Friday, October 18, 2013

~Chipotle Corn Chowder~ (raw vegan)

My life has been hectic lately, so this post will be a short one!

Chipolte Corn Chowder (raw vegan)
2 c fresh sweet corn
1 c carrot juice
1 c cashews, soaked at least 2 hours
1 c coconut milk
1 clove garlic
3 green onions
¾ t sea salt
1 t cumin
1 t chipotle
top with fresh pepper, cilantro, tomatoes and corn (optional)
makes ~3 cups

Blend all the ingredients together and serve with the toppings of your choice! You can substitute water for the carrot juice and any non-dairy milk for the coconut milk if necessary.

I served my soup with some roasted acorn squash and a kale salad this week - the perfect fall combo!

1 acorn squash, cut in half
olive oil

Scrape out the seeds of both halves with a spoon. Place the squash cut side up, drizzle with olive oil, and sprinkle with salt and pepper. 

Bake at 350 for about 40 minutes or until the squash is tender.  I cut mine into rings, so it actually only took about 30 minutes to bake.  There are many versions of baked squash from savory flavored with sage to sweet sprinkled with brown sugar!

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