I did make up a chowder recipe that was pretty tasty though. I didn’t mean to make chowder, but that is what it most reminds me of. I was trying to make a tasty version of an Amish potato soup my sister makes. It is sooooo yummy, but requires milk and cheese. My vegan version (tastes nothing like the original). I liked it, but the cauliflower gave it kind of a bitter “bite.” My sister LOVED it and wanted the recipe. As she wolfed it down she wondered if her husband would like it—he never even got a taste. My son did not like it (but he doesn’t like much) He insisted there was a grain in it (so did my sister) but it is the cauliflower, when it is lightly blended, it has the texture of a grain. I will try this one again, but I think with broccoli next time.
Creamy Vegi Chowder
½ c diced celery
1 c diced carrots
4 diced medium potatoes
1 med head cauliflower
2 cups chopped kale
3 cups vegetable broth
2 tbsp nutritional yeast
1/4 tsp cayenne pepper (or crushed red pepper flakes, this gives it a bite, so leave out if you don’t want so spicy)
Low-fat vegan cheeze sauce, divided (see below for recipe)
1/2 tbsp lemon juice (optional)
1 tsp onion powder, to taste
Kosher salt & black pepper, to taste
1/4 cup fresh minced parsley, plus more to garnish
Smoked paprika for garnish
Add everything to large pot, simmer for about 15 mins, until potatoes are tender to fork, but not soft. You can leave in big chunks, but I pulsed mine in the vitamix, a little. (Do it in 2 batches) then mix cheese sauce with blended veggies. Garnish with smoked paprika
Low-Fat Vegan Cheeze Sauce (double batch)
Found this on OhSheGlows. Here is the link.
1.5 cup unsweetened, unflavoured almond milk
3/4 cup nutritional yeast
1 tbsp Earth Balance or other non-dairy buttery spread
2 tbsp all purpose flour
1 tbsp + 1 tsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp kosher salt & freshly ground black pepper, to taste
1/4 tsp cayenne pepper
1. In a skillet or pot, melt the Earth Balance over medium heat.
2. In a medium sized bowl, whisk together the flour and 1/4 cup milk until all clumps are gone.
3. Whisk in the remaining milk (1.25 cups) as well as the milk and flour mixture into the pot. Now whisk in the nutritional yeast. Reduce heat to low-medium.
4. Add Dijon, garlic powder, onion powder, salt and pepper to taste and whisk frequently over low heat until the sauce thickens up, for 3-5 minutes. Be careful not to burn it. Remove from heat once thick.
Andrew’s favorite because he doesn’t know it is good for him. Even as I make it, he tells me how much he hates spinach, but he loves these:
Peanut Buttercup shake
½ cup chocolate almond milk
¼ cup peanut butter
1 heaping tsp cocoa
2 tsp agave (to taste)
½ c spinach (yup, weird and gives it a weird color, but can’t taste it. Warning: do not let child see this part)
2 cups ice
Blend on high in vitamix. Top with vegan whip cream (optional).
Nutritional info per serving: calories: 250, Fat 15, Carbs 17.5, fiber 2, protein 9
I found several other shakes in Chef AJ’s book that I am going to try this week.
I used my kamut sour dough bread recipe to make bread sticks. Andrew LOVES these!
In my quest to get nutrition into my vegan son who does not like vegetables, or protein—he just likes carbs really, I am always looking for ways to hide them in the food he likes. I hide them in EVERYTHING. I discovered the trick in “Deceptively Delicious” it is a cookbook by Jessica Seinfield, it isn’t vegetarian or vegan, but I adapt the recipes. I puree veggies in bulk and put them in ziplock bags in the freezer.
One of his favorite foods is mashed potatoes and ranch. I modified my original concoction to be vegan. He loved them.
Complete Meal Mashed Potatoes created by me approved by my vegan son
1 cup pureed cauliflower (steam it and add a little water to puree)
1 cup navy beans pureed (you will need to add a little water to get these to puree)
4-5 cups mashed potatoes (I leave the peels on if the potatoes are fresh)
4 eggs (optional)
½ cup nutritional yeast
1 tsp Italian seasoning
¼-1/2 cup unsweetened almond milk (just depends on how thick you like them)
Salt to taste
1 cup ranch dressing (I used this vegan dressing)
½ cup melted earth balance butter (sometimes I sub with olive oil, but the earth balance does add flavor)
1 cup dayia shredded cheese (optional, for top)
1 bag French fried onions (for topping, this is the piece de resistance for my son, he loves these on top)
Method: mix everything in a big bowl except cheese and French fired onions. Place in 9×13 pan, cover, bake on 350 for 30-40 mins. Top with cheese and French onions.
Another staple at our house are homemade noodles. Andrew went vegan for moral reasons, so he will eat things I make with our chicken’s unfertilized eggs, and milk from our goats.
Homemade egg noodles (vegetarian—I don’t know how to make egg noodles without eggs)
1 cup white unbleached flour (these started with 2 cups white flour, but trying to wean him off white flour, so I replace 1 cup with kamut and pastry whole wheat)
½ cup kamut flour
½ cup whole wheat pastry flour
¾ cup semolina flour
1 tsp salt
2-3 Tbs olive oil
Mix everything in Bosch adding a little hot water until dough forms (1-2 Tbls). Mix for 10 mins. Cover dough and let rest 20 mins. Divide into sections,
roll out (this part is Andrew’s job, I have a pasta maker I got for last years birthday, thanks sisters and mom) but you can do it by hand. Hang to dry. If you want to cook immediately bring broth to boil, cook noodles for 3-4 mins. Once noodles are dry cook 6-7 mins.