Rhubarb-Raspberry-Blueberry Crisp

Is your garden overflowing with rhubarb? Not mine. I don’t have a green thumb! However, lucky for us my mother-in-law does! She shared her rhubarb with us and I created this quick, easy and super delicious crisp!!! A great recipe for fall!

What you need:

6 cups chopped rhubarb

1 cup frozen raspberries

1 cup frozen blueberries

3 tbs evaporated cane juice (sugar)

For crisp:

2 cups rolled oats

½ cup ground almond meal (from raw almonds)

2 tbs ground flax seed

1 cup chopped pecans

½ cup brown sugar

pinch of salt

4 tbs non-dairy butter

What you do:

1.)   Preheat oven to 350 degrees.

2.)   Butter a 13x9 baking dish.

3.)   Mix fruit and 3 tbsp of sugar in a bowl. Pour into baking dish.

4.)   Mix all the crisp ingredients in a bowl and pour over the fruit.

5.)   Back for 45 minutes.

6.)   Serve with ice cream if you like, but it was delicious all by itself!!!

Enjoy!!!

VOTING:

Adults: 2 thumbs up!

Kids: 4 thumbs up!

Vegan Corn Queso Fundido

Thank you Chef JN for introducing me to my new fave dip of all time!!!! This recipe is simple, uber delicious and a crowd pleaser!!! I didn't roast my poblano like Chef JN and I have even tried added more onion, chopped cauliflower and broccoli too. Still amazingly delicious!!!!

Ingredients:

1lb frozen sweet corn kernels (3 cups), thawed

2 T extra-virgin olive oil

1 Poblano chile – stemmed, seeded, and finely diced. ( I roasted mine first over an open flame then removed skin)

1 small onion, finely diced ( I used half onion, half shallot)

Kosher salt

1 large garlic clove, minced ( I used two, love garlic!)

½ lb shredded non-dairy mozzarella & pepper jack cheese. (I used the Daiya brand)

Finely chopped cilantro, radish matchsticks, thinly sliced jalapenos, for garnish

Corn tortilla chips for serving

Directions:

1.     In a blender, puree half of the corn with ½ Cup of water until smooth. Strain the puree through a fine sieve into a medium bowl.   ( I didn’t strain it, I like the texture)

2.     In a cast-iron skillet, heat the olive oil. Add the poblano, onion, remaining corn, and a pinch of salt and cook over moderate heat, stirring, until  softened and barely browned. About 10 minutes. Add the garlic, and cook until fragrant, about 2 minutes. Add the corn puree and cook, stirring, until bubbling. About 2 minutes. Add the cheese and cook over low heat, stirring, until melted.

Season with salt and garnish with cilantro, radish, and jalapeno.

Serve hot with tortilla chips!

Enjoy!

VOTING
Adults: 2 thumbs up
Children: 4 thumbs up