When people think of split pea soup, they often think robust and hearty European fare that’s swimming with ham. Well, step out of that mindset. This split pea soup is a delicious vegan alternative with amazing Indian spices. We’ve given it an exceptional boost with crisped tempeh croutons. It can’t get any tastier—and the nutritional boost is worth making a massive batch to add to any recipe, salad, or stir-fry.
In large bowl, place peas and cover with 1 L water. Set aside to soak overnight. Drain and thoroughly rinse.
In large, heavy saucepan, heat oil. Add onion, carrots, and celeriac. Sauteu0301 over medium-high heat until soft. Do not brown. Add garlic, cinnamon stick, gingerroot, curry, cumin, and turmeric and sauteu0301 for another minute, or until garlic is fragrant. Add soaked and strained split peas, diced yam, stock, salt, and pepper. You will need enough stock to cover peas with about 2 in (5 cm) of liquid. Bring to a boil; cover and reduce heat to low. Simmer for about 1 hour, until peas are soft and yam is very tender.
While soup is cooking, prepare tempeh croutons.
Preheat oven to 350 F (180 C). Line baking sheet with parchment paper. In wide flat dish, combine oil, curry powder, cumin, and cayenne. Whisk to blend. Place block of tempeh in mixture and brush all over to coat. Cut tempeh into 1/2 in (1.25 cm) dice. Spread out on prepared baking sheet and bake in oven for 15 to 20 minutes until crisp. Set aside.
When soup is cooked, remove cinnamon stick and discard. Using handheld immersion blender, pureu0301e soup until creamy. Alternatively, pureu0301e in high-speed blender and return to saucepan. Whisk in coconut milk and lime juice and heat through. Add more seasonings to taste, if you wish.
To serve, ladle into serving bowls. Top servings with several tempeh croutons. Sprinkle with cilantro, and drizzle with chili oil if you prefer a bit more heat.
This recipe is part of the Centre Plate Stars collection.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.
This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). You can use any dark beer, but our pick is, obviously, something German. Oktoberfest barbecue You can also grill the whole chicken on a barbecue—which makes for an impressive presentation and a gorgeously crispy bird—but it’s best to spatchcock it first (take out the backbone) so it cooks more evenly and quickly. Make it fast! If you don’t want to make an entire chicken—or if you want your dinner to cook faster—use this marinade (without stuffing the chicken cavity) on chicken breasts, thighs, or iron-rich chicken livers instead.
At Oktoberfest celebrations in Munich, there are always people walking around selling large pretzels, says Canadian expat Chris Gilles, who moved to the city in 2018. The large pieces of golden, twisted pretzel dough come topped with coarse salt for a savoury crunch with every bite. “They don’t come with any dipping sauce,” Gilles says, “but you could dip it in sauce if you had ordered something else”—say, the honey mustard or stone-ground mustard you might have with your bratwurst or sauerkraut balls. But don’t feel bad if you prefer to break from German tradition and dip them in caramel or tahini instead! There’s no need to flour a surface when rolling out your dough; the psyllium keeps it from sticking.