Creamy Potato Pea Soup

This recipe was inspired by the fresh peas my sons decided to harvest from the garden and surprise me with. There weren't enough to dry and store, but enough to cook with. I like the taste of peas, but I felt it needed a little more body to make a great soup, so I added a couple organic potatoes that needed to be used. Hope you enjoy the result - this simple, light but filling soup!

1/2 medium onion, chopped
4 cloves garlic, minced
4 small red or gold potatoes, diced
3 cups dry peas, or frozen thawed
Salt to taste

Heat a large sauce pan over medium heat. Add onions and garlic with a small amount of oil (1tsp.) or water and sauteé until onions are soft. Add potatoes and dry peas. Let the potatoes get a little brown. Add water to cover a little above the potatoes. Stir in 1/2 tsp. salt. Bring to a boil, then reduce heat and simmer until potatoes are soft. If using frozen thawed peas, add then at this point and heat through. Put soup in blender with about 1 more cup of waste, and blend until smooth. Add salt to taste and mix with blender. Serve.

Kale and Potato Baked Spanish Tortilla

The original version of this recipe called for a cup of oil and a half dozen eggs. Even after "conversion", it required meticulous flipping and about two hours from start to finish. As much as I loved the flavor, I just didn't have the time to make this as often as I wanted. I finally decided there had to be an easier and faster way to make this recipe, and I believe I've found it. You can top this recipe not only with the cilantro pesto included here, but also with your favorite salsa, hot sauce, cheese sauce, or creamy breakfast gravy. Be creative and enjoy!
1 large onion, chopped
4 cloves garlic, minced
5-6 red potatoes
1Lb kale, stems removed and coarsely chopped
1Lb firm organic water packed tofu, drained
2 Tbsp nutritional yeast
2 Tbsp flaxseed meal
1 1/2 tsp salt, adjust to taste
Boil potatoes until tender. Meanwhile, saute onion and garlic in skillet until tender.  Process remaining ingredients on food processor or blender until smooth.Add kale to skillet until just beginning to wilt. Combine all ingredients in large bowl and mix well. Spread evenly in round our rectangle baking dish that has been coated with coconut oil. Bake for 30 minutes at 400° F, our until to is crispy. Serve with cilantro pesto ( http://www.reddirtveg.blogspot.com/2011/10/classic-basil-pesto-and-cilantro-lime.html?m=1) our your choice of sauce.