{"id":750,"date":"2013-03-30T14:53:57","date_gmt":"2013-03-30T14:53:57","guid":{"rendered":"http:\/\/www.all-creatures.org\/blog\/?p=750"},"modified":"2013-03-30T14:53:58","modified_gmt":"2013-03-30T14:53:58","slug":"autumn-chowder-with-cabbage-carrots-corn-peas-and-potatoes","status":"publish","type":"post","link":"https:\/\/www.all-creatures.org\/blog\/autumn-chowder-with-cabbage-carrots-corn-peas-and-potatoes\/","title":{"rendered":"Autumn Chowder with Cabbage, Carrots, Corn, Peas, and Potatoes"},"content":{"rendered":"

Autumn Chowder with Cabbage, Carrots, Corn, Peas, and Potatoes<\/h2>\n
\"Autumn<\/a>
Autumn Chowder with Cabbage, Carrots, Corn, Peas and Potatoes<\/figcaption><\/figure>\n

Ingredients:<\/h3>\n

1 lb. Corn, frozen
\n1 lb. Peas, frozen
\n2-3 lb. Cabbage
\n1 lb. Carrots
\n2-3 lb. Potatoes
\n2 Onions, medium size
\n1 cup Nutritional Yeast, flakes (NOT baking yeast)
\n1 Chipotle Pepper or Smoke Flavor and Cayenne Pepper or hot sauce (to taste)<\/p>\n

Preparation:<\/h3>\n

This recipe is best prepared on the stove top in a large soup pot. Even though this recipe is called autumn chowder, it is also great for any chilly day, and we first made this recipe in the spring. It is also great for leftovers, and can be stored in the covered pot in the refrigerator for a few days.<\/p>\n

Place the frozen corn and peas into a large cooking pot on the stovetop, and add about a quart of water to cover the vegetables. Turn the heat on to high simmer.<\/p>\n

Wash and clean the cabbage, carrots and onions, and peel the carrots and onions. For this recipe, we finely shred the veggies in our food processor and add them to the pot. However, the veggies can also be diced.<\/p>\n

Wash and clean the potatoes, and peel if desired (retain one medium sized potato for later addition). Slice the potatoes, cut into small cubes, and add to the cooking pot.<\/p>\n

Add water to just cover all the vegetables when they are pushed down with a spoon. Cook until the water begins to boil, and then reduce the heat to simmer until the potatoes and veggies are tender. Mix occasionally.<\/p>\n

Cut the remaining potato into chunks and place into the container of a blender with about a cup of water. Remove the stem from the chipotle pepper and add to the blender container. Add the nutritional yeast, cover, and run blender at high speed until the contents are creamy smooth. If necessary, add a little more water to aid the blending process. (If you don’t have chipotle pepper, add the smoke flavor and cayenne pepper or hot sauce to taste.)<\/p>\n

Slowly pour the contents of the blender into the soup pot while stirring constantly. The chowder will begin to thicken as you add the contents of the blender. When the chowder begins to boil lightly again, turn off the heat, cover, and allow the flavors to blend for about 10-15 minutes.<\/p>\n

Serve and enjoy!<\/p>\n

\"lambrt-60\"<\/a>The above vegan recipe is in keeping with God’s creation intent (Genesis 1:29-31): ‘Then God said, “I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground– everything that has the breath of life in it– I give every green plant for food.” And it was so. God saw all that he had made, and it was very good.’ (NIV) Let no animal suffer or die that we may live<\/em><\/p>\n

See our Recipes Table of Contents<\/a> on our achival web site for all our vegan recipes.<\/p>\n

Since \"date\"