This is such an easy recipe, it’s a perfect side dish for holidays or just a big family meal.
What you will need:
Preheat oven to 350 degrees Fahrenheit.
The easiest, least messy way I have found to do this is to put the crackers in a plastic bag and roll with a rolling pin. A Quart size bag will hold most of the crackers. I split mine and did it 1/2 a sleeve at a time.
I use a big bowl but you can combine in the baking dish.
Bake, uncovered for 1 hour.
Thank goodness for Fusion cuisine! Mixing favorite elements of two or three cuisines produces layers of flavor and variety in each and every bite. Since we went to Louisiana on vacation I have developed a deeper love of spice. Thai cuisine has been a favorite of mine for years, but I always avoided the spicier options and stayed with the more gentle flavors. Now though, I embrace the bold mix of spices and really enjoy the clear sinuses that follow spicy meals! This onion, garlic, Sriracha deliciousness balances with the delicate flavors of vegetable broth, hummus and baby clams. This recipe makes one large, warm and tasty serving.
1.5 cups water
4 green onions, chopped
1/2 a 10 oz. can (3/5 cup) baby clams, drained
1 heaping tsp organic vegetable broth powder
2 TBS garlic hummus
Sriracha to taste
Put water on to slow boil. Add green onions. Return to slow boil. Add clams to pot. Add broth powder, slow boil for 5 minutes. Add hummus, stir until combined. Remove from heat. Transfer to bowl. Add Sriracha to taste. Nom nom nom nom.
Before we get started, tahini is ground sesame seeds. Regular sesame seeds will add the same flavor but not the same consistency. We added tahini to get that delicious – almost nutty flavor – and to create a thicker, opaque, almost melted cheese consistency to the broth.
You’ll need these:
2/3 cup lentils washed and drained
1 Tbs avocado oil (optional – we add it for for flavor and healthy fats)
4 cups water
3 Tbs. vegan broth powder (or vegan bullion)
1 Tbs. Garlic powder
2 Tbs. Italian Seasoning
2 Tbs. Parsley
1 1/2 tsp. fresh ground black pepper
13 oz. frozen mixed veggies
2 1/2 Tbs. tahini (not the oil)
Add lentils, oil, water, broth powder and seasonings to stock pot. Simmer on medium heat for 10 minutes. Add frozen veggies. Bring to a boil. Remove from heat. Add tahini and smoosh it along the inside of the pan until incorporated. Stir well. Let cool slightly. Enjoy!
Makes four large servings. Excellent with crackers or thick and crusty toast, or garlic bread.
- Stock pot with lid.
- Wooden spoon.
- Measuring cup.
- Bowls for serving.
- Spoons for supping.
- 1 TBS olive oil
- 1 clove garlic (or a tsp of garlic powder)
- 4 cups shredded pumpkin
- 4 cups vegetable broth
- 1 tsp finely ground red pepper (cayenne)
- 1 tsp ground black pepper
- 1 TBS + 1 tsp parsley
On medium heat sauté minced garlic in olive oil until brown and soft. Add pumpkin, broth, and pepper. Simmer on Medium-Low for 20 minutes. Let cool slightly. Transfer to blender by cupfuls. Add Parsley. Blend until smooth. Serve immediately. Saves well and easily re-heats in the microwave.
*pre-heat oven to 350
6 packets sugar substitute
1/4 tsp. salt
1/2 tsp. vanilla
2 Tbs. butter
1/4 tsp. nutmeg
1 egg lightly beaten
2 cups milk, scalded
1 cup bread crumbs (cubes)
1/2 cup fruit, optional
Combine first six ingredients. Add hot milk slowly while stirring constantly. Add breadcrumbs and fruit, mix thoroughly. Pour into well buttered 8x12x2 pan. Set that pan in a larger pan of warm water to make a double boiler. Bake for an hour, until knife comes out clean. Cool and serve.
16 oz fruit cocktail, drained
small can crushed pineapple, drained
can of Eagle Brand milk
1 cup pecans
large tub of cool-whip
1/2 bag of marshmallows
1 can cherry wilderness pie
Mix. Eat. Yum.
4 cups milk
2/3 cup white sugar
1/2 cup small pearl tapioca
2 eggs lightly beaten
Stir everything together in the crockpot. Cover. Cook on high for an hour and a half, stirring occasionally. Serve warm.