“What’s a soup kitchen?” — Paris Hilton
This creamy potato corn chowder was just the thing for this week’s lunches. There was something about the combination of corn, potatoes, onions, red bell pepper, celery, and spices in this soup that gave it a rich, smoky, almost bacon-like flavor. We used hemp milk instead of soy milk for a soy-free and omega-rich version. Don’t get me wrong – I love soy, but we vegans tend to eat a lot of it so I cut back where I can.
Another simple, wholesome, and absolutely delicious recipe from May All Be Fed by one of my greatest heroes, John Robbins, page 258.
Potato Fact: The average American eats about 124 pounds of potatoes per year while Germans eat about twice as much.