• Don Lichterman

Creamy New England Chowder, Potato Skins w/ Bacon and Cashew Sour Cream is the Recipe of the Week!

Creamy New England Chowder

Serves: 4 - Cooking Time: 25 Ingredients Oyster crackers, vegan biscuits or sourdough rolls

For the Chowder:

  • 1 large leek

  • 1 tablespoons plus 1 teaspoon olive oil, divided

  • 3 cloves garlic

  • 1 1/2 teaspoons kelp powder, divided

  • 8 ounces fingerling or other tiny potatoes

  • 3 tablespoons all-purpose or brown rice flour

  • 1 tablespoon nutritional yeast

  • 1 teaspoon smoked paprika

  • 1 teaspoon white pepper

  • 1 bay leaf

  • 2 teaspoons dried thyme

  • 3/4 cup white wine

  • 4 cups vegetable broth

  • 8 ounces oyster mushrooms (roughly 3 large clusters)

  • 1 teaspoon tamari or reduced- sodium soy sauce

For the Cashew Cream:

  • 2/3 cup pre-soaked cashews

  • 2 teaspoons lemon juice

  • 1/2 teaspoon sea salt

  • Water to blend (about 1/3 cup)

  • 1 cup frozen corn, fire roasted preferred

  • Small handful fresh parsley

  • 1/2 teaspoon sea salt, or to taste squeeze of lemon juice (optional)For Serving:


  1. Rinse the leek well and trim off the bottom. Put 1 tablespoon of oil in a large pan over medium heat.

  2. Use a food processor fitted with a slicer attachment to thinly slice the leek, then put the leeks in the pan. Mince the garlic, then add the garlic and 1 teaspoon kelp powder to the leeks and mix well.

  3. Slice the potatoes in half lengthwise and then cut them smaller using the food processor. Add the potatoes to the pan, then the flour, nutritional yeast, paprika, pepper, bay leaf, dried thyme and wine. Stir after each addition. Cook for 1 minute and then add the broth. Reduce the heat to medium.

  4. Simmer until the potatoes soften, about 10 minutes. If it’s reducing too quickly, reduce the heat to medium-low or add more broth as needed. Rinse and chop the mushrooms while the potatoes cook.

  5. Put 1 teaspoon of olive oil in a second pan over medium heat for 1 minute. Change the attachment on your food processor to the S-blade.

  6. Add the mushrooms to the pan. Drizzle the tamari and 1/2 teaspoon of kelp powder on the mushrooms. Cook until the liquid boils off, about 5 minutes, stirring occasionally.

  7. Make the cashew cream. Add the cashews, lemon juice, salt and water to the food processor. Process until smooth and creamy, about 2 minutes. Stop to scrape down the sides if needed. Stir the cream into the chowder, and then add the corn and cooked mushrooms. Mince the parsley.

  8. Taste, adjust the seasonings and add salt if desired. Add a squeeze of lemon juice to brighten the flavor profile if needed. Garnish with fresh parsley and serve with oyster crackers, vegan biscuits or sourdough rolls. Swap king oyster, trumpet, lion’s mane or any other very tender mushroom you can find for the oyster mushrooms. If you are cutting the potatoes by hand, slice them in half lengthwise, then into 1/4-inch slices. This will increase the prep time. 30-Minute Vegan Dinners, Megan Sadd - See My Recipes This brilliant cookbook reveals the secrets to cooking dinners that you crave― the kind that comfort, nourish and inspire you, without a ton of work. With every recipe clocking in under 30 minutes (prep included!), anyone can enjoy incredible plant-based meals every night of the week. Megan Sadd has your back with smart tips for cooking efficiently, and a recipe for every mood you may find yourself in. Many of these amazing meals are gluten-free to boot, helping you maximize healthy eating in as little time as possible. Reprinted with permission from 30-Minute Vegan Dinners by Megan Sadd, Page Street Publishing Co. 2019. Photo credit: Megan Sadd.

Potato Skins with Bacon and Cashew Sour Cream

Serves: 4-6 - Cooking Time: 90


  • 1 cup raw cashews, soaked in boiling water for 45 minutes beforehand and drained

  • 1 tablespoon apple cider vinegar

  • 2 tablespoons freshly squeezed lemon juice

  • 1/4 teaspoon plus 1/8 teaspoon fine sea salt

  • 1/3 cup water, plus more as needed

For the Potatoes:

  • 3 medium/large organic russet potatoes, scrubbed clean

  • Avocado or grapeseed oil for brushing on the potatoes

  • Salt and pepper, to taste

  • 1/2 batch tempeh bacon crumbles

  • 1 1/2 cups grated vegan cheese

  • 1/2 cup cashew sour cream

  • 1/4 cup finely chopped green onions

For the Tempeh (Bacon):

  • 1 (250 gram) block of organic tempeh, crumbled

  • 1 tablespoon extra virgin olive oil

  • 2 tablespoon tamari

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon pure maple syrup

  • 1 teaspoon smoked paprika

  • Black pepper to taste

For Cashew Sour Cream:


  1. Preheat the oven to 425°F.

  2. Lightly brush 3 organic medium/large russet potatoes with a heat-tolerant oil. Avocado oil or grapeseed oil also work well. Pierce all over with a fork and sprinkle on some salt and pepper.

  3. Bake until the potatoes are fork-tender, about 1 hour

  4. While the potatoes are baking, marinate the crumbled tempeh. Whisk together the olive oil, apple cider vinegar, tamari, maple syrup, smoked paprika, and pepper in a small dish. Place the crumbled tempeh in a glass dish and pour the liquid marinade over top. Stir to coat and set aside for at least 30 minutes to allow the flavors to soak in.

  5. Cut each potato into halves lengthwise, then into quarters. Scoop out centers, making sure that you leave a 1/2-inch thick layer of baked potato on the skins.

  6. Lightly oil a baking sheet and place potato quarters skin side down on the sheet about 1 inch apart. Bake until crisp, about 10 minutes.

  7. Meanwhile, cook the tempeh bacon crumbles in a skillet over medium heat until nicely browned and crispy.

  8. Prepare the cashew sour cream: Blend all ingredients together in a blender. A high speed blender will result in the smoothest sour cream, but if you have a regular blender, it will still turn out- it just might not get completely smooth.

  9. Top the potatoes with the tempeh bacon and cheese and return to the oven until the cheese is golden and bubbly, about 5 minutes.

  10. Garnish with cashew sour cream and green onion, and serve immediately.

Allie Penner - See My Recipes

Allison is a food lover and environmentalist. She is the recipe developer, photographer, and writer behind the food and sustainability blog, Up Beet Kitchen. With a certificate in Holistic Nutrition, she believes in the nourishing power of organic whole foods, and is on a mission to make healthy cooking fun and intuitive for all. When not in the kitchen, she enjoys spending time in nature and exploring the craft beer scene in eastern Ontario.

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