I’ve posted a lot of green food recipes lately, and here’s yet another one. It’s still a spring thing - split pea soup is certainly in season right now (at least in the Northeast, where it’s pretty much still spring until June). Most split pea soups have ham added to them (Easter leftovers, amirite?), so I wanted to try to pull in some of that depth of flavor into a vegan split pea soup version. Also, I’ve been wanting to give eggplant “bacon” a try, and this was the perfect excuse.