Tuesday, November 22, 2011


2 cups Red Mill Almond flour
2 cups nutritional yeast
2T dried minced onion
1T or a bit more coarse kosher or sea salt

blend all together in cuisinart til mixed well
( don't make it into almond butter!)

sprinkle on anything you would sprinkle parm cheese on, it's addictive! 


I make corn chowder once a week, a huge pot of it so we can have it several times. 

I put a pot on a high burner, cut up one large onion, saute it in 1/2 cup or so of veggie broth ( Swanson is my favorite). Then add at least 2 more cups of water, then 2 cups or 3 depends on how you like your soup, unsweetened organic soy milk, 1 bag of frozen oreida russet potatoes( the plain ones), 2cups frozen corn, 2 cans creamed corn, 1T paprika, 1T dried chopped chives, 2t dried minced garlic, cook about 30 mins on medium low...blend up a bunch of the soup ( I use one of those hand held blenders) til it is kinda thickish... then I add 1 bag of frozen carrots, any shape you want. Cook another hour or so to marry flavors.. YUMMMY! eat til you drop! you can add more water or soy milk if you need to to thin it.. 


TAKE as many potatoes as will fit on a dinner plate, scrub them then pierce them with a fork. Cover with a paper towel, not sure why but it's just what I do...
place in microwave on potato, cook...

take out, put cooked potatoes in a large mixing bowl that has 2T of earth balance in there, shake the bowl around to get them coated with the "butter" place them back on the dinner plate and salt them with coarse kosher or sea salt.. enjoy all day long.. hot or room temperature...I eat mine off a fork if it is too hot.. yum!