Friday, April 29, 2016

Clam-less New England Clam Chowder



Clam-less New England Clam Chowder:
makes 8-10 servings


Blend Together:

1 cup organic whole cashews, boiled
1 organic russet potato, boiled
- boil the potato and cashews together until soft and before blending, don't discard water
2 tbsp of the cashew/potato water
1 1/2 cup organic unsweetened almond milk
2 tbsp nutritional yeast
2 tsp ground black pepper
2 tbsp lemon juice
1 tsp oregano
1 tsp thyme
1 tsp garlic powder

Cook in Vegetable Broth:

2 cups organic low sodium vegetable broth
1 organic yellow onion, diced
2 organic celery stalks, diced
2-3 large potatoes, chopped - skin on or off, your preference
1 tsp oregano
1 tsp thyme
2 tbsp garbanzo bean flour (may or may not be needed)

Sautee Mushrooms:

10.5 oz organic oyster mushrooms, chopped to the size of clams in chowder
1/4 cup water
1 tsp organic miso paste
1/2 tsp low sodium soy sauce
1/2 tsp apple cider vinegar


Begin by adding the vegetable broth, onion, celery, potato, oregano, and thyme to a pot, bring to a simmer, partially cover and allow to cook, stirring occasionally.

Set the cashews and potato to boil. While they are boiling, add all other ingredients in "Blend Together" to your blender and set aside.

Next, combine the water, miso paste, soy sauce, and apple cider vinegar and whisk together. Add the mixture to a frying pan over medium heat and sauté with the mushrooms until the mushrooms have absorbed the liquid. Once they have, remove from heat and set aside.

Once the potato and cashew are soft, add them to the blender, along with 2 tbsp of the water they were boiled in (more if needed depending on your blender) and blend everything together until mixture is smooth and set aside.

Once the vegetables in the vegetable broth are mostly cooked, add the cream mixture from the blender and stir together. Allow to simmer together for 10 minutes. After 10 minutes, test the chowder for taste and thickness. If it needs to be thickened, add 1-2 tbsp of garbanzo flour and also add more pepper, and other spices to taste if needed.

Finally, add the mushrooms and stir together completely. Allow to cook together for another 5 minutes and then enjoy!

I especially love this chowder the next day, as I feel the flavors really get a chance to blend together overnight.


Healthy Life Tip: With all soups, I suggest making enough to save for lunches or quick dinners later in the week!

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