Split Pea and Barley Stew   Leave a comment

This weekend I bought Fresh From the Vegan Slow Cooker: 200 Ultra-Convenient, Super-Tasty, Completely Animal-Free Recipes by Robin Robertson.

I am so excited to add this book to my collection. I will continue to post as I make my way through all of the recipes, such as Spicy Tomato Queso Dip, Slow Cooker Pho, and Wine Braised Seitan with Cremini Mushrooms.

On to the meal:

Wow! I am impressed.

This Split Pea and Barley Stew was fantastic! But don’t take my word for it, my omni friends, P, PRT, and T all raved as well.

So, this stew was actually made by my awesome partner, T. He used yellow split peas, instead of green. It doesn’t define which to use in the recipe, and since we had yellow that’s what was used. I am so glad, because the yellow color really stood out against the deep red of the tomato sauce and the vibrant orange of sweet potato and carrot.

The recipe calls for 1.5 lbs sweet potatoes, but here we used 1 lb. sweet potato and .5 lb. red potato. I think T also doubled (or tripled) the herbs/spices.

I topped it with Tofutti brand Better Than Sour Cream, some avocado slices, and toast. YUM! I brought a bowl of it to work for lunch, and added 1/3 C of some cooked spelt. Delicious, again.

A special thanks to my partner for making me some awesome dinner.

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