Today’s recipe is the first in a series of recipes that we think would be great to serve for the upcoming fall and winter holidays.
Not all of us are lucky enough to have extended families who are vegan or who are even tolerant of our compassionate way of living. We hope some of these recipes may help to keep the peace or even get cousin Tom or your sister to start thinking of making changes.
All recipes in this series have been omnivore tested and enjoyed by vegans, too.
– Linda Nelson
Italian Warming Chowder
1 can diced tomatoes
1 can garbanzo beans, rinsed and drained
1/2 pound zucchini, thinly sliced
2 onions, thinly sliced or chopped
1 1/2 cups white wine (check barnivore.com for vegan choices)
1/4 cup vegan butter
2 teaspoons salt, or to taste
2 teaspoons minced garlic, or to taste
1 teaspoon dried basil
several grinds of black pepper
1 bay leaf
1 cup soy creamer or coconut milk
Preheat the oven to 400 degrees. Combine the ingredients from tomatoes to bay leaf in a 4 quart baking dish. Cover the dish tightly, and bake for 1 hour, stirring once or twice. Blend in the creamer or coconut milk, remove the bay leaf, and serve.
Add a green salad and some crusty bread for a simple Halloween meal, or include this on your Thanksliving table.