I have been craving clam chowder hard for like the last 3 years and I figure, why not try to figure out something vegan already.
You'll see I incorporated coconut bacon into yet another recipe, so just an extra plug for Cookie + Kate. It really is an amazing blog and I clearly keep referencing not just to enjoy her recipes but to incorporate them into new ones.
Sources: Food & Wine | Taste of Home | Cookie + Kate
Serves: 4-6 | Time: 1 hr
Changes: a lot! I picked and chose from all of the sources and made a lot of adjustments to come up with something new.
Ingredients
1 small baking potato, peeled and diced into 1/2-inch pieces
1/2 cup chopped onion
1/4 cup vegan butter, cubed
1 tbsp minced fennel
2 garlic cloves, thinly sliced
2 tbsp Thai green curry paste (next time I make this, I'll either add an additional tbsp, or try red curry paste instead)
1/2 cup dry white wine
One 13-ounce can unsweetened coconut milk
1/4 cup fresh lime juice
16 oz mixed #mushrooms (oyster, shiitake, and cremini)
S&P, to taste
1 cup coconut bacon, for garnish
Cilantro, for garnish
Coconut Bacon
1 cup large, unsweetened coconut flakes (not regular shredded coconut)
1 tbsp coconut aminos
1 tbsp liquid smoke
2 tsp maple syrup
Instructions
Cook the coconut bacon ahead of time. Preheat oven to 350F. Line a large, rimmed baking sheet with parchment paper or silicon mat.
Measure the coconut flakes out onto the baking sheet. Drizzle the coconut flakes with aminos, liquid smoke and agave. Mix well. Spread the flakes into an even layer.
Bake on the top rack for 12 to 14 minutes, flipping (or shaking) halfway, until flakes are mostly dry and turning golden on the edges. (For softer bacon, you’ll probably only need to bake for 12 minutes, for crispy bacon, aim for 14.) The coconut flakes will further crisp up as they cool. Set aside in a closed container until you're ready to make the soup.
Cook the potato in a medium saucepan of salted boiling water just until tender, about 5 minutes. Drain.
In a large soup pot, saute onion in butter until tender.
Add the fennel, garlic and green curry paste and cook, stirring, until fragrant, 1 minute.
Add the wine and simmer until reduced by half, about 2 minutes.
Add the coconut milk and lime juice and return to a simmer.
Add the potato and mushrooms, cover, and cook 7 minutes.
Season the chowder with salt and pepper. Garnish with coconut bacon, cilantro and Thai basil.
Journal
Food and Drink
2/23
6 glasses of water
2 cups of coffee
1 glass diet Dr. Pepper
1 banana, peanut butter, coconut yogurt, and spinach smoothie
Leftover curry (no rice)
Piece of Parmesan cheese
Spinach and avocado stuffed mushrooms using the avocado sauce recipe from last week's ramen
2 pibs of chocolate
2/24
4 glasses of water
2 cups of coffee
1 diet Dr. Pepper
Coconut yogurt with bananas and sriracha
Eggplant curry (no rice)
Piece of parmesan
tonight's recipe
White wine (hey, I needed to cook with it!)
Exercise
2/23
11,147 total steps
4 mile walk
10 minutes of strength training
2/24
7,640 total steps
2 mile walk
10 minutes of strength training