With everyone being sick I feel like we’ve been living off of chicken soup for the last week, so it’s time for something else! One of my close friends since high school (who moved away last year) came to town a few weeks ago and I was so excited to have her stay with us, but also a little worried. I was worried because she is vegan and to be honest I had no idea what she would eat. How could a person not eat cheese?! We are a dairy and meat lovin’ household! I asked her what she likes to eat, and she said “If a rabbit would eat it, so would I”. So of course I checked Pinterest, which had a billion Vegan recipes. The trick was to find Vegan dishes that my picky hubby and The Twincesses would also enjoy because Momma ain’t about to make multiple meals to please everyone.
One particular recipe that I made while my friend was here, was supposed to be a South Western Corn and Potato Chowder. The recipe had a lot of hard to find ingredients and also bacon for some reason, (not sure how a vegan recipe can include bacon but whatever…) so I modified the crap out of it, and it was so delicious! In the end this soup tasted very much like an East Indian type of chowder/soup, which was fabulous because we loooove East Indian food at my house, so I will definitely be making this soup regularly!
1 can or about 2 cups of corn
3-4 potatoes cubed, (around 2 cups)
1 can peas and carrots
1 can chickpeas OR can of beans of your choice (I think black beans would be great in this).
½ jalepeno pepper minced (if you like spice, add a whole one. I’m a wimp so next time I would probably even reduce it to ¼)
1 lime juiced
1 medium onion, diced (about 1 cup)
1 red pepper, diced
***4 tomatoes, fire roasted, then diced, or if you can find it at the store 1 can of fire roasted tomatoes. ( I went to 4 different stores and couldn’t find them anywhere in my city!)
1 can of coconut milk
4 cups of vegetable stock
3 teaspoons of Curry Powder
1 teaspoon of Chili Powder
Salt and pepper to taste
Put everything into a crockpot EXCEPT the coconut milk, and the avocado. Cook on high for about 4 hours (or until potatoes are soft) and then add coconut milk, and cook for additional 30-60 min on high. Slice up avocado and serve on top of the soup! Soooo delicious and incredibly healthy! A fantastic soup for a cold winter night!
***to fire roast tomatoes you can brush with some olive oil and either bbq until the flesh has turned a bit black, or put some olive oil in a frying pan and fry them until flesh is a bit black, and then roast in oven for about 30 min at 350 degrees.
I can’t wait have a nice hot bowl of this soup again! Were there any pinterest recipes that you tried to make but modified so much that they become something completely different?