Food

Vegan, healthy & more importantly, tasty. Make it a day or two ahead, for mid-week. The flavours will only get better. Head over to Nadia's Kitchen Creations to watch me make it.

Chickpea,Sweet Potato,Corn Chowder

Category: Soup

Chickpea,Sweet Potato,Corn Chowder

Ingredients

  • 1 tbsp oil of your choice or omit
  • 1 small onion, chopped
  • 2-3 garlic cloves, minced
  • 1 large tomato, chopped
  • 1 large sweet potato, cut into bite sized pieces
  • 1.5 cups cooked chickpeas
  • 1 can sweet corn, drained
  • 3 cups vegetable stock
  • salt to taste
  • cracked black pepper to taste
  • 1/4 tsp chili flakes
  • 1/2 tsp oregano
  • 1/4 tsp ground cumin

Instructions

  1. Heat oil in a large pot. Add onions and tomatoes. Stirring occasionally for a 5 minutes.
  2. Add the garlic and cumin. Stirring for a further 5 minutes.
  3. This is where a lot of the flavour is going to develop. You want a slight crust to start to develop, before adding the broth.
  4. Add the remaining spices and the sweet potato. Stirring until well coated.
  5. Stirring occasionally for a further 4-5 minutes.
  6. Add the vegetable stock, stirring well. Bring to a boil and then simmer, covered.
  7. When the sweet potatoes are halfway cooked (about 15 minutes) add the chickpeas and corn. Mix well.
  8. Cover and cook until the sweet potatoes are tender.
  9. Serve hot & enjoy!

Notes

Fresh corn is a great option to canned. Frozen is great as well. Toss in the soup from frozen.

Canned & drained chickpeas work just as well. I just used dried chickpeas and cooked them ahead of time.

You can substitute the sweet potato for another root vegetable of your choice. White or red potato. Turnips. Yams. Carrots.

Omit the chili flakes if you do not like spice.

Recipe Management Powered by Zip Recipes Plugin
http://nadiadonella.com/2017/09/14/corn-sweet-potato-chowder-recipe/

Some items found online:

Yupik Organic Chickpeas, 1Kg
Yupik Mediterranean Fine Sea Salt, 1 Kilogram
GoBIO! Organic Bouillon Cubes and Broth-Yeast Free Vegetable Cubes, 66g
Green Giant Naturally Sweet Sweetcorn No Added Salt or Sugar (198g)
Club House Organic Ground Cumin 40g


(This post is not sponsored but it does contain affiliate links.)


Previous recipe: Peanut Butter Ice Cream

Till next time,

Nadia

If you love peanut butter but not the calories, this is the ice cream for you. I used peanut powder instead of peanut butter. If you're not concerned about the calories, check out my substitutions below. Head over to Nadia's Kitchen Creations to watch me make it.

Peanut Butter Ice Cream – Recipe

Category: Dessert

4 cups/1 quart/32 fl oz

Peanut Butter Ice Cream – Recipe

Ingredients

  • 1 cup Peanut Butter Powder**
  • 1 pinch of salt. Omit if using a salted peanut butter powder
  • 1 tsp of vanilla extract or scrape 1/4 of a vanilla pod
  • 1/2 to 3/4 cup of sugar
  • 3 cups of 2% milk or higher OR half-half OR non-dairy milk substitute*
  • 1 whole egg, beaten
  • 2-3 tbsp of peanut butter (at the end)

Instructions

  1. Add milk, sugar & salt to a medium saucepan over medium heat. Stir continuously with a whisk for 5 minutes to make sure that sugar is fully dissolved.
  2. Add the egg, whisking quickly at the same time, until the mixture starts to thicken. 5-10 minutes.
  3. Add Peanut butter powder to the mix, continuing to whisk. Keep whisking for another 5 minutes. The mixture will continue to thicken. Take off of the heat.
  4. Add vanilla.
  5. Using a fine strainer, strain into a heat proof bowl. Let cool for about 10-15 minutes. Cover with plastic wrap or wax paper (shiny side up). Making sure it touches the surface of the custard, to prevent a skin from forming.
  6. Can be left in fridge for 2 days. Make sure the mixture is cooled completely before freezing. If not the freezing may take double the amount of time or more.
  7. Follow the directions on your ice cream maker and enjoy!

Notes

* The higher the fat content (peanut butter, milks), the creamier/smoother the final product will be.

**You can substitute the peanut powder (I used unsalted, no sugar added) for peanut butter. For the drizzle I used unsalted, no sugar added peanut butter.

Recipe Management Powered by Zip Recipes Plugin
http://nadiadonella.com/2017/09/01/peanut-butter-ice-cream-recipe/

Some items found online:

PB&Me Natural: 100 Percent Peanuts Powdered Peanut Butter (Sugar-Free) 453 grams
Sweetcane Turbinado Sugar, 1Kg
Yupik Mediterranean Fine Sea Salt, 1 Kilogram
Pyrex Prepware 1-Quart Measuring Cup, Clear with Red Measurements


(This post is not sponsored but it does contain affiliate links.)


Previous recipe: Chocolate Coconut Ice Cream

Till next time,

Nadia