Green Pea Poulourie

Green Pea Poulourie
Vegan; Can be made Gluten Free

Having an abundance of green split peas came in handy for this recipe! Bruce and I both had a bag when we combined kitchens. This recipe came out more falafel like, so I served them with Tzatziki sauce and flat bread.

1 (14 ounce) bag dried green or yellow split peas
3 cloves garlic, crushed (I had to use garlic powder since I ran out of fresh garlic)
1 tablespoon curry powder
1 teaspoon salt
1 serrano pepper, seeded and chopped
1/2 cup all-purpose flour, plus additional (use gluten free flour)
1 tablespoon baking powder
oil for frying

1. Pick through the split peas removing rocks, then rinse. Soak, covered by 2-inches of water until soft enough to be broken with your fingernail, 3 hours to overnight. (Short on time, I put the split peas in the rice maker and put the setting on Brown Rice. It worked pretty good.)

2. When soft, drain peas, then puree in 1 cup batches in a food processor or blender until smooth along with the garlic, curry powder, salt, and serrano pepper. Add water as needed to make a thick paste. Sift baking powder and 1/2 cup of flour into a large bowl then stir in the pea puree, adding additional flour to make a stiff batter.

3. Heat a heavy skillet over medium-high heat to 375 degrees F (190 degrees C).

4.Form into small patties and place into the hot oil in batches for about 10. Turn when the bottoms turn brown, and continue cooking to brown the other side, about 5 minutes. Drain on paper towels, and sprinkle with additional salt if desired.

Mixed Dal with Tomato Tarka

Mixed Dal with Tomato Tarka
Vegan; 1 hour and 30 minutes

So, humor me here. Bruce loved this and amazingly enough, so did Max. Grant, I had to mention that "if you're full, then you don't get dessert.". That worked! Since it has been crazy in the house, with football, hockey and Bruce traveling. I wanted a nice dinner where we sat at the table like a family.... Well worth the wait, I may have cut a step out still resulting in a tasty meal!

1/2 cup yellow split peas
1/2 cup green split peas
3 Tbs. melted Earth Balance (I used about 2 Tbs.)
2 Tbs. fresh grated ginger (finding my ginger expired, I used powdered), divided
1 tsp. turmeric
4 cups baby spinach
1 tsp. salt (I omitted)
2 tsp. whole cumin seeds
1/4 onion, chopped
1 tsp. garam masala
1/4 tsp. cayenne pepper
2 large garlic cloves, minced
1 large tomato, diced
cilantro leaves for garnish, optional

1. Rinse and drain the split peas; place in a large bowl and soak for 30 in hot water. Cover and set aside.

2. In a large sauce pan (I used my large cast iron skillet) combine drained pea mixture 1 Tbs. of Earth Balance, 1 Tbs. of ginger, tumeric and 6 cups of water; and bring to a boil. Cover and simmer for about an hour, or until the peas are very soft. Wisk with a fork to break up the peas, this didn't take very long. Add spinach, salt (if using), cover and simmer for 10 more minutes.

3. While the peas are cooking, heat the remaining Earth Balance in a small skillet over medium heat. Add cumin seeds; cook for about 30 seconds or until brown (darker). Add onion, garam masala, and cayenne pepper and 3 to 5 minutes, or until onions are soft and begin to brown. Stir in garlic and remaining ginger; cook for one minute. Add tomato, and cook 2 to 3 minutes more.

4. Stir tomato mixture into split pea mixture. Season with pepper, if desired and garnish with cilantro if using.

I served this with some garlic naan. Enjoy!

Adapted from Vegetarian Times November 2012