Creamy Vegan Not Clam Chowder

Some of these cold, icy nights call for chowda. We've been having plenty of those nights this week. This morning, I woke up to my Subaru literally enveloped in a rock hard, thick coat of solid ice. Wonderful. Bob's morning walk was more of a morning ice skate... Thus, clam chowder time. Being vegan, I saw this as a tiny, potential obstacle. Once again though, I've discovered that I can still have the delicious things I loved as an omnivore. Everyday I become a little more confounded about why more people don't go vegan. It's fun to create new ways to make your favorite dishes without harming animals, and all with better consequences for health of the planet! Think you're leaving the world a better place for the children with your Prius? It's a good start, but being vegan would do so much more. Hippie propaganda alert! 

Moving on, have you watched the public tv channel "Create"? I've seen one of the cooking shows they feature,  Cooking with Nick Stellino, a couple times. Both times Chef Nick was making soup with a confit. He is extremely flamboyant and vivacious. Todd thinks he's obnoxious, but I adore him. He's everything I'm not...Italian, large, male, hairy...and of course super gregarious. I think that's why he appeals to me. This really has nothing to do with this post besides the confit connection. I just really wanted to share my love of Nick with you all. 

Anyways, this vegan, smoky mushroom clam chowder is ultra creamy and super thick making it very rich and hearty. It'll take your mind off the fact that you may have to jack-hammer your way into your car to get to work.

Creamy Vegan Not Clam Chowder

Inspired by Happy. Healthy. Life.

Serves 4

• --Soup Base--
• 1 cup raw cashews, soaked
• 2 medium red potatoes, cubed
• 1/2 cup plain soy creamer
• 1 cup plain soy milk
• 1 cup fresh water
• 1/3 cup nutritional yeast
• 1/2 small yellow onion, diced
• 1/2 tsp. kosher salt
• 1/4-1/2 tsp. kelp granule seasoning(optional)
• 1/4 tsp. ground black pepper
• 1/4 tsp. paprika
• 1/4 tsp. dried oregano
• 1/4 tsp. powdered garlic
• 1 lemon, juiced
• splash of liquid smoke
• --Mushroom Confit--
• 2 tsp. olive oil
• 10 oz. shiitake mushrooms, cut small
• 1/2 cup celery, chopped
• 1/2 small yellow onion, minced
• 1 garlic clove, minced
• splash of liquid smoke
• dash of kosher salt

To start, you'll need to soak the cashews. The best way to do this is overnight in the fridge, but if you're strapped for time use boiling water and soak for half an hour. When ready, drain and rinse well before use.

Next, place the cubed potatoes in a microwave safe, shallow bowl and cover with saran wrap. Microwave for about 5 minutes, or until the potatoes are fork tender. Set aside until ready to use.

Place all the soup base ingredients in a blender, including the soaked cashews and cooked potatoes. Blend on high for a couple minutes, until the mixture is silky smooth. Add additional water as needed to achieve your desired soup thickness or thinness. 

Transfer to a soup pot and heat on low, whisking occasionally.

Now it's time to make the confit. Heat the oil in a small saute pan over medium heat. Add the chopped mushrooms, celery, onion, and garlic and saute for about 5 minutes, turning the heat to medium-high. When almost finished cooking, sprinkle in the salt and the liquid smoke, to taste. Stir well. The confit is done when the celery is somewhat softened. The mushrooms and onions should be cooked thoroughly.  

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Serve a small piling of the confit in the middle of a hot bowl of the chowder and enjoy!  

Don't judge me...Lenka – All My Bells Are Ringing

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Creamy Cheesy Tortilla Soup

One of Todd's most beloved dishes is a special corn tortilla soup recipe that I used to make. I say used to. It had a lot of cheese, chicken, and tortillas. No doubt it's bad news for your body, but oh was it so good. On occasion, Todd will express great sorrow that he no longer gets to have this delectable soup. So, of course I couldn't  have that. To surprise him, I created a new vegan version of that soup. It was even better, Todd was pleased, and there was peace once again in our world.

Of course I had to replace the cheddar cheese with vegan cheddar cheese, and I lightened it up with a few less tortillas. Also, no more nasty chicken! For more on why you may want to rethink your chicken eating regimen (yes, besides the antibiotics used...care for a bladder infection, anyone?), check out this article from Mother Jones. Yes, if the whole "super-bug" thing we're creating doesn't do it for you, maybe the poo will. Eww. Double Eww. Also, I mean really, it's just sad. I encourage, nay, I implore you to see this short video of an adorable little boy and his thoughts on animals, posted by the Huffington Post. Everyone loves little kid videos right? Yes. My favorite kid clip. Ever.

Now back to this soup. Awww yeaaa.

Creamy Cheesy Tortilla Soup

Inspired by Love and Lemons

Serves 4

• 1 medium yellow onion, sliced
• 3 cloves of garlic
• 1 Tbsp. olive oil
• 1/4 tsp. ground cumin
• 1/8 tsp. of chipotle chili powder (double, if you like it extra spicy)
• 1 15 oz can of diced fire roasted tomatoes, un-drained
• 1 Tbsp. nutritional yeast
• 1/2 tsp. vegan granulated sugar
• 3 cups vegetable broth
• 5 small corn tortillas, cut into strips
• 1/2 cup vegan shredded cheddar cheese
• 1 tsp. apple cider vinegar
• 1 1/2 tsp. fresh oregano, chopped (or 1/4 tsp. dried)
• juice from 1/2 lime
• cilantro, for garnish

Preheat oven to 350 F.

Cut the onion into big slices, peel removed. Leave the cloves in their peel, but cut off the end bit. Place both the onion and the garlic along with only one of the tortillas, cut in strips, and coat all lightly with olive oil. Sprinkle with salt and pepper and bake at 350 F for 20 minutes. Check the tortilla after about 10 minutes. Remove the tortilla when crispy and browns slightly. Save this tortilla for topping the soup. The edges of the onion slices should be turned dark brown when removed.

When the onions and garlic are done cooking, remove the peel from the garlic cloves. Heat the olive oil in a large soup pot and add the cumin and chipotle chili powder. Saute for a few minutes, until the spices become fragrant.

Next add the onion and garlic and saute for about 3 minutes.

Now, add the tomatoes and their juice, nutritional yeast, sugar, broth and the four remaining tortillas. Stir well. Bring the soup to a boil and then turn down to simmer and allow to cook, uncovered, for 10 minutes. Stir occasionally. After the 10 minutes, add the cheese, vinegar, oregano and lime juice and allow to simmer for 5 more minutes.

Pour into a blender and whiz until very smooth. Careful to let the steam vent out the top of the blender. We don't want any explosions!

Serve hot and top with cilantro, crispy tortilla strips, and more vegan cheese!

Hard to believe this cheesy and creamy soup is vegan...

Creamy Cheesy Tortilla Soup

Recipe Type: Entree

Author: Katie - Produce On Parade

Serves: 4

This tortilla soup is thick and creamy, and full of cheesy goodness. Still at only 200 calories a bowl though! And of course, quick and easy.

Ingredients

• 1 medium yellow onion, sliced
• 3 cloves of garlic
• 1 Tbsp. olive oil
• 1/4 tsp. ground cumin
• 1/8 tsp. of chipotle chili powder (double, if you like it extra spicy)
• 1 15 oz can of diced fire roasted tomatoes, un-drained
• 1 Tbsp. nutritional yeast
• 1/2 tsp. vegan granulated sugar
• 3 cups vegetable broth
• 5 small corn tortillas, cut into strips
• 1/2 cup vegan shredded cheddar cheese
• 1 tsp. apple cider vinegar
• 1 1/2 tsp. fresh oregano, chopped (or 1/4 tsp. dried)
• juice from 1/2 lime
• cilantro, for garnish

Instructions

1. Preheat oven to 350 F.
2. Cut the onion into big slices, peel removed. Leave the cloves in their peel, but cut off the end bit. Place both the onion and the garlic along with only one of the tortillas, cut in strips, and coat all lightly with olive oil. Sprinkle with salt and pepper and bake at 350 F for 20 minutes. Check the tortilla after about 10 minutes. Remove the tortilla when crispy and browns slightly. Save this tortilla for topping the soup. The edges of the onion slices should be turned dark brown when removed.
3. When the onions and garlic are done cooking, remove the peel from the garlic cloves. Heat the olive oil in a large soup pot and add the cumin and chipotle chili powder. Saute for a few minutes, until the spices become fragrant. Next add the onion and garlic and saute for about 3 minutes.
4. Now, add the tomatoes and their juice, nutritional yeast, sugar, broth and the four remaining tortillas. Stir well. Bring the soup to a boil and then turn down to simmer and allow to cook, uncovered, for 10 minutes. Stir occasionally. After the 10 minutes, add the cheese, vinegar, oregano and lime juice and allow to simmer for 5 more minutes.
5. Pour into a blender and whiz until very smooth.
6. Serve hot and top soup with cilantro, crispy tortilla strips, and more vegan cheese!

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