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New England Chowder

This chowder has the flavor of traditional clam chowder. I use sushi nori sheets to get that sea flavor and mushrooms in place of clams. It’s creamy and full of flavor, and the texture is perfect!

Ingredients:
 
2 quarts and 1/2 cup low-sodium vegetable stock, divided
 
1 onion, diced
 
3 leeks, washed well and white and green parts cut small
 
3 celery stalks, diced
 
1 carrot, diced
 
1/8 teaspoon red pepper flakes
 
3 large organic Yukon gold potatoes, diced medium
 
1/4 cup water
 
1/4 cup whole wheat flour or brown rice flour
 
2 cups Cashew Cream ( recipe below)
 
10 ounces button mushrooms, chopped
 
1 tablespoon lemon juice
 
2 sushi nori sheets, torn into small pieces (kitchen shears work great)
 
1/2 cup nutritional yeast flakes
 
1/2 teaspoon sea salt
 
1/2 teaspoon black pepper
 
chopped parsley for garnish, optional


Directions:
 
1.In a large soup pot over medium-high heat, add 1/2 cup of the vegetable stock and sauté the onion, leeks, celery, and carrot until tender. Add the red pepper flakes and cook briefly.
 
2.Add the remaining 2 quarts vegetable stock and the potatoes, bringing them to a boil. Turn down the heat to medium and cook the potatoes until tender.
 
3.In a separate bowl, combine the water and flour and whisk until smooth. Add to the soup mixture.
 
4.Add the Cashew Cream, mushrooms, lemon juice, nori pieces, nutritional yeast, sea salt, and pepper. Simmer until the flavors are well blended and the consistency is creamy, stirring frequently.
 
5.Garnish with parsley and serve with a side of steamed veggies.

Tip: Most grocery stores carry sushi nori sheets in the Asian section. I tear the sheets into small pieces. This will add that sea flavor to your soup.


Cashew Cream
 
This recipe is for a creamy, cashew-based milk that can be used in various dishes as a thickener and overall flavor enhancer.
 
Ingredients:
 
1 cup raw cashews, soaked in water to cover for 2–3 hours, then drained
 
2 cups water
 
Directions:
 
1.Soaking the cashews in water for a few hours will reduce blending time. If you are not using a Vitamix, I highly recommend soaking the cashews so they blend into a smooth and creamy texture.
 
2.Place the cashews and 2 cups fresh water (do not use the soaking water) in a Vitamix or other high-powered blender. Blend on high until smooth and creamy.
 
3.Store in the refrigerator for up to a week.

new-england-chowder-plantpure-nation-from-BenBella.jpg 



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Your Friend, Nutrition Missionary & Fellow Health Seeker Tanner B Goodsell
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