Split Pea Soup (Vegan, Gluten Free and Oil Free)



  • 2 cups dried split peas, soaked overnight
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup diced carrots
  • 2 cloves garlic
  • 8 cups water
  • 2 bay leaves
  • 1 tsp liquid smoke
  • 1 tsp marjoram
  • 1 tsp thyme
  • 1/2 tsp black pepper
  • 1 tbsp sea salt


Combine all ingredients, except salt, in a large pot.

Simmer for several hours until the peas are soft, adding more water if necessary.

Add salt and adjust other seasonings, as needed.

Serve with No Oil Cheezy Biscuits.

Serves 6-8.


Raw Carrot and Beet Salad (Vegan, Gluten Free and Oil Free)



  • 1 lb carrots, shredded
  • 1 lb beets, shredded
  • 1 apple, shredded
  • 1 shallot, minced
  • 2 tbsp cider vinegar
  • 2 tsp Dijon mustard
  • 4 dashes Tabasco or other hot sauce
  • 1/2 tsp smoked sea salt
  • freshly ground pepper, to taste


Combine carrots, beets, apple, and shallot in a large bowl.  In a small bowl, combine remaining ingredients.  Pour onto salad and mix until thoroughly blended.  Let sit at least half an hour before serving.  This is even better the next day.

Serves 4-6.