Creamy Vegan Cauliflower Chowder

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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I don’t know how many of you are hip to unsweetened almond milk but it is genius!  Between the vegan milk options available now & coconut milk – there are increasingly fewer excuses not to cut dairy out completely.  I’m still a bit hooked on cheese, though.   I was a pescatarian for 25 years but just this year gave up seafood.  I am still adjusting to that reality but, I have to admit, I aspire to a vegan diet & am making baby steps all the time.  Chowders like this one make that so much easier!  Creamy & thick & vegan!  MMMMMM!

Say – have you heard?  I am an actress & used to be known – primarily – for my role as Emily Valentine on the original 90210.  Remember her?

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But now I am a published AUTHOR & now I look like this & here is the book I wrote!

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The reviews om Amazon are VERY encouraging so I hope you all will give it a read!

That said – let’s get on with the chowdah!  There are lots of ingredients but they are all simple & easy to find.  You can add corn or other veggies if you like or – if you are still eating meat or fish – add a couple of cans of clams or some cooked (or vegan) chicken pieces.  But I promise – this is very satisfying as it is!

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Creamy Vegan Cauliflower Chowder

INGREDIENTS

1 small head cauliflower – cut into small pieces

1 large onion – diced

4 carrots – diced

5 celery stalks – diced

1 potato – cubed

Corn – either a can or the kernels cut from a few cobs (optional)

3 bay leaves

2 TBS olive oil

2 TBS vegan butter (or real butter – if you are not vegan)

1-2 vegetarian bouillon cubes

1/4 cup flour

1 13 oz can unsweetened coconut milk (I used lite)

4 cups almond milk (unsweetened)

1 tsp pepper

Salt to taste

2 TBS fresh thyme

1 generous pinch dry thyme

1 TBS dry parsley

1-3 tsp sriracha or other hot sauce (optional)

1 large handful chopped fresh parsley

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DIRECTIONS

Heat the olive oil & butter & bay leaves over medium heat in a large stock pot.  Add the onion & saute until soft – about 5 minutes.

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Add the bouillon cubes, carrots, celery, potato, cauliflower & corn (if using) and saute another 5 minutes or so – stirring often.  Then stir in the flour.

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Incorporate the flour & then add the coconut & almond milks.  Stir in the pepper, fresh & dry thyme, dry parsley & sriracha (if using).

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Simmer for about 20 minutes – stirring often – and cook until the vegetables are tender.  If the chowder gets too thick – add more almond milk.  This works when reheating leftovers, too.  If it is too thin, add a TBS of flour or just simmer it until it reaches the desired consistency.

Add salt to taste & add the fresh chopped parsley.  Garnish with more sriracha – if you like a little heat in your comfort food!   Eat it up, you crazy vegan sonofabitches!

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