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This is a quick and easy recipe that works well for a light lunch. This recipe uses soy milk, however, for those who prefer, cow's milk and cream can be substituted for a richer flavor.

1 8 oz. can oysters
3 cups soy milk (or two cups milk and one cup heavy cream)
2 Tablespoons vegan spread (or butter)
salt and pepper to taste

Heat oysters with packing liquid on low heat. Let simmer for about one to two minutes, or until heated through. Add vegan spread, salt, and pepper, then soy milk. Heat just to boiling.

Serve with crackers, and Wala! Lunch in a snap!

Learn more about this author, Jennifer L. Thompson.
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