Split Pea Soup with Bacon

Split Pea Soup with Bacon www.glutenfreetravelette.com

This past winter I really haven't been into soup but now that we're deep in spring, all I seem to want is comforting soups. We've had two different soups on repeat in our food rotation; a dairy free tomato bisque and split pea soup. Up until recently, my attempts at split pea always turned out rather bland - but I've finally worked away at the recipe to get what I want. My theory is that I was missing a very key ingredient: bacon. And not just added bacon to the final soup, but cooking it in the same pot that you're soup will spend two hours simmering away in.

For a vegan version of this soup, you could easily skip the bacon all together and just cook the vegetables in 2 tablespoons of your favorite cooking oil. Adding some slices of cooked shiitake mushrooms would help pump up the flavor in somewhat similar way to the bacon.

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Almond Milk

Homemade Almond Milk www.glutenfreetravelette.com

As a non-dairy milk drinker, looking at the ingredients on the cartons of almond, coconut, and rice milk at the store makes me cringe (although there are some exceptions like OMilk in Brooklyn). There are just so many ingredients, many of which I can't even pronounce or spell properly. I know they're in there to preserve the milk and occasionally I find the boxes of non-dairy milks very helpful - like on road trips or for camping. However, on a typical week at home, we easily finish a full carton of non-dairy milk between coffee, tea, and baking - so we don't really need all those preservatives.

Making my own non-dairy milk has always been appealing to me, so I put it on my life list and I'm happy to say that I now regularly make my own almond milk instead of buying it. It has way fewer ingredients and tastes so much better than the stuff that comes in the carton. My version of almond milk is unsweetened, unflavored, rich, and creamy. It makes a good substitute for half and half and the almond flavor really shines.

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