Friday, 6 December 2013

New England 'Glam' Chowder

Ok, so Faith requested that I make a vegan clam chowder and had she not also included a recipe (compliments of the awesome Post Punk Kitchen) I would have told her to go eff herself. Nicely, of course. :D

This recipe in particular uses mushrooms in place of seafood and nori for the "sea" aspect of things. My personal opinion is that mushrooms are nothing more than fungus grown in shit and there is no way I'm ingesting them voluntarily. However, I respect that for some reason people like them, and I'm quite fond of Faith so away I went. 


· 1 cup cashews, soaked for 2 hours

· 2 cups vegetable broth

· 4 teaspoons organic cornstarch

· 1 tablespoon olive oil

· 1 large yellow onion, diced medium

· 2 medium carrots, peeled, sliced into 1/4 inch thick half moons

· 3 stalks celery, sliced 1/4 inch thick

· 4 ounces shiitake mushrooms, thinly sliced

· 8 ounces white button mushrooms, sliced 1/4 inch thick

· 2 russet potatoes, peeled and cut into 3/4 inch chunks

· 3/4 teaspoon salt, more to taste

· Fresh black pepper

· 1 to 2 nori sheets, finely chopped 

· 3 cups vegetable broth

· 2 tablespoons tomato paste

· 2 tablespoons fresh lemon juice

You can find the full recipe and instructions here: 

So the verdict! The cashew cream was a really nice consistency and easy to make. That's all I tasted to be honest. 

However, a direct quote from Faith might sum it up more positively for the fungi lovers out there; "The combination of ingredients almost perfectly simulated the taste of a New England style clam chowder. Texture and flavour wise the mushrooms truly enhance the dish. Awesome winter dish." 

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