Cooking Mama / Life

What I Ate Wednesday!

You know what day it is!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Have you ever noticed that, as the weather gets cooler, people invite you to more and more pot lucks? Maybe this doesn’t happen in your neck of the woods– but it’s something I’ve started to notice a lot here. (This is also happening because we are getting older and I go to fewer and fewer rager parties. #sadface.jpg)

I am incredibly competitive when it comes to pot lucks. Maybe competitive isn’t a good word… but I like bringing something that will be a conversation piece. Normally, it’s made in a slow cooker. This way I can be like, “Oh! Yes! I made it in a slow cooker!” and then I have something to talk about and those weird awkward pauses are avoided.

And more of these happen:


So! For this week’s food theme– I decided to give you a pot luck appropriate snacky that everyone will enjoy. And you can avoid awkward pauses too! And! special bonus! It’s ridiculously easy. Let’s get started!



(Adapted from “Fresh from the Vegetarian Slow Cooker”)


2 Cups Raw Almonds

2 Tablespoons Tamari Soy Sauce (you can use regular or even low sodium soy sauce on this if you’re afraid of the commitment.)

1 Tablespoon Canola Oil (you can use veggie oil too– or! peanut oil.)

1/4 Teaspoon Cayenne Pepper (I double this, personally but 1/4 tsp is a good start.)


Add everything to slow cooker and mix well with a wooden spoon.

Cook on high for fifteen minutes.


Switch heat to low and cook for two and a half hours.

Pour onto a wax paper covered baking sheet, in a single layer, and allow to cool. Store, in the fridge, in an air tight container for up to three weeks.








So simple, right? Just think of all the humble bragging you’ll get to do!




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