Creamy Parsnip & White Bean Chowder

Creamy Parsnip & White Bean Chowder

Makes 10 cups or 6 Servings

6-8 parsnips, cleaned and rough chopped

1 med onion, chopped (about 2 cups)

2 tsp garlic, minced

2 TBSP olive oil

6 cups veg broth 

6 cups white potato, med dice

1 - 2 tsp salt, to taste

2 TBSP chickpea miso, optional

4 cups white butter beans, cooked

1 tsp oregano

½ tsp dry rosemary

2 TBSP prepared dijon mustard 

½ tsp ground black pepper

1 & ½ cups corn or 14 oz can of corn

1. In a large pot Saute onions in oil on medium heat. Cook until softened, but not browned.

2. Add parsnips and saute for 5 more minutes.

3. Add garlic and cook for one minute more until fragrant, but not burnt.

4. Pur in half of the vegetable broth and deglaze the bottom of your pot. 

5. Turn off heat and add contents of pot into a blender. Blend on low speed letting some steam vent out. Increase speed to high slowly and blend soup until smooth. 

6. Add blended soup back into the pot and add remaining ingredients. 

7. Bring to a boil and then lower to a simmer. Cook until potatoes have softened and are fork tender, about 10 - 15 min.

8. Adjust salt to taste.

Garnish with parsley, smoked paprika, olive oil or some seasoned white beans on top. 

ITALIAN SAUSAGE SEASONING

2 TBSP + 2 tsp dried parsley

2 TBSP + 2 tsp Italian seasoning

2 TBSP black pepper

1 TBSP + 1 tsp Fennel seed

1 tsp paprika

1 tsp pepper flakes

2 TBSP + 2 tsp salt

1 TBSP garlic powder

1 TBSP + 1 tsp onion powder

1. You can grind your seasoning in a cleaned coffee grinder or leave whole.

2. Place in a tight sealed jar for storage.

Easy Italian Seasoning

2 tablespoons dried oregano

2 tablespoons dried basil

2 tablespoons dried rosemary

2 tablespoons dried cilantro

2 tablespoons dried thyme

2 tablespoons dried marjoram (optional)

1/4 teaspoon dried red pepper flakes (optional)

1. Place all ingredients into a jar & mix or grind all your spices in a cleaned coffee grinder.

2. Store in a tight sealed jar.

Creamy Vegan Black Trumpet Sauce

I casually started getting into forging for mushrooms last year while visiting my in laws, in Cape Cod, Massachusetts. When I lived in Poland, picking mushrooms was something you just did. My grandmother used to buy from all the people in my town & sell mushrooms to a distributor. Chanterelles were her biggest sellers. Mushrooms are in my blood! 

When I came upon black looking chanterelles, I know they must be a good find. These came from the back of my in laws condo. Much to my surprise, they were popping up all around the condo association. If you are just starting out picking mushrooms I suggest joining a group on Facebook and stick to the most common, easily identifiable mushrooms and taking a guided mushroom foraging tour. Wild mushrooms can be quite dangerous if you don't know what you are doing.

CREAMY VEGAN TRUMPET MUSHROOM SAUCE

Makes 2 servings

Ingredients:

2 TBSP vegan butter or olive oil

1 small onion, small dice ( 1 cup )

4 oz trumpet mushrooms, fresh (or rehydrated store bought)

2 garlic cloves, minced

1 TBSP thyme

½ cup vegetable broth

2 TBSP white (chickpea) miso

1 cup cashews (soaked for 2 hrs)

1 cup water

1 tsp apple cider vinegar

½ tsp garlic powder

½ tsp salt or to taste

Directions:

1. Cook 2 portions of your favorite pasta according to directions.

2. Melt butter in pan, add the onion and mushrooms. Cook for 10 min.

3. Add garlic and thyme, cook for 1 min.

4. Deglaze with vegetable broth.

5. Place the cashews in high speed blender, with miso, apple cider vinegar, garlic powder and salt. Blend on high until the cashews are smooth.

6. Add half the cashew cream sauce into the mushroom mixture.

7. Add the remaining cashew cream to cooked pasta.

8. Top pasta with mushroom cream and sprinkle with thyme.

New Vegan Spelt Pancake Mix !

Really excited to announce our new product, Vegan Spelt Pancake MIx! Spelt is an ancient grain that is hardier and contains less gluten than today's modern wheat. Spelt hasn't changed since it came to be used as a grain. It hasn't been affected by "cross-breeding" or genetic modification. It's also not fortified, containing ample nutrients and often used like whole wheat flour. 

$6 - 16 oz makes about 14 medium pancakes

$10 - 32 oz makes about 28 medium pancakes 

You can also make the pancakes in larger batches and freeze for easy morning breakfast! Be sure to check out the new pancake mix on our ORDER page. Happy eating everyone!

Grove Street Farmers Market!

Historic Downtown Jersey City Farmers Market is coming back In May! We are happy to announce that Ulala Vegan Foods will have a table every Thursday starting May 3rd. We plan on having our classic Beet + Hazelnuts veggie burgers, cupcakes, and more sweets!

Come join us at our table to celebrate!