Vegan Corn ChowderSubmitted by: SBJONES520
IntroductionThis recipe was taken directly from Tal Ronnen's cookbook "The Conscious Cook", and it's amazing! This recipe was taken directly from Tal Ronnen's cookbook "The Conscious Cook", and it's amazing!
2 large yukon gold potatoes
2.5 cups cashew cream (1.5 cups cashews covered 1 inch above nuts with water and blend until smooth)
5 cups frozen yellow corn
2 large carrots
1 stalk celery
2 medium yellow onions
8 cups faux chicken stock
2 sprigs of fresh thyme
Cut all vegetables to 1/4" dice. Add celery, onions, bell pepper, and carrots to pot and saute over medium heat for 10 minutes, stirring frequently.
Add potatoes, faux chicken stock, and 2 sprigs of fresh thyme. Bring to a boil, then reduce heat and let simmer for 20 minutes, stirring occasionally.
Add cashew cream and corn and let simmer for 15 minutes. Salt and pepper to taste.
Number of Servings: 12
Recipe submitted by SparkPeople user SBJONES520.
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Well, this is really NOT exactly Tal's recipe,but maybe that's a good thing. I have this cookbook, but his recipe is more daunting. For ex., he wants "roasted or grilled corn". Did you lose the smokiness of the dish using frozen instead? Actually, a LOT of the ingreds missing, most notably chipotles - 7/10/12