Notes: I’ve been trying to perfect this recipe for a while and I think I’ve finally got it because holy macaroni this is good! It’s a mash up of the Happy Herbivore and E2 Mac and Cheese recipes but I changed some measurements and added white wine and truffle salt. The wine and truffle give this a hint of the complexity of a fine cheese (that’s just a fancy way of saying it gives it that “stinky feet” flavor of fine cheese). Serve on pasta with some veggies. Soaking the cashews in water overnight will make for a smoother sauce. But I kind of like the small specks of cashew that remain when they’re not soaked because the texture reminds me of Parmesan cheese. If you’re watching salt, cut back on the miso before you cut back on the truffle salt. Or better yet replace the truffle salt with truffle powder if you can find it. Using an intensely flavored beer in place of the Chardonnay would probably be tasty as well.
★★★★★ Prep Time: 15 mins | Cook Time: 10 mins | Makes: 4 servings | Difficulty: Easy
1 c milk almond milk
.25 c nutritional yeast
2 T Miso Master brand Mello White Miso
1 T cornstarch
1 t onion powder
1 t granulated garlic
.25 t turmeric
.5 c cashews
.5 t black truffle salt
1 T fresh lemon juice
3 oz Chardonnay
Directions: Add everything to food processor except wine and lemon juice. Start to purée, then slowly add wine and lemon juice (this is so the wine and lemon juice don’t curdle the milk). Heat in saucepan until simmering and thick. It doesn’t take long, it can burn quickly and can get a little lumpy so stir often and watch closely.
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Yellow Corn Chowder
Notes: Oh my god, I’m eating this every week until corn is out of season! Normally I would make something a couple times before deeming it worthy of sharing, but I was so impressed with this that it’s going straight on the blog. This is one of the first recipes I’ve tried from the new cookbook I’m obsessed with, Bravo! by Ramses Bravo, executive chef at True North. I was really needing more gourmet food to satisfy my foodie nature and this was suggested to me by the great folks at Engine2extra.com. I did make a few minor changes but it’s pretty close to the recipe in the book. Being gourmet and written by a chef, these recipes are often more expensive and time consuming than most, but this one is neither. It was fast, easy, and cheap. And I’m SHOCKED I didn’t have to add salt!!! I did use a store bought veg stock, but still… I didn’t add salt, that’s crazy. Although, Nathan did add a pinch to his. Like most soup, the flavor got even better the next day. We gave the baby the solids from this soup, he gobbled up every last morsel and signed for more. The only bad thing about this recipe is that it’s not very calorie dense and even though I had three bowls I was hungry a few hours later (I’m still nursing and get hungry very easily). Next time I’ll have some toasted bread with it and/or add more avocado.
★★★★★ Prep Time: 20 mins | Cook Time: 20 mins | Makes: 6 servings | Difficulty: Easy
2 leeks, thinly sliced
3 shallots, thinly sliced
4 cloves garlic, minced
Kernels sliced from 4 ears fresh corn (4 c frozen and canned could sub but I haven’t tried it)
2 medium yellow potatoes, diced
2 stalks celery, thinly sliced
.25 t red pepper flakes
6 cups vegetable stock (homemade preferred but I used Central Market Organics brand)
1 c almond milk, unsweetened
1 T chopped fresh chives
Directions: Add leeks, shallots and garlic to a dry pot and heat on medium low for 5 minutes stirring occasionally. Add corn, celery, potatoes, and pepper. Stir frequently for 15 minutes. Make sure it doesn’t brown. Add stock and milk. Heat on medium high for 20 minutes. Stir occasionally. Skim any foam off the top. Add chives and serve.
Serving suggestions: chopped avocado and toasted bread.
Source: Bravo! Cookbook by Ramses Bravo
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