Slow Cooker Vegan Spicy Corn Chowder

SERVES 6

INGREDIENTS
2 t olive oil
1 medium yellow onion, chopped
1 celery rib, chopped
4 cloves garlic, minced
1 head cauliflower, chopped into small florets (1/4-inch dice)
4 cups fresh or thawed frozen corn kernels
4 c vegetable broth
1 large jalapeño
2 red bell peppers, roasted, peeled and diced (1/4-inch dice)
salt and pepper
cayenne or ancho chili powder (optional)

Variation: substitute jalapeño and roasted bell peppers for 2 chipotle chilies in adobo sauce (1/4-inch dice)

1. Heat the oil in a medium skillet over medium-high heat. Add the onion, celery and garlic and sauté until softened.

2. Transfer the vegetables to the slow cooker. Add the cauliflower, corn, broth, and jalapeños. Season to taste with salt and pepper, cover, and cook on Low for 6 hours.

3. Use an immersion blender to blend a portion of the soup right in the pot, or ladle 2/3 of the soup (including most of the liquid) into a food processor or blender and process until smooth, then stir the puree back into the chowder. Add and stir in the roasted red bell peppers. Taste and adjust the seasonings, if needed.

Curry Chicken Salad

This recipe is great for using up leftover cooked chicken. It doesn't matter if its grilled, baked or poached- it's perfect for chicken salad. Make this ahead of time for a picnic, as an hors d'oeuvre or for lunch.

SERVES 4

INGREDIENTS

2 1/2 c cooked chicken, lightly shredded or cubed

2 stalks celery, diced or cut into 1/4 in. thick slices

1/2 c red grapes, halved

1/4 c sweet onion, diced

1/4 c sunflower seeds

1 T curry powder

1 t cayenne

1/3 c mayonaise

2/3 c plain Greek yogurt

salt and pepper to taste

1. Mix everything together in a large bowl. Chicken salad can be made to taste so adjust any of the ingredients as you please. 

2. Serve cold with crackers, in a lettuce wrap, or on a sandwich. Keeps in the refrigerator for up to a week. 

Harvest Chili

Chicken-apple sausage pairs with the tangy-sweet cooked apples.

SERVES 8

INGREDIENTS
2 T olive oil
1 1/2 lb. cooked chicken-apple sausages, cut into 1in. pieces
2 large red onion, chopped
3 cloves garlic, minced
1 large butternut squash, peeled, seeded, and cut into 3/4in chunks (about 6 cups)
2 t chili powder
1/8 t cayenne pepper
3 c chicken broth
3 medium Granny Smith apples, peeled, cored, and cut into 3/4in chunks
1 16oz can pinto beans, rinsed, drained, and slightly mashed
1 T snipped fresh sage or tiny sage leaves

In a large Dutch oven, heat 1 T oil over medium-high. Add sausages and cook 5-6 minutes, until browned, stir occasionally. Remove with a slotted spoon.

In same pan, cook onions and garlic 2-3 minutes, until tender. Add squash, cook 5 minutes. Stir in chili powder, 1/4 t salt, and cayenne. Cook 1 minute. Return sausage to pan. Add broth, bring to a boil, then reduce heat. Simmer, covered, for 8 minutes.

Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Cook apples 4 to 5 minutes, stirring occasionally, until light brown. Transfer apples along with beans to chili. Simmer 3 to 4 minutes, until apples are tender. Top with sage.