This week we’re making a hearty chowder that is just perfect for those of you who are cabin-bound in the heart of winter. The basis of the chowder is roasted sweet potatoes and corn, with a secret ingredient. The recipe is vegan and gluten free. I’m back from the market and ready to prepare my chowder. I was able to obtain some organic ingredients, and I will mark those with (O). I wasn’t able to buy any fresh herbs, so I’m substituting fresh with organic dried herbs. I know that a “real” mise en place shows gorgeous chopped ingredients in pristine glass bowls, waiting to be pulled together into a mouth watering concoction, but I’m not ready for that yet. I’ll be adding to my kitchenware as this blog progresses, I’m sure.
Here is my main cost breakdown: