What’s for Dinner? Quick Shrimp(less) Chowder

The original recipe is for shrimp chowder from Cooking Light magazine which can be found here. I veganized the recipe by substituting one head of cauliflower for the shrimp and full fat coconut milk for the heavy whipping cream. I also needed to make it gluten free so I used millet flour instead of all purpose. I didn’t have fresh thyme so I used 1/2 tsp dried and I skipped using the celery since it requires so little I wouldn’t have used the leftovers. As far as the directions go I warmed the broth on the stove (working on decreasing microwave use) and cooked everything a few minutes longer to soften up the cauliflower more.


I like how it turned out.


I love to learn, and I consider myself to be a very fluid person so I enjoy taking what I learn and allowing it to make a difference in my life. My latest transformation has been eating healthier and working out. I never thought that I would be reaching for fruit when I crave something sweet and that I would actually look forward to going to the gym.

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Posted in What's for Dinner?

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