September is sort of a state of limbo. It is still Summer, yet popular culture advertises leaves changing color, sweaters, and jack-o-lanterns. Days are noticeably shorter, but still long. It is the month when schedules are restructured, but that wild Summer energy still exists.
Rather than feeling depressed about Winter’s impending doom that the truly dependable Farmer’s Almanac again forecasts for the Northeast, I am soaking up the beauty that remains in the blue sky beyond the canopy of still-green trees.
The absolutely wonderful thing about Winter? Eating. More specifically, eating homemade food. It tastes that much better after trekking through snow banks and scraping ice off of the windshield. Food is a splendid way to savor the moment, to experience the now.
This recipe is for September; soup for a month in limbo. It is a chowder, but it’s cool. It is deeply satisfying, yet refreshing. Plus, it doesn’t require any heat, and so it is packed with ready nutrients to power your last days under the warm Sun.
Raw Vegan Corn Chowder
By Jessica Riley-Norton
Prep Time: 02 hours and 05 minutes
Total time: 02 hours and 05 minutes
Yield: 4 servings
- 1 1/2 Cups Cashews
- 3 Cups Almond Milk (unsweetened)
- 4 Cups Corn, off the Cob
- 2 Cloves Garlic
- 1 Tablespoon Olive Oil
- 1 Teaspoon, and more to taste Salt
- 1 Teaspoon, and more to taste Pepper
- 1/4 Cup Cilantro
- 1 Avocado
- 1/2 Teaspoon (Chopped fine for Pepper) Hot pepper or Pepper Oil
1. Soak the cashews in water for 2 hours. I like to save a step by putting the cashews in the blender, and covering with water. Consider submerging your blender blades in water, however.
2. After two hours, drain the water. Add 3 cups of corn, the almond milk, garlic cloves, olive oil, salt, and pepper. Blend until smooth.
3. Throw in the cilantro, and blend for another 20 seconds.
4. Add the last cup of corn, stir, and serve in bowls. Finish with avocado slices, more cilantro, and hot peppers or pepper oil.