Vegan Corn Chowder, Gluten & Soy-Free

The first January I started going Vegan for the month, I somehow stumbled across the internet to the Physicians Committee for Responsible Medicine (PCRM is much easier and less weird to say). At this point, I was craving some vegan recipes that were easy and fulfilling, since all I was eating were carrots and apples and being VERY hangry. Shutter. I signed up for their weekly "Food for Life" e-mail that sends recipes and Vegan tips to keep you full and motivated, which is exactly what I need during January.

I've been getting recipes from them for about three years now, and the one this past week just called to me. I love a good chowder, but I also love to cram as many nutrients as I can into a meal. It's a little difficult to throw a balanced meal into chowder, but somehow this recipe just does it. I guess the absence of cream helps, but let me tell you, it will not be missed.

I tweaked the recipe by adding in vegetables I had on hand, along with white beans for protein and a can of green salsa for some extra kick. Oh, and I added nutritional yeast, because it thickened it up and made it a little cheezy. So essentially, follow my  version and you get some kicks, salsa, and yeast. Yes, it sounds like the sketchy part of town, but did you SEE the first picture?! I will not lead you astray. So tasty.

Corn Chowder, Vegan, Gluten-free, Soy-Free
Adapted from PCRM

You will need:
3 cups chopped red potatoes, skin on (I used Idaho red, Klondike Rose)
2 cups vegetable broth
1/2 yellow onion, diced
2 garlic gloves, minced
1/2 cup sliced mushrooms
1 cup leeks, sliced - separate the white and green parts
1 t ground cumin
1 t dried oregano
1/2 t dried thyme
1/4 t turmeric
1 can white beans, drained and rinsed
1 can roasted tomatoes, with liquid
1 can corn
2 ears corn
1 4-oz can green chilies
1 small can salsa verde (or about 8 oz)
1 cup rice milk
1/2 cup nutritional yeast

To Do:
1. Put the chopped potatoes in a large pot with the vegetable broth. Cover and bring to a boil. Lower the temperature to a simmer and cook until soft.

2. Meanwhile, pour 1/2 cup cold water in a medium-sized sauce pan and turn heat to medium. Add in the onion, garlic, mushrooms, the white leek parts (reserve the greens for topping), and all the spices. Mix it up and let simmer for about 5 minutes, until soft and intermingled.

3. In your food processor or blender, blend the can of corn (with liquid) until smooth.

4. Cut off the corn from your two ears of corn and set aside until later. 

3. When the potatoes are done, leave them in the pot with the broth and mash lightly with a fork - I wanted more potato chunks, so I did less of this. Add in the beans, tomatoes, onion mixture, blended corn, cut corn, green chilies, salsa and nutritional yeast- stir together. Feel free to add in more water, 1/2 cup at a time, if you would like it less thick.

4. Let simmer for 5 minutes. Add in the rice milk and let it reheat to a high temperature.

5. Dish into two large bowls and garnish with the leek greens, and Greek yogurt if you're feeling wild. I found it took the heat down a notch, and added some extra creaminess to it. Do what you want. :)

Vegetarian Tortilla Soup

I can't lie about the fact I am slightly excited about Fall being around.

I think it's the season that has life the hardest - it immediately follows everyone's beloved summer, it gives shorter days, and it means you can't walk around in your bathing suit top at 9pm because you're SO HOT. It's easy to hate on Fall.

However, somewhere between your first pumpkin spiced latte and smelling fresh chimney spoke, you succumb to the idea that Fall can't be too bad. Longer, dark nights to hunker down and not feel bad about watching It's Always Sunny in Philadelphia on repeat? Jumbo pumpkin cookies? 80's style Halloween parties?

Poor Fall - it spends half it's days trying it's damdest to awaken your senses to its glory, and then when we do, it's just about winter.

It's cold season around here - it seems like everywhere I go, there's someone fighting or getting over one. Including our household. We crossed our fingers, hoping it was just allergies, it will work out in the morning. But no, this girls has got a full-on stuffed nose with a sore throat that nothing but soup can soothe.

Hence, Fall's Vegetarian Tortilla Soup made it's way onto our stove this evening, and thank goodness for that. True, Fall may bring a few more germs, but if you get a gastronomical treat like this in exchange, it's allll goooood.

Vegetarian Tortilla Soup
adapted from Epicurious

1 small white onion, diced
1 heaping tablespoon garlic
1 teaspoon cumin
1 teaspoon taco seasoning
 2 tablespoons tomato paste
1 quart vegetarian broth
1 cup black beans
1 head broccoli, cute into bite-sized pieces
1 can fire-roasted diced tomatoes
1/2 cup frozen corn
3 tablespoons diced jalapenos
6 six-inch corn tortillas, sliced into 1/2 strips
cilantro, for garnish
S&P, to taste
Hot sauce

1. In a dutch oven or large soup pot, soften the onion and garlic in Pam over medium heat for about 3 minutes; stir in 1/2 cup broth, the tomato paste, the cumin, and the taco seasoning.

2. Add broth, black beans, broccoli, tomatoes with juice, corn and jalapenos. At this point, I also added 2 tomato can-fulls of hot tap water so I can get more broth. More broth = happy (un)sore throat. Crank the heat up to a boil; once it boils, turn back down to medium until the broccoli are soft; about 5 minutes.

**A note here about the fire-roasted tomatoes - you can use any kind of tomato you wish, but I strongly recommend these bad boys. They contribute so much more flavor, but not in a selfish, all-eyes-on-me way. Subtle, roasted flava. Get 'em. Try 'em. Stick with 'em or not.

3. Once the broccoli are tender, add in the tortilla strips. Give the pot a quick stir to ensure all the strips get dunked in, and let cook a few minute more until the tortillas are soft.

4. Once soft, sprinkle in some S&P and ladle into mixing bowls. Garnish with cilantro and add some of your favorite hot sauce. Relax, and enjoy your over-sized bowl of Fall.