Now, many people across the world are examining their diets and making a change — for the better. They are switching their meats to meatless products, and changing traditional dishes into healthier versions.
This such dish is a yummy reminder of days gone by, without the use of meat.
Whether it's because of the animals or a necessary diet to keep yourself going, or a combination of both, this quick dish is sure to warm your belly and your heart as the fall chill sets in.
The Lowdown
Ingredients can be fresh or frozen, but make sure to properly thaw if needed (such as the fake chicken pieces.) They are easy to find in your local grocery store, but buying in a farmer's market or two is preferred, because it helps the local economy, the carbon footprint is significantly lower and the products are fresh and free of additives.
Make sure all of the tools are set out and ready to use, because this recipe is a quick one!
The Recipe
Adapted from The Teen's Vegetarian Cookbook
Cook time: 30 minutes, at the most
Makes: 4 to 6 servings
- 1 16-oz. bag of non-breaded fake chicken pieces, either from Morningstar, Boca Burger, or in the specialty food sections at grocery stores (Wegmans, Trader Joe's Whole Foods.)
- 3 to 4 cups fresh or frozen corn
- 2 cups water, vegetable broth or combination of both
- 1 Tablespoon margarine (vegan or otherwise) or vegetable oil
- 1 small onion, finely chopped
- 2 stalks celery, chopped
- 1/2 teaspoon salt
- 1 Tablespoon cornstarch or arrowroot powder
- 1 cup water, vegetable broth or soy milk (for creamy chowder)
- 1 to 2 teaspoons fresh parsley (finely chopped) or dried parsley
- salt and pepper to taste
Directions:
- Place fake chicken pieces out to thaw, or thaw in the microwave.
- Place corn in a large saucepan and cover with the water or broth. Cover with lid and cook for 10 to 15 minutes, or until corn is very soft.
- Meanwhile, in a skillet, heat margarine or oil. Add oil and celery, and saute for a few minutes until onion is translucent.
- When corn is finished cooking, place 2/3 of the corn and its cooking liquid in a blender, along with onion-celery mixture. Add salt and cornstarch, and blend until smooth.
- After blending (or after you poured the corn in the blender), place thawed fake chicken pieces in pot with 1/3 remainder of corn and broth, breaking into shreds. If need be, use a knife and cutting board to make them into shredded strips. Let them cook with the corn in the pot to warm up while you blend the other corn mixture.
- Return mixture to soup pot, add one cup water, broth, or soy milk, and simmer until mixture thickens. Add parsley, salt and pepper. Make sure flavors have blended and soup is thoroughly warmed. Serve immediately.
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