Curry it up: Vegan Curried Cauliflower Chowder with Chanterelles

I was feeling nostalgic about the Northeast and that conjured up thoughts of chowder and bisques with coastal seafood. Growing up in an Indian household, we did not eat these classic New England cuisines but they so closely tied to the east coast that it came up in my mind with nostalgia. Cauliflower is a versatile food. I often make cauliflower mash, so I thought about a cauliflower chowder. I included some Indian spices to merge it with my heritage and give it more complexity. And since it is spring, chanterelles have shown up at the market. The earthy but mild peppery taste works well with Indian spices. The result was creamy, flavorful and satisfying.

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Got Mushrooms? Cashew cream sauce with chanterelles, swiss chard and asparagus over spaghetti squash

I came home to find chanterelle mushrooms in the fridge. Chanterelles! They are golden looking, golden tasting, and golden priced. Typically priced at about $12-$14 per pound, they are an expensive mushroom. Their taste is delicate, but goes well with eggs and with cream. Since we had them, they had to be used – so I placed them into a cream sauce made from cashews, along with swiss chard and asparagus and served it over or mixed with spaghetti squash. What a heavenly meal.

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