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Rate this recipe 4/5 (11 Votes)


  • 1/2 sweet onion
  • 1 banana pepper, charred, peeled, diced
  • 1 potato, cubed
  • 3 cans coconut milk
  • 1/3 cup nutritional yeast
  • 1/2 tbsp vegetable bullion
  • 2 tsp club house roasted chili and tamarind seasoning
  • 1 tsp celery salt
  • 3 cups sweet corn


Level of difficulty Average
Preparation time 10mins
Cooking time 40mins
Cost Average budget


Step 1

Caramelize onion. Fry potatoes about 10 minutes. Addppepper and cook 2 minutes.

Step 2

Blend 2 cups coconut milk, 1 cup corn, and nutritional yeast.

Step 3

Add all remaining ingredients to a lg pot. Simmer for 20 minutes.

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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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Corn Chowder Crockpot or stovetop- Chicken corn chowder