Vegetarian Breakfast Casserole with Grits and Split Peas | Swirls and Spice

Vegetarian Egg Casserole with Grits and Split Peas

Sage-accented eggs blend together with grits, mushrooms, celery, onions, and mild yellow or green split peas in this breakfast casserole fit for a vegetarian feast. I love being challenged to include a certain ingredient in new recipes I develop.  So far this month I’ve been working to create dishes with split peas.  The arancini and the peanut butter smoothie were definite winners, so I continued to experiment … Continue reading Vegetarian Egg Casserole with Grits and Split Peas

Arancini with Yellow Split Lentils | Swirls and Spice

Gluten Free Arancini with Yellow Split Lentils

Arancini are a more recent discovery for me. I first came across them in a cookbook I won, and subsequently tried them at an Italian restaurant near us. But with the Pulse Pledge challenge this week, I decided to make arancini for the first time, with yellow split peas. Known for their golden hue, arancini, or risotto fritters, pair well with yellow split peas. The mild taste of … Continue reading Gluten Free Arancini with Yellow Split Lentils

Creamy Mushroom Soup with Cashew Milk | Swirls and Spice

Creamy Mushroom Soup with Cashew Milk

Spring rains have finally settled the dust on the streets; puddles lie everywhere.   Grey skies and a slight chill in the air make me want to stay inside and make soup.  Not something from a can with long list of ingredients, but slowly simmered, freshly cut mushroom soup, with plenty of onion and some diced shallot thrown in for good measure. I’ve made fresh mushroom … Continue reading Creamy Mushroom Soup with Cashew Milk