Corn Chowder v2


This is my new and improved recipe for corn chowder, minus the oil, and just a dash of salt for the entire pot and it is just as good. I took a picture of the soup before I pureed it (see below.) To puree or not to puree, that is the question.

makes 4 to 6 bowls

1 big onion
1 clove of garlic
2 carrots
5 red fingerling potatoes *
1/4 cup water
1 cup vegetable stock
1 can coconut milk
2 ears of corn, kernels removed from cob or 1 cup of frozen corn
Pinch of salt

Prep the vegetables. Dice the onion, mince the garlic, and slice the carrots. Cut the potatoes in half, then cut each half in half, and then cut the short way to make little pieces. Remove the kernels from the cobs.

Sauté the onion in the water. When translucent, add the garlic, carrots and potatoes.

Add the stock and coconut milk. Bring to a boil and reduce the heat.

Cook for 10 minutes or until the potatoes are soft.  Add the corn (save a few kernels for garnish) and cook for another minute. Pour the soup into the Vitamix, or use an immersion blender, and process the soup until it is thick and creamy.

Serve hot. Enjoy!


* CSA 2013 Week #12


Creamy Summer Squash Soup



This makes a really big pot of soup. Freeze any leftovers.

I used 4 of the summer squashes I got in the CSA – a patty pan, a zucchini, a zephyr, and a yellow zucchini.

Makes 8 bowls

1 onion
1 clove of garlic
4 summer squash * (any combo)
4 cups vegetable stock
1 cup roasted cashews
Olive oil
S and P

Roast the cashews in a 350 oven for 7 to 10 minutes, until toasted.

Rough chop the onion and garlic. Add to a soup pot and cook in a small amount of oil until softening. Rough chop the squashes and add to the pan. Add veg stock and bring to a boil. Simmer until everything is soft. Season with salt and pepper.

Add the entire pot plus the cashews into the Vitamix or blender and blend until completely smooth. Enjoy!

* CSA 2013 Week #7

Curried Coconut Red Lentil Soup with Kohlrabi


I had that kohlrabi from the CSA. “They” say it’s great with Indian spices so I made our favorite red lentil soup and added the kohlrabi. “They” are right!

makes 4 to 6 bowls

1 onion
1 clove of garlic
1 carrot
1/2 kohlrabi *
1 cup red lentils
1 can coconut milk (13.5 oz), divided
2 cups vegetable stock
1 teaspoon curry powder
Salt, to taste
Sunflower oil
Fresh cilantro, for garnish *

Prep the vegetables: dice the onion, mince the garlic, dice the carrot, and peel and cube the kohlrabi.

Pour the coconut milk into a 2 cup measuring cup (or if you only have a one cup measuring cup fill it up to 1 cup.)

Heat the sunflower oil in a soup pot and add the onions. Sauté until just softening. Add the garlic and cook on a low flame for a minute. Add the carrots and kohlrabi and cook for a few minutes. Add the lentils and toss to coat with the vegetables. Season with curry powder and salt.

Add 1 cup of coconut milk and 2 cups of stock. Bring to a boil and then reduce to a high simmer, stirring frequently. The lentils will soak up much of the liquid. Add the rest of the coconut milk and simmer for ten minutes.

Take the soup off the heat and let sit covered for a few minutes. Chop up fresh cilantro and sprinkle on top of the soup. Enjoy!

p.s.: I roasted the other half of the kohlrabi.

* CSA Week #4

Curried Coconut Corn Soup


I based the flavor of this soup on my curried coconut red lentil soup. It doesn’t get easier than this and you can make it as spicy as you want it. I could eat this whole pot myself!

makes 4 to 6 bowls

1/2 small red onion
1 clove of garlic
3 green onions, white and green parts divided
1 can coconut milk
2 cups vegetable stock
1 teaspoon curry powder
1/2 red pepper
1 1/2 cups frozen corn
Sunflower oil
Salt, to taste
Crushed red pepper, to taste
Fresh cilantro, for garnish

Dice the red onion, mince the garlic, and slice the green onions (reserving the green part.) Add a small amount of sunflower oil into the bottom of a soup pot and cook the onions, garlic and green onions until just fragrant and translucent. Season with salt.

Add the coconut milk, vegetable stock and curry powder. Bring to a boil. Then reduce to a simmer.

Dice up the red pepper (on the bigger side of a dice) and add to the pot. I like the peppers to stay crunchy. Add the green part of the onions and the corn. Cook for a few minutes until corn is ready. Season with crushed red pepper, for me it’s 1/2 teaspoon for the entire pot. My husband will usually add more to his bowl.

Chop the fresh cilantro and garnish each bowl before serving. Enjoy!

Q & A + Big Bowl O’ Protein & Iron (Kale-Quinoa-Chickpea Soup)


Us vegans…we get a lot of questions.

Q. Where do you get your protein? (The #1 question…)
A. There is protein in everything including spinach, kale, cauliflower, broccoli, peas, beans, lentils, tofu, tempeh, nuts, quinoa, rice, potatoes, avocados…

Q. How do you get iron? (I don’t really worry about this but here is a list…)
A. Iron rich plant sources such as kale, lentils, chickpeas, quinoa, peas, green beans.

Q. Is being vegan difficult?
A. No! Ok, maybe in the beginning, but once you get the hang of it, it’s easy!

Q. Really, it’s easy?
A. Yes, many dishes are already vegan. You just have to read or ask the waiter for the ingredients. When you want to cook for yourself, think about your favorite foods and figure out vegan substitues. For protein, think tofu or tempeh. For butter, think Earth Balance or oil. For milk, think oat milk, almond milk, hemp milk, or soy milk. For chocolate, think dark chocolate or look for the ‘v’ on the package. For ice cream, think dairy free! It is a matter of reeducation. Then it is easy!

Q. Is it expensive?
A. No! I can buy a pound of dried chickpeas for $2. And get 8 cups of cooked chickpeas out of it. That’s 8 meals such as chickpea salad, chickpeas and pasta, curried chickpeas, and chickpea stir-fry. A big bunch of carrots goes a long, long way.

This soup answers all of the above. It is packed with protein and iron. And it is so easy to make, it is not even cooking. Price per bowl: < $1.

makes 4 very big bowls

1 onion
1 clove of garlic
2 carrots
4 cups vegetable stock
1 cup cooked quinoa (I used tri-color quinoa tonight)
1 cup cooked chickpeas
1 cup green beans
1 cup peas (frozen)
2 stalks of curly kale
Olive oil
S and P

Dice the onion and sauté in a soup pot in olive oil. Mince the garlic and add to the pot. Slice the carrots and add to the pot. Add the stock and bring to a slow boil. Add salt with each layer of vegetables.

Add the green beans and cook until bright green. Then add the peas and cook for another minute. Finely dice the kale and add to the pot. Season with salt and pepper.

Serve hot. Enjoy!