Last night’s culinary endeavors

So I made a big ‘ol pot of split pea soup and a tofutti cheesecake, hopefully I’ll finish them before I go. Any parties wishing to sample the cooking (help me get rid of the excessive quantity I produced) have only to ask. =)

One (16 oz?) bag of split peas
12 cups of water
8 oz sliced baby bella mushrooms
3 carrots, sliced
2 large potatoes coarsely cubed and not peeled
Bunch of collard greens, chopped
3 cloves garlic
1/2 medium yellow onion
olive oil
generous squirt of braggs liquid amines
oregano

put water & split peas in huge pot. Start to boil
Sautee garlic, onions, and oregano in olive oil until onions start to become translucent then dump into pot
add potatoes
Wait 10 minutes add carrots.
After 20 minutes add mushrooms and greens. Turn heat down to minimal.
Leave and watch animation shorts with , , and friend of the latter at nearby theater.
Return to find that stove has guttered out.
Begin cooking again.
Heat until peas are an unidentifiable green mush.
Salt to taste.

The carrots are way overcooked, otherwise it came out pretty well. It even came out as a soup, rather than a paste. Way more water than I usually use. Next time I’ll probably use a little less, but closer to this quantity than to what I was using before.

The tofutti cheesecake, the recipe for which I found via google on the humane society website is tasty. And, keeping in mind I haven’t eaten cheesecake in literally years, it tasted pretty right to me. I suspect it was significantly more expensive, marginally lower in fat, and marginally higher in carbs. Also, comparing it to other internet recipes, it seems pretty close to traditional cheesecake recipes, with a cream cheese substitute, and no egg. I’ll check the cream cheese price and nutritional information the next time I go shopping.