Tag Archive for easy vegan recipes

Instant Pot Pea Soup {Vegan}

It’s so weird how some foods just take you way, way back. 

We didn’t grow up with a lot of money. My dad had a pretty blue-collar kind of job, and my mom stayed at home with us kids. We always had a roof over our heads, food on the table, and clothes on our backs. We didn’t lack for the necessities of life. 

When it came to spending on extra things, my parents had pretty clear priorities, and that money went, most often, to travel. It’s no wonder I grew up with a healthy wanderlust. Instant Pot Pea Soup Vegan

When it came to food on the dinner table, choices were pretty simple, and not super expensive. We ate a lot of meat-and-potatoes kind of dinners; your classic meat and two veg. My mom made a lot of casseroles. She did, as it turned out, get married in the 50’s. 

There are dishes that take me back to my childhood in an instant. I still earmark grilled cheese with tomato soup as one of my all-time favourite comfort foods. Mac and cheese??? Yes, please. My mom also made this meatball dish in a sweet-and-sour sauce made with pineapple and ketchup. And soup! She loved ham, and she would make a huge pot of soup with the leftovers. 

So, I don’t eat meat anymore, and it had literally been years and years since I had even thought of the vats of split pea soup my mom used to make. But recently, for some reason, I started craving it. 

This is a dish that is just perfect for this time of the year. In addition to it being hearty, thick and filling, it’s also made with really simple ingredients, and none of them really needs to be particularly fresh. It is, after all, that time of the year when we start to rely pretty heavily on root vegetables, or other produce that winters well. Dried split peas will never go bad, and they are cheap and easy to find. 

So; the inspiration is old, but the method? That’s new. 

This recipe takes just 15 minutes in the Instant Pot. There’s no soaking, no mucking about. Cut the veg, fire it in the IP, set it for 15 minutes, and at the end, you have this thick, creamy, hearty, satisfying soup that will feed you and your family for a week. 

It’s my mother’s birthday this week. She’s been gone a decade, and I still miss her. But soup? It helps. 

Vegan Instant Pot Pea Soup

Instant Pot Pea Soup {Vegan}

  • 2 cups (about 1 lb) split green peas (you can use yellow as well, I just like the green colour better)
  • 1 small onion, chopped
  • 3 cloves garlic
  • 3-4 carrots, diced
  • 1 stalk celery, diced
  • 2 dried bay leaves
  • a few drops of liquid smoke
  • 1/2 tsp smoked paprika
  • 8 cups vegetable stock 
  • salt and pepper to taste 


  1. Turn on the Instant Pot’s sauté function, and add a tablespoon or two of oil to the pot. Add the onions, stir, and allow to cook for about 5 minutes. Add the garlic and stir well, then add the celery and carrots. 
  2. Season with salt and pepper, then add the paprika and liquid smoke. Stir well to combine. Turn off the sauté function. 
  3. Add in the split peas, then top with the vegetable stock. Add the bay leaves on top. Stir everything well to combine. 
  4. Place the lid on the pot, and seal. Set the IP to manual pressure cook for 15 minutes. 
  5. Allow to no pressure release for an additional 15 minutes. At the end of the second 15 minutes, release the pressure and remove the lid. Stir everything well, and taste for seasoning before serving. It the soup is too thick, add additional water or stock to get it to the right consistency. 

Rapini and Barlotti Bean Pasta (with @PastaBoyPeter)

I am lucky enough to have surrounded myself, in this city, with some great people: good friends, and good foodies. Sometimes those lines cross, and those who  were already good foodies became great friends. 

My buddy Peter Ciuffa (aka @pastaboypeter) fits into both categories. Even though Peter was born in Calgary, he is what I would consider to be old-school Italian. He learned all the traditional cooking techniques from his mother and his grandmother, and now teaches classes here in Vancouver, showing others how to do the same. 

Rapini and Barlotti Bean Pasta Dyson

Image by Dyson Media

We were lucky enough to find a spare morning a few weeks back where both of us were free to shoot a cooking video. 

Now, this isn’t the first time we’ve done this… and shooting with Peter is always a very organic, fun affair with lots of jokes and laughs, ending in a delicious meal. 

I put Peter in charge of the food, my only request was that the dish be vegetarian (this dish is actually vegan if you leave off the cheese at the end, or sub out vegan parm). The end result was a fantastic, comforting pasta dish that comes together in just a few minutes.

Big shout-out here to Jeremy Dyson of Dyson Media, who shot and edited this together for us. It was no easy task, but the end result looks so much better than anything I could have done solo. 

Don’t forget–eat with those you love! 

Rapini and Barlotti Bean Pasta

Rapini and Barlotti Bean Pasta


  • 200 g pasta (we used penne)
  • Salt
  • Olive oil
  • 2 cloves garlic
  • 1/4–1/2 tsp pepper flakes (to taste)
  • 1 bunch broccoli rape or rapini (bitter greens)
  • 1 can barlotti or cannelini or navy beans
  • 1/2 lemon
  • grated parmesan (optional)
  • salt and pepper
Rebecca Coleman & PastaBoyPeter

Is it even a dish if you don’t Instagram it??


  1. Generously salt a large pot of water and bring to a boil. Add the pasta and cook according to package directions, though you want to pull the pasta out when it is still slightly undercooked, or al dente. 
  2. While the pasta is cooking, bring a second pot of salted water the boil, and add the rapini. Cook it until wilted and the stems are tender, about 3-4 minutes. Pull from the boiling water and place immediately in ice water to stop the cooking process. 
  3. In a large frying pan or dutch oven, heat about 1/4 cup of olive oil over medium-high heat. Once the oil shimmers, add some salt and the roughly chopped garlic, and stir until fragrant. Add pepper flakes to taste. 
  4. Next, add in the beans, having drained them (and save the aquafaba!!). Stir well and toss and coat with the oil. Allow them to cook down until they start to pop open and release the starches. 
  5. Next add the cooked and drained rapini, and stir well. 
  6. Drain the pasta, but be sure to save some of the pasta water on the side. Add the pasta to the sauce and toss well, adding additional olive oil or pasta water if needed to make a proper sauce. 
  7. Finish with a grating of lemon zest, a squeeze of lemon, and a garnish of grated parmesan cheese. 
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