QUINOA VEG CLAM & OYSTER CHOWDER

QUINOA VEG CLAM & OYSTER CHOWDER

Who would believe it? Sea water, wild mushrooms and saffron give this chowder it’s sea flavor. Tastes like tender clams and oysters, with the toasted quinoa creating a perfect texture extension for the veg sea food. Bold and wonderful!

Makes 9-1/4 cups

Make sea water:

3 c. water

1 sheet dried roasted seaweed (used for sushi rolls), broken into small pieces

Combine water and seaweed in saucepan. Bring to boil, partially cover, reduce heat to low and cook 20 -30 minutes. Let sit overnight in the refrigerator, then strain through wire mesh strainer.

Because the seaweed absorbs a lot of water, the yield will be about 1-2/3 cups.

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Boiled veggies:

1 extra-large baker potato, peeled and cut into 1/2 inch cubes

1 c. peeled parsnip cubes, 3/8 inch squares

water and salt

Boil potato and parsnip cubes in about 6 cups salted, boiling water till tender. It takes about 10 minutes when the cubes are small.

Drain over a large bowl to reserve liquid. Set aside water and veggies separately.

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Sautéed veggies:

3.5 oz. pkg. fresh oyster mushrooms, washed, trimmed and cut into clam strip size pieces

3.5 oz. pkg. fresh shiitake mushrooms, washed; cut stems out from middle of caps and discard; cut into small pieces

3 T. grape seed oil

1 c. diced sweet onion, 1/2 inch squares

1 t. garlic powder

1/2 t. salt

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2 pinches saffron thread, crushed

1 t. additional garlic powder

1 t. dried basil

1/4 t. ground allspice

1/8 t. red cayenne pepper

1/4 t. celery seed

1 t. mild Hungarian paprika

3 T. soy bacon bits

28 oz. can whole Italian plum tomatoes in sauce, crushed with hands till pulpy

2 T. red miso paste

1 c. dry white wine

1 T. liquid smoke

In soup pot, over medium heat, melt grape seed oil. Add both mushrooms, onion, garlic powder and salt. Saute till onion is tender.

Add strained sea water, drained potato and parsnip, 2 cups of the potato/parsnip water followed by remaining ingredients up to and including liquid smoke. Stir well, cooking uncovered at a slow boil while you cook the quinoa separately.

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Toasted Quinoa:

1-1/2 c. potato/parsnip water

1/2 c. i heart keenwah Toasted Tricolor Quinoa

Bring water and quinoa to boil in separate saucepan. Cover tightly, reduce heat and cook 15 minutes or till all water is absorbed.

Add to soup pot and continue cooking till ingredients reach your likeness in flavor and texture.

Salt and pepper to taste, and if needed add more potato/parsnip water as the quinoa continues to absorb the stock from the soup.

If desired garnish with lemon or lime wedge. When serving, if you want a little more oil, drizzle a teaspoon into each bowl.

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Notes: This recipe looks more complicated than it is.

Although you can use any mushroom you like, the oyster mushroom in particular has a mild sea food taste by its nature, and the shiitake mushroom imparts the slippery texture of oyster.

If leftovers continue to thicken the chowder in the refrigerator, then add a little more water and/or wine or tomato juice and adjust for seasoning. Remember: These are your tastebuds you’re pleasing.

The longer the soup sits, the bolder the flavors become.

If you want more sea flavor, then use less potato/parsnip water and more seaweed water.

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