Category Archives: Recipes

Yellow Split Pea Dal with Dandelion Greens

Recipe by Mae Tipple

As someone who enjoys cooking from scratch, one my favorite ways to challenge myself is by avoiding a trip to the grocery store at all costs, and simply working with what I already have in the kitchen.  Sometimes I can even step outside of the kitchen, and use what’s in my backyard (without even having a garden!)  Dandelions grow in almost all parts of the country, and excessively at that.  You know you’ve seen this plant…

Did you know that you can eat the whole plant?  The greens, the yellow flower, and the roots all make delicious and highly nutritious additions to a meal.  Someone once told me that you can identify the greens because they have “teeth”, like a lion.  Harvesting them is as simple as picking a handful from your yard, and rinsing them off.

This Indian spiced soup is bright in both color and flavor.  Dandelion greens are soft and bitter tasting when eaten raw.  If you do not have dandelion greens, try mustard greens, turnip greens, or arugula.  For a more mellow flavor, use spinach, chard, or beet greens.  You could also use herbal greens like cilantro or parsley for a different flavor.

Yellow Split Pea Dal with Dandelion Greens
Serves 3
A bright Indian-spiced soup that uses greens growing in your backyard
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Total Time
45 min
Total Time
45 min
  1. 8 cups water
  2. 2 cups uncooked yellow split peas
  3. 2 TBS olive oil, divided
  4. 1 TBS fennel seed
  5. 1 1/2 tsp salt
  6. 1 tsp celery seed
  7. 1 TBS maple syrup (optional)
  8. 1 tsp turmeric
  9. 1/2 tsp garam masala
  10. 1 TBS cumin seeds
  11. 1 heaping tsp freshly grated ginger
  12. 3 cloves of garlic, pressed or minced
  13. 3 celery stalks, greens included if present, chopped
  14. 1 big handful of dandelion greens, cut into about 1 inch pieces
  15. 1 bunch chives, chopped
  16. Juice of one lemon (about 2 TBS)
  1. Place the split peas, water, 1 TBS olive oil, fennel seeds, salt, celery seed, maple syrup, turmeric, and garam masala in a large sauce pan. Bring to a boil, then lower the heat, cover and simmer for 30 minutes. After 30 minutes, remove the lid, turn the heat to medium-high and boil until the peas are soft and the liquid is thick. Stir frequently to prevent burning. After the liquid has thickened, turn the heat to low to keep warm.
  2. While the split peas are cooking, par boil the dandelion greens in boiling water for 2 minutes. This helps reduce the bitterness. Drain and set aside.
  3. Heat the remaining olive oil in a medium skillet (or 2 liter saucepan) at medium heat. Once the oil is hot, add the cumin seeds. Cook for 30 seconds, stirring to prevent burning . Add the ginger and garlic and cook for 1 minute. Add the celery and stir to coat. Cover the pan and cook for 5 minutes. You may need to lower the heat slightly or add more oil/liquid if you think the pan is too dry. In the last minute of cooking, add the boiled greens and chives, stirring for one minute.
  4. Add the celery mixture and lemon juice to the soup. Stir to combine and serve.
Cupid's Landing

Summer Events/BBQ Green Bean Casserole

This Saturday, June 9th, Cupid’s Landing is putting on a free presentation located at Marlene’s Market and Deli in Tacoma called, “The Power of Plant Based Eating: The most important presentation you will ever here!”  We will have a table set up to accept donations and hand out literature.  Read more about it here.

On Sunday, June 17th Cupid’s Landing will be hosting a garage sale to benefit the project.  The sale will now also be doubling as a free vegan BBQ!  If you are in the Tacoma area, stop by for some great deals and free grub, thanks in part to Tofurky, Field Roast, Gardein, Follow Your Heart, and Townshend’s Brew Dr. kombucha for donating food items to share.  We are still accepting donations of items to sell.  If you would like to donate or if you have any questions, contact me.  All of your donations are tax deductible.

We’ve got some really cool ideas for events coming up, so stay tuned for that!  If you’re interested in volunteering at any of the events, please contact me.

This BBQ Green Bean Casserole recipe is easy and delicious, and it’s always a huge hit! It steps away from the typical cream of mushroom recipe, and instead uses an easy homemade tangy, creamy BBQ dressing.

BBQ Green Bean Casserole
A cruelty free crowd pleasing twist on a classic favorite!
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  1. Enough broth or water for the green beans to boil in
  2. 1.5 lbs of green beans, ends trimmed and cut into 1" pieces
  3. 1 can or 1.5 cups chickpeas
  4. 2 cups frozen corn
  5. Upton's seitan bacon, cut into small pieces
For the dressing
  1. 1/2 cup white vinegar
  2. 1 16 oz jar original Vegenaise
  3. 2 teaspoon salt
  4. 1 teaspoon dry mustard
  5. 1/2 teaspoon garlic salt
  6. 2 tablespoon onion powder
  7. 2 tablespoon ketchup
  8. 1 teaspoon sugar
  9. 1/2 teaspoon pepper
  10. 1 teaspoon paprika
  11. 2 teaspoon cornstarch (optional)
  12. 2 tablespoon bbq sauce
Optional breadcrumb topping
  1. 1/3 cup panko breadcrumbs
  2. 1/3 cup vegan Parmesan style topping (Follow Your Heart, Go Veggie, etc.)
  3. 1 tablespoon canola oil
  1. Combine all dressing ingredients
  2. 2. Mix with a wire whisk until combined (or use a blender).
  3. 3. Let sit for at least an hour, or overnight. Allow dressing to come to room temperature before using.
For the casserole
  1. Preheat oven to 350 degrees. Bring the vegetable broth to a boil. Boil the green beans for about 20 mins, strain.
  2. In a large bowl, combine green beans, chickpeas, corn, and seitan; mix to evenly distribute everything.
  3. Add the green bean mixture to an 8-inch square baking dish. Pour dressing over the top. Bake in preheated oven for 10 minutes.
  4. *For the breadcrumb topping: Combine in a small bowl. Pour over top of casserole prior to cooking, broil for 1-2 minutes at the end of cooking.
  1. The Upton's Seitan Bacon is optional, but it goes so amazingly well with this recipe! It has a subtle BBQ flavor, which makes it more suitable for this recipe than other vegan bacon products.
Cupid's Landing