Monday Yumday: Clam-free Chowder

This deliciously creamy chowder gets its smooth texture from a blend of cashews and cauliflower. Not only is it full of flavor, it is full of heart-healthy fiber as well! Oyster mushrooms are the secret substitute for clams in this vegan version of New England style chowder.

Clam-free Chowdah!
From ‘Veganize It!’ in VegNews Magazine
by Allison Rivers Samson

Ingredients:
2 tablespoons non-hydrogenated margarine, divided
1/4 pound oyster mushrooms, chopped into 1/2-inch pieces
1/2 cup raw cashews
2 cup vegetable broth, divided (use a light-colored broth to make yours turn out lighter than mine did)
2 cups water
1/2 cup onion, diced
1 1/2 cauliflower, cut into large pieces
1/4 teaspoon garlic, minced
3 bay leaves
1/2 teaspoon thyme, dried
1/4 teaspoon white pepper
1 teaspoon sea salt
1 1/2 cup potatoes, peeled and diced
1/4 teaspoon natural smoke flavor
1/4 teaspoon black pepper, freshly ground
1 teaspoon fresh parsley, minced

Method:
1. In a skillet over medium-low heat, saute 1 tablespoon margarine and oyster mushrooms for 7 minutes, then set aside

2. In a blender, grind cashews to a fine powder, then add 1 cup vegetable broth. Blend until completely smooth.

3. In a large stock pot over medium-high heat, and 1 tablespoon margarine, onion, cauliflower, and garlic. Saute for 5 minutes, then add remaining vegetable broth, water, cashew mixture, and salt, Bring to a boil and then reduce to low heat and cook for 15 minutes. Remove bay leaves.

4. Using either an immersion blender or a 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 fresh parsley.

 

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