Yoga Mail
Cauliflower Potato Corn Chowder (Vegan)
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By Nicole Yong
Ingredients (2 servings):
| 1 big potato, diced | ½ teaspoon black pepper |
| 1 cup cauliflower | ¼ teaspoon cayenne pepper (optional) |
| 1 tablespoon cashew nut | sea salt to taste |
| 2 tablespoon rolled oat | ½ tablespoon grapeseed oil / cooking oil |
| 2 tablespoon sweet corn | 2 tablespoon plain yogurt |
| 1 tablespoon carrot, diced | 1 lemon slice |
| 1 bay leaf | Herb leaf – Lemon Thyme/ Rosemary/ Basil (optional) |
| ½ teaspoon cumin |
Directions:
- Soak rolled oat in hot water for 10 minutes.
- Steam potato, cauliflower, cashew nut and sweet corn until tender.
- Blend rolled oat, potato, cauliflower, cashew nut until creamy.
- Put grape seed oil into a pan, follow by bay leaf and cumin, cook about 3-4 minutes in low fire.
- Then put in the mixture of rolled oat, potato, cauliflower, sweet corn, carrot, 200ml water, sea salt, black pepper, cayenne pepper, cook for 8-10 minutes in low fire and bring to boil.
- Serve while warm. Garnished with left over steam cauliflower, black pepper, cayenne pepper, plain yogurt, lemon thyme and lemon slice.