Yellow Split Pea Chowder from Power Plates

Ingredients

• 1 tablespoon olive oil
• 1 white or yellow onion, chopped
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 6 cups (1.4 L) low-sodium vegetable broth
• 1 cup (200 g) yellow split peas, soaked for 1 hour and drained
• 1 medium Yukon gold or russet potato, peeled and chopped
• Kernels from 4 ears sweet white or yellow corn (about 2 1⁄2 cups, or 360 g)
• 3⁄4 teaspoon smoked paprika
• 1 teaspoon salt
• 3⁄4 cup (180 ml) Cashew Cream (recipe below)
• 1 small bunch collard greens, stemmed and chopped
• Chopped fresh chives or scallions, Tempeh Bacon (see below), chopped red bell pepper - for garnish
• 3⁄4 cup (95 g) raw cashews, soaked for at least 2 hours and drained
• 2⁄3 cup (160 ml) water
• 1⁄4 teaspoon salt
• 1 1/2 tablespoons tamari
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon ground cumin
• 8 ounces (225 g) tempeh, sliced into strips 1/4" thick
• 1-2 teaspoons neutral oil (we used neutral coconut oil)

Instructions

1. 1

   Heat the oil in a large pot over medium heat. Add the onion and celery and cook, stirring occasionally, for 5 to 7 minutes, until the onion is tender and translucent. Add the garlic and cook, stirring constantly, for 1 minute.

2. 2

   Stir in the broth, split peas, potato, corn, paprika, and salt and bring to a boil over high heat. Lower the heat, cover, and simmer, stirring occasionally, for about 45 minutes, until the split peas are completely tender.

3. 3

   Use an immersion blender to partially puree the soup, or puree about half of it in a standard blender and return it to the pot. Stir in the Cashew Cream and collard greens and cook, stirring occasionally, until the greens are tender and wilted, 5 to 10 minutes. Taste and adjust the seasonings if desired. Serve piping hot, with any desired toppings.

4. 4

   Combine all the ingredients in a blender (preferably a high-speed blender) and process until very smooth.

5. 5

   In a small bowl, whisk together the tamari, vinegar, maple syrup, paprika, and cumin. Place the tempeh strips in a shallow glass bowl or a container large enough to fit all of the tempeh in a single layer and pour the marinade over them. Flip the tempeh strips over and flip to coat them evenly.

6. 6

   Heat 1 teaspoon of oil in a small skillet over medium heat. When the oil is shimmering, remove the tempeh strips from the marinade and put them in the skillet (reserve the marinade). Cook for 2 to 3 minutes on each side, until golden brown and lightly crispy, adding more oil as needed to prevent sticking. Return the cooked tempeh to the baking pan with the marinade and let the strips sit while you finish the chowder.