I am so excited to be teaming up on a couple recipes with a local business owner and chef, Kristie Holdren. Kristie is the owner of My Veggie Chef, a Nashville company which delivers prepped freezer bags of whole food plant based meals locally here in Middle Tennessee and also ships to 38 states.
Since switching to a whole food plant based diet back in December, my weekly meal prep began kicking my booty. Without meat, dairy, or eggs, I basically have had to teach myself to cook all over again! I needed to press the “easy” button. Enter My Veggie Chef. Each week, Kristie releases a menu of five entree choices and allows customers to customize their orders by choosing which meals they prefer for the week. Don’t care for tempeh (like me)? No problem. Double up on the Carribean Quinoa Burgers. The meals, which feed four, are delivered to my home every Sunday and left in a complimentary freezer satchel provided by My Veggie Chef. The meals arrive in Ziploc bags with a sticker containing the cooking instructions. I put them in the freezer and set one out each day. They take roughly 20 minutes to cook each night. The best part? There are many meals that I can put directly into my Instant Pot frozen, and you know I love that! The meals are healthy and delicious, and full of plants!
This is not a sponsored post. I just love small business owners with unique ideas, especially when they support healthy lifestyles. I’m a paying customer, and plan to continue to being one!
Kristie sent me this hearty split pea soup recipe to share with all of you. Of course I converted it to the Instant Pot! Did you expect any less? As we hammer through these frigid days at the cusp of Spring, this soup is sure to warm you up and make your belly happy!
Photography and Food Styling Credit: Sherry Mata
Check out a video tutorial here:
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- 1 teaspoon extra virgin olive oil
- 1 cup diced onion 1 small onion
- 1 teaspoon minced garlic
- 1 cup diced carrot 2 large carrots
- 1 cup diced celery 2 large stalks
- 1 cup diced red skin potatoes 2-3 medium potatoes
- 1 cup dried split peas
- 4 cups Vegetable Broth homemade or store bought
- 1 bay leaf
- 1 teaspoon dried Italian seasoning
- 2 tablespoons fresh chopped parsley if desired
Ingredients
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- Set pot to saute and allow to heat.
- If using, add olive oil to pot. Add onion, garlic, carrots, and celery and sauté 3 minutes. Next, add potatoes to pot and saute for an additional 3 minutes.
- Add split peas, vegetable broth, Italian seasoning, and bay leaf to pot, and stir.
- Turn the IP off and replace lid. Turn the valve knob to Sealing.
- Set pot to manual mode high pressure for 12 minutes. Allow a natural release when the timer goes off.
- Once pressure is completely released, remove load and stir in fresh parsley (if desired).
- Soup will thicken upon standing. Thin with additional vegetable broth or water if desired.
- Season to taste with salt and pepper. Serve with a chunk of crusty bread and a mixed green salad.
Hi I'm Jaime.
Modern Day Fox is a place where we celebrate the multi-passionate people in this world who are making it happen. This is also a place for me to create content around the topics I am personally most passionate about – personal development, photography, fitness, food, image, and music. This is a space to inspire and to be inspired. It's a classroom to teach and to learn. It's a table to share and explore. Together, let's learn how to "outfox them all!"
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