Self-Care Challenge (Day 295): Making Vegan Clamless Chowder

Vegan Clam Chowder

As much as I enjoy my husband’s company, I also enjoy the solitude that I experience when he is traveling.

Not only is the quiet time vital for me, as an introvert, it also gives me a chance to experiment with recipes that I know he would be less than thrilled by. So when he left for his annual fishing trip recently, my kitchen became a laboratory.

I don’t consider myself to be a vegan by any means, but I don’t necessarily have to have meat at every meal either. One of my favorite vegan cookbooks is Isa Does It by Isa Chandra Moskowitz. (Many thanks to my friends Fabi and Miguel for introducing me to it!)

One of the recipes I flagged many months ago was for a New England Clam Chowder, which, by the way, contains no clams whatsoever. Instead, its main ingredients include potatoes, mushrooms, carrots, celery–and a rich cashew cream.

I was absolutely floored.

Astounded, I tell you.

It was so amazingly good that I was upset at myself for only now getting around to making it. Who would have though that cashew cream sauce could be as good (okay, better) than a traditional cream-based soup?

For me, nourishing my body with real food is the ultimate act of self-care. Cooking from scratch eliminates concerns about preservatives, flavorings and other additives. Real, simple food. That’s it.

What are some of your favorite “surprisingly good” recipes?

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