Pea Soup

 

1 large onion, chopped

3-4 cloves garlic, minced

1 pound yellow split peas

1-2 teaspoons canned chipotle pepper, minced

7 cups hot water

1-2 teaspoons chili powder

1-2 teaspoons Mexican oregano

salt to taste

1-2 tablespoons tomato paste

2 cups fresh or frozen corn kernels

1 cup sliced carrots

1/2 red bell pepper, chopped

ground black pepper, to taste

chopped onions, tomatoes, jalapeno pepper for garnish

 

In a pressure cooker, sauté the onion in a little water until

translucent. Add the garlic and cook one more minute. Add the split

peas, chipotle, water, chili powder, and oregano. Seal the cooker and

bring to high pressure. Cook for 7 minutes at high pressure. Remove

from heat and allow pressure to come down naturally. (You can also do

this in a regular pot--just cook until the split peas are tender.)

 

Open the cooker and add all remaining ingredients except garnish.

Cook for about 15 more minutes, until carrots are tender. Serve in

bowls with garnishes on top.

 

Hope you enjoy!

 

Susan

 

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Susan Voisin

http://blog.fatfreevegan.com

www.fatfreevegan.com

www.veganconnection.com

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