This is my first entry for the Big Mountain Foods Recipe Challenge - it's Vegan, Gluten Free and surprised even my biggest meat eaters! I made a creamy corn and veggie chowder topped off with a mushroom crumble that's spiced like my favorite andouille sausage! This is healthy, cozy comfort food you don't have to feel guilty about!
1 (14 ounce bag) riced cauliflower
2 ½ cups unsweetened coconut milk
2 Tablespoons organic reduced sodium vegetable broth base concentrate
1 Tablespoon olive oil
1 small onion, diced
1 large poblano pepper, diced
2 cloves garlic, minced
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon turmeric
½ teaspoon oregano
½ cup diced yellow squash
½ cup diced zucchini
1 (9 oz) bag frozen fire roasted corn kernels
1 (10.58 oz) package Big Mountain Foods Lion's Mane Mushroom Crumble
1 ½ teaspoons low sodium Cajun seasoning blend
1 ½ teaspoons smoked paprika
½ cup minced cilantro
In a blender puree the cauliflower, unsweetened coconut milk and vegetable broth base until completely smooth.
Heat the oil in a large dutch oven over medium high heat. Add the onion, poblano and garlic and cook for 2-4 minutes, or until the vegetables have softened. Add the cumin, salt and turmeric and allow to cook for 2 minutes, stirring often, to toast the spices.
Add the oregano, squash, zucchini and corn to the pot and cook for 3-5 minutes. Pour in the coconut milk mixture and bring to a simmer. Allow to simmer for 5 minutes, or until the squash has become tender.
In a medium sauté pan over medium heat, add the Lion's Mane Mushroom Crumble, Cajun seasoning blend and smoked paprika. Cook until the mixture has warmed through.
To serve, ladle the soup into bowls, top with a generous amount of the mushroom crumble and cilantro and serve immediately.
Serves 6
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