Recipe Substitutions: Corn Chowder

One of the challenges of combining a mostly vegan diet with a household of carnivores is finding ways to change up recipes and create compromise. As I’ve been working towards this for years now, my husband has had time to slowly adjust to the idea of substitutions. Everyone benefits from eating really healthy meals, and I still eat small of amounts of non-vegan food, making the compromise work well. The last two months have been the first time in five years that I’ve been able to stick to this form of eating and not feel like its difficult. I’m always looking for places to make substitutions where they won’t change the taste too much.

Spinach – I add spinach to as many recipes cooked or raw as possible. Spinach is amazing for your body, and it takes on the flavour of whatever you’re cooking so no one complains about eating their greens.

Pasta – Instead of regular pasta, I use quinoa pasta. Tastes like regular pasta and no one has complained. (It is expensive though.)

Quinoa – I use quinoa instead of rice or potatoes. I have one child in my house who’s not a fan of quinoa, and a bunch who are potato lovers. So, here’s the trick. When you make rice or quinoa (or pasta), make extra, make lots, then freeze the leftovers. Having frozen on hand now makes it easy to have both available for one meal. Everyone wins.

Almond milk – I tried using almond milk in the breakfast cereal once.. my little guy told me he was pretty sure the milk was bad. Ah well… can’t win them all. Everyone loves almond milk smoothies though!

Dates – I use dates for sweeteners most of the time. I prefer dates over other choices, mostly due to the diabetes, my body seems to process them well. I used to use agave nectar, but haven’t tested yet how it responds in my body now.

Salt – I only use Himalayan pink salt.

I did a substitution test on my mom’s corn chowder recipe.

Mom’s recipe for Corn Chowder:

  • 1 can creamed corn
  • 1 can kernel corn
  • 1/2 c chopped onion
  • 2.5 c milk
  • 1 tbsp margarine

My change up test:

  • 2 c frozen peaches n cream corn (I would prefer to use fresh, but it’s not in season right now.)
  • 1/2 c chopped onion
  • 2.5 c almond milk, unsweetened
  • 1 tbsp olive oil

For both recipes: In a saucepan, over medium heat, fry the onion in the margarine/oil until it is translucent. Add milk and corn. Heat through. Salt and pepper to taste.

The substitution version tasted different, but it was a close reflection of the original recipe. Everyone ate it with no complaints and I would make it again.

Experimenting with foods has become a challenge I look forward to. Do you have any substitution tricks? Please share in the comments.





About Suzanne Costigan

Author of Empty Cup, a contemporary, social issues based young adult novel.

Posted on February 5, 2017, in Clean Eating, Outta My Head Recipes and tagged , , , , , , , , . Bookmark the permalink. 1 Comment.

  1. Love your substitutions. Great idea. I add cauliflower to potatoes and mash together. Our family loves it and don’t realize the mashed fish has two vegetables.

    Thanks Suzanne!!!


    Sent from my iPhone



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