Crushed red pepper adds some unexpected heat to this mouthwatering soup that slow cooks for hours, ensuring wonderful flavors, enticing aromas and minimal work for the cook.
One of my daughter's inlaw shared this delightfully different tuna casserole with me better then ten years ago. After the first time I made it it was good bye to the retro version. LOL Serving and prep time are approximate. ENJOY..!! :)
This recipe is from the book Vegan Brunch by Isa Chandra Moskowitz. Feel free to sub all quinoa flour for the corn flour or vice-versa if you don't have both on hand. I have also used chickpea flour. Whatever you do, just don't use cornmeal; it's much coarser than corn flour.
Looking for a delicious dessert? Then check out this mouth-watering peach pie made with Pillsbury refrigerated pie crust, topped with cinnamon streusel.
