by Holladay Allen
Native Foods Cafe
Today is Clam on the Half Shell Day… and I think we should take a minute to reflect on what a unique and special creature the clam is, instead of slurping them from their shells… or is that how people eat oysters, or both…. I am not really sure, but I do know that clams, or bivalve molluscs, are actually quite cool. Molluscs have more forms than any other animal phylum, and include: snails, slugs, squids, clams, octopi, and around 85,000 more. “A striking feature of molluscs is the use of the same organ for multiple functions. For example, the heart and nephridia ("kidneys") are important parts of the reproductive system, as well as the circulatory and excretory systems; in bivalves, the gills both "breathe" and produce a water current in the mantle cavity, which is important for excretion and reproduction.” (Wikipedia). So they are efficient little suckers, which makes sense, since they quite possibly have been around for more then 500 million years (apparently the timeline of molluscs is a big debate in the scientific world of Malacology, or the study of molluscs).
Native Foods Cafe uses this photo courtesy of Wikipedia. vegan, vegan restaurant
And you know that phrase “happy as a clam?” Well, it is actually a shortened version of “happy as a clam in high water” as clams are practically impossible to find and dig out during high tide. So in attempt to make all the clams of the world happy (and not eaten) on this day, let’s make Clam Chowder…. with no clams…. hooray! I have never had clam chowder before, but according to the internerd, this recipe is similar to New England Clam Chowder… This recipe is from the ever so awesome Kathy Patalsky and her wonderful website Healthy. Happy. Life. It is insanely good. So let’s do this:
Vegan Clam Chowder with Trumpet Mushrooms
1 cup vegan creamer, plain & unsweetened (I used MimiCreme)
1 cup almond milk, plain & unsweetened
1 ¾ cup soaked raw cashews (soak overnight or boil for 20 min)
1/3 cup nutritional yeast
½ tsp salt
1 medium potato, peeled, chopped & boiled
¾ cup water
1/3 cup white onion
splash truffle oil (white or black)
1 tsp extra virgin olive oil
¼ tsp fine black pepper
½ tsp paprika
1 tsp onion powder
1 tsp Krazy Salt
4 trumpet mushrooms, cubed 1/4" thick*** (see below)
1 tsp truffle oil
1 cup celery, chopped
1/2 cup white onion, chopped
splash liquid smoke
salt to taste
1. Add all Liquid Part ingredients to blender and blend until smooth.
2. Add veggies and truffle oil to pan and sauté for a few minutes, or until they start to get golden and tender.
3. Add a splash more truffle oil and a tiny splash of liquid smoke. Sauté a few more minutes.
4. Serve soup in toasted bread bowls or soup bowls. Add a few spoonfuls of veggie sauté on of top each.
*** What is a trumpet mushroom?
Native Foods Cafe uses this photo courtesy of Wikipedia. vegan, vegan food