Holidays are my favorite excuse to make elaborate, often expensive, and always gourmet meals that take days to plan and prepare. So, with Thanksgiving only 26 days away, I have already begun the search for the perfect meal!
When I was growing up, holidays were a big deal in my family. We would gather, eat the traditional foods, play games, eat more, and basically spend the day together catching up. Because John and I live so far away from both our families and rarely make the trip back during any of these peak days, friends are crucial to the plan. This year: Hannes and Joy!!!
Anyway, I found this recipe while re-reading the Vegetarian Times Nov/Dec2008 issue. The timing was just right because Joy wanted to make a batch of baked seitan (from this recipe!!!) and seitan was the perfect "un-turkey" for the chowder. Additionally, an important lesson was learned: Gluten flour is NOT the same as Vital Wheat Gluten and will NOT make seitan!
I ran out of veggie broth but substituted water with a few herbs sprinkled in. I used dried thyme instead of fresh and added a carrot and spinach but left out the avocado and cilantro.
The chowder was very hearty and creamy and rich. The flavor of lime was strong, in a good way!
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