:::tap tap tap::: Is this thing on? Good news! I got my camera back a about two weeks ago. Bad news? I have been too busy and lazy to update. Forgive me, blogger friends. To make up for my long absence, I am going to make a couple of posts today. I have a lot to talk about and it’s just too much to do in one post. There will be a food post, an outfit post, and then a holiday decoration post. They will be photo heavy and who doesn’t like photos, am I right?
The camera wasn’t too goofed up thank goodness! Apparently, a small piece of memory card broke off and was lodged in my camera. It’s amazing how much I missed that camera and how often I reached for it to snap a photo, before I realized I didn’t have it close by. It was a long (almost) month.
So what have I been up to? I have been cooking, thrifting, and preparing for the holiday.
Let’s start with the food!
I had an intense craving for corn chowder recently. When I was a kid, my mom would make corn chowder and it was such a treat. The perfect combo of creamy and salty and yes, bacon! Over the years since becoming a vegetarian, I have missed that delicious chowder. I cut out real milk years ago (although I do still eat cheese) so when my craving would strike, I would have to pick up some cow’s milk and make corn chowder, which I never really liked doing. I tried to make the chowder with rice, soy, and almond milk, but it was just falling short on the creaminess that I desired. Then it dawned on me! Why not use coconut milk, the precious nectar that makes all of favorite creamy soups vegan! This soup is the result of my coconut milk epiphany. Coconut milk epiphany…sounds like a good band name. “Hi! We are coconut milk epiphany and we are here to melt your faces! Raaaaaaaaaaaaaaah!” Wait, where was I? Oh! Vegan corn chowder. One of the other things that make my previous attempts at corn chowder fall short was the omission of bacon. Yes, you can use fake bacon, but it’s just not that good in my opinion. In the past, I would just either omit the bacon or I would fry up some tempeh bacon, both of which didn’t give me the flavor I desired. This time I thinly sliced some smoked tofu and fried it down in a little oil and garlic and cubed it after frying to achieve that fatty, smoky bacon taste. Success!
Vegan corn chowder
Green onions, chopped
3 tablespoons minced garlic
5-6 red potatoes, cubed with the skin still on them
2 cups of frozen corn
1 can of coconut milk
3 cups of vegetable broth
1 package of smoked tofu, thinly sliced
garlic, salt, pepper, liquid smoke
First, saute the green onions and garlic in a little olive oil in your soup pot. When the onions and garlic have cooked down, add the broth, potatoes, and corn, cover and simmer until the potatoes are fork tender. When the potatoes have sufficiently cooked, stir in a can of coconut milk and turn the heat on low.
In a separate frying pan, fry the tofu in a little olive oil and sprinkle the tofu with a little garlic, salt, and pepper. I used Bacon Salt because I had it, but a splash of liquid smoke should do the trick. When the tofu is done cooking, cube it and mix it into the chowder.
I served the chowder with a slice of toast topped with goat cheese and roasted grape tomatoes and a nice beer. It was lovely!
Stay tuned for the more blog posts today! Keep cooking, my lovely blog friends!