August Recipes
Creamy Corn Chowder
Ingredients:
- 1 cup diced onion
- 4-5 cloves minced garlic
- 5-6 cups of vegetable stock
- 5 cups of corn kernels (fresh or frozen)
- 3 cups of diced potato
- 1 cup diced red bell pepper
- 1 tsp chopped parsley
- 1 tsp chopped thyme
- Sea salt & black pepper
Instructions:
- In a large pot, cook onion, garlic, and 1 ½ cups vegetable stock covered over high heat until boiling, then simmer on low for 10 minutes until the onion is translucent.
- Add corn, potato, and 4 ½ cups stock; boil, then simmer until potatoes are soft (10–15 min).
- Blend half the soup until smooth and return to pot. Add up to 1 cup more stock as needed for consistency.
- Add bell pepper, parsley, and thyme; simmer for 10 minutes until flavors blend and peppers are tender.
- Season to taste and serve hot.
- Store in an airtight container in the fridge (4–5 days) or freeze (up to 1 month).
Mini chocolate cheesecakes
Crust
1/2 cup pitted dates (3-4 soft Medjool dates)
11/3 cup crushed walnuts
½ teaspoon vanilla powder
Filling
2 cups of soaked cashews
1 cup of pitted dates
½ cup raw cacao
1/3 cups plant milk of your choice or water
1/3 cup date syrup
1/3 cup peanut powder
Instructions:
- Blend the crust ingredients in a small blender or food processor until mixture is a consistent texture.
- Press mixture into the bottom of muffin pan inside of each of 12 openings on 1/4 of a depth.
- Blend the filling ingredients in a blender until the mixture is smooth.
- Pour on top of individual crust layers of a muffin pan and smooth the surfaces.
- Freeze in a muffin pan for 3-4 hours until solid.
- Thaw for 15 minutes before serving.
- Can be stored in the freezer until use or in the fridge in an airtight container for about a week.
