Quick Vegan Corn Chowder

I'm from New England, the land of chowders, which is fortunate, because I absolutely love chowder. Basically, a chowder is a soup which always contains milk, onions and potatoes, and is usually thickened with flour. Most people add seafood, like clams or crab or fish, or ham, but I like corn chowder best! Yes, corn chowder is my most favorite chowder. With all of the nondairy cream and milk available, its easy to make a vegan chowder, and that is what I did. I usually don't thicken my chowders with flour; instead, I mash up some of the potato until it is the consistency that I want. If you want potato soup, add another potato at the beginning and leave out the corn. Simple as that!

Quick Vegan Corn Chowder
4 large potatoes (about 2 lbs), peeled and diced in 1/2 inch cubes
3 carrots, peeled and chopped
2 celery stalks, chopped
1 large onion, chopped
olive oil for sauteeing
1 Tbs veggie broth powder
1/8 tsp cayenne
1 heaping Tbs salt (I use Adobo Seasoning Salt which adds a slight yellow color and garlic flavor)
generous pinch each of: rosemary, sage and marjoram
2 generous pinches thyme
4 C water
2 C corn kernals
2 C nondairy creamer
1 Tbs non-dairy margerine like Earth Balance

Saute the onions, carrots, celery and potatoes in olive oil until onions are transparent and veggies are starting to soften. Add cayenne, salt, rosemary, sage, marjoram and thyme and saute for another minute. Add the broth powder, then pour in the water and stir well. Simmer for 15 minutes until all the veggies are very tender. Use a potato masher or a hand-held immersion blender to puree the veggies, giving the soup more body. I prefer to use the potato masher because it leaves a white colored soup with little orange and pale green flecks which is so pretty! Pour in the creamer and the corn, and heat until the corn and soup are piping hot. Adjust seasonings. Serve with a little shaving of margerine on top for added richness.

Yum!

Chowders lend themselves to endless variations in spicing and ingredients, but sometimes its nice to chow down on a plain old New England classic like corn chowder.

Hash Brown Scramble

This morning we were pretty hungry and wanted something really stick-to-your ribs good. After having a quick look in the fridge and pantry, I decided on some kind of hash browns. My mom always made homemade hash browns and I always do too, especially since they take just a couple of minutes to prep and taste so delicious!

Hash Brown Scramble

2 med sized russet potatoes, peeled, in 1/2 inch dice
2 small onions, diced
3 garlic cloves, minced
olive oil
1 12-oz box of extra firm MoriNu tofu, drained and crumbled
pinch tumeric
1/4 C chopped parsley
1 tsp Herbes to Provence
salt and pepper to taste OR use seasoning salt and herb mixtures of your choice

In a large fry pan, saute the potatoes in about 1 Tbs of oil for a couple of minutes while you chop the onions. When the onions are ready, toss them in, along with the minced garlic. Season with seasoning salt and pepper. Saute the onions for about five minutes until they are about halfway cooked (a sharp knife point will just pierce a potato cube, but still meet some resistance). Add in other veggies, if you are using them (see note below). Saute some more, adding another tablespoon of oil if necessary, or adding a bit of liquid like broth or water to keep everything from sticking. You want the potato and onion to be fully cooked and golden brown, but still retain its shape. A few minutes before the potatoes are perfect, add in the crumbled tofu, and stir well. Taste - you will probably need to add some more salt and pepper, and this is the time to add some herbs as well, like parsley and Herbes de Provence. Stir until the tofu and potatoes are dry - just a minute or two.

We made pita sandwiches out of this with some of the spicy black bean dip I made earlier in the week. This was a delicious combo which tasted very buttery, which is odd because there were no dairy products used at all. But it sure was yummy!

Notes: I wanted to make the tofu look slightly yellow, more like scrambled eggs, and I used way too much tumeric, as you can see from the photo. Next time, I might just use a pinch of tumeric mixed into the crumbled tofu before I add it to the potatoes, or I might just leave it au naturel. You can add lots of other veggies to this, like chopped celery or peppers. Occasionally my mom would add really good oil cured olives to hash browns, maybe about a dozen, which she pitted and chopped and believe me, there is NOTHING that tastes better than potatoes with olives! Some halved cherry tomatoes would also work well, as would some chopped zucchini or other summer type squash. I happen to be in love with three salty spice mixes: Soul Seasoning, Tony Chachere's and Cavender's Greek Seasoning - you may have your favorites, so use the flavors that YOU like. Instead of salt and pepper, I used about a tsp of Tony Chachere's.

This would be delicious with curry powder and peas!

Try this with cumin and chili powder, and then rolling it up in a tortilla with some salsa!

A note about frozen hash browns: Try dicing your own potatoes instead of spending a lot of money on these. It really doesn't take much more time, maybe about five minutes or so, and not only will you save a lot of money, but you will have superior nutrition and save all the added salt and sugar that are in most processed potato products. This is one case when the convenience food is not more convenient, IMHO.

Time from potato bin to mouth: 25 minutes

Roasted Veggies on the Side

Have you ever roasted veggies? They are really delish. In fact, I think roasting veggies are my most favorite way of preparing them. I don't really have a recipe for roasted veggies but this is what I do.

The size of the veggies is very important, because you want all your veggies to be ready at the same time. I quartered the small potatoes and cut larger potatoes in sixths. This balanced the cooking time of the baby carrots. Next I cut the yellow crookneck squash in about 2 inch chunks, since they cook quicker. I drizzled all with a good amount of olive oil - enough to coat each vegetable and to leave a tablespoon or two on the bottom of the pan. Then I sprinkled them with herbs, about a tablespoon (I like herbes de Provence for this), a tablespoon of minced garlic, and about a good teaspoon of seasoned salt (I use Soul Seasoning from Gold Medal). Toss well, and cook in a preheated 450F oven for about 30 minutes, tossing every ten minutes, until the veggies are all cooked through and beginning to carmelize. Pretty much any vegetable can be roasted: try broccoli (my personal fave), asparagus, brussels sprouts, string beans, eggplant, cherry tomatoes, any kind of squash or potato, mushrooms, parsnips, peppers.

What do you do with leftover roasted veggies? Well, other than just eating them because they are so darn GOOD, they make a wonderful frittata, especially if there are still a goodly number of potatoes. Also, take a page from Giada DiLaurentiis, who roasts veggies, then tosses them with pasta and dresses them with lots of olive oil and parmesan (use vegan parmesan - there are some really delicious ones out there nowadays) for the most delicious pasta primavera you will ever eat. I have made her omni recipe many times, and it gets rave reviews every time, especially at lunch at church. Here is her recipe: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_25693,00.html Roasted veggies make a wonderful soup, and they also taste very good chopped into a pot pie. But I never have enough leftovers to fool around with - we always eat them all up!