Thursday, January 24, 2019

Creamy Clam Chowder is the Recipe of the Week!

Calories

396

Serves

4

Ingredients

For the Soup Base:

  • 1 cup raw cashews, soaked
  • 2 medium red potatoes, cubed
  • 1/2 cup plain soy creamer
  • 1 cup plain soy milk
  • 1 cup fresh water
  • 1/3 cup nutritional yeast
  • 1/2 small yellow onion, diced
  • 1/2 teaspoon kosher salt
  • 1/4-1/2 teaspoon kelp granule seasoning (optional)
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon powdered garlic
  • 1 lemon, juiced
  • A splash of liquid smoke

For the Mushroom Confit:

  • 2 teaspoons olive oil
  • 10 ounces Shiitake mushrooms, cut small
  • 1/2 cup celery, chopped
  • 1/2 small yellow onion, minced
  • 1 garlic clove, minced
  • A splash of liquid smoke
  • A dash of kosher salt

Preparation

  1. To start, you'll need to soak the cashews. The best way to do this is overnight in the redrigerator, but if you're strapped for time use boiling water and soak for half an hour. When ready, drain and rinse well before use.
  2. Next, place the cubed potatoes in a microwave safe, shallow bowl and cover with saran wrap. Microwave for about 5 minutes, or until the potatoes are fork tender. Set aside until ready to use.
  3. Place all the soup base ingredients in a blender, including the soaked cashews and cooked potatoes. Blend on high for a couple minutes, until the mixture is silky smooth. Add additional water as needed to achieve your desired soup thickness or thinness.
  4. Transfer to a soup pot and heat on low, whisking occasionally.
  5. Now it's time to make the confit. Heat the oil in a small sauté pan over medium heat.
  6. Add the chopped mushrooms, celery, onion, and garlic and sauté for about 5 minutes, turning the heat to medium-high.
  7. When almost finished cooking, sprinkle in the salt and the liquid smoke, to taste. Stir well. The confit is done when the celery is somewhat softened. The mushrooms and onions should be cooked thoroughly.
  8. Serve a small piling of the confit in the middle of a hot bowl of the chowder.

Kathleen Henry

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Kathleen Henry hosts the vegan food/healthy lifestyle blog, Produce On Parade and is native to Alaska. She is a food research enthusiast, foodie, Mammographer and bleeding heart. She stands against the exploitation of all creatures and reflects such in her cooking. She features commonplace ingredients, as Alaska doesn’t lend many exotic ingredients. Find out more at Produce On Parade.