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See-Food Chowder

  By Justina Walls  

February 5, 2016

The only thing "fishy" in this comforting chowder is the "sea vegetable" stock used to make it!

Ingredients

Chowder

2 lbs. mixed mushrooms, including oyster, trumpet, chanterelle, straw and shiitake

2-3 T olive oil (I did not use this)

sea salt and ground pepper to taste

2 onions, diced (I used 1)

12 oz. waxy potatoes, diced

2 carrots, diced or sliced

1 red bell pepper cleaned and diced

5 cups Rich-See-Food Stock (full recipe makes 5 cups)

3 cloves garlic, minced

1 T wakame powder (grind wakame to a fine powder)

1 cup cashews

2 cups water

½ cup minced parsley

Chunky bread for serving

Rich See-Food Stock

2 T olive oil (I did not use this)

1 onion sliced

1 leek, sliced

3 medium carrots, sliced

3 cloves of garlic, sliced

8 cups water

1 cup white wine

4-inch by 4-inch piece of kombu

1 tsp. sea salt

10-12 peppercorns

½ cup firmly packed dulse

Directions

Chowder

Preheat oven to 425 F degrees. Cut or tear mushrooms into bite size pieces. Sprinkle with olive oil and season with salt and pepper. Spread onto baking sheets in one layer. Roast until brown and tender, about 20 minutes.

Meanwhile, in a heavy pot over medium heat, sauté onion in water until soft. Add the potatoes, carrots, bell pepper, stock, garlic and wakame powder and simmer until tender, about 20 minutes.

Place cashews and water in a blender and process until smooth.

Add the mushrooms to the broth mixture and add cashew cream to make as creamy as you like.

Season with salt and pepper. Sprinkle with parsley. Serve with chunky bread.

Rich See-Food Stock

Heat the oil in a stock pot over medium heat.

Add the vegetables and garlic and sauté for several minutes to wilt. Add the water, wine, kombu, salt and peppercorns.

Bring to a boil, turn down heat and simmer for about 45 minutes.

Add the dulse and simmer for another minute, then remove from heat. Let it set for 15 minutes, then strain through a sieve.

Once made, the chowder will keep in the fridge for 3-4 days. Store the stock in an airtight container in the fridge for 3-4 days or in the freezer for up to 6 months.

This recipe is from The Homemade Vegan Pantry (The Art of Making Your Own Staples), Miyoko Schinner (Ten Speed Press, 2015). Read our review of the book at http://the-homemade-vegan-pantry-the-art-of-making-your-own-staples-miyoko-schinner-ten-speed-press-2015/

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