Vegan Cauliflower 'Cheese'

A dairy-free, vegan version of the classic cauliflower 'cheese' dish, perfect for those following a Paleo or AIP diet.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 cup soaked cashews
• 1/4 cup nutritional yeast
• 1/4 cup coconut milk
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt, to taste
• 1/4 cup chopped parsley, for garnish

Instructions:

Steam or boil the cauliflower florets until tender, about 8-10 minutes

In a blender, combine the soaked cashews, nutritional yeast, coconut milk, lemon juice, garlic powder, onion powder, and salt

Blend until smooth and creamy

Preheat the oven to 350F 175C

In a baking dish, layer the cooked cauliflower and pour the creamy sauce over it, ensuring the cauliflower is well coated

Bake in the preheated oven for 15-20 minutes, or until the sauce is bubbly and slightly golden on top

Garnish with chopped parsley before serving

Vegan 5 Ingredient Baked Tofu

It only takes five ingredients to make this vegan baked tofu, and it tastes great. You can put it in salads, bowls, or wraps to make a healthy and tasty meal.

Ingredients:

• 1 block extra-firm tofu, pressed
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika

Instructions:

Warm the oven up to 400F 200C and put parchment paper on a baking sheet

Cut the tofu into cubes or rectangles after it has been pressed

There is soy sauce, maple syrup, garlic powder, and smoked paprika in a small bowl

Mix them together with a whisk

Stack the tofu pieces one on top of the other on the baking sheet that has been prepared

Use a brush to spread the marinade evenly over the tofu

Tofu should be baked for 25 to 30 minutes, turning it over every 15 minutes, until it is golden and crispy

You can eat the hot baked tofu as a main dish or put it in salads, bowls, or wraps

Old-Fashioned Buttermilk Doughnuts

Enjoy the comforting nostalgia of traditional buttermilk doughnuts by making these simple to prepare. Ideal for a sweet treat at any time of day or for breakfast!

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1/2 cup buttermilk
• 2 large eggs
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• Oil for frying
• Powdered sugar for dusting

Instructions:

In a mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and nutmeg

In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract

Pour the wet ingredients into the dry ingredients and mix until a dough forms

On a floured surface, roll out the dough to about 1/2-inch thickness

Cut out doughnuts using a doughnut cutter or a round cutter with a smaller one for the holes in the center

Heat oil in a deep fryer or a heavy-bottomed pan to 350F 175C

Carefully fry the doughnuts, a few at a time, until golden brown, about 2-3 minutes per side

Remove the doughnuts with a slotted spoon and drain on paper towels

Dust the warm doughnuts with powdered sugar

Serve and enjoy your homemade old-fashioned buttermilk doughnuts!

Buffalo Tempeh Tacos

These Buffalo Tempeh Tacos are a vegan and gluten-free twist on classic buffalo chicken tacos. The spicy and crispy tempeh is complemented by fresh veggies and creamy dairy-free ranch dressing. Perfect for a quick and flavorful meal!

Ingredients:

• 1 package of tempeh, crumbled
• 1/2 cup buffalo sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper adjust to taste
• Salt and pepper to taste
• 1 tablespoon olive oil
• 8 small gluten-free taco shells
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1/2 cup dairy-free ranch dressing vegan and gluten-free
• Lime wedges for serving

Instructions:

In a bowl, mix the crumbled tempeh with buffalo sauce, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper

Let it marinate for at least 15 minutes

Heat olive oil in a skillet over medium heat

Add the marinated tempeh mixture and saut until it becomes browned and crispy, about 5-7 minutes

Stir occasionally

While the tempeh is cooking, warm the taco shells in the oven according to package instructions

Once the tempeh is ready, assemble the tacos

Place a generous scoop of the buffalo tempeh in each taco shell

Top the tempeh with shredded lettuce, diced tomatoes, diced red onion, and chopped cilantro

Drizzle dairy-free ranch dressing over the toppings, and serve the tacos with lime wedges on the side

Enjoy your delicious Buffalo Tempeh Tacos!

Vegan Orange Tofu

Crispy baked tofu dipped in a sweet and tangy orange sauce makes for a delectable vegan take on the traditional orange chicken dish.

Ingredients:

• 1 block extra-firm tofu, pressed and cubed
• 1/2 cup orange juice
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons maple syrup
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• Zest of 1 orange
• Green onions and sesame seeds for garnish

Instructions:

Preheat oven to 400F 200C

In a small bowl, whisk together orange juice, soy sauce, rice vinegar, maple syrup, cornstarch, sesame oil, ginger, garlic, and orange zest to make the sauce

Place cubed tofu in a single layer on a lined baking sheet

Pour half of the sauce over the tofu, ensuring each piece is coated

Bake tofu for 20-25 minutes, or until crispy, flipping halfway through

While tofu is baking, heat remaining sauce in a small saucepan over medium heat

Bring to a simmer and cook until thickened, stirring frequently

Once tofu is crispy, remove from oven and toss with thickened sauce

Garnish with sliced green onions and sesame seeds

Serve hot with rice or noodles

Peppermint Shortbread Cookies

With these delightful Peppermint Shortbread Cookies, you can indulge in the festive flavors of peppermint and chocolate. They're buttery and crisp, and they're ideal for holiday gatherings!

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/2 cup finely crushed peppermint candies
• 1/4 tsp salt
• 1/4 cup finely chopped dark chocolate or chocolate chips

Instructions:

Melt the butter and mix it with the powdered sugar in a bowl until the mixture is light and fluffy

Mix in the vanilla extract until it's well mixed in

Add the all-purpose flour and salt slowly while mixing the ingredients together until a dough forms

Crushed peppermint candies and chopped dark chocolate or chocolate chips should be added slowly

Make a log out of the dough that is about 2 inches across

Cover it with plastic wrap and put it in the fridge for at least an hour, or until it gets firm

Set the oven to 350F 175C and heat it up

Put parchment paper on the bottom of a baking sheet

Before putting the chilled dough log on the baking sheet, cut it into rounds that are 1/4 inch thick

After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges are golden

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet

Then, move them to a wire rack to cool all the way down

If you want to add more flavor and style to the cookies after they are completely cool, you can drizzle them with melted dark chocolate or dip them

For a holiday touch, add some crushed peppermint candies on top of the chocolate drizzle

Before you serve or store the cookies, let the chocolate set

Quick Banana Bread Muffins

These quick banana bread muffins are a delicious and convenient way to enjoy the flavors of banana bread in individual portions. They're perfect for breakfast or as a snack.

Ingredients:

• 2 ripe bananas, mashed
• 1/3 cup melted butter
• 3/4 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 pinch of salt
• 1 1/2 cups all-purpose flour
• 1/2 cup chopped walnuts optional

Instructions:

Warm your oven up to 350 ?F 175?C and put paper liners in a muffin tin

To make the bananas smooth, use a fork or potato masher to mash them in a bowl

Add the melted butter to the mashed bananas and mix them well

As soon as you add the egg, vanilla extract, and sugar to the banana mix, mix it well

Add the baking soda and salt to the mix and mix it in until it's all mixed in

Add the all-purpose flour slowly and mix it in until it's just combined

Make sure not to mix it too much; a few lumps are fine

Add the walnuts to the batter and mix them in

Fill up each muffin tin cup about two thirds of the way to the top with batter

If you stick a toothpick into the middle of a muffin, it should come out clean after 20 to 25 minutes in a hot oven

First, let the muffins cool in the pan for a few minutes

Then, move them to a wire rack to cool completely

Have fun with your easy and quick banana bread muffins!

Honey Mustard Mushroom Stout Chicken

A quick and flavorful one-pot chicken dinner with a delicious combination of honey, mustard, mushrooms, and stout beer.

Ingredients:

• 4 chicken thighs
• 2 tablespoons olive oil
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 1 cup sliced mushrooms
• 1/2 cup stout beer
• Salt and pepper to taste

Instructions:

To make the marinade, mix honey and Dijon mustard in a bowl

Add salt and pepper to the chicken thighs

In a pan, heat the olive oil over medium-high heat

Put in the chicken thighs and cook them until they are golden brown on both sides

Take the chicken out of the pan and set it aside

Put the mushrooms slices in the same pan and cook them until they turn golden brown

Add the stout beer and scrape up any browned bits in the pan to deglaze it

Put the chicken thighs back in the pan

Cover the chicken with the honey mustard sauce

Cover and let it cook on low heat for 20 minutes, or until the chicken is done and the sauce gets thick

If you want, you can serve it hot and top it with fresh herbs

Delicious Guacamole

Enjoy this classic guacamole recipe, perfect for dipping or as a flavorful topping. It's fresh, zesty, and packed with the goodness of avocados.

Ingredients:

• 3 ripe avocados
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1-2 fresh jalapeo peppers, seeded and minced
• 2 ripe tomatoes, diced
• 1/4 cup fresh cilantro leaves, chopped
• 1 lime, juiced
• Salt and pepper to taste

Instructions:

Take the pits out of the avocados and cut them in half

Then, scoop the flesh into a bowl

Use a fork to mash the avocados until they are the consistency you want

Cut up the red onion, garlic, and jalapeo peppers and add them to the bowl

Combine well

Add the tomato dices and cilantro chopped

Pour the juice of one lime over the mix and mix it all together

Add pepper and salt to taste

As needed, add more lime, salt, or pepper

Put it on tortilla chips right away or use it as a topping for your favorite Mexican food

Buttermilk Dressed Potatoes

These Buttermilk Dressed Potatoes are a creamy and flavorful side dish that pairs perfectly with any meal. The combination of buttermilk, fresh herbs, and garlic powder creates a delicious dressing that coats the tender potatoes.

Ingredients:

• 6 medium potatoes, peeled and cubed
• 1 cup buttermilk
• 1/4 cup mayonnaise
• 2 tablespoons chopped fresh chives
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

For about 15 to 20 minutes, or until the potatoes are soft, boil them

In a large bowl, mix the buttermilk, mayonnaise, chives, parsley, dill, garlic powder, salt, and pepper while the potatoes are cooking

After the potatoes are done, drain them and let them cool down a bit

Toss the warm potatoes in the buttermilk mixture just a little to coat them

You can serve it hot or cold

Chocolate Cherry Bombs

Indulge in the rich combination of chocolate and cherries with these delightful Chocolate Cherry Bombs. A perfect treat for any occasion!

Ingredients:

• 1 box chocolate cake mix
• 1 cup cherry pie filling
• 1/2 cup chocolate chips
• 1/4 cup unsweetened cocoa powder
• 1/2 cup milk
• 1/4 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 package chocolate candy coating
• 1/2 cup chopped cherries for garnish

Instructions:

Preheat oven to 350F 175C and grease a cake pop maker or mold

In a large bowl, combine cake mix, cherry pie filling, chocolate chips, cocoa powder, milk, vegetable oil, eggs, and vanilla extract

Mix until well combined

Spoon the batter into the cake pop maker or mold, filling each cavity about two-thirds full

Bake according to the cake pop maker's instructions or until a toothpick inserted into the cake pops comes out clean

Allow the cake pops to cool completely

Melt the chocolate candy coating in a microwave-safe bowl according to the package instructions

Dip each cake pop into the melted chocolate, ensuring it is fully coated

Allow excess chocolate to drip off

Place the coated cake pops on a parchment-lined tray and sprinkle chopped cherries on top for garnish

Allow the chocolate coating to set before serving

Enjoy these delicious Chocolate Cherry Bombs!

Strawberry Salad with Orange Vinaigrette

The sweet and sour flavors in this Strawberry Salad with Orange Vinaigrette go so well together. A zesty homemade orange vinaigrette, mixed greens, and fresh strawberries make this salad light and refreshing, and it's great for any event.

Ingredients:

• 2 cups fresh strawberries, hulled and sliced
• 6 cups mixed salad greens e
• g
• , spinach, arugula, and lettuce
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped red onion
• 1/4 cup sliced almonds, toasted
• 1/4 cup fresh basil leaves, torn
• 1/4 cup fresh mint leaves, torn
• 1/4 cup extra-virgin olive oil
• 2 tablespoons freshly squeezed orange juice
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

Tear up some feta cheese, chop some red onion, add some toasted almond slices, and mix all of these ingredients together in a big salad bowl

Extra-virgin olive oil, fresh orange juice, red wine vinegar, honey, Dijon mustard, salt, and pepper should all be mixed together in a small bowl

This is how you make orange vinaigrette

Pour the orange vinaigrette over the salad, and then gently toss everything together

To add flavor and a pretty look, tear up some fresh basil and mint leaves and put them on top of the salad

Strawberry Salad with Orange Vinaigrette is ready to be served right away

Enjoy!

Fluffy, Fluffy Pancakes

These pancakes are very fluffy and taste great. Great for a cozy brunch or breakfast!

Ingredients:

• 1 1/2 cups all-purpose flour
• 3 1/2 tsp baking powder
• 1 tsp salt
• 1 tbsp white sugar
• 1 1/4 cups milk
• 1 egg
• 3 tbsp melted butter

Instructions:

Mix the flour, baking powder, salt, and sugar in a large bowl with a whisk

Beat the egg in a different bowl, then add the milk and melted butter

Combine well

Add the wet ingredients to the dry ones and mix them together just until they are mixed

Make sure not to mix it too much; a few lumps are fine

Put a griddle or nonstick skillet over medium-high heat and lightly coat it with oil or butter

For each pancake, put 1/4 cup of batter on the griddle

Once the top starts to bubble, flip it over and cook the other side until it's golden brown

Top it off with your favorite things, like whipped cream, maple syrup, or fresh berries

Serve it hot

Simple Bean Salad with a Mexican Flair

This Simple Bean Salad with a Mexican Flair is a refreshing and vibrant dish that's perfect for a meatless and vegan meal. It's packed with protein and flavor from black beans, kidney beans, corn, and a zesty lime-cumin dressing. The addition of red bell pepper, cilantro, and avocado adds a burst of freshness and color to this delicious salad.

Ingredients:

• 1 can 15 ounces black beans, drained and rinsed
• 1 can 15 ounces kidney beans, drained and rinsed
• 1 can 15 ounces corn kernels, drained
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeo pepper, seeded and finely chopped optional
• 1 avocado, diced
• Juice of 2 limes
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Tortilla chips for serving optional

Instructions:

Put the corn, red bell pepper, red onion, cilantro, and jalapeo pepper if using in a large bowl

Add the black beans, kidney beans, and corn

Mix the ground cumin, chili powder, salt, and pepper with a whisk in a separate small bowl

Add the dressing to the bean mix and mix everything together until it's well covered

The diced avocado should be added slowly

Put the salad in the fridge for at least 30 minutes with the lid on to let the flavors mix

If you want, you can serve it cold with tortilla chips

Enjoy your tasty bean salad with a Mexican twist!