Vegan Clam Chowder

A few days ago I tried to make a vegan version of clam chowder, using TVP flakes reconstituted with water and Old Bay seasoning as a replacement for the clams.  It turned out pretty well!

VEGAN CLAM CHOWDER

  • 1/2 cup of TVP
  • 1/2 cup of boiling water
  • One-and-a-half teaspoons of Old Bay seasoning
  •  6 cups of water
  • Enough veggie bouillon for 2 cups of water
  • 1 cup of soy milk powder
  • 1/2 cup of white flour
  • Salt and pepper
  • 3 potatoes, cut into chunks or slices
  1. Combine the TVP, boiling water, and Old Bay seasoning in a sealed container and let sit for 20 minutes.
  2. Mix the water and veggie bouillon together in a pot, bring the resulting veggie stock to a boil, and reduce the heat to medium-high.
  3. Add the potatoes to the veggie stock and cook until they begin to soften.
  4. Scoup out 1 cup of the stock and whisk in the flour to make a slurry.
  5. Add the soymilk powder to the soup in the pot.
  6. Add the stock/flour slurry back to the soup in the pot.
  7. Add the reconstituted TVP, salt, and pepper to the soup in the pot.
  8. Cook for 5 minutes or so and then serve.

Makes 3 servings

Vegan Nachos

The other day I made vegan nachos.

For the “meat” I used Trader Joe’s brand new meatless ground “beef”, to which I added a couple tablespoons of taco seasoning:

For the “cheese” I used the nacho cheez recipe from Joanne Stepaniak’s Ultimate Uncheese Cookbook:

And here is the final product:

Tortilla chips, taco “meat”, nacho “cheese”, and homegrown tomatoes. Delicious!

First Big Root Vegetable Harvest of the Year

Today I harvested a whole bunch of root vegetables from my garden.

First, five kinds of carrot (Parisienne, Purple Dragon, yellow, white, and regular old orange), three kinds of beet (red, golden, and chioggia), and a few turnips:

Next, half of this year’s crop of russet potatoes:

Here are some of the veggies roasted for lunch:

And here’s dinner – sauteed Pairisienne carrots, boiled red beets, and sauteed spinach and purslane:

Everything was delicious!

Pesto Pizza

Yesterday I made my first cheeseless pizza, and it was really good!

I used a pre-made crust and topped it with pesto, tomatoes, baby bella mushrooms, and artichoke hearts.  The pesto was made with endive from my garden, following my usual pesto recipe.

Absolutely delicious!

Last Planting of the Season!

Today I planted:

• Four TOMATO plants: one each of Pineapple, Sweet 100 Cherry, Roma, and Cherokee Purple
• Two mounds of CUCUMBERS: mostly regular pickling cucs, but with a few lemon cucs thrown in
• Three mounds of OKRA
• One mound of ZEPHYR SQUASH
• One mound of BUTTERNUT SQUASH
• One mound of MOON & STARS WATERMELON
• Three sprouted pieces of SWEET POTATO
• One 5′ row of RADICCHIO: half Verona Dragon and half Treviso
• One 5′ row of baby-sized BOK CHOY
• Two small mounds of GREEN BEANS
• Two small mounds of SCARLET EMPEROR BEANS
• Two small mounds CHINESE YARD-LONG BEANS
• Two small mounds of GIANT SUNFLOWERS
• One big pot of TATSOI plus a little bit of regular-sized BOK CHOY
• Three mounds of GROUND CHERRIES
• One small pot of CILANTRO
• One small pot of CATNIP
• Two small pots of DILL
• Four medium pots of PARSLEY

And that is the last of the planting for this spring. Whew!

First Harvest of the Year

Yesterday I made the first harvest of the year from my garden! To whit, a bunch of baby bok choy:

I sauteed it with some peanut oil, garlic, tamari, and Chinese hot mustard powder, and served it over some udon noodles that had been cooked in vegetable broth:

Delicious!

Asparagus

About four weeks ago I planted ten asparagus crowns in my yard, and now two of them have sprouted!

Number One:

Number Two:

They’re small and fragile (and, admittedly, hard to see in these pictures), but I’m gonna be a good momma and protect them while they’re growing!

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