I got my hands on Michelle Schwegmann and Josh Hooten’s new cookbook. Get the recipe for Sunny Split Pea Soup from Eat Like You Give a Damn, plus a review!
Guys, I’ve been ogling this book for months, so when the publisher offered me a review copy, I jumped for joy! Eat Like You Give a Damn is beautiful, and I love the intro chapters as much as I love the delicious recipes in its pages.
Schwegmann and Hooten are ethical vegans and the owners of Herbivore Clothing Company. They’re vegan for the animals, not necessarily for health reasons. As someone who went vegan for health and stuck with it for ethical reasons, this book really spoke to me.
The introduction recounts one animal activist’s journey to veganism, including a heartbreaking undercover investigation of a factory pig farm that changed her life. I’m not going to share the details here, because that’s not what I do, but if your answer to “Bacon had a mom,” is “Bacon is delicious,” I hope that you’ll seek out this story.
The intro also includes a foreword from one of my food heroes: registered dietician Ginny Messina, aka The Vegan R.D. Ginny gives a great intro to vegan nutrition, including an overview of what you should have on your plate, which supplements to consider (B12, y’all!), and how to treat yourself so you don’t feel deprived.
From there they walk you through Schwegmann’s own reasons for going vegan and why we all should give a damn about animals and the planet. There’s also a handy Vegan Debater’s FAQ, for the inevitable questions you’ll get and a guide to stocking your vegan pantry.
My favorite part, though, is the section called It’s Okay for Vegans to Love Meat and Cheese. We are people, and chances are we grew up eating these foods. You can like a thing and not eat it. You can also find some really awesome alternatives to animal meat and cheese that are satisfying without the side of cruelty. Seriously, I could not have loved that section more.
The intro material is informative and sometimes a little bit heavy, but most of the book is packed with delicious vegan recipes. If you’re considering going vegan, I can’t recommend it enough! I chose the Sunny Split Pea Soup, because it looked amazing and because Schwegmann says it’s the first recipe that she ever created.
In Eat Like You Give a Damn, this recipe is cooked on the stovetop, but I decided to give it a go in my pressure cooker. Because y’all, we just got an Instant Pot two weeks ago, and I’m obsessed with it!
I also made a couple of small ingredient changes: I left out the bell peppers, because they make Darrol Henry break out in hives. I also left out the oil, skipping the saute all together, to see if I could make this recipe even easier than it already was. Guys, it was great! Below, you’ll find the original recipe and cooking directions for my modified version.
The other thing that drew me to this recipe was that it calls for broccoli stalks. We eat a TON of broccoli lately, so a recipe using the stems was super alluring.
To prepare broccoli stalks for cooking, chop off the woody end, then use your knife to peel away the tough outer skin. Chop just like you would any other veggie. I have been using the stems in stir fries and soups, and I’m glad to add another broccoli stem recipe to my arsenal!
Sunny Split Pea Soup from Eat Like You Give a Damn
Below, you’ll find the stovetop directions from Eat Like You Give a Damn and the pressure cooker method that I used to make the soup. Choose your own adventure!
Yield: 8 cups
- 1 tablespoon olive oil (Optional, if you use the pressure cooker.)
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1 cup chopped carrot
- 1 cup chopped peeled broccoli stalk OR celery
- 1 yellow, red, or orange bell pepper, diced
- 1 bay leaf
- 1 teaspoon rubbed sage
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary (I used 1 teaspoon fresh instead.)
- 3 cups no-salt-added vegetable broth
- 2 cup water
- 1 1/2 cups yellow split peas, soaked in 2 cups of water for 1 hour and drained (No soaking needed, if you use the pressure cooker method.)
- 4 cups stemmed and chopped Swiss chard (I used baby spinach, because we had some in the fridge.)
- 1/4 cup chopped fresh parsley
- 1/4 cup lemon juice
- freshly ground pepper
- Stovetop Directions: Put the oil in a large soup pot over medium heat. When hot, add the onion and garlic and cook, stirring frequently, until the onion just starts to brown, about 5 minutes. Add the carrot, broccoli stalk, and bell pepper, and cook, stirring frequently for 5 minutes. Stir in the bay leaf, sage, thyme, and rosemary. Cook, stirring frequently, got 1 minute. Add the broth, water, and split peas. Increase the heat to medium-high and bring to a boil. Decrease the heat to low, cover, and simmer, stirring occasionally, until the peas begin to break down and thicken the soup, 45 to 60 minutes. Add the chard, stir, and cook until the chard is wilted and tender, about 10 minutes. Stir in the parsley and lemon juice. Season with salt and pepper to taste.
- Pressure Cooker Directions: Combine all of the ingredients except the Swiss chard, parsley, lemon juice, salt, and pepper in your pressure cooker. Cook for 18 minutes, and let the pressure come down naturally. Stir in the Swiss chard, and put the lid onto the pot again, but don’t turn it on. Wait 5 minutes, and see if the chard is wilted. If it is, you’re ready to serve. If not, cover for a few more minutes, and check again. Finish with the lemon juice, salt, and pepper just before serving.