Clam-less Chowder

 Source: Vegan Soups and Hearty Stews for All Seasons

2 TB olive oil

1 cup chopped onion

2 celery stalks, finely chopped

2 TB flour

4 cups vegetable broth

3 medium potatoes, diced

10 oz. bag frozen corn

1 tsp each salt & pepper

1/2 tsp cumin

1/2 tsp paprika

7 oz. package baked tofu, finely sliced into ribbons

2 cups non-dairy milk (such as oat milk)

1. Heat oil in soup pot and saute onion & celery. Sprinkle in the flour and stir until dissolved.

2. Stir in broth and potatoes. Bring to boil, reduce heat, cover & simmer 20 minutes or until potatoes are tender.  Mash some of potatoes to thicken the base.  Stir in corn, seasonings, tofu, & milk. Simmer until heated through.

Vegan Caesar Salad

 Source: Oh She Glows Every Day

Vegan Parmesan Cheese: 

https://veggieaimee.blogspot.com/2020/09/vegan-parmesan-cheese.html

Dressing:

1/2 cup raw cashews, soaked overnight

1/4 cup water

2 TB olive oil

1.5 tsp Dijon

1-2 cloves garlic

1/4 tsp garlic powder

1.5 tsp Worcestershire sauce

2.5 tsp capers

1/2 tsp each salt & pepper

Garlic Roasted Chickpeas:

1 can (14 oz) garbanzo beans, drained & rinsed

1 TB olive oil

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp cayenne

Salad:

2 heads Romaine lettuce, chopped

1. Make the dressing: In blender, add soaked cashews and remaining dressing ingredients; process until smooth.

2. Make chickpeas: Preheat oven to 400. Toss garbanzo beans & remaining ingredients in baking dish.  Roast 20 minutes, stir, then roast 15 minutes more. Cool.

3. Toss lettuce with dressing; sprinkle with vegan Parmesan, chickpeas, & fresh pepper. 

Vegan Parmesan Cheese

 Source: Oh She Glows Every Day

Makes 3/4 cup

1/2 cup raw cashews

2 TB nutritional yeast

1/2 tsp salt

1/4 tsp garlic powder

Place all ingredients in food processor and process until a coarse meal forms.  Will keep in an airtight container in the fridge up to 2 weeks.