Vegan MoFo Recipe #2
When I told my boyfriend I was making “Clamless Chowder” he laughed so hard I though he was going to hurt himself. Apparently he thinks it is hugely funny to have Clam Chowder sans clams. Well the smile was literally wiped off his face when he tasted it. If I do say so myself, it tastes even better than the original.
Creamy and peppery with a hint of ocean taste from the Arame, perfectly paired with the Cheez Biscuites and nice cold glass of Chardonnay 🙂
Now this post is actually four recipes (does that mean I can take the next three days off?) but do not be intimidated, this is definately worth the extra effort. You can also make extra Cashew Cream and Chedah Cheez and keep them on hand for other recipes (yes they will be popping up in the next few days posts).
Makes 4 – 6 serves
3 Tblspn vegan butter or coconut oil
1 large onion, diced
2 large ribs celery, diced
1 clove garlic, minced
1 can mushroom pieces (or if you can find them, canned oyster mushrooms, drained and diced)
¼ cup all-purpose flour
4 cups vegan chicken or vegetable broth
2 potatoes, peeled and cut into ½-inch cubes
2 bay leaves
½ tsp ground black pepper
- 1 Tbspn Arame flakes (dried seaweed)
- sea salt to taste
- 1 cup vegan cream, recipe below (you can also use full fat coconut milk)
In a large soup pot, melt the butter over med heat. Add the onions and celery and cook until soft. Add the mushrooms and garlic and cook an additional min.
Add in the flour and stir to combine completely then allow to cook for 1 min.
Slowly add the broth, stirring to mix. Add the potatoes, bay leaves, black pepper and arame flakes. Bring to a simmer then reduce the heat and allow to barely simmer for 20 mins stirring occuassionally. Season with salt.
Stir in the cream and let heat through for one min before serving.
Makes one cup cream.
- 1/2 cup raw cashews soaked in water overnight
- 1/2 cup cold water
Drain the cashews. Add cashews and water to blender. Blend on high for 3 or 4 mins until smooth and creamy scrapping down the sides as necessary.Gluten Free Garlic Cheez Biscuits Makes 6
1 3/4 cups all-purpose Gluten Free Flour Mix (see below for recipe)
1 tablespoon plus 2 teaspoons baking powder
2 1/2 tspn sugar
1/4 tspn salt
3 Tblspn vegetable shortening, at room temperature
4 Tblspn cold vegan unsalted butter
1/2 Cup chedah cheez (recipe below)
3/4 cup non dairy milk
- For the garlic butter:
3 Tblspn vegan butter
1 clove garlic, smashed
1 tspn chopped fresh parsley
Preheat oven to 425
Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse until combined. Add the butter, pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a soft dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.
Drop the dough onto the baking sheet in 1/4-cup portions, 2 inches apart, and bake until golden, 15 to 20 minutes.
Meanwhile, make the garlic butter: Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute. Remove from the heat and stir in the parsley. Brush the biscuits with the garlic butter and serve warm.
All Purpose Gluten Free Flour Mixture
Makes 1 kg flour
Thouroghly mix together the following flours.
- 100g brown rice flour
- 100g buckwheat flour
- 100g millet flour
- 100g quinoa flour
- 100g sorghum flour
- 100g oat flour
- 100g teff flour
- 150g potato starch
- 150g cornstarch
Makes one cup
- 3/4 cup plain unsweetened soy milk
- 1/4 cup vegetable oul
- 3 Tblspn cornstarch
- 3 Tbspn nutritional yeast
- 2 Tblspn white miso
- 2 tspn lemon juice
- 1 tspn apple cider vinegar
- 1 tspn tomato paste
- 3.4 tspn onion powder
- 1.4 tspn dry mustard powder
- 1/4 tspn guar gum
Add all ingredients to a blender and blend on high speed until smooth and creamy.
Transfer mixture to a pot and heat over moderate heat stirring constantly. As the mixture heats up it will begin to thicken and appear lumpy. Stir vigerously while continuing to cook for another 2 – 4 mins until the mixture is smooth and glossy. Remove from heat and allow to cool.
Serving Size 424 g including one biscuit
Amount Per Serving
Calories 463 Calories from Fat 168
% Daily Value*
Total Fat 18.6g 29%
Saturated Fat 4.3g 22%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 863mg 36%
Total Carbohydrates 60.5g 20%
Dietary Fiber 5.5g 22%
Nutrition Grade A-
* Based on a 2000 calorie diet