Asparagus, Corn Chowder (Vegetarian, Vegan and Gluten-Free)

IMG_20150803_121348796_HDRThe other day I made something I thought was quite good. I was looking for something to make that I could lazily eat over the course of a few days and decided to come up with my own concoction.

This is what you’ll need.

  • 2 bundles of asparagus
  • 1 cup of corn or however much you want to add
  • 2 large sweet potatoes
  • clove of garlic
  • 1/3 of a cup of Parmesan cheese
  • teaspoon of salt
  • tablespoon of lemon juice
  • teaspoon of pepper
  • 2 cartons (900ml each) of vegetable broth – mine was no salt
  • tablespoon of dill
  • oregano leaves
  • basil leaves
  • 1 large onion (2 if you like onion)
  • 2 tablespoons of corn starch

I cut the ends off one bunch of asparagus. When the chowder is done, you can fry them for a few minutes and put the tips on top of the bowl of soup as a garnish.

Fancy, right?

The rest of the asparagus I took the woody ends off and placed them in the blender with the vegetable broth. I then added the garlic, cheese, salt, lemon juice, pepper, dill, oregano, basil and a chopped onion to the blender and turned it on.



I did it twice – half the ingredients in each blender full.

I then put the liquid in a slow cooker and turned it on high.

Next take your sweet potato and cut it up into small cubes. If you like bigger chunks, that’s cool as well. I prefer smaller pieces so they don’t overpower the taste of the soup.

Place the cubes and corn in the slow cooker and cook on high till the sweet potatoes are soft.

Like a knob, I forgot to take a picture of the finished product but here’s a shot of what it will basically look like when it’s finished.


Maybe not the most appetizing looking but very good

Once the broth is finished cooking, add two tablespoons of corn starch to thicken it up a little before serving. Make sure you mix the corn starch in cold water before adding it to the broth to prevent clumping.

If you’re a vegan, you can easily vegan-ize this recipe by taking out the cheese and it shouldn’t change the taste drastically.

Play around with the recipe until you find the blend that works best for you.



Quick and Easy Tomato Salad

Tomato salad

Freshly made and eaten while typing this post

This is actually my very first recipe post…ever. So have patience with me.

I dedicate it to someone who has been an inspiration to me since I joined WordPress: mommyx4boys . She has some pretty cool recipes on her blog.

So if you hate this post, blame her. Visit her blog and blame her. That’s my advice. And if you like recipe posts, then visit her blog, blame her for my sorry attempt and check out her stuff.

Moving right along…

What You Will Need

  • Tomato
  • Basil
  • Olives (I prefer black but your choice)
  • Feta cheese
  • Mini bocconcini
  • Aged balsamic vinegar
  • Olive oil (optional)

What to do?

I cut up a tomato. I usually cut it into quarters, then eighths and then cut each section in half. I find one tomato is enough to make a bowl full, exactly like you see in the pictures.

Once you have your tomato all cut up and ready to roll, put some olives on. I use black because of their milder taste, but if you prefer green or only have green olives lingering around in your refrigerator, then go ahead and try them.

Next you want to add some cut up basil. Fresh is best, but you can use the pre-cut stuff if you want.

No need to be snooty about it, right?

Now add 5-6 balls of mini bocconcini and some delicious feta cheese. Don’t be shy with the feta!

Once you’ve thrown all of these wonderful ingredients together, sprinkle some aged balsamic vinegar over it. Keep in mind that aged balsamic vinegar is thicker than the salad dressing kind. It’s also more potent and more expensive. If you don’t have any or don’t want to spend $20+ on a small bottle of black gold, then just use any balsamic vinegar you might have or can cheaply buy.

I like to add a tablespoon of olive oil also, but that’s optional.

Mix it all together and you have a healthy, delicious salad. It’s quick and easy to make.

Last minute advice?

I don’t bother with measuring anything out for this salad. Just have some fun and play with it. You might have been told it’s not nice to play with your food, but it can be loads of fun. So season to taste and if you have a tomato garden, this recipe is perfect for you.

I adore this salad. I hope you try it and enjoy it as much as I do!

Tomato balsamic salad