Forklift, Ohio

31 Poems by Dean YoungIlluminatrix by Alexis OrgeraSecret Damage by Russell DillonFalse Soup by Melissa BarrettLast Ride by Abraham SmithThe Lost Notebooks of Juan Sweeney translated by Chad SweeneyRanges II by Michael SchiavoThe Dark is Here by Kiki PetrosinoTouch Monkey by Stuart DischellThe Dept. of Ephebic Dreamery by Darcie Dennigan I Feel YES by Nick Sturm PATRIOT by Laurie Saurborn Young The Imaginations by Jean-Paul Pecqueur


Cover image: False Soup: Recipes for the Meatless Kitchen - a cookbook by Melissa Barrett

False Soup:
Recipes for the
Meatless Kitchen

by Melissa Barrett

68 pages, soft cover,

$5 (First Class postage-paid)

string(67) "Smarty error: unable to read resource: "globalcontent:buyfalsesoup""

Unlike most soups, this one is best on the day it’s made, usually within two minutes of turning off the burner. So be ready to slam the whole pot! This, of course, is due to the cilantro, which must be fresh. Fresh cilantro is the secret to this, and at least four dozen other, recipes. That is unless you’re cooking for my dear father, the eponymous Mr. B. Then scratch it, skip it, leave it out—'cause he hates it.


4 cups water
1 ½ vegetable bouillon cubes
1 ½ vegetable bouillon cubes
½ cup uncooked green split peas
1 ½ cups onion, chopped
1 cup diced stewed tomatoes
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic salt
1 teaspoon barbecue sauce
8 cups cooked black beans
⅔ cup fresh cilantro, chopped
½ cup plain yogurt
2 cups shredded cheddar (optional)
3 cups prepared white rice (optional)

In a large stockpot, boil the water. Add the bouillon cubes, split peas, onions, and tomatoes and reduce heat to medium. Heat for 10 minutes, checking every so often to stir. Add the spices, barbecue sauce, and black beans. Stir in the yogurt slowly and evenly. Reduce heat to low, and let simmer until the split peas are tender, about 25 more minutes. Add chopped cilantro.  Serve hot by itself, or over rice and topped with cheddar. Serves 6.


Melissa Barrett author photoMelissa Barrett is a poet from Kent, Ohio, where she manages Gorse and Elvers, the vegan home bakery. Her interest in adapting world recipes is influenced by a love of travel: she’s lived in New York, Paris, and Sydney, and has visited fifteen other countries. A graduate of Sarah Lawrence College’s MFA program, Melissa’s poems have recently appeared or are forthcoming in No Tell Motel, Sotto Voce, and Science Metropolis.