Comfort Vegan

Based on Bela’s recipe for corn chowder, we decided to do it ourselves, and the results were delicious. Our base was onions, peppers, corn and coconut milk.  We added Rapunzel veggie broth cubes, soy milk, nutritional yeast, Tapatio and maybe some Earth Balance? Not sure, but the sweetness of the corn and coconut worked so well with the savory power and depth of the onions, peppers and broth/nutritional yeast. We added crushed blue corn chips and guacamole for appearance. Can’t wait to do it again soon. It’s true vegan comfort food.

Our friends at Evolution do comfort food well, too.  We had a shepherd’s pie from there along with a veggie crescent pie. Both were rich and satisfying meals and incorporated great textures, including flaky crusts and chewy veggies and tofu substitutes. As big as our servings were, we couldn’t resist finishing them off at one sitting.

Corn chowder

Shepherd’s pie

Veggie crescent

Leftovers

At Thanksgiving, which seems like a long time ago, we had a nearly vegan meal (family compromises are necessary for such occasions, I think). We had a Celebration Roast (tasty and sausage-like), rosemary potatoes, spicy mustard-whiskey carrots, chestnut-apple wild rice, macaroni and cheese (follow the wonderful recipe from Vegan Feast Kitchen), Asian cabbage salad, mushroom gravy (so delicious with lots of baby bella and button mushrooms, onions and nutritional yeast) and pumpkin-sweet potato pie (with Colleen Patrick-Goudreau’s easy and chewy pecan-date crust) served with coconut milk whipped cream (just whipped, canned coconut milk).

Mushroom gravy

Mustard-whiskey carrots with ginger

Rosemary potatoes