Danielle Bussone tells of her healthy recovery, and offers easy and delicious recipes in her new book Time For Change: Whole Foods for Whole Health!
Flock members, be sure to read on after the recipe for your chance to win a copy of this book! Not yet a flock member? Join us today! You can get presents, win stuff, and feel good about helping Our Hen House to change the world for animals. (Plus, your contributions are tax-deductible.)
If you’ve never met a potato you didn’t like, then you’ll want to make time for this this recipe!
[print_this] New England Clamless Chowder
(Printed with permission from Danielle Bussone. Thank you!)
from the book, Time For Change: Whole Foods for Whole Health!
Whether or not you are a fan of clam chowder, if you enjoy decadently creamy potatoes and are craving comfort food, this is a dish you will love. It doesn’t have the fishy taste of clams, but the shiitake mushrooms provide the color and chewiness of clams and enhance the character of this dish as a potato stew. This is a perfect transition dish if you miss seafood.
Yield: 7 cups
1 cup cashews, soaked for at least 5 hours or overnight
2 tablespoons white garbanzo bean miso (Master Miso brand is the most readily available.)
1 teaspoon tomato paste (optional)
2 cups diced yellow or white onion, 1/4-inch dice
4 cups diced Yukon Gold potatoes, skins on, 1/2-inch dice
1/2 cup diced celery, 1/8-inch dice (1 stalk)
1/4 cup diced red pepper, 1/4-inch dice
1 cup dried shiitake mushrooms, broken into 1/4-inch pieces
1/2 to 1 teaspoon dried thyme leaves
Preparation: 1 hour, plus soaking time
- Drain cashews and discard liquid
- Break dried shiitake mushrooms into small pieces.
- In a small saucepan, cover shiitake mushrooms with an inch of water and bring to a boil. Turn off heat and allow to soak for 30 minutes to 1 hour. An alternative method is to microwave the mushrooms in water on high for 1 to 2 minutes or until boiling. To keep all of the mushrooms submerged, it it helpful to set a bowl within a bowl, with the bottom bowl containing the mushrooms and water and the top bowl acting as a weight. Allow to soak for 30 minutes to an hour. Drain and reserve liquid.
- While the mushrooms are soaking, dice onions, celery, and bell peppers. Place in large skillet or sauce pan with a lid.
- Cut potatoes into 1/2-inch cubes and rinse. Cover with water to prevent discoloration.
Method: 20 to 25 minutes
- Drain potatoes and transfer to a medium saucepan with 1/2 inch water.
- Bring to a boil. Reduce heat to medium and cook for 10 minutes or until the potatoes are fork tender. Drain, reserving liquid.
- At the same time cook onions, celery, and bell peppers until soft (about 10 minutes). Add drained mushrooms and heat through. Add potatoes.
- Discard cashew soaking liquid and transfer the nuts, miso, and tomato paste to a blender. Add 1 cup of liquid, using all of the reserved mushroom water and some of the potato liquid. Blend on high speed until creamy, adding more potato water if you feel it is too thick (about 2 minutes).
- Add the cashew cream to the potato mixture, folding in to incorporate. Add thyme and cook for 2 minutes, thinning to desired consistency with potato water, or just plain water if you’ve exhausted your supply. Salt and pepper to taste. Serve hot.
Nutritional Data: 1 Cup
Calories: 200, 7.67 g Fat, 5.52 g Protein, 27.96 g Carbohydrates, Cholesterol: 0, Saturated Fat: 1.53 g, Total Fiber: 4.24 g
Flock members, it’s time to read on for a giveaway of Time For Change: Whole Foods for Whole Health! (Everyone else, it’s time to become a flock member!) #PRIVATE#
Hi, Flock Friends!
You can win a copy of Time For Change: Whole Foods for Whole Health! for yourself, or to give as a gift (we don’t mind if you re-gift your winnings!). Spread the word — share the wealth! But first, enter by sending an email to me — anne [at] ourhenhouse [dot] org — by midnight EST on 2/27/15. Include your postal address; you know I love data — and all things potato.
Keep on changing the world for animals!