Recipes

Recipes

Vegan Corn Chowder

• 4-5 cups fresh sweet corn
• 4 cups potatoes (Yukon Golds ideally)
• 1 medium onion, chopped
• 1 poblano pepper (or other pepper)
• Fresh garlic to taste
• 1 can light coconut milk
• 2.5 cups stock

Saute the veg in some olive oil, add coconut milk & stock. Simmer until potatoes are cooked. Season with salt, pepper, thyme, paprika. Blend half until creamy. Serve sprinkled with cilantro and scallions.

Potato Leek Soup

• 3 big leeks
• Potatoes, probably 4 cups
• Optionally an onion, if you're short on leeks
• Stock or broth

Saute alliums in butter until soft. Add potatoes, cook a minute or two to coat. Add broth, enough to cover the veg. Simmer until potatoes are well cooked, about an hour. Blend about half until creamy.

Camp Slaw

• 1-3 cups red and/or green cabbage
• Up to half as much volume as cabbage in turnips, carrots, kohlrabi
• Apple cider or white vinegar
• lemon juice
• Olive or canola oil
• sumac
• salt, pepper
• pinch of white sugar, to taste to balance the sours.

Shred veggies and mix in bowl or gallon freezer bag. Mix dressing ingredients to taste in a mason jar. 10 minutes to 1 day before serving, mix in the dressing.