Split Pea and Zucchini Soup, and a Winner

Velvety-smooth and fat free!  Served chilled or piping hot, with crispy tempeh bacon and vegan Texas toast.  20 minutes in the pressure cooker was all it took.



Ingredients:

1 C. dried split peas, rinsed

1 large zucchini (2-3 cups, cut into chunks)

1 medium onion (1 cup, cut into chunks)

1/3 C. nutritional yeast

water (enough to cover)

salt & pepper to taste



Spinz:

Put all ingredients except salt into the pressure cooker and cook for 20-30 minutes.  If you don't have a pressure cooker, just cook in a covered pot until split peas are tender.  Let cool for a bit, then taste and add salt as desired.  Then blend with a stick blender or transfer to blender to make smooth.  If it's too thick, add a little water.  This soup will thicken as it cools down.



Tempeh Bacon Marinade:



Ingredients:

1 3/4 C. water

1/4 C. soy sauce

3 T. nutritional yeast flakes

1/4 tsp. liquid smoke

3 T. ketchup

2 T. agave nectar

1 tsp. smoked paprika

1 tsp. garlic powder

pinch of black pepper

pinch of cayenne pepper (to taste)



Spinz:

Slice your tempeh into thin strips.  Mix all the above ingredients in a bowl you'll be using for marinating.  Add the tempeh, making sure that they are well submerged.  Place in the refrigerator for about an hour before grilling on a flat pan with a little oil.  Brown on both sides and serve.  The longer you marinate, the more flavor- keep for about a week in the fridge- I like to make a big batch and use as needed throughout the week.



...Still finding ways to use our giant zucchini, but I'm sort of glad the season is winding down!



As for the WINNER of the Whip-Ittm Whipped Cream Dispenser from The Webstaurant Store (drums, please.)...