Our fresh taste table is back with free samples and free recipes for you to try. The idea with the fresh taste table is to help you come up with new recipes for what’s at the market and in season that week.
New England Clam Chowder (vegan style) — courtesy of Donna’s Vegan Delights
Serves 6-8”
1 tablespoon olive oil
1 large yellow onion, diced
3 medium carrots, peeled and sliced into ¼” thick half-moons
¾ teaspoon salt, (to taste)
4 ounces shitake mushrooms, thinly sliced
8 ounces white button mushrooms, sliced ¼” thick
3-4 ribs celery, sliced ¼” thick
2 large russet potatoes, peeled and cut into ¾ “ chunks
Black pepper – to taste
6 ounces spinach (rinsed well and chopped) OR 1-2 nori sheets
3 cups vegetable broth
2 tablespoons tomato paste
2 tablespoons fresh lemon juice
For the cashew cream: (I use my nutri bullet)
1 cup cashews, soaked for at least 2 hours
2 cups vegetable broth
4 teaspoons organic cornstarch
Cooking directions for New England Clam Chowder
Preheat a 4-quart pot over medium heat and add the oil. Sauté the onion and carrots in the oil with a pinch of salt for about 10 minutes, until the carrots are softened.
Prepare the cashew cream: Drain the cashews and add them to a blender along with the 2cups of vegetable broth and cornstarch. Blend like crazy, until smooth. This can take a few minutes. Scrape down the sides with a rubber spatula every now and again to make sure you get everything.
Sauté the chopped mushrooms for 3 to 5 minutes.
Back to the (pot) soup. Add the mushrooms and celery. Cook for about 3 minutes. Add the potatoes, remaining ¼ teaspoon salt, pepper, spinach and vegetable broth. Cover and bring to a boil. Once boiling lower the heat to a simmer. Cook for 10 to 15 minutes, or until the potatoes are tender.
Stir in the cashew cream and gently heat, uncovered, for about 7 minutes, until nicely thickened. Add the tomato paste and lemon juice and taste for seasoning. Add a little extra water if it seems too thick.
Serve and enjoy!
