There's a small pleasure to be had from soaking your own pulses at breakfast for your evening meal. Knowing you are going to return home to some bulging split peas or beans that are going into your late summer supper is far superior than opening a tin of pre-cooked beans and far more economical.
I love the spontaneity of getting up and randomly soaking some pulses or beans in the morning, whilst all day in the back of your sub-concious that small part of your mind reserved for epicure and kitchen creation works away at some recipe for them to feature.
Well here's tonight's result following the day soaked yellow split peas:-
Split Pea Bake
1. I had an onion, half a squash left over from polents night and a courgette that I cubed and began roasting with a sprinkle of oil,herbs and salt in an oven-dish.
2.Meanwhile my pre-soaked yellow.split peas were simmering away on the stove top until tender.
3. I drained the peas when tender and ready in preparation of combining with the roast veg,.a handful of spinach and a tin of chopped tomatoes.
4.After combining everything together I returned the oven-dish to the oven topping the lentil-veg combi with thinly sliced potatoes.
5. The dish was cooked until the potatoes browned and crisp and then sprinkled with garlic oil for extra lush flavours.
Serve with a simple salad of leaves.or if you can barter some vegan parmesan for a skill why not grate a little over top. If you are struggling to get a friend to part with their precious cheese substitute why not try mix up the following as a vegan parmesan style sprinkle:
Take equal parts of toasted dessicated coconut, ground almonds and yeast flakes. Put in a clean jar and shake thoroughly. Sprinkle as you please!!
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