{"id":4651,"date":"2019-11-05T20:37:43","date_gmt":"2019-11-05T20:37:43","guid":{"rendered":"https:\/\/sweetvegan.net\/?p=4651"},"modified":"2019-11-06T16:05:53","modified_gmt":"2019-11-06T16:05:53","slug":"gam-chowder","status":"publish","type":"post","link":"https:\/\/sweetvegan.net\/gam-chowder\/","title":{"rendered":"Gam Chowder"},"content":{"rendered":"
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\n\t\t\t\t\t\"Gam\n\t\t\t\t\t
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\n\t \n\t \t\n \t \t \n \t \t<\/SVG>\n\t \tPin<\/span>\n\t <\/a>\n\t <\/div>
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Gam Chowder<\/h2>Recipe by Jennifer-June<\/span><\/div>
<\/span>Servings<\/span>servings<\/span><\/div>
<\/span>Prep time<\/span>minutes<\/span><\/div>
<\/span>Cooking time<\/span>minutes<\/span><\/div>
<\/span>Calories<\/span>kcal<\/span><\/div><\/div><\/div>

Vegan Gam Chowder
[Gam]
Nautical. (of the officers and crews of two whaling vessels) to visit or converse with one another for social purposes.
Eastern New England. to participate in a gam or social visit.<\/p>

Ingredients<\/h3>
  • <\/span>

    1 cup cashews, soaked for at least 2 hours or boiled for 15 minutes<\/span><\/p><\/li>

  • <\/span>

    4 cups vegetable broth<\/span><\/p><\/li>

  • <\/span>

    1 cup plant milk (I used oat milk because it’s nice and thick but doesn’t have a strong or detectible smell.<\/span><\/p><\/li>

  • <\/span>

    1\/2 cup dry white wine (optional)<\/span><\/p><\/li>

  • <\/span>

    1 Tablespoon cornstarch<\/span><\/p><\/li>

  • <\/span>

    1 tablespoon olive oil<\/span><\/p><\/li>

  • <\/span>

    1 large yellow onion, diced medium<\/span><\/p><\/li>

  • <\/span>

    2 medium carrots, peeled, sliced into half moons<\/span><\/p><\/li>

  • <\/span>

    3 stalks celery, sliced <\/span><\/p><\/li>

  • <\/span>

    4 oz shiitake mushrooms, thinly sliced<\/span><\/p><\/li>

  • <\/span>

    4 oz oyster mushrooms sliced <\/span><\/p><\/li>

  • <\/span>

    4 oz white button mushrooms, sliced 1\/4 inch thick<\/span><\/p><\/li>

  • <\/span>

    3 russet potatoes, peeled and cut into 3\/4 inch chunks<\/span><\/p><\/li>

  • <\/span>

    2\u00a0teaspoons kelp granules\u00a0or dulse flakes or 2 nori sheets, finely chopped (see note above)<\/span><\/p><\/li>

  • <\/span>

    3\/4 teaspoon salt, more to taste<\/span><\/p><\/li>

  • <\/span>

    Fresh black pepper<\/span><\/p><\/li>

  • <\/span>

    1-2\u00a0tablespoons\u00a0fresh lemon juice<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Drain the cashews and add them to the blender along with the plant milk, vegetable broth and cornstarch. Blend until smooth. <\/li>
    • Saute onion and carrots in the olive oil for about 10 minutes, until carrots are just softened.

      <\/li>
    • Add mushrooms and celery. Cook until mushrooms are tender.
      <\/li>
    • Add the potatoes, salt, pepper, nori and vegetable broth.<\/li>
    • Cover, bring to a boil and reduce to a simmer.

      <\/li>
    • Add wine (if using) and continue to cook for about 15 minutes, or until potatoes are soft.<\/li>
    • Stir in the cashew cream mixture, and continue to cook on low heat, 10 minutes, adding a little extra water if it seems too thick. . <\/li>
    • Add the lemon juice and taste for salt and seasoning.<\/li>
    • Serve with saltine or oyster crackers and enjoy!<\/li><\/ul><\/div>
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      Notes<\/h3>\n\t\t\t\t\t
        <\/ul>\n\t\t\t\t<\/div>