About Me

Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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New England Style Chowder

Here is another recipe from my new favourite cookbook – The Vegan Planet.  I loved the chowder although we all felt it needed more potatoes, so I would suggest you use two instead of the one called for. Oyster mushrooms are available at most large supermarkets. Kombu is a dried sea vegetable that can be found in most Asian supermarkets. Cut the kombu and then wipe them off before using. I could not find Old Bay seasoning so I made my own and have provided the recipe for that as well.

New England Style Chowder
adapted from the Vegan Planet by Robin Robertson

2 tbsp vegetable oil
1 leek(white part only) washed and chopped
1 celery rib, chopped
1 large Yukon Gold potato, peeled and diced (I would suggest you use 2 large)
4 cups organic vegetable stock
Two 2" square pieces of kombu (sea vegetable) * available at most Asian markets
2 bay leaves
1 cup soy milk
1 tbsp white miso paste dissolved in 2 tbsp hot water
10 oz oyster mushrooms, coarsely chopped
1 tbsp Old Bay seasoning *See Note #1*

Note #1: If you can’t find Old Bay seasoning, and I couldn’t, then you can make your own with the following:

Mix the following together in a bowl and save in an air tight jar.
1 tbsp ground bay leaves
2 tsp celery salt
1 1/2 tsp dry mustard
1 tsp pepper
1 tsp smoked paprika
1/2 tsp ground celery seeds
1/2 tsp white pepper
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground all-spice
1/4 tsp ground cloves
1/4 tsp red pepper flakes
1/8 tsp ground mace

  1. Heat 1 tbsp of the oil in a large pot over medium heat.
  2. Add the leeks and celery and cook until soft (5-8 minutes).
  3. Add the potato, stock, kombu and bay leaf. Bring to a boil, reduce to medium-low, cover and simmer 30 minutes.
  4. Remove the kombu and bay leaves.
  5. Carefully strain the soup (reserving the liquid).
  6. Blend 2 cups of the solids with a 1/4 cup liquid in a blender or food processor.*See Note #2*.
  7. Return the mixture and the reserved liquid to the pot.
  8. Add the soy milk and dissolved miso. Keep warm over low heat.
  9. Heat the other tbsp of oil in a large skillet over medium heat.
  10. Add the mushrooms and cook, stirring constantly, until soft. (5-7 minutes).
  11. Sprinkle with the Old Bay seasoning, stirring to coat.
  12. Stir the mushrooms into the soup and serve.

Note #2:
When blending hot liquids in a blender, hold a folded tea towel over the top of the blender and pulse the liquid a few times before blending completely. This will prevent hot liquids from spraying out.

**The original recipe suggests adding salt when you add the kombu but since I used two pieces instead of one, I omitted the salt and found I did not need any salt at the end.


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