Clam Less Vegan Chowder Food

VEGAN CLAM-FREE CHOWDER

Steps:

• In a skillet over medium-low heat, saute 1 tablespoon margarine and oyster mushrooms for 7 minutes, then set aside.
• In a blender, grind cashews to a fine powder, then add 1 cup vegetable broth. Blend until completely smooth.
• In a large stock pot over medium-high heat, add 1 tablespoon margarine, onion, cauliflower, and garlic. Saute for 5 minutes, then add bay leaves, thyme, white pepper, remaining vegetable broth, cashew mixture, and salt. Bring to a boil and then reduce to low heat and cook for 15 minutes. Remove bay leaves.
• Using either an immersion blender or regular blender, blend until completely smooth. Add potatoes and cook over low heat for 40 minutes. Stir in the smoke flavor and the mushrooms. Serve hot, garnished with a sprinkle of freshly ground black pepper and a pinch of parsley.

VEGAN 'NO CLAM' CHOWDER

Steps:

• In a medium pot over medium heat, add a 1/4 cup of broth. Saute mirepoix and garlic until translucent. Add 1/2 cup of broth and mushrooms. Continue to cook over medium heat until mushrooms are soft. Add in spices, sea salt, pepper, and lemon juice. Reduce heat to low.
• Meanwhile, in a high speed blender, combine nutritional yeast, tofu, nori, and cauliflower. Blend until smooth and creamy. Pour tofu mixture into the pot, stir, and raise heat to medium. Pour in remaining broth and stir to combine.
• Bring pot to a boil then cover and reduce heat to medium-low. Cook for 30 minutes.
• Remove cover, stir in fresh parsley, and let cool completely before placing in the fridge.
• NOTE: I recommend letting this soup sit overnight or at least a few hours to thicken and to let the flavors become more prominent.
• Serve with salt and pepper to taste and more fresh parsley if desired.

NEW ENGLAND CLAM-LESS CHOWDER

Steps:

• Heat the oil and soy sauce or tmari slowly in a medium sized skillet.
• Stir the diced tofu in quickly to coat, then turn the heat up to medium high.
• Saute stirring frequently until browned and crisp on all sides, about 12- 15 miuntes.
• When done, remove from the heat and set aside until needed In the meantime, heat the margarine in a soup pot.
• Add the onion and celery and and saute over moderate heat, stirring occasionally, until the onion is golden, about 10 minutes.
• Sprinkle in the flour a little at a time.
• Slowly stir in the stock or water, then add the potato dice, corn kernels and dried herbs.
• Bring to a simmer, then simmer gently, covered, until the potatoes are tender and the corn kernels are done, about 20- 25 minutes.
• With the back of a wooden spoon, mash a small amount of the potatoes to thicken the base.
• Then add milk or soy milk as needed.
• The soup should be simithick but will not be too dense.
• Slowly bring to a gentle simmer, then season to taste with salt and pepper.
• If time allows, let the soup stand off the heat for an hour or two before serving, then heat through as needed.

LOW-FAT CLAM & VEGETABLE CHOWDER

Steps:

• Prepare pasta according to package directions and drain. Rinse pasta under cold water to cool.
• Combine 2 1/2 cups milk, vegetables, thyme, paprika and pasta in a saucepan. Cook over medium heat until hot but not boiling.
• Combine remaining 1/2 cup milk and cornstarch and mix until cornstarch dissolves.
• Stir cornstarch into soup and return to simmer.
• Add clams and simmer for 3 minutes.
• Season with salt and cracked black pepper.