South of the Border Corn Chowder and Crunchy Kale Chips

South of the Border Corn Chowder
 1 medium onion, chopped
1 red or orange bell pepper, about  1 cup
1 large red potato, shredded or in hash brown shreds
1 cups vegetable broth or stock
2 cups fresh or frozen organic corn
1 1/2 cup water plus 1/2 cup sunflower seeds or cashews, OR 2 cups almond milk
1 Tbsp organic cornstarch or arrowroot powder (optional, for extra thickness)
1 tsp salt, or to taste
1/4 tsp cumin
1/4 tsp garlic powder
1/2 tsp smoked paprika
2 slices Tofurky deli slices of your choice (bologna, ham style, etc) or 4 slices of tempeh bacon (optional)
1/4 cup chopped parsley or cilantro

Heat a pot over medium-high heat. Add onion and bell pepper, cook still onions are just starting to turn brown around the edges. Add 1 cup of corn and potato. Cook 3 minutes more. Add broth and bring to a boil. Reduce heat to medium-low, cover, and simmer until potatoes are soft and beginning to fall apart. Meanwhile, blend water and cashews or sunflower seeds (or almond milk, if using) with the remaining 1 cup of corn, cornstarch or arrowroot powder (if using), salt, cumin, and garlic powder on high speed until very smooth. Pour into pot when potatoes are done. Stir in smoked paprika. Bring to a boil and cook until desired thickness is reached. Cook Tofurkey or tempeh bacon until crispy. Dice and mix with cilantro or parsley. Sprinkle mixture over top of soup. 


Crunchy Kale Chips
1 bunch kale, washed, stems removed
Olive oil
Salt to taste
Juice of 1/2 lemon
Nutritional yeast

Tear or cut kale into bit size pieces. Toss with salt to taste, lemon juice, and nutritional yeast. Spread out on cookie sheet and bake at 350F for 18 to 20 minutes, tossing gently after 10 minutes.