Monday, December 27, 2010

Christmas Recipes Too

Green Goodness Soup

This soup is light and refreshing and will help balance any sugar coma you may be experiencing from Christmas cookies and snacks!  It is packed with good for you ingredients and full of nutrients and protein!

1 tbsp olive oil
2 cloves garlic
2 cups split peas
6 cups water
3 cups chopped kale
1 cup chopped cilantro

1 tbsp lemon juice

In large pot, heat olive oil over medium heat and add minced garlic cloves.  Saute for a few minutes and then add your split peas and water directly after.  Bring water to a boil and reduce heat and simmer 25-30 minutes.  Add kale to top of pot and cover 2-3 minutes until kale is wilted from steam.  Stir kale into the rest of the soup.  Turn off heat and spoon 3/4 mixture into food processor and process until smooth.  Add cilantro to food processor and continue to process until smooth.  Pour contents back into pot with reserved soup and stir in lemon and salt and pepper to taste.

Pumpkin Cheezecake

I did not make this recipe but if Alina and Ron can do it (self-professed terrible bakers!) anyone can do it!  Alina kindly shared this recipe that she found on


1 1/2 cups vegan ginger snaps
1/4 cup Earth Balance butter, melted

2 (8 ounce) containers Tofutti Cream Cheese
1 (15 ounce) can pumpkin puree
1 tsp light brown sugar
1 1/4 tsp ground cinnamon
3/4 tsp ground allspice
3/4 tsp ground nutmeg

Preheat oven to 350*.  Lightly oil an 8-inch springform pan.  Place the crumbs directly into the pan, add the melted butter and toss with a fork to combine.  Pres the crumbs evenly against the bottom and side of the pan and set aside.

Place cream cheese in a food processor and process until smooth.  Add the pumpkin and process until blended.  Add the sugar and spices and process until blended.  Spread the filling evenly into the prepared crust.  Bake for 45 minutes.  Turn off the oven and allow the cheesecake to cool in the oven for 15 minutes to an hour without opening the oven door.

Remove from oven and allow to cool completely at room temperature.  Refrigerate for several hours before serving.

Alina used a small cookie cutter to make Gingerbread Men shaped guava decors.  You could use finely shredded crystallized ginger or a sprinkling of cinnamon to top yours as well.

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