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When one thinks of the calamities that befall Southern California when the rain comes pouring down from our usually sunny skies, one conjures images of mudslides, flooding, and cars skidding on slick, congested freeways.  While all of these difficulties besiege a fair number of Los Angelenos, there is one malady that is universal.  It’s not spoken of in menacing tones on the nightly news.   It’s not caught on Storm Watch Doppler 2000.  It involves the panicked and packed grocery stores that accompany falling rain and flooding streets.  Soon the stores’ shelves are in disarray and the checkout lines rival those at Disneyland.  Only at this attraction, there’s no Fast Pass.  There’s only the wish that it had been avoided.  That’s why on rainy days, or any day, I recommend this Satisfying Split Pea Soup from my kitchen.  It’s made with kitchen staples, is delicious on its own, topped with tempeh bacon or a sautéed Italian Field Roast sausage, or paired with a sandwich.  It reheats well and is great for leftovers.

Split peas are an easy weeknight choice, because they don’t require the same kind of pre-planning and hours of soaking that dried beans do.  Just check them for dirt and debris, give them a nice rinse, and you’re ready to go.  Yellow or green split peas can be used interchangeably with only a slight difference in flavor.  Yellow split peas have a somewhat more delicate taste.  Split peas are inexpensive, usually available in bulk bins, and a good source of fiber, protein, folate, and tryptophan.  Store them in a cool, dry location, like a pantry, in an air-tight container, and they will keep for several months.  (If you plan on storing them longer, move them to the refrigerator.)  Have them on hand and at the ready the next time cloudy skies hover over your neck of the woods.

Satisfying Split Pea Soup

Serves 4-6

Ingredients:

• 1 ½ cups split peas, green or yellow
• 4 ½ cups water
• ¼ cup barley (Brown rice also works, but the soup will be a bit more watery since it doesn’t absorb as much water.)
• 1 vegan vegetable bouillon cube
• 1 tsp oil, canola or avocado
• 2 garlic cloves, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 small yellow onion, chopped
• ½ tsp coriander
• ½ tsp dried basil
• ½ tsp dried thyme
• ¼ tsp smoked salt
• Salt and pepper, to taste

Rinse and sort split peas, removing any debris.  Put split peas, barley, and water into a soup pot and bring to a boil.  Lower the heat to a simmer, add the bouillon cube, stir, and cover.  In a separate pan sauté garlic, carrots, celery, and onion in oil.  Once the onion is translucent, transfer the vegetables to the soup pot and add coriander, basil, thyme, and smoked salt.  Cover the pot and continue cooking.  In total, the split peas should cook for an hour and a half.  Add salt and pepper to taste.

(Note:  If you’re not crunched for time, feel free to sauté the vegetables first in the soup pot and then add the split peas, barley, water, and bouillon cube.  It seems that I’m always in too much of a hurry, and I want to get the split peas started right away since they’ll take the most time.)

This soup is delicious on its own, but for a lovely finish I recommend topping the soup with crumbles of tempeh bacon from The Vegan Table or serving it with a vegan BLT for a hit of smokiness.  (In my case, the sandwich would more appropriately be called a TATSS:  Tempeh bacon, avocado, tomato, spinach, and sauerkraut sandwich.)

Tempeh Bacon

Reprinted from The Vegan Table with permission

Yield:  10-14 slices

Ingredients:

• 1 package (8 ounces) tempeh
• ¼ cup tamari soy sauce
• 2 tsp liquid smoke  (Cadry says:  I prefer to use ½ tsp of liquid smoke for a milder smoky flavor.)
• 3 Tbsp real maple syrup
• ¼ cup water
• Canola oil, for frying

Add the block of tempeh to a 3-quart pot fitted with a steamer basket, and steam for about 10 minutes.  Meanwhile, in a large-size bowl, combine tamari, liquid smoke, maple syrup, and water.  Mix well.

Let the tempeh cool before slicing into thin, bacon-size strips.  Place slices in marinade, and let sit for as long as you like.  The longer you marinate, the stronger the flavor.  I often marinate for less than a half-hour.  Shake occasionally to make sure all tempeh is coated.

After tempeh has marinated, heat oil in a skillet and fry the strips over medium-high heat until crisp.  Turn and fry again until crisp on the other side.  Sprinkle a little extra tamari and maple syrup on the tempeh while it’s cooking.  After about 5 minutes per side, the tempeh will turn brown, caramelize, and get crispier and chewier.

Remove from heat and set on a plate with a paper towel to absorb any excess oil.