And I'll look forward to making more of this yummy soup.
Corn Chowder
adapted from Meatless Meals, page 156
serves 6--supplies starch and some necessary mineral elements
1 medium onion, diced
1 Tbsp vegan butter
1 Tbsp granulated sugar
1 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper flakes
1/2 tsp dried oregano
3 cups frozen corn
2 large potatoes, diced
1 quart water
1 vegan vegetable bouillon cube
1 can diced tomatoes
1 tsp vegan Worcestershire sauce
1/2 cup lite coconut milk (canned)
In a large pot, saute the onion in vegan butter until translucent. Add seasonings, corn, potatoes, canned tomatoes, water, bouillon cube, and W sauce. Cook for about 20 minutes until flavors have melded together. Add coconut milk. Serve with whole grain bread, crackers, or sprinkled with hot sauce.
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| {served with a slice of wheat-rye bread i baked sunday} |
This is the meal I need...but this weekend. Maybe I'll whip up another soup!
Jes
VMF 2011 Day 23: Roadtrip!
VMF 2010 Day 23: Vegan MoFo, I Think I Love You (my tribute)
