One Dish. Prepared Two Ways. Both Delicious.

Roasted Corn Chowder

Join us as we prepare our favorite Creamy Roasted Corn Chowder! Blythe’s recipe is cooked with Mushrooms & Hearts of Palm, while Zenith’s recipe uses Shrimp & Crab.

One dish. Prepared two ways. Both delicious.

Vegan Roasted Corn Chowder

    • 4 cups Corn
    • 1 cup of Mushrooms (I used baby bella, but you can use whatever you like)
    • ½ can of Hearts of Palm
    • 1 ½ cups Red Potatoes (when diced)
    • 1 medium Yellow Onion, diced
    • ½ Red Bell Pepper, chopped
    • 1 cup raw Cashews (soaked)
    • 4 ½ cups of Vegetable Broth
    • ½ cup Nutritional Yeast
    • Scallions, chopped
    Cooking Directions

    Seasonings needed:

    Pepper, Onion Powder, Garlic Powder, Smoked Paprika, Thyme, Liquid Smoke, Red Pepper Flakes, Kelp and/or Dulce, Dill, Old Bay, Seaweed.

    For your “vegan crab meat”: Rinse Hearts of Palm (I let mine sit in water for a while). In a food processor, pulse the hearts of palm to get a crab-like texture. Add to a bowl season hearts of palm with ¼ teaspoon of old bay, ¼ teaspoon of kelp and/or dulce, ¼ teaspoon of dill, seaweed (just tear up a small sheet) and a little black pepper. Cover and let sit in the refrigerator for 2 hours or so.

    Preheat oven to 400. To 4 cups of corn, add ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon of onion powder and a little bit of liquid smoke (2 dashes will do). Add avocado oil and mix up so the corn is coated. Roast for approximately 20 mins.

    Add tablespoon or so of vegan butter to pan. Once melted, add garlic for a minute, then mushrooms and add onion powder, black pepper, smoked paprika, thyme and red pepper flakes to season. Cook until brown and set aside.

    In a pot or deep pan, add a little oil to sauté onions for 3 – 4 minutes. Add red bell pepper for another minute or so. Add 4 cups of vegetable broth, corn and potatoes. Add additional thyme to season. Bring to a boil and then reduce heat to let simmer for 10 minutes or so (until the potatoes become tender)…

    Drain cashews and add them to your blender with ½ cup of vegetable broth, 1 ½ cup of the soup and nutritional yeast. Blend until creamy. Stir back into the pot, then add mushrooms. Let cook for another 5 minutes, then add hearts of palm (save a little bit on the side) and stir.

    Serve and garnish with scallions, red pepper flakes and a spoonful of hearts of palm on top.

    Roasted Corn Shrimp & Crab Chowder

      • 4 ears corn, kernels cut from the cobs with the cobs reserved (can substitute with frozen roasted corn)
      • 1 lb. shrimp peeled and deveined with shells reserved
      • 1 1/2 cup of claw or lump crabmeat
      • 4 cups shrimp or chicken stock
      • 4 slices smoked bacon cut into one inch pieces (can substitute with turkey bacon)
      • 1 onion, diced
      • 2 diced stalks celery
      • ½ diced red pepper
      • 2 chopped cloves garlic
      • 1 teaspoon chopped thyme
      • 2 teaspoons smoked paprika
      • ¼ cup flour
      • 1 large red potato diced in but size
      • ¾ cup cream
      • Fish sauce, black pepper and cayenne pepper or sriracha to taste
      Cooking Directions

      Bring the broth, corn cobs and shrimp shells to a boil, reduce the heat and simmer, covered, until the liquid becomes a little cloudy, about 20 to 30 minutes. Strain the broth and discard the solids.

      Set the broth aside. Should make about 4 cups.

      If you don’t use make the stock, use chicken or seafood broth.  Meanwhile, cook the bacon in a large heavy bottom sauce pan over medium heat and set aside on paper towels to drain.

      Raise the heat to medium-high, add the corn and let it sit in place until it chars a bit, about 8 minutes.  Add the onion, celery and pepper and sauté until tender, about 7 to 10 minutes. Add the garlic, thyme and paprika and sauté until fragrant, about 1 minute. Sprinkle on the flour and cook for 2 to 3 minutes. Add the broth, corn, and potato and simmer until the potato is tender, about 10-15 minutes. Add the cream and shrimp and simmer until the shrimp have cooked, about 2 to 3 minutes.  Fold in the crabmeat and season to taste and serve garnished with the reserved bacon.

      Served 6-8 people.

      Brunch on the Ave

      We love sharing our passion for food and cooking with you. We put together one of our favorite bruch recipes to share with you. 

      One dish. Prepared two ways. Both delicious.

      Vegan Brunch with BK Rob

      Cauliflower Grits - Directions

      Add ½ head of cauliflower to your food processer and pulse (makes about 2 cups). Add a little bit of water and pulse again to mimic grits. Add a little bit of oil to your pot and add ¼ onion (chopped) and ½ tablespoon garlic and let it cook for 2 mins or so. Stir in cauliflower and let that cook for a few minutes before adding ½ cup of almond milk (UNSWEETENED) and about an ounce of vegetable broth. Let that cook for another few mins to absorb the liquid. Add butter (Earth Balance) and cheese (I used Violife colby jack) and mix. Cheese will melt, add pepper and keep on very low.

      Fried "Fysh" - Directions

      1 can of whole Hearts of Palms. I cut mine in half (long). Rinse and let them dry while you prepare your batter. I used: Garbanzo Bean Flour (or flour of choice), Lousiana Fish Fry, Old Bay, Nori Furikake (for sea flavor), Kelp (for sea flavor), Dill, Smoked Paprika, Cajun Spice, Onion Powder, Garlic Powder & Pepper. Spilt batter in half. Add UNSWEETEND almond milk to one half and mix. Dip the hearts of palm into the wet batter then dry batter. Drop into the hot oil (I use grapeseed oil), fry on each side until golden brown. Serve over grits.

      Egg Bites - Directions

      Mix 1 bottle of Just Egg with diced veggies (red onion, peppers, mushrooms, tomatoes), pepper and Black Salt (gives it an egg flavor). Scoop mixture into muffin tin and add shredded cheese (I used Violife Colby Jack). Cook for 10 – 15 min at 375 degrees.

      Sangria Mimosa - Directions

      3 cups orange juice (or 2 cups oj, 1 cup pineapple juice), 1 orange, sliced, 1 cup of pineapple, 2 cups strawberries, sliced, ½ cup grand marnier, Cointreau, or any type of orange liqueur, champagne, or prosecco. Combine juice, grand marnier and fruit in a pitcher and muddle the

      Brunch with Z

      Shrimp & Grits - Directions
      • 1lb  Shrimp, peeled and deveined
      • 1 Medium Onion, sliced
      • 1 Tbsp. Minced Garlic
      • 1 Cup Fresh Spinach
      • ¼ Cup Dry White Wine
      • 1 Tbsp All purpose Flour
      • 2  Cups of Chicken or Seafood Stock
      • 1 Tbsp Old Bay Season
      • 1 Tsp Jerk Seasoning
      • 1 Tsp Curry Seasoning
      • 1 Tsp Herb de Provence
      • Salt and pepper to taste
      • Olive Oil

      Pre-mix the blend of old bay, jerk and curry seasoning.  Season shrimp with dry blend and sauté in a large sauce pan with olive oil for approximately 2 minutes per side. Remove from pan and sauté onion and garlic until translucent.  Add flour to the pan (and a little olive oil, if needed) and stir for approximate 1 minute.  Slowly add stock and stir until all lumps are removed from the pan.  Season (to taste) the gravy with the remaining dry blend, add wine, shrimp and simmer for about 5-7 minutes adding the spinach a few minutes before serving until it wilts.  Serve over creamy grits.

      Brioche French Toast Casserole - Ingredients
      • 1 loaf Brioche Bread
      • 6 Eggs
      • 1 Cup Blueberries
      • 1 1/2 Cups Heavy Cream
      • 1/2 Cup Milk
      • 1/2 Tsp
      Sangria Mimosa - Directions
      • 3 cups Orange Juice (or 2 cups OJ, 1 cup Pineapple Juice)
      • 1 orange, sliced
      • 1 cup of pineapple
      • 2 cups strawberries – sliced
      • ½ cup Grand Marnier, Cointreau, or any type of orange liqueur
      • Champagne or Prosecco

      Combine juice, grand marnier and fruit in a pitcher and muddle the fruit. Refrigerate (ideally for an hour+). When ready to serve, pour in a glass and top with champagne.