Cricketlicious Cafe Special Podcast

The Ento Nation podcast brings you all 12 Cricketlicious Café episodes from Season 1. Our Resident Chef, ChefPV guides you through 9 delicious and nutritious Ento recipes. As guest chefs we have Lee Cadesky  and Aly Moore. And the Cricket Man takes over the kitchen on Christmas. Visit for all 12 recipes in the synopsis of this episode.

Times: 5:27-Chirpin’ Tostadas-ChefPV; 7:47-Crickcakes-ChefPV; 10:44-Mealworm Energy Balls-ChefPV; 13:47-Chapulines Spoon Bread con Spiced Cricket Ice Cream-ChefPV; 18:44-Tomato Hopper Poppers-Aly Moore; 24:02-Pineapple Crick Sticks-ChefPV; 28:16-Chili con Cricket-Lee Cadesky; 30:18-Mealworm Latkes-ChefPV; 34:29-Worst Chocolate Chip Cookies Ever-Cricket Man; 42:52-Mealworm Mac n Cheese Souffle-ChefPV; 47:20-Curried Zucchini Wrapped Grasshoppers-ChefPV; 50:44-Gingersect Cookies-ChefPV.


Ep.#1: Chirpin’ Tostadas

1 stick Butter or ½ cup Your Favorite Frying/Sauteing Oil (for frying Tortillas and sauteing Crickets)

4 Soft Corn Tortillas

1 head Romaine Lettuce or 1 bunch Cilantro (or Both)

1 Tomato

¼ cup Red Onion

1 Avocado

¼ cup Plain Yogurt (Any Style)

⅛ cup Lemon Juice

1 cup Fresh Crickets or Merci Mercado Chapulines

Desired Seasonings



Melt ½ stick Butter/¼ cup Oil in a skillet over medium-high heat.

When your Butter/Oil has reached temperature, place Tortilla(s) in pan for 3 to 5 minutes, until crisp on both sides.

Ready some paper towels/kitchen towels on a plate, remove Tortilla(s), place on towel to cool and absorb excess oil.

Clean then chop Romaine Lettuce and set aside in a bowl.

Medium-dice Tomato then set aside in a bowl.

Small-dice Red Onion and set aside in a bowl.

Slice open Avocado lengthwise, remove pit and scoop Avocado into bowl.  Whisk together with Yogurt and Lemon Juice.

Plate your Tortillas for serving and add Lettuce/Cilantro, Tomato, Onion and Avocado Crema.  Set aside.

Place skillet over medium-heat with remaining Butter/Oil and saute Crickets until crispy, about 10 minutes.  Merci Mercado Chapulines are already dry-roasted so only need about 5 minutes to add heat and crispiness.

Remove Crickets/Chapulines from heat and put on top of your tostadas to complete the dish.  Add any Desired Seasonings then serve.

Yield: 4 Tostadas

Ep.#2: Crickcakes

3 cups Spinach

2 TBSP Maple Syrup

½ cup Hemp Milk

1 Egg

1 TBSP Baking Powder

1 tsp Himalayan Pink Salt

¼ cup Entomo Farms Organic Gluten Free Cricket Powder

¾ cup All Purpose Gluten-Free Flour

Berries/Fruit for topping

Maple Syrup for topping



Add Spinach, Maple Syrup, Hemp Milk, Egg, Baking Powder and Salt to blender and blend until smooth.

Add Cricket Powder and All Purpose Gluten Free Flour.  Blend until Smooth.

Place a nonstick pan over low heat and let the pan heat thoroughly.

Pour batter in pan according to desired crickcake size and flip once it is cooked through (bubbles will form on the top).

Cook about 1-minute more on the other side and repeat until all batter is used.

Plate the crickcakes and serve with Maple Syrup and Fresh Fruit.


Ep.#3: Maple Mealworm Energy Balls

2 TBSP Butter

½ cup Mealworms (thawed)

2 TBSP Maple Syrup

1 cup Quick Oats

2 tsp Chia Seeds

2 TBSP Psyllium Husks

¼ cup GrioPro Cricket Powder

½ tsp Cinnamon

¼ tsp Sal de Gusano or Himalayan Pink Sea Salt

⅓ cup Chocolate Chips

¼ cup Sunflower Seeds

½ cup Medjool Dates

½ cup Nut Butter

¼ cup Honey

1 tsp Vanilla Extract



Melt Butter in a skillet over medium-high heat then add Mealworms and saute about 5 minutes.  Mix in Maple Syrup and saute 1 minute more.  Remove from heat onto a plate and set aside.

In a medium-sized mixing bowl, stir together the Oats, Chia Seeds, Psyllium Husks, Cricket Powder, Cinnamon and Salt.

Add Chocolate Chips, Sunflower Seeds and Medjool Dates.  Stir again making sure to separate the date pieces.

Add the Nut Butter, Honey and Vanilla Extract.

Stir the ingredients together until well combined.

Once combined, roll into bite-sized balls using your hands.

Lightly press caramelized Mealworms on top of the energy balls.

Place the balls on a parchment-lined baking sheet or dinner plate.

Place the baking sheet/plate into the freezer for about 20 minutes until the balls are firm.

Remove from freezer and store in an airtight container in the fridge until ready to eat.

Ep.#4: Chapulines Spoon Bread con Spiced Cricket Ice Cream


Candied Yams Spoon Bread con Chapulines

1 cup Candied Yams Puree (can or fresh)

2½ cups Nut Milk

½ cup (1 stick) Unsalted Butter

2 tsp Smoked Salt

1 cup Stone-Ground Yellow Cornmeal

3 large Eggs (separated)

1 TBSP Chives (chopped)

½ tsp Thyme (stemmed)

½ tsp ground Cinnamon

¼ tsp Cayenne Pepper

1 tsp Ginger (minced)

¼ tsp ground Nutmeg

1 cup Merci Mercado Chapulines (any flavor)



If you are using Candied Yams from a can, go ahead and strain syrup from the yams, process them in a blender or food processor until smooth, then set the yams aside in a bowl.

Preheat oven to 350°F.

Add Nut Milk, Butter and Salt to a large saucepan over medium heat and bring to a simmer.

Gradually whisk in Cornmeal and stir about 2 minutes until thickened.  Remove from heat then whisk in Yam Puree.

Whisk in Egg Yolks, Chives, Thyme, Cinnamon, Cayenne, Ginger and Nutmeg.

In a medium mixing bowl, beat Egg Whites until soft peaks form.  Add whipped egg whites to cornmeal mixture and whisk together until evenly combined.

Fold-in Chapulines to cornmeal mixture.

Pour cornmeal batter into a pie pan or loaf pan.

Take a small handful of chapulines and sprinkle over top of batter then place in oven for 30 – 40 minutes until spoon bread is set.

Remove from oven, plate a serving of Spoon Bread and add a scoop of Spiced Cricket Ice Cream.



Spiced Cricket Ice Cream

1 cup Candied Yams Puree (can or fresh)

2 cups Heavy Cream

1 cup Half & Half

⅔ cup Honey

1 tsp Ginger (minced)

1 tsp Ginger (ground)

1 cup 2 TBSP Mealworm or Cricket TIP (from C-fu FOODS)

1 tsp Nutmeg (ground)

1 TBSP Vanilla Extract



If you are using Candied Yams from a can, go ahead and strain syrup from the yams, process them in a blender or food processor until smooth, then set the yams aside in a bowl.

Add Cream, Half & Half and Honey to a medium saucepan and place over medium heat until honey is completely dissolved.

Remove from heat and whisk in Yam Puree, minced Ginger and ground Ginger.

Put TIP, Nutmeg and Vanilla in a food processor or blender with a small amount of the ice cream mix and blend.  Slowly add more until all ingredients are mixed together and smooth.  You may need to blend in batches depending on the size of your processing container.

Pour mix into a freezer-safe container and place in the freezer to set overnight.

Remove from freezer when ready to serve with Spoon Bread.

Ep.#5: Tomato Hopper Poppers

1 cup cherry tomatoes

½ package cream cheese

¼ cup minced green onions

¼ cup minced fresh parsley

¼ teaspoon worcestershire sauce

¼ cup chopped chapulines



Cut a thin slice off the top of teach tomato.

Scoop out and discard pulp.

Invert the tomatoes on a paper towel to drain.

Combine remaining ingredients in a bowl.

Mix well.

Spoon into tomatoes.

Ep.#6: Pineapple Crick Sticks

1 large Pineapple

6-inch Skewers or Lollipop Sticks

1 TBSP Olive Oil

1 cup Sustainable Boost Crickets

2 TBSP Honey

Sustainable Boost Turmeric

Sustainable Boost Ginger

1 cup Semi-Sweet Dark Chocolate Chips

1 cup Pistachios (chopped)



On a sturdy cutting board, cut the top and bottom off the Pineapple then trim off all the rind from the sides.

Cut the Pineapple in half lengthwise, remove the core, then cut the halves into wedges.  Arrange the wedges on paper towels to absorb excess moisture.

Insert Skewer/Lollipop Stick into each pineapple wedge and set aside.

Heat Olive Oil over medium heat and add Crickets to pan and quick-crisp for about 1 minute.

Remove from heat and add Honey, Sustainable Boost Turmeric and Sustainable Boost Ginger.  Mix until all ingredients are evenly incorporated.  Transfer to a bowl then set aside.

Place a small saucepan over medium-low heat, add Dark Chocolate Chips and stir constantly until completely melted.  Remove from heat.

Line a baking sheet or large plate with wax or parchment paper.

Dip each of the Pineapple wedges into the Chocolate and place on the wax paper.

Lightly press the Crickets into the bottom half of the chocolate on the Pineapple wedges.

Lightly Press the Chopped Pistachios on the top portion of the chocolate on the Pineapple wedges.

Place the sheet/plate of Pineapple wedges into fridge for 15 minutes to set or until ready to serve.

Ep.#7: Chili Con Cricket

Chili Con Cricket

1 Jar One Hop Kitchen’s Cricket Bolognese

15 oz. Can Mixed Beans (Red Kidney, Black, Mixed, Lentils etc)

1 Small Onion

1 tsp Chipotle or Chili Powder

½ tsp Paprika

½ tsp Oregano

Pinch of Allspice

1 tsp Salt

1 tbsp Olive Oil

Green Onions

Sour Cream, Regular or Non-Dairy

Lime Wedge



Peel and chop onion to a coarse dice.

Heat olive oil on medium.

Sautee onions 2-3 minutes until translucent.

Add half of Chipotle, Chili Powder, and Paprika.

Stir and continue cooking.

Open, drain, and rinse beans. Rinse again.

Add to onions and stir up until steamy.

Add One Hop Kitchen’s Cricket Bolognese and thoroughly stir.

Bring to a light simmer, reduce to low, add remaining seasonings except the salt, and let simmer for about 10 minutes.

Stir in salt to taste and you are ready to serve.

Best served with rice, cornbread, or a nice crusty piece of bread. Top with sour cream, green onions or cilantro, and serve with a wedge of lime.

Bug Appetite!

Ep.#8: Mealworm Latkes

Latke Sauce

1 TBSP Mayo

1 TBSP Horseradish

1 TBSP Yogurt

1 TBSP Maple Syrup

1/4 tsp Five Spice Powder

1/4 tsp Sriracha


Mealworm Latkes

2 cups Yukon Gold Potatoes (grated)

1 cup Sunchokes (grated)

1/4 cup Red Onion (grated)

2 Eggs (whisked)

1/2 TBSP Rosemary (minced)

2 TBSPs All Purpose Cricket Flour

1 cup Mealworms

1 tsp Himilayan Pink Salt

Sesame Oil

Chives (chopped)



Place a sesame-oiled baking sheet into oven and preheat oven to 450°F.

Whisk Latke Sauce ingredients together in mixing bowl and set aside in fridge.

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.

Ep.#9: Cricket Man’s Worst Chocolate Chip Cookies Ever

1 cup unsalted butter melted and then cooled for at least 5 minutes*

1 1/2 cups light brown sugar packed

1/2 cup granulated sugar

2 eggs room temperature preferred

1 teaspoon vanilla extract

1/4 cup maple syrup

3 1/4 cups all purpose flour

2 teaspoon cornstarch

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups chocolate chips. 1 cup of mini chocolate chips and 1 cup regular sized chips.


In large bowl, stir together melted butter and sugars.

Add eggs, one at a time, stirring combined.

Stir in vanilla extract and maple syrup.

In separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.

Gradually add flour mixture to wet ingredients, stirring until completely combined.

Stir in chocolate chips.

Cover bowl with clear wrap and allow to chill for at least 30 minutes.

While the dough is chilling, preheat oven to 350F (175C) and prepare cookie sheets by lining with parchment paper.

Scoop about 2-3 Tbsp of cookie dough and roll into balls, making them slightly taller than they are wide. Place them at least 2 inches apart on prepared cookie sheet.

Press chocolate chips into cookie dough balls in various places.

Bake about 13 minutes (cookies will appear to be a bit underdone, but edges should be just beginning to turn golden brown).

Merry Christmas, baby!

Ep.#10: Mealworm Mac n Cheese Souffle



¾ cup MILK

SALT (to taste)

PEPPER (to taste)

1 cup SMOKED GOUDA CHEESE (shredded)


1 cup Bugeater Foods MEALWORM MACARONI PASTA (cooked)

¼ cup MEALWORMS (thawed)



Preheat oven to 350°F.

In a saucepan melt the BUTTER, add the FLOUR and stir on medium heat for a minute.

Add the MILK gradually while stirring to avoid lumps.

Season to taste with SALT and PEPPER and stir the sauce until sauce thickens.

Remove saucepan from heat and mix in the CHEESE until melted.

In a small mixing bowl, whisk the EGG YOLK and mix into cheese sauce.

In a large mixing bowl, whisk the EGG WHITES until stiff peaks are formed.

Gently fold the cheese sauce into the egg whites until well combined.

Butter the ramekins then fill a little more than a third of the way with MEALWORM MACARONI PASTA.

Fill the ramekins to almost full with cheese sauce then top with MEALWORMS.

Place ramekins on a baking sheet and bake souffles on the middle rack for 15 – 20 minutes until the surface becomes golden.

Serve immediately.

Ep.#11: Curried Zucchini Wrapped Grasshoppers

20 GRASSHOPPERS (freeze-dried)











1 large RED BELL PEPPER (roasted)



Soak GRASSHOPPERS in WHEATGRASS JUICE for at least 2 hours (preferably overnight for maximum infusion).

Place the top rack in oven 6 inches from the heat source and preheat to Broil.

Trim the ZUCCHINI ends and slice into ¼-inch pieces lengthwise using a mandoline.


Lightly coat zucchini strips with SESAME OIL on both sides.

Massage the spice mixture on both sides of the zucchini.

Coat a baking sheet with sesame oil then lay out the zucchini strips in a single layer.

Sprinkle SALT over zucchini then place the baking tray in the oven and broil for 4 minutes.

Remove the zucchini from the oven, flip the slices over and return to the oven for 5 to 6 minutes more, making sure the zucchini is golden brown and slightly charred but not too crispy and burned.

Remove the zucchini from the oven and let cool.

Sprinkle GOAT CHEESE along the length of each zucchini strip, adding a slice of ROASTED PEPPER at each end.

Take a moment to wash your hands to avoid getting goat cheese all over your rolls as you roll them up.

Add a grasshopper to the top of the strips, along the width of the zucchini.

Roll the strips and serve on a plate, seam side down.

Ep.#12: Gingersect Cookies

1/3 cup HONEYWORMS (thawed)






2 TBSP GINGER (minced)








Preheat oven to 350°F.

In a small mixing bowl, mix HONEYWORMS with 2 TBSP MAPLE SYRUP and set aside.

Whisk together CRICKET FLOUR, BAKING POWDER, BAKING SODA, FIVE SPICE POWDER and GINGER in a large mixing bowl Set Aside.

In a separate mixing bowl, combine CREAM CHEESE, COCONUT OIL, remaining 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 cookie 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.

Grease a baking tray with coconut oil, arrange cookies on the tray then place tray into the oven for 14 – 20 minutes.

Remove tray with cookies and sift powdered sugar over cookies and let cool about 5 – 10 minutes then ENJOY!!!




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