French fries are vegetarian. So is most cake.
Believe me, I have managed to pack on pounds as an omnivore, as a vegetarian, and even as a vegan. But now and again I get bit with the weight-loss bug. Now would be one of those times.
Here's the rub: I really like to eat. So does Mr. Wendy. When I try to lose weight, I up the exercise (thank you to my walking buddy, Melissa Bourbon) and work at making my usual tasty dishes a little more heart- and waist-line-friendly.
For those of you counting your calories or, like me, following a certain alliterative weight loss regimen, the recipe makes 6 two-cup servings. Ish.
Southwestern Vegetable Chowder
2 tsp. canola oil
1 c. chopped onion
2 cloves garlic, minced or crushed
2 c. diced carrot
1 jalepeno, seeded and minced
1/4 tsp. salt
3 c. vegetable broth (or 3 c. water with 1 1/2 vegetable bullion cubes)
1 Tbs. ground cumin
2 tsp. ground coriander
1 - 14.5 oz. can diced tomatoes
24 oz. peeled potatoes, cut into 1/2 inch dice
4 c. small cauliflower florets
16 oz. fresh or frozen corn kernels
3/4 c. instant mashed potato flakes (plain, not butter-flavored)
Optional garnishes: plenty of freshly ground black pepper, low fat shredded cheddar, and/or meatless "bacon" bits
In a large stock pot, heat canola oil over medium heat. Add onions, garlic, jalepeno, carrot, and salt; saute until onion is very soft (about 10 minutes). Add cumin and coriander. Then, add potatoes, cauliflower, and water/bullion or stock. Simmer for about 10 minutes, until potato and cauliflower are tender. Add tomatoes, corn, and mashed potato flakes. Heat through.
When the chowder cools, the soup becomes very thick. When reheating the leftovers (if there are any), you may need to add additional water or vegie broth.