Green Pea Soup
Serves: 4
Difficulty:  Easy
Prep Time: 5 Minutes
Cook Time: 10 Minutes

This soup made me fall in love with peas all over again. So quick and easy, it’ll soon be a staple in your home!

2 tbsp vegan margarine
2 medium shallots, finely chopped
2 cups veggie broth
3 cups frozen green peas, thawed
3 tbsp soymilk (optional)
salt and pepper to taste

Melt the margarine in a saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the broth and peas. Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender and heated through.
Puree the peas either by using a stick blender or by blender/food processor. Stir in the soymilk, if using, and reheat. Season to taste with salt and pepper before serving.

Notes
You can use 1/4 to 1/2 a mild onion if you don’t have shallots.
Substitute water for broth if none is on hand.
If using a stick blender, be careful not to splash hot soup out of the pot.
You can strain the soup for a smoother texture.
Add a clove of chopped or mashed garlic for some extra flavor.

Sweet Mash
Serves: 6
Difficulty: Easy
Prep Time: 10 Minutes
Cook Time: 30 Minutes

This is a fun twist on mashed sweet potatoes. Leave it chunky-style for texture!

1 (16 ounce) package baby carrots
1 sweet potato, peeled and cubed
1/4 cup vegan margarine (optional)
1/2 cup applesauce, or as needed
2 tbsp brown sugar
1/2 tsp cinnamon or apple pie spice
1/2 cup raisins (optional, but good!)

Place carrots into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover. Add potatoes after 5-10 minutes of cooking. Simmer until tender, about 10-20 minutes. Drain and allow to steam dry for a minute or two. When the potatoes are ready, mash until smooth. Meanwhile, melt the margarine (optional) in a small saucepan over medium heat. Stir in the applesauce, spice and brown sugar and simmer until sugar dissolves. Then fold in the applesauce mixture and raisins.

Notes
The carrots will take longer to cook than the potato.
You can try to speed up the cook time by microwaving the carrots and sweet potatoes.
A food processor or blender might make for a smoother mash; save some of the cooking water to help facilitate blending and to adjust the consistency of the mash.
Omitting the margarine is optional and will reduce the fat content of the dish (note that Vitamin A needs fats to be absorbed by the body). You could also add it to each serving to accommodate individual tastes if you left it out of the recipe.