Vegan Lobster Bisque

There are some things that a girl can’t live without.  I have decided that one of them is this recipe.  I love all things bisque, chowder and seafood.  However, since seafood isn’t on the table anymore, (all puns intended)…I had some work to do.  This is the result of that work. And I have to say, this recipe has truly been a labor of love.

There are some options for the Kelp Powder since it’s not likely in your pantry.  You can use pulse Nori Seaweed Sheets in food processor or blender (you can find them everywhere, even Wal-Mart), Dulse flakes (at most high end groceries, or amazon)  or you can also just buy kelp powder.  Kelp can add a powerful nutrient boost to smoothies, and it also goes well mixed in salad dressings, or sprinkled on top of vegetables.

Cosmopolitan magazine even loves Sea Kelp!  “Sea kelp is a natural source of vitamins A, B1, B2, C, D and E, as well as minerals including zinc, iodine, magnesium, iron, potassium, copper and calcium. In fact, it contains the highest natural concentration of calcium of any food – 10 times more than milk.”

If you try it, leave me a comment below!

VEGAN LOBSTER BISQUE

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  • 1 cup raw cashews (soaked overnight, or boiled for 10 minutes)
  • 1 cup vegetable broth
  • 1 tablespoon kelp powder
  • 2 tablespoons olive oil
  • 1 tablespoon cornstarch
  • 2 cups of onion, minced
  • 2 medium carrots, diced
  • 4 large celery ribs, diced
  • 4 medium garlic cloves, crushed
  • 2 tablespoons tomato paste
  • 5 cups vegetable broth
  • 1 cup dry white wine
  • 2 cups dried Lobster mushrooms (soaked and diced)
  • 1 teaspoon smoked paprika
  • 1 teaspoon thyme
  • Pinch of cayenne
  • 1 bay leaf
  • Salt and pepper to taste
  • 3 sprigs flat-leaf parsley, plus minced leaves and tender stems for garnish
  1. Soak cashews overnight, or boil for 10 minutes. Add to blender with 1 cup of vegetable broth, kelp powder, and cornstarch. Blend until smooth, this will take a few minutes. Set aside. Soak the Lobster mushrooms, according to package directions.  (Reserve ¼ cup of the rehydrated mushrooms for garnish).
  2. Add olive oil to a large stockpot, and heat on medium. Add onion, garlic, celery, and carrots to the pot and cook for about 3 or 4 minutes, until softened.
  3. Stir tomato paste into vegetables and cook for 2 minutes. Add white wine and deglaze the pan. Simmer for 2 minutes. Add broth, cashew cream mixture, and seasonings. Bring to a simmer, reduce to low heat and cook for about 10 minutes.
  4. Remove bay leaf. Purée the soup with an immersion blender, or purée in batches in a blender until smooth, returning soup to the pot. Add diced mushrooms and simmer for 3-5 minutes until mushrooms are thoroughly heated through.
  5. Add salt & pepper to taste. Garnish and serve immediately.

 

 

 

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