OG Peg’s Plant-Based Creamy Cauliflower Corn Chowder

The other night I got home from work and the thought crossed my mind that I have not produced an OG recipe in a while and then the wheels start churning. One of the things that I love to do when making and original is to look at all of the ingredients in my refrigerator and see the food that I have on hand and then create! It is really a fun thing for me to do, but sometimes I put a little bit of this, a little bit of that and a whole lot of this in it. haha. That is just how my mother would cook, but it does not serve those well who need exact measurements, like my daughters lol. Here’s to you girls—–

OG Peg’s Plant-Based Creamy Cauliflower Corn Chowder

Total Time to cook: 45 min

This recipe is comfort food at its finest. Even your carnivores will love it! I promise!

  • 1/2 package Organic Felicetti Cavatappi Pasta, cooked al dente (see pic at bottom)
  • 1 large onion
  • 4 cloves garlic
  • 1 t. onion salt
  • 2 t. garlic salt
  • 1/2 t. pepper
  • 1 t. salt
  • 1/2 – 1 t. thyme
  • 3 small or 2 large heads cauliflower, cut into medium pieces
  • 5-6 c. vegetable broth (enough to cover the cauliflower about 1″ above)
  • 2 14.5 cans Great Northern Beans
  • 2 14.5 cans of corn
  • 1 c. whole cashews (I like the organic Costco brand)
  • 1 1/2 c. water
  • 1 t. apple cider vinegar
  • 1 t. lemon juice
  • 3 T. nutritional yeast

Cook pasta. Make sure the water is well salted and boiling before adding the pasta. Cook 9 min. Drain and set aside.

While pasta is cooking cut onion, peel garlic and add to a wok if you have it, but if not just a frying pan. Add a little broth to the pan and saute until the garlic, onion, garlic salt, onion salt, salt and pepper and thyme until onion is translucent about 7-8 min.

Put cauliflower into a large soup pan with the broth and bring to a boil. Add corn and onion mixture and cook for about 10 minutes, checking after about 7 min after boiling to make sure the cauliflower is done to your liking.

While cauliflower is cooking make the cashew cream mixture in a high speed blender (I have a vitamix). Add remaining ingredients in blender and blend well, as in really well. You don’t want any chunks in your delicious soup.

Once cauliflower is done to your liking add the cashew cream and bring to a boil. Taste and adjust seasonings and enjoy.

This recipe may look hard but it really is simple and if you wash your dirty dishes as you go, it’s a cinch! Please tag me if you make this. I always love to know who has tried my recipes, especially my originals.

Love to all.

This is the pasta I order on Amazon for this dish. It’s truly amazing and makes all the difference to have delicious pasta.


This week I have an awesome guest post from our darling daughter-in-law, Aspen Boren! Aspen was born in Salt Lake City and spent most of her childhood there.  She and our son met at Southern Utah University and were married in 2013.  They have two adorable children–Eli Boyd (almost 2) and Oaklynn Rose (1 month).  Recently, she graduated with her bachelors from Southern Utah University in Family Life and Human Development–Family Services. She accomplished this all while having her little family, which is so amazing to me.  She is a stay-at-home mom and loves rock climbing, dancing, yoga, arts and crafts and spending time with family.  She is an amazing wife and mother and is really, really good at it 🙂 AND she is also great at making freezer meals.  Aspen is sharing one of her favorites with us today.  Thanks so much Aspen for sharing. Love you!!! Okay, I have to share just one more adorable pic :). 


(adapted from peasandcrayons.com)

Prep: 15 mins   Cook: 6 hours   Total: 6 hours, 15 mins

Yield: 6


6 cups of low-sodium vegetable broth [or chicken broth!]

1 cup canned crushed tomatoes

1/4-1/2 cup tomatillo salsa verde

3 TBSP tomato paste

2 TBSP olive oil

3 cups black beans [cooked or *canned]

1-2 cups pinto beans [cooked or canned]

3 boneless, skinless chicken breasts

4 small corn tortillas, torn into small pieces

2 small onions [approx 2 cups]

2 jalapenos [seeds and veins removed]

1 large bell pepper

juice of 1/2 a fresh lime

2-4 TBSP fresh cilantro

1 tsp chili powder

1 tsp garlic powder

1 tsp cumin

1/2 tsp cayenne pepper

salt, to taste [amount added will vary on sodium content of broth + tomatoes/beans]

shredded mexican cheese blend

crunchy tortilla chips

…plus add your favorites from the list below:

greek yogurt or sour cream [I add lime zest to mine for extra oomph!]
tortilla strips

chopped red onion

chopped green onion

fresh cilantro

sliced jalapenos [for fire and flair]

fresh pico de gallo

fresh guacamole 

sliced avocado

For a brothier soup, keep a bit of extra vegetable or chicken broth on hand to add towards the end.

*If using canned beans, simply drain and rinse and you’re ready to go!

Literally, toss everything into the freezer bag EXCEPT the corn tortilla’s.  Zip tight making sure most of the air is out. Place in the freezer. When ready to eat, thaw in the refrigerator over night. 
Dump into the crockpot and break apart the corn tortilla’s and toss them in. If you want more of a thick soup add a few more strips of the corn tortilla’s. If you like your soup more on the thin side, add more vegetable or chicken broth. Cook on high 4-6 hours. Shred the chicken around the 4 hour mark. Let simmer for another 2 hours.

Add your favorite toppings and ENJOY!!

I like to do mine a bit more thick and eat it “salsa style” — YUM!!!

This is making my mouth water!! Can’t wait to try!

Friend Friday Guest Post–Courtney Wallace!!

Look at this BEAUTIFUL family!!! This week my guest post is from my dear friend, Courtney!! She is a gem through and through. I first met Courtney many years ago through running, and I have loved her ever since. She is a good friend to all and loved by many.  I’m so grateful for her example and her love of food and running :). Court is sharing her Southwest Kale Quinoa Bowl and I can’t wait to try it!! Thanks so much for sharing with us today Court!! Love you!!

Southwest Kale Quinoa Bowl 🙂

Prepare quinoa according to package (I make mine in the InstaPot for 10 minutes, 2 cups quinoa & 4 cups chicken broth)

Cook thawed chicken in InstaPot 1 lb for 20 min.  Add seasonings of 2tbsp cumin, 1/2 tsp onion powder, 1tbsp Trader Joe’s Chili Lime salt, dash of cayenne.  
**shortcut–buy Costco rotisserie chicken (they even sell it off the bone which is really awesome if it grosses you out to shred a dead chicken 😉 & use a pre-made packet of taco seasoning.

Dice kale/peppers/tomatoes/avocado

Shred carrots

Quarter lime

Drain black beans

Layer & garnish bowl:

Quinoa on the bottom

Add diced up kale 

**Now put this in your microwave for 1 min to soften up the kale :). Doesn’t hurt that it makes the kale a bright lovely green….I feel healthier if it looks pretty 😉

Pile on the veggies & chicken.

Garnish with splash of lime & big scoop of salsa.

**My kids like to add a little cheese & a dollop of sour cream 😉

Super filling and yummy!!!