I had several ears of corn left after a barbecue we had. I decided to try making corn chowder loosely based and veganized off of this recipe by serious eats!

Ingredients:

• 1 1/2 quarts vegetable stock
• 1 bay leaf
• 1 teaspoon whole fennel seed
• 1 teaspoon coriander seed
• 1 teaspoon whole black peppercorns
• 4 tablespoons vegan butter
• 1 medium onion, finely diced (about 1 cup)
• 2 medium cloves garlic, minced
• 1 stalk of celery chopped
• 1/2 cup white wine
• 3 tablespoons flour
• 1 russet potatoes, peeled and cut into 1/2-inch dice (about 1 1/2 cups diced potato)
• 1 cups plant based milk
• Kosher salt and freshly ground black pepper

Method:
1) Cut off kernels from corn with a sharp knife. Reserve kernels and cobs separately.
2) Use the back of a knife to scrape corn cobs into a medium saucepan to collect and milk left in the bases of the kernels. Break corn cobs in half and add to saucepan. Add vegetable stock, bay leaf, fennel seed, coriander seed, and whole black peppercorns. Stir to combine. Bring to a boil over high heat, reduce to just below a simmer, and let steep for 10 minutes. Strain through a fine mesh strainer and discard cobs and spices.
3) While stock infuses, melt vegan butter in a separate 3 quart saucepan over medium-high heat. Add onions, garlic, celery and corn kernels, and cook, stirring frequently, until onions are softened and kernels are tender, about 7 minutes. Add white wine and let burn off. Reduce heat if vegan butter begins to brown. Add flour and cook, stirring constantly, for 1 minute.
4) Stirring constantly, gradually add infused corn stock, letting mixture come to a simmer. Add potato cubes and 1 teaspoon salt. Let simmer, stirring occasionally, until potatoes are tender, about 10 minutes. Add plant based milk and stir to combine. 
5) Transfer 1/4 of soup to a blender and blend on high heat until smooth, about 1 minute. Return to pot and whisk to combine. Alternatively, use a hand blender to blend in the pot until desired consistency is reached. Season to taste with salt and pepper.

Ingredients - serves 6

1.5 T olive oil
1 large onion chopped
1 carrot chopped
1 leek chopped
2 cloves garlic chopped
1 t dried thyme
1 T flour
6.5 cups vegetable stock
4.5 cups frozen corn or fresh corn
2 t garam marsala
1/2 t coriander
2 bay leaves
1 small sweet potato chopped
1.5 cups cauliflower chopped

Method:

Heat oil in a pot. Sauté chopped onion, carrot, leek, thyme, coriander, garam marsala and garlic until onion is translucent. Stir in the flour and cook for an additional minute and pour in the vegetable stock. Stir well. Add the sweet potato and cauliflower to the pot and turn up heat until boiling then reduce. Simmer for about 20 minutes while stirring frequently until the sweet potato and cauliflower are both soft. Stir in 3.5 cups of the corn and cook for an additional 3-5 minutes. Using and immersion blender or regular blender, blend the mixture until somewhat smooth. Add the rest of the corn and serve. May top with toasted pumpkin seeds or croutons if desired.

Prepping for a Super Bowl Party is easy even if you are following a plant based diet. Here are a few of our favorite easy suggestions! To create a delicious Ranch Dip for chips, vegan meatballs or whatever you like to dip into ranch dressing,  we love using Penzeys Buttermilk Ranch spice. We add a couple of Ts of the spice with a jar of any of your favorite vegan mayonnaise. I always add at least a couple of ts of freshly minced garlic but you can reduce or increase this option depending on your love for garlic.

Next we're going to offer our guests an easy peasy sweet offering. Chocolate Chip Muffins! We use the Vegetarian Jiffy Corn Muffin Mix which we found at our local grocery store (Kroger in Michigan or Win Dixie in Florida). We used plant based milk and an egg substitute to make it vegan. We used a product call Vegg for our egg substitute. We also added about 1/3 cup of vegan chocolate chips and mixed and baked per the instructions!

We're also going to provide an quick and easy pizza option for our guests. For this, we use:

1 Pillsbury Crescent Roll 
1/4 cup olive oil
2 T minced garlic (more or less if desired)
1 jar of Plant Based Pizza Sauce (any with our cheese should work)
1 8 oz pkg of Daiya Cheese or any other plant based cheese
Any chopped veggies you like

Method:

Pre Heat oven to 375. Roll out the crescent roll and stretch onto a rectangular baking pan. Mix the olive oil with the garlic and brush onto the stretched out crescent roll. Bake for about 10 minutes. Remove crust from oven and top with pizza sauce, add plant based cheese and any chopped veggies you've prepared. Place back into the oven for another 6-8 minutes and serve.

​This soup is a great option for a cool fall day. It’s filling and nutritious, packed with lots of veggies. Plus the simplicity and ease of this dish make a perfect option, even if you haven’t prepared any of the ingredients beforehand.

We especially love to make this soup when we feel a cold coming on. When we’re looking for even more nutrition, we add even more ginger and garlic. In addition, we might swap the spinach for kale and add some green peppers. The vitamin C content increases dramatically with the addition of these foods, boosting your immune system just in time for cold season.
​
For those looking for less sodium in the dish, half or omit the soy sauce. For gluten-free option, use liquid aminos instead of the soy sauce. Additionally, you can add more garlic, ginger, and onion if you’re looking for more flavor. The miso paste provides a good sweet, yet savory flavor that hits the spot, making up for the lack of soy sauce.

This mushroom soup is a simple recipe that goes above and beyond other soup recipes. It's creamy texture and flavorful taste make it the ideal choice for a mid-winter meal. Packed with cashews, garlic, and mushrooms, it also is packed with nutrients as well.

,Serves 6
Ingredients

• 24 oz button mushrooms, sliced
• 4 cloves garlic, chopped
• 1/2 yellow onion, chopped
• 1.5 tbsp olive oil
• 1/2 cup raw cashews
• 4 cups vegetable stock
• 1/2 cup plant based milk or 1/4 cup water
• 3/4 cup white wine
• 1 tsp thyme
• 4 tbsp salt
• 1 tbsp flour
• 1/2 cup nutritional yeast
• fresh ground black pepper
• chopped fresh parsley for garnish
• ground paprika for garnish

Directions

1. Heat 1 tbsp olive oil in a pot over medium high flame. 
2. Add onion and sauté until translucent. 
3. Add 3/4 of the garlic and sauté for a couple of more minutes making sure to move around so prevent sticking
4. Add 20 oz of the mushrooms and continue to sauté 
5. Add the 1/2 cup wine and the thyme and cook for 5 minutes
6. Add the vegetable stock and cook on low heat for 15 minutes
7. Meanwhile blend the cashews with either the plant based milk or the water until smooth’ Also mix the flour with about two tablespoon of the stock taken from the mushroom mix and set aside
8. Blend the soup using a blender or emersion blender
9. Slowly add the flour mix to the soup and let simmer for about 5 minutes
10. Slowly add the cashew mix to the soup
11. Heat the rest of the olive oil in a pan and the rest of the garlic and white wine and then add the remaining mushrooms
12. Sautee for about 5- 10 minutes
13. Add these mushrooms to your soup and mix
14. Ladle soup into bowls and garnish with ground paprika and parsley

Serves 6
Ingredients

• 3 tablespoons olive oil
• 4 cloves garlic, chopped
• 1 medium onion
• 2 28 oz cans crushed tomatoes or 2 lbs whole tomatoes, chopped
• 1 small head of cauliflower, chopped
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 3 tbs nutritional yeast flakes
• 1/2 to 1 cup of water
• 1/2 cup cashews soaked hot water
• Fresh chopped basil for garnish (optional)

Directions

1. add olive oil to  a large pot and heat over medium to high flame. 
2. Add your onions and sauté until translucent and then add garlic, basil, oregano and salt and sauté a couple of more minutes while moving it around with a spatula or spoon. 
3. Add the crushed tomatoes and cauliflower. Bring to a boil and let simmer vigorously for around 25 minutes. 
4. Meanwhile blend the cashews and water in a blender until smooth. 
5. Blend the soup in a blender or using an emersion blender.
6. Add the smooth cashew and nutritional yeast.
7. Simmer on low for another 10 - 15 minutes .
8. If the soup is too thick for your taste you can add more water.
9. Ladle soup into bowls and drizzle with olive oil and chopped basil if desired.