Split pea and Winter vegetable soup

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   This is with a new soup recipe we'll start the year because, whether it is warm in Winter or cold in Summer, it's an easy way to a healthy but yummy balanced dish without having to stay before the stove. It's also a good mean to stay hydrated because we tense to drink less water in Winter. And the last good thing about soups is that you just cook it, eventually blend it and just pour it in a bowl and enjoy!

   Today, I decided to honor the split pea that is too often left aside in the kitchen. By the way, did you know that split peas are... green peas that are dried (and else)? Cooked here with some Winter veggies, herbs and spices. Then I mixed a part of the soup to make it smooth. Do not hesitate to add some cooked rice leftovers and/or smoked tofu dices for a balanced healthy dish, my favorite are the almond sesame and Black Forest ones from the Taifun band.

   And if you fancy trying another recipe with split peas, I suggest you this dhal served with roasted aubergine/eggplant and some mint yogurt sauce, so more of a Summer dish, but you can swap with a Winter veggie instead.

Aloo gobi, cauliflower and potatoes dry Indian curry & carrot raita

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   Another Indian recipe, yep, I love that cuisine! Because of its flavors but also because it's easy to eat vegeterian, what is most appreciated when you go and eat at the restaurant. And this is just in an Indian restaurant we often go to when I visit my mom in my home town that I discovered this dish. I had had a painful dental intervention the day before and I had trouble eating and appreciating any solid food so I chose this dish hoping it would be soft enough for my sore teeth.

   The veggies were not only soft but deliciously cooked with spices so when I had some cauliflower leftovers a little time after that, I wanted to enjoy some aloo gobi again at home. "Aloo" stands for "potatoes" and "gobi" for cauliflower, it's a dry Indian curry. 

Scottish Tattie potato scones

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     Today, I'll share a new recipe of scones with you. A Scottish specialty called "Tattie Scones", they may be familiar to you if you have British origins. These ones have nothing to do with the British little "breads" made of flour, butter and eggs and sometimes raisins. Their ingredients are very similar to the Lefse, Norwegian potato crêpes like that. They only require potato, flour and plant-based margarine (or butter possibly), so they're vegan! 

   I prepared these Tattie Scones for a food challenge I'm taking part to for the first time. The rules are : each edition, the food blogger that got the most votes for his/her recipe is named new organizer and pick a new theme. Each participant is linked to another one after a draw and each one has to assign a secret ingredient to his/her "partner" to make things a little more difficult.

{ Saint Patrick's Day } Irish Colcannon, mashed potatoes, savoy cabbage (and smoked tofu)

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    For Saint Patrick's Day, earlier this week, I offered you to try these Guinness chocolate cupcakes with a light matcha cream cheese frosting. I also wanted to prepare a savory Irish recipe and I saw a picture of this typical dish I didn't know about on Michelle's Instagram profile.

   Colcannon is a very simple but comforting dish to prepare and enjoy before Spring comes soon - at least in France. It's made of mashed potatoes and cabbage, that's it! Some will put green onions and eat it with meat, I chose to prepare it with only potatoes and savoy cabbage and to serve it with smoked tofu stir-fried in coconut oil. You can of course use green, savoy or kale cabbage and replace smoked tofu by smoked tempeh, seitan or even plant-based smoked sausages to keep it vegetarian.