I mentioned last week that it was a quiet Thanksgiving for me. I’ve always wanted to try a new pie, make stuffed pumpkin or mashed potatoes, or do something that feels right. However, I’ve been so busy lately with work and school that I’ve prioritized life outside the kitchen during my time off. I might catch up on holiday cooking when Christmas rolls around, but it feels okay to relax for now.
However, the upcoming holiday was still on my mind. This week, I started thinking about past Thanksgiving and how I always overdid my cooking, no matter how hard I tried not to. Steven and I invited my mom to our house for Thanksgiving dinner during our first year together in New York. While I was happy to be in charge of the meal (I’d never really been able to do that before), I was so overworked that I could barely keep my eyes open when we all sat down. I am trying to remember what I did.
Since then, I’ve learned a lot about cooking for my friends. If I had a Friends Day next year, too, I’d be able to avoid the exhaustion of holiday meal preparation. It took me a long time to realize that guests eating simple food are usually happy and maybe even relieved, especially if it means their hostess is relaxed and can have a good time.
This creamy vegetarian cauliflower corn chowder is what I would make this year if someone were coming over or cooking for a party. It’s filling, so it could be paired with side dishes and salads to form a complete Thanksgiving meal without needing a fancy main course. It’s delicious and creamy, with a little bit of corn sweetness. And, because it features a mix of cauliflower and potatoes, it’s hearty but not heavy.
Is this chowder? Maybe not. There’s no roux or crackers, and there’s no seafood, so I don’t know. But I tend to name recipes based on the dish’s spirit; for me, this dish reminds me of eating traditional New England soups and potato chowder as a child.
Cornbread is an ideal accompaniment (I’ve been eating my simple whole-wheat vegan cornbread). However, plain toast would also scoop up the bottom of the bowl. By adding vegetables, tempeh bacon (or another vegetarian bacon), smoked tofu, or roasted chickpeas, this soup makes for a heartier meal, and there are plenty of leftovers to freeze and reuse.
Ingredients
1/2 cup of raw cashews, about 2 ounces, soaked for at least 2 hours and drained
1 tablespoon olive oil
1 large white or yellow onion finely chopped
Chop 1 large carrot or 2 medium carrots
Chopped 2 stalks of celery
2 cloves minced garlic
1 medium or large-headed cauliflower, about 1.5 pounds, trimmed and cut into florets
2 large potatoes or 3 medium russet or Yukon gold potatoes, about 1 1/2-1/4 pounds, peeled and diced
3 ears of corn or 2 cups of frozen and thawed kernels
6 cups vegetable soup or 6 cups water + 1 piece vegetarian broth
1 teaspoon smoked paprika
Half a teaspoon of salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
Two bay leaves
Optional side dishes: Vegetarian cornbread toast, chopped chives or scallions, vegetarian bacon, smoked tofu, grilled chickpeas
Instructions
- Place the cashews in a strong blender with 2/3 cup of water. Stir for 1-2 minutes or until you get a decadent cashew cream. Set the cream aside.
- Heat the olive oil in a large pot over medium heat. Add onion, carrot, celery and garlic. Cook for 8-10 minutes, stirring constantly, or until the carrots are tender and the Onions are transparent.
- Add the cauliflower, potatoes, 1 cup of corn, broth or water, smoked paprika, salt, pepper, and bay leaves to the pot. Bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for 20 minutes or until the potatoes and cauliflower are completely tender.
- Remove from the heat and remove the bay leaves. Puree half of the soup in an immersion blender (or puree half of the soup in a stand mixer, being careful not to splatter). The soup should be creamy, but some cauliflower, potatoes, and corn should be visible. Taste the soup and add more salt and pepper as needed.
- Add the remaining cup of corn to the soup and cashew cream (or coconut milk). Return the soup to low heat and cook, uncovered, for 5 minutes. Serve with your favorite garnish.
Thanksgiving stuff aside, this is a satisfying, reliable fall and winter soup. I’ve enjoyed pairing it with vegetables, and some chopped smoked tofu for lunch this week. I’m happy to have it with a couple of hearty salads on the weekend. Whether you use it as a holiday table or not, I hope it brings you the same comfort and joy I did.
I’ll be reporting this weekend as usual. There are no significant holiday recipes for next week. However, I have a delicious breakfast packed with protein that I’m excited to include on the blog (it’s a favorite here) and a simple, nutritious vegetarian bowl recipe to help you get ready as you head into the busy month of December. Goodbye.
