I love using my slow cooker because I can turn it on when I leave in the morning, and when I get home my house smells great and dinner is ready. I tried this recipe yesterday for split pea soup and it turned out to be delicious. I am excited to share it with everyone.
Slow Cooker Vegetarian Split Pea Soup
1/8 cup olive oil
1 onion, diced
3 cloves of garlic, minced
2 cups of carrots, chopped
1 cup of celery, chopped
1 tsp salt
1 tsp pepper
1 tsp Italian seasoning
1 pound of dried split peas
1 cup of barley (or 1 cup of chopped red potatoes)
4 cups of water & 4 cups of vegetable stock
Saute olive oil, garlic, & onion in a pan over medium heat for 3 minutes
Combine all ingredients in a slow cooker
Cook for 4-5 hours on the high heat setting, or 6-8 hours on low heat setting
You will know it is done cooking when the peas are no longer crunchy.
I served it with a piece of baguette and it was a perfect dinner. Plus, this recipe makes a large amount so you can always freeze the leftovers and have easy meals ready in the freezer.
I was at Old Navy last week and I picked up a pair of these flats. I always have great luck with ballet flats at Old Navy because they are usually faux-leather, stylish, and comfortable. I liked the detail on these and the light color is perfect for Spring.
Women's Chain-Applique Faux-Leather Flats (Old Navy $22.50)
My favorite new purchase lately has been a glass water bottle by Lifefactory. I have had a few plastic and metal water bottles over the years, but they always give the water a strange taste after a while. I picked up this bottle a few weeks ago and it is amazing because it keeps the water fresh all day. Since it is glass, I was a little concerned about its durability, but I have taken it to work and the gym and the rubber shell protects it well.
I have it in orange, but it comes in lots of bright and cheerful colors. I bought mine at Whole Foods, but they can be bought online at the Lifefactory website or on amazon. They are 220z and retail for $21.99.
This is a delicious and easy recipe. Since the weather is warming up, it is a perfect time to start using the BBQ. The great thing about this recipe is that it is flexible and hard to mess up. The measurements do not have to be exact, and you can change it to use vegetables you like, or whatever vegetables are in season. Below is the recipe I used.
Roasted Vegetables and Tofu:
1 Bunch of Asparagus
1 Yellow Bell Pepper
1 Red Bell Pepper
1 Package of Firm Tofu
2 tbsp of Olive Oil
1 tbsp of Shoyu
2 tsp Italian Seasoning
Chop vegetables into medium sized pieces
Cut tofu into 1/2″ cubes
Toss vegetables and tofu together with olive oil, Shoyu, and italian seasoning.
Place the mixture in a grill basket and BBQ for 20-25 min occasionally tossing the mixture.
Or, place mixture on a cookie sheet and cook in the oven at 350 degrees for 25-30 min.
1 Cup of Quinoa
2 Cups of Water (You can also substitue some of the water for Vegetable Broth for a little added flavor)
Add quinoa and water together in a saucepan, and bring to a boil. Then, let it simmer on low heat until all the water is absorbed into the quinoa. This usually takes about 10 minutes.
Finally, serve the roasted vegetables and tofu over the quinoa for a delicious dinner, and save the leftovers for lunch the next day!
Welcome to Integrate Your Style, a blog about incorporating earth and animal friendly practices into your life. After being introduced to a plant-based diet, my views on health, food, and animals changed drastically. As my lifestyle began to change, I realized what a challenge it is to incorporate healthy and earth friendly practices into my everyday life. I hope through this blog I can introduce you to adapting earth and animal friendly practices into your own life with ease. Check back for posts about food, recipes, and stylish items.
Thanks for reading!