All Photos © Christine Elise McCarthy 2014
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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?
But now I am a published AUTHOR & now I look like this & here is the book I wrote!
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!
Creamy Vegan Cauliflower Chowder
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
Heat the olive oil & butter & bay leaves over medium heat in a large stock pot. Add the onion & saute until soft – about 5 minutes.
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.
Incorporate the flour & then add the coconut & almond milks. Stir in the pepper, fresh & dry thyme, dry parsley & sriracha (if using).
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!