ASIAN SWEET POTATO CHOWDER and VEGAN CHICKPEA "CHICKEN" SALAD

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ASIAN SWEET POTATO CHOWDER

http://www.myrecipes.com/recipe/asian-sweet-potato-chowder

Ingredients

  • 1 tablespoon minced fresh ginger
  • 2 garlic cloves, minced
  • 2 tsp sesame oil
  • ½ tsp curry powder
  • 3 (14 1/2-ounce) cans vegetable broth
  • 4 sweet potatoes, peeled and chopped (2 pounds)
  • 1 cup coconut milk
  • 1 1/2 teaspoons grated lime rind
  • 1/4 cup fresh lime juice
  • 1/4 cup chopped green onions
  • 3 tablespoons chopped fresh cilantro

Directions

Sauté ginger and garlic in hot sesame oil in a Dutch oven until tender.Add curry powder and stir for 1 minute. Add broth and sweet potato; bring to a boil. Reduce heat, and simmer, stirring occasionally, 20 minutes or until potato is tender. Add coconut milk and next 2 ingredients; cook, stirring occasionally, until thoroughly heated (do not boil). Remove from heat; add green onions and chopped cilantro.

VEGAN CHICKPEA "CHICKEN" SALAD

  • 4 cps cooked chickpeas
  • 1 cp vegan mayonnaise
  • 2 large ribs celery, thinly sliced
  • 1/2 cp diced, red onion
  • 2 tsp chopped parsley
  • 1 tbsp dijon mustard
  • 1 tsp poultry seasoning blend
  • juice of 1 lemon
  • salt and black pepper to taste

optional add-ins: 1/2 tbsp dill, 1 cp sliced grapes, 2/3 cp slivered almonds, 2/3 cp raisins or other dried fruit

Stir together the mayonnaise, celery, onion, parsley, mustard, poultry seasoning and lemon

In a separate large bowl, add the cooked chickpeas, mash them with a fork. Roughly mash around 75% of them to give a nice texture to the salad, but you can adjust according to your own personal preference.

Combine all ingredients add salt and pepper to taste. Before serving add any of the optional add-ins.