Though traditionally made with heavy cream, milk, flour, and butter, this lightened-up chowder packs in the produce.
1 sweet potato, diced
1 yellow-fleshed potato, diced
1 red bell pepper, seeded and diced
1 onion, diced
1 cup (250 mL) sliced cremini or button mushrooms
1 cup (250 mL) frozen or fresh corn kernels
1 Tbsp (15 mL) coconut oil or extra-virgin olive oil
2 garlic cloves, minced
4 cups (1 L) vegetable stock (not sodium-free)
1 - 14 oz (398 mL) can full-fat coconut milk
1 1/2 cups (350 mL) cooked chickpeas
1 Tbsp (15 mL) lemon juice
1/2 tsp (2 mL) sea salt
1/2 tsp (2 mL) ground black pepper
1/4 tsp (1 mL) grated nutmeg
1/2 cup (125 mL) finely chopped fresh parsley
Preheat oven to 375 F (190 C).
On large, rimmed baking sheet, toss potatoes, bell pepper, onion, mushrooms, corn, and oil. Roast for 25 minutes. Transfer to large pot and stir in garlic, stock, coconut milk, chickpeas, lemon juice, salt, pepper, and nutmeg. Bring to a boil, reduce to a simmer, and cook, uncovered, for 25 minutes. Before serving, stir in fresh parsley.
Each serving contains: 393 calories; 9 g protein; 23 g total fat (19 g sat. fat, 0 g trans fat); 42 g total carbohydrates (10 g sugars, 7 g fibre); 361 mg sodium
source: "Vegan Comfort Foods", alive #387, January 2015
These mildly spiced salmon tacos served with sweet and spicy pumpkin seeds will bring a party together. Make a small quantity of salmon go further when you pair it with a fresh red cabbage slaw featuring citrus and cilantro. Drizzled with some bright lime yogurt, the flavours come together perfectly. Sustainability status Wild salmon from the Pacific Northwest and Alaska are considered among the most sustainable, as the fishery is subject to limited harvests. With salmon stocks in decline, supporting managed fisheries such as these can help maintain populations into the future. That may also mean eating salmon less often than we do now. Salmon is a favourite Salmon is the most popular variety of fish in Canada and the second most popular in the US.
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