Light Lasagna (entrees)

New England "DAMN!" Chowder

Course Soup
Cuisine Mediterranean


  • 2 quarts water or veg broth (preferably oil free)
  • 12 oz. small white mushrooms sliced thin to replicate clams then light chop
  • 1/2 cup cashews
  • 1 cup boiling hot water
  • 1/2 cup nutritional yeast
  • 1 med Onion chopped
  • 4 cloves garlic minced
  • 2 stalks celery chopped
  • 2 large red potatoes diced (unpeeled)
  • 2 russet potatoes peeled and diced (these will disappear in the soup as they are a softer potato but will help thicken the soup)
  • 1 cup thawed corn
  • 2 tbsp parsley
  • 1/2 to 1 sheet of seaweed cut into thin ribbons or dolce flakes to taste (optional)
  • A dash or two of turmeric


  • Start soaking cashews in boiling water.
  • Sautéed the mushroom, celery and onion until softened and add garlic and give a stir.
  • Add the two quarts water bring to a boil and add all potatoes, carefully
  • Lightly boil 10-15 minutes until red potatoes are soft but not falling apart.
  • Rinse and blend the cashew with about half cup or more fresh water and add to soup.
  • Add the nutritional yeast, corn, seaweed and simmer for another 5 minutes.
  • Add the parsley
  • Salt and white pepper to taste.
  • **if the broth is not thickening add a 1/2 T of corn starch to about a 1/3 cup COLD water mix until dissolved and add to soup.