Mealworm Latkes

Ingredients:

  • 1 tablespoon Just Mayo
  • 1 tablespoon horseradish mustard
  • 1 tablespoon yogurt
  • 1 tablespoon maple syrup
  • ¼ teaspoon five-spice powder
  • ¼ teaspoon Sriracha
  • 2 cups Yukon Gold potatoes, grated
  • 1 cup sunchokes, grated
  • ¼ cup red onion
  • 2 eggs, whisked
  • ½ tablespoon minced rosemary
  • 2 tablespoons all-purpose cricket flour
  • 1 cup mealworms
  • 1 teaspoon Himilayan pink salt
  • Olive oil, to coat baking sheet
  • Chives, chopped

Directions:

Latke Sauce Instructions:
  • ​​​​​​Whisk Just Mayo, horseradish mustard, yogurt, maple syrup, five-spice powder, and Sriracha together in mixing bowl and set aside in fridge.

Mealworm Latkes Instructions:
  • Place an olive-oiled baking sheet into oven and preheat oven to 450°F.
  • Line a large mixing bowl with a lint-free kitchen towel and add the potatoes, sunchokes and red onion to the bowl.
  • Wring excess liquid from the grated ingredients.
  • Release wrung ingredients into a dry, large mixing bowl.
  • Add egg, rosemary and cricket flour to grated ingredients and combine.
  • Stir in mealworms and himalayan pink salt.
  • Remove baking sheet from oven, drop batter in the desired size onto baking pan and return to oven for 6 minutes.
  • Flip Latkes and cook for 6 more minutes on the other side.
  • Serve on a plate with sauce and chives.

Gingersect Cookies

Ingredients:

  • ⅓ cup honeyworms
  • 6 tablespoons honey
  • 1 cup all-purpose cricket flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 2 tablespoon five-spice powder
  • 2 tablespoon ginger, finely chopped
  • ⅓ cup cream cheese, whipped
  • 3 tablespoon coconut oil
  • 1 egg
  • ⅛ teaspoon Himalayan pink salt
  • 1 cup powdered sugar

Directions:

  • In a small mixing bowl, mix 1 tablespoon honey with the honeyworms and set aside.
  • Preheat oven to 350°F.
  • Whisk together cricket flour, baking powder, baking soda, five-spice powder and ginger in a large mixing bowl.  Set Aside.
  • Combine cream cheese, coconut oil, maple syrup, egg and salt until creamy and smooth.
  • Combine wet ingredients with dry ingredients and mix until evenly incorporated.
  • Measure enough dough for desired size and roll into a ball.
  • Put powdered sugar on a plate and roll dough balls to thoroughly cover, puncture middle with your thumb and fill with the honeyworms.
  • Place on a baking tray and put into the oven for 14-20 minutes.
  • Remove tray with cookies and sift powdered sugar over cookies and let cool about 5-10 minutes.

Grinch Bug Nog

Ingredients:

  • 1 cup cashew milk, unsweetened
  • 2 tablespoons mini white chocolate baking chips
  • ⅛ teaspoon green food coloring
  • 3 tablespoons critter bitters 
  • Whipped cream, for topping

Directions:

  • Heat cashew milk and chocolate in a medium saucepan over low heat until chocolate is melted.
  • Remove from heat and whisk in green food coloring until well combined.
  • Add critter bitters, whisk a little and pour into a mug.
  • Top with whipped cream.

Cricket Roast with Gravy

Ingredients:

  • 1 tablespoon olive oil
  • ½ cup red onion, minced
  • 1 tablespoon garlic, minced
  • ½ cup portobello mushrooms, finely chopped
  • 1 cup carrot, grated
  • 1 cup crickets, thawed
  • 1 ½ cups kidney beans, cooked in salted rosemary water
  • 1 ½ cups green lentils, cooked in salted cinnamon apple cider vinegar water
  • 2 tablespoons tamari
  • 2 tablespoons fresh thyme leaves, packed
  • 6 tablespoons nutritional yeast
  • 1 cup cricket flour
  • 1 cup hemp milk
  • 1 cup kidney bean water or any broth/stock
  • 1 cup Yukon Gold potatoes, grated
  • 3 tablespoons olive oil
  • 1 cup crickets
  • 2 tablespoons tamari
  • Pomegranate seeds, to garnish
  • Thyme leaves, to garnish

Directions:

Cricket Roast Instructions:
  • Preheat oven to 375°F, grease a loaf tin with olive oil and line with foil paper.
  • Heat the oil in a frying pan and sauté the onion and garlic on medium-high heat until soft.
  • Add the mushroom, carrot and crickets and cook for another 5-7 minutes and remove from heat.
  • Transfer ingredients from pan into large mixing bowl, add the remaining ingredients and combine thoroughly with your hands or a masher.
  • Don't over-mash, just enough so that the mixture comes together.
  • Transfer the mixture into the loaf tin and cook for 40-50 minutes until the outside develops a crust and the inside is firm.
  • Serve with chirp gravy.

Chirp Gravy Instructions:
  • ​​​​​​Bring ingredients to a boil in a small saucepan, reduce to a simmer and cook  8-10 minutes.
  • Transfer gravy to a blender and blend ingredients until smooth.
  • Heat olive oil in a pan over high heat and sauté crickets for 5-10 minutes until desired crispiness.
  • Add 1 tablespoon tamari, cook 1 minute more, then add gravy to pan and reduce to low for 5 minutes.
  • Finish with 1 tablespoon tamari and serve over cricket roast with pomegranate seeds & thyme leaves.

Clickbait

close

Learn More