Huevos Rancheros

Ingredients:

• 3 tomatoes, cubed
• 3 serrano chiles, sliced
• 1 tablespoon oil
• 1 tablespoon salt
• ½ teaspoon pepper for the sauce
• ¼ cup onions, chopped
• 1 clove garlic, minced

• ½ tablespoon oil
• 440 g beans canned

• 4 tablespoons oil
• 8 corn tortillas
• 8 eggs
• ½ teaspoon salt
• ¼ teaspoon pepper

Preparation:

1. Turn the heat up to medium and heat 1 tablespoon of oil in a big saucepan or comal. Add the garlic and onion, and cook until the onion is transparent.
2. Add the tomatoes and chilies and simmer for 10 minutes. To make the sauce soupy, add a little water, cover, and heat until bubbling. Put aside.
3. After cooling, transfer the pan's contents to a blender and process until a smooth consistency is achieved.
4. Next, add extra oil to the pan and reheat the sauce over medium heat. After about five minutes of cooking, season and set aside.
5. The corn tortillas should be fried in a little oil for one minute on each side in a different pan or skillet. Use kitchen paper to drain any extra oil, then set it aside.
6. Cook the eggs in the same pan and season to taste.
7. In a pan with a little oil, stir the canned beans until they are heated through.
8. Arrange two tortillas in a large, flat plate, cover with two eggs, and serve with beans and ranchera sauce.

Quesadilla

Ingredients:

• 6 flour tortillas
• ½ red bell pepper, stemmed, seeded, and diced
• 4 scallions, thinly sliced
• ½ cup corn kernels
• 2 jalapeño peppers, thinly sliced
• 1¼ cups sharp cheddar cheese, grated
• 1¼ cups Monterey Jack cheese, grated
• ¾ cup cooked black beans, drained and rinsed

• Homemade Salsa
• Pico de Gallo
• Guacamole
• Sour cream
• Fresh cilantro, chopped

Preparation:

1. Place the tortillas on a sanitized surface. Put the Jack and cheddar cheeses in a medium mixing bowl and mix them together.
2. Cover one-half of each tortilla evenly with half of the cheese, leaving the other half bare.
3. Scatter the corn, jalapeños, scallions, black beans, and red peppers evenly on top of the cheese. Place the remaining cheese on top, then fold each tortilla's uncovered side over the fillings to form a half-moon.
4. A dry cast iron skillet should be heated at medium-low heat. Once hot, add two of the quesadillas and cook for 1 to 2 minutes on each side, preferably until the cheese has begun to melt and the quesadillas are browned on both sides.
5. Lower the heat if the tortillas are browning more quickly than the cheese is melting. Repeat with the other quesadillas.
6. Slice and top with salsa, pico de gallo, guacamole, sour cream, and cilantro if preferred.

Authentic Street Tacos

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground beef
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons tomato paste
• ¼ cup beef broth (water works as well)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• Corn tortilla (Flour tortilla works as well)
• Guacamole or diced avocado
• 1 cup Mexican cheese blend, shredded
• 2 tomatoes, diced
• 1 medium red onion, diced
• Salsa
• Fresh cilantro, finely chopped
• Sour cream
• Lime wedges
• Pico de gallo, optional

Preparation:

1. Over medium-high heat, heat the oil in the skillet for two minutes. When the oil is hot enough to sizzle, add your meat.
2. Add the ground beef to the skillet and toss until evenly cooked and browned. It will take six to eight minutes to complete this process. Break up the ground beef into tiny bits with a potato masher or wooden spoon while the meat is browning.
3. Combine the beef broth, tomato paste, cumin, chili powder, oregano, garlic powder, sea salt, and black pepper on the skillet with the meat.
4. After lowering the heat to medium, simmer the beef mixture for three to five minutes, preferably until the sauce thickens.
5. Assemble the tacos with the beef mixture, desired toppings, and serve.

Beef Taquito

Ingredients:

• 1 tablespoon vegetable oil (plus more for frying)
• 1¼ pounds lean ground beef
• ½ teaspoon smoked paprika
• ½ teaspoon fine sea salt (plus more to taste)
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon crushed red pepper flakes
• ½ cup salsa
• 2 teaspoons beef bouillon
• 1 cup freshly shredded cheddar cheese
• 12 corn tortillas
• 1 medium yellow onion, diced
• 2 medium cloves garlic, minced
• 1 tablespoon chili powder
• 1½ teaspoons ground cumin

Preparation:

1. A large nonstick skillet should be heated over medium heat. Add the oil to the heated skillet and stir to coat it.
2. Add the ground beef and cook, breaking it up as you go, until it is browned, about 7 to 8 minutes. Drain off any extra grease when it has browned, then put the skillet back on the burner.
3. Add the onion and cook for 3 to 4 minutes, just until it is just beginning to become translucent.
4. Add the crushed red pepper flakes, cumin, paprika, chili powder, garlic, salt, and pepper. Sauté for one to two minutes, just until the garlic is fragrant.
5. Stir the salsa and bouillon into the ground beef mixture until the bouillon is well mixed in. Adjust the salt according to your taste. Take the ground beef off of the stove and let it cool slightly before adding the filling to the tortillas. At that point, combine the shredded cheese into the ground beef mixture.
6. In a large nonstick skillet, warm the corn tortillas over medium-high heat. After 10 to 15 seconds of heating on either side, turn off the heat. When they're soft and warm, they're ready.
7. Line the middle of each tortilla with a couple of heaping tablespoons of filling, then tightly roll the tortilla around the filling.
8. When cooking, use a toothpick to hold the taquitos together if you're having trouble keeping them rolled. Before serving, take the toothpick out.
9. Heat ½” oil in a large skillet over medium-high heat. Place taquitos seam side down, working in small batches.
10. Fry 3 at a time, rotating them as they cook until golden brown on each side. Once cooked, remove them to a paper towel-lined plate. Use tongs to rotate the taquitos as they cook, ensuring they are cooked to perfection.
11. Serve hot with salsa, sour cream, and guacamole!

Roasted Cherry Tomato Pasta

Ingredients:

• 3 tablespoons olive oil
• 10 fresh basil leaves
• 400 g spaghetti (a packet of spaghetti would be good enough)
• 500 g cherry tomatoes
• 3 garlic cloves, finely minced
• ½ teaspoon dried oregano
• 1 teaspoon sugar
• Pinch of salt
• Pinch of pepper
• Parmesan cheese, shredded (to garnish)
• Extra basil leaves, chopped (to garnish)

Preparation:

1. Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
2. Rinse the tomatoes well and pat dry. Halve them.
3. In a skillet, toss the tomatoes with a little olive oil.
4. Arrange them in a single layer and season with sugar, salt, pepper, dried oregano, half of the basil leaves, and minced garlic. After 30 to 40 minutes of roasting, the tomatoes should be slightly browned and start to fall apart on their own.
5. Cool the tomatoes, put them in an airtight container, and put them in the refrigerator if you won't be serving them right away. When serving, sprinkle the remaining basil leaves on top.
6. Bring a kettle of water to a boil if serving right away. Bring the water to a rolling boil, season with salt, and then add the pasta.
7. Pasta should be cooked until al dente. (Set aside a small amount of pasta water.)
8. Toss the spaghetti thoroughly after adding it to the dish in which you cooked the tomatoes. If the recipe needs a bit more liquid, add additional pasta water.
9. Garnish with fresh basil and Parmesan cheese.

Classic Egg Salad

Ingredients:

• 6 large eggs
• ¼ teaspoon Worcestershire sauce
• ¼ teaspoon salt
• ⅛ teaspoon freshly ground black pepper
• ½ teaspoon sugar
• ¼ cup finely celery, diced
• ¼ cup mayonnaise
• 2 teaspoons Dijon mustard
• 1½ teaspoons lemon juice, freshly squeezed (can substitute with white wine vinegar)
• 3 tablespoons scallions, finely sliced (from about 2 to 3 scallions)
• 1 tablespoon fresh parsley leaves, finely chopped

Preparation:

1. Arrange the eggs in a single layer in a saucepan and pour enough cold water into the pan to cover the eggs by approximately 1 inch. After bringing the pan to a rolling boil over high heat, turn off the heat, cover, and leave it for ten minutes.
2. After carefully draining the boiling water, put the pan in the sink and run cold water over the eggs for one to two minutes, or until the pan is lukewarm. After draining and adding cold water, leave the eggs for ten minutes or until they are room temperature.
3. Crack the eggs gently all over, then peel them under running water. After the eggs have dried, cut them into ¼-inch pieces.
4. Mix the mayonnaise, mustard, Worcestershire sauce, lemon juice, salt, pepper, and sugar in a medium-sized bowl.
5. Add the parsley, scallions, celery, and sliced eggs. Fold with a rubber spatula to mix. Adjust the seasoning according to taste. Serve or store in the refrigerator until needed.

Peanut Sauce Fried Rice with Tofu

Ingredient List:

• ¼ cup coconut milk (or other nondairy milk)
• 4 tablespoons smooth peanut butter (or almond butter, as preferred)
• 1-inch piece of fresh ginger, coarsely chopped
• 2 tablespoons cilantro, chopped
• 3 teaspoons Sriracha sauce
• ¼ teaspoon cayenne pepper
• ¼ teaspoon salt
• 1 tablespoon sugar (or other sweetener like agave or maple syrup)
• ½ teaspoon sesame oil
• 2 cloves of garlic
• 2 teaspoons soy sauce
• 2 teaspoons lime juice
• Zest of ½ a kaffir lime (or regular lime)

• ½ cup carrots, sliced
• ½ red pepper, thinly sliced
• 2 teaspoons oil
• Pinch of salt
• Pinch of red pepper flakes or cayenne (as required)
• Freshly squeezed lemon juice (as required)
• ½ red onion, thinly sliced
• 3 cloves garlic, finely chopped
• 8 ounces tofu, pressed and cubed
• ¾ cup loosely packed cabbage, chopped (or other veggies like cauliflower/broccoli)
• 2½ cups cooked rice (or other grains of choice)
• ¼ cup cilantro, chopped (for garnish)

Preparation:

1. Process every ingredient given in the list of peanut sauce in a blender until it's smooth. Taste and adjust the sweetness, salt, and spice. Set aside.
2. Heat the oil in a skillet over medium-high heat. Add the onions and a pinch of salt to the heated oil. Cook for two to three minutes after tossing.
3. Add the bell pepper, carrots, and garlic. Cook for 2 minutes after giving it a good toss.
4. Add the cabbage and tofu, stir thoroughly, and simmer for two to three minutes.
5. Mix thoroughly after adding the peanut sauce. Turn the heat down to medium. The sauce should begin to bubble after 2 to 3 minutes of cooking under cover.
6. Stir in the salt and cooked rice. Stir thoroughly. Adjust the spice and salt according to taste. Season with red pepper flakes or cayenne.
7. Add some nondairy milk to the rice and stir thoroughly if it seems too dry. For a minute, cook with a lid on. Continue to cover the rice for a few more minutes.
8. Pour in a generous amount of lime or lemon juice. Add cayenne or red pepper flakes and cilantro as garnish. Warm up and serve.

Spaghetti with Quick Meat Sauce

Ingredients:

• 1 pound whole-wheat spaghetti
• 2 teaspoons extra-virgin olive oil
• 1 large onion, finely chopped
• ¼ teaspoon onion powder
• ⅕ teaspoon of chili flakes
• Pinch of freshly ground black pepper
• 1 medium carrot, finely chopped
• 1 cup of shiitake mushrooms, chopped
• 1 cup of red bell pepper, finely chopped
• 2 stalks celery, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 1 pound lean ground beef
• 1 San Marzano 28-ounce can crushed tomatoes
• ¼ cup chopped flat-leaf parsley
• ½ teaspoon salt
• ½ cup grated Parmesan cheese

Preparation:

1. Heat a large saucepan of water until it boils. Cook pasta according to the instructions on the package for 8 to 10 minutes, or until just tender. Drain the water and keep the pasta aside.
2. In the meantime, warm up some oil in a large skillet over medium heat. Add the celery, bell pepper, shiitake mushroom, carrot, and onion. Cook, stirring periodically, for 5 to 8 minutes, or until the onion is starting to brown. Make sure that the mixture is cooked through and doesn’t burn.
3. Add the garlic, onion powder, chili flakes, black pepper, and Italian seasoning and heat up for 30 seconds or until fragrant. Add the meat and cook for 3 to 5 minutes, stirring and breaking it up with a spoon, until it is no longer pink.
4. Turn the heat up to high. Add tomatoes and cook for 4 to 6 minutes, or until the mixture has thickened. Add salt and parsley and stir again.
5. Drizzle the spaghetti with the sauce and top with the grated parmesan.

Mini Meatball Sliders

Ingredients:

• 1 lb ground beef or turkey
• 1 egg
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• Pinch of salt
• Pinch of white pepper powder
• 10 mini slider buns
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1 tablespoon extra virgin olive oil
• 1 cup breadcrumbs
• ¼ cup grated Parmesan cheese

Preparation:

1. In a mixing bowl, combine ground beef (or turkey), egg, breadcrumbs, Parmesan cheese, garlic powder, oregano, salt, and pepper. Mix until thoroughly blended.
2. Create little meatballs out of the mixture that are between one and one and a half inches in diameter.
3. In a large skillet, heat a little amount of olive oil over medium heat. Cook the meatballs in batches, rotating often until they are cooked through (approximately 7-8 minutes) and browned on all sides.
4. After the meatballs are cooked, place them in a separate saucepan with some warm marinara sauce to coat them.
5. After halving the slider buns, insert a meatball on the bottom bun. Place a bun on top and add some marinara sauce and shredded mozzarella cheese.
6. To further melt the cheese, bake the sliders in the oven for a few minutes or serve right away.

Healthy Mac & Cheese

Ingredients:

• 2 cups whole-wheat noodles/pasta
• 10-ounce package frozen chopped broccoli or fresh broccoli florets – chopped small
• 10 oz bag of baby spinach or baby kale (optional)
• 2-3 cloves fresh garlic, minced
• 1¾ cups 1% milk, divided
• 3 tablespoons all-purpose flour
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper (optional)
• ¾ cup shredded Cheddar cheese
• ¼ cup shredded Parmesan cheese
• ½ teaspoon Dijon mustard (optional)
• ¼ teaspoon crushed red pepper (optional)

Preparation:

1. Heat a big saucepan of water until it boils. Follow the directions on the pasta packet.
2. Put fresh or frozen broccoli in a pan over medium heat and cook it until it's just beginning to soften, adding crushed red pepper, minced garlic, and a sprinkle of salt. Add the kale/spinach near the end and simmer until wilted.
3. In the meantime, bring another big pot of water to a simmer over medium-high heat with 1½ cups of milk. In a separate bowl, whisk together the flour, garlic powder, salt, pepper, and the remaining ¼ cup milk.
4. After adding the flour mixture to the simmering milk, put the mixture back on the stove and cook for two to three minutes. Stir the mixture continuously, until it thickens.
5. Take off the stove and mix in the mustard, Parmesan, and cheddar until the cheese melts.
6. After draining, add the pasta to the cheese sauce. Once the pasta mixture has been heated through (on low heat), add your vegetables and stir everything together.
7. Before serving, feel free to season with black pepper.

Vegan Pot Pie

Ingredients:

• 2 frozen vegan pastry sheets
• 2 cups vegetable broth
• 1 cup unsweetened almond milk
• 3 cups frozen mixed vegetables (carrots, corn, green beans, peas)
• ½ cup mushrooms, chopped
• 1 large russet potato chopped into small chunks
• ½ teaspoon salt
• ½ teaspoon pepper (plus a pinch more for garnish)
• 1 teaspoon Italian seasoning (or any herbs, for garnish)
• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• ⅓ cup all-purpose flour

Preparation:

1. After preheating the oven to 350°F (180°C), place one of the vegan pastry sheets into a pie dish and press it into place.
2. Over medium-high heat, warm the olive oil in a large skillet. Sauté the chopped onions and minced garlic for one to two minutes, just until the onion is transparent.
3. After whisking in the flour, gradually add the almond milk and vegetable broth, stirring frequently to prevent lumps. Add the chopped potatoes, frozen mixed vegetables, and the mushrooms when it's smooth.
4. Add salt and pepper for seasoning, then boil for 5 to 10 minutes to thicken the mixture.
5. Fill the pie plate with the veggie filling. Place the second pastry sheet over the filling after rolling it out on a floured surface and cutting off any extra dough.
6. Using a fork or your fingers, seal the edges, then make a few slits in the top crust to let the steam out.
7. Bake until the crust is golden brown, about 45 minutes. Serve after adding a dash of pepper and some fresh herbs as garnish.

Tofu Vegetable Noodle Stir Fry

Ingredients:

• 1 package extra firm tofu
• ¼ cup low-sodium soy sauce
• 2 tablespoons water
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• 1 package microwaveable udon noodles
• ½ cup pepper, diced
• ½ cup broccoli, diced
• ½ cup white button mushrooms, diced
• ½ cup water chestnuts, diced
• 1 teaspoon cornstarch
• Handful of scallions as toppings (optional)
• 1 tablespoon vegan honey
• 1 tablespoon sesame oil
• ¼ cup rice wine vinegar

Preparation:

1. Cut the tofu into 1-inch cubes after pressing it out for at least 30 minutes in a fresh kitchen towel to extract as much water as possible.
2. In a small dish, combine all the ingredients for the marinade: low-sodium soy sauce, vegan honey, sesame oil, rice wine vinegar, water, garlic powder, onion powder, and smoked paprika. After pouring the marinade over the cubed tofu, let it sit for at least half an hour.
3. A nonstick skillet should be heated to low to medium heat. Arrange the tofu in a single layer in the pan. Don't forget to save the leftover marinade.
4. Let the cubes fry and crisp for one to two minutes on each side. After cooking, remove the tofu and place it aside on a dish.
5. Add the chopped vegetables, including the water chestnuts, broccoli, white button mushrooms, and pepper, to the same pan. Sauté the vegetables for two to three minutes, so that they are tender.
6. Cook the noodles as directed on the package in the meantime.
7. Whisk 1 teaspoon cornstarch into the remaining tofu marinade.
8. After taking the pan off of the burner, add the tofu, cooked noodles, and marinade. Coat the noodles and tofu evenly, then gently toss everything together, letting the pan's remaining heat cook off the cornstarch and thicken the sauce.
9. If desired, garnish with scallions and sesame seeds (optional).
10. Warm up and dig in!

Vegan Spinach & Mushroom Alfredo Pizza

Ingredients:

• 1 (13.5 oz) can coconut cream
• 3 tablespoons vegan butter
• 2 tablespoons minced garlic
• 1 teaspoon black pepper, freshly grounded
• ⅓ cup vegan cream cheese
• ½ cup vegan parmesan cheese
• ⅔ cup vegan mozzarella cheese
• 1 naan (or vegan pizza crust)
• 1 teaspoon olive oil
• Vegan mozzarella cheese (as you prefer, for garnish)
• ⅔ cup alfredo sauce
• ½ cup spinach
• 1 cup mushrooms, chopped (could be button mushrooms or mixed)
• 1 large yellow onion, diced
• 2 teaspoons Italian seasoning
• 2 teaspoons pink Himalayan salt

Preparation:

1. Gather all of the materials and cooking equipment for the Alfredo pizza sauce and pizza.
2. Preheat the oven to 300°F.
3. In a small pot, add the olive oil and minced garlic. Sauté for two to three minutes over medium-high heat.
4. Subsequently, add the seasonings, vegan butter, vegan cream cheese, and coconut cream into the pot and mix thoroughly.
5. Add the vegan mozzarella and parmesan cheeses and stir until the sauce thickens. It should take roughly ten minutes in total.
6. Chop the onions and mushrooms and sauté them until they are tender.
7. Spread a good amount of Alfredo sauce on one naan/vegan pizza crust.
8. Top with spinach, onions, mushrooms, and vegan cheese (if using).
9. Bake for ten to fifteen minutes.
10. Cut and savor!

Vegan Cantonese Chow Mein

For the Noodles:

• 100 g dried noodles/rice noodles (the thinner, the better)
• 1 cup bean sprouts, sliced (remove the roots)
• 6 blanched chives, sliced
• 3 green onions, shredded
• ¼ white onion, chopped
• 3 tablespoons cooking oil, divided
• Pinch of salt

For the Mixed Sauce:

• 1 tablespoon light soy sauce
• 1 teaspoon water
• ¼ teaspoon sugar
• ¼ teaspoon freshly ground white pepper
• 1 teaspoon dark soy sauce
• 1 teaspoon Chinese cooking wine

Preparation:

1. Cook the noodles for one minute in a big pot of boiling water. While doing so, divide the noodles. Drain and remove the noodles.
2. Combine all the sauce ingredients in a small bowl and leave aside.
3. Reduce the heat and add about 2 tablespoons of oil to the pan. Fry the noodles until they are crispy and dry. Remove the noodles from the pan.
4. Increase the heat and add another tablespoon of oil. Then, add the onion and the white parts of the green onions.
5. Place the noodles back in, followed by the blanched chive and spring onions, and add the sauce. Stir thoroughly. If needed, add a little salt.
6. Serve right away and enjoy them hot with a tiny pinch of chopped scallions!

Golden Oven-Baked Chicken Tenders

Ingredients:

• 2 eggs
• ½ cup mayonnaise
• 3 tablespoons all-purpose flour
• 1 teaspoon paprika powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon onion powder
• 2 pounds chicken tenderloins
• ¼ teaspoon Dijon mustard
• ¼ cup water
• 1 cup panko breadcrumbs

Preparation:

1. Set aside a large baking pan lined with parchment paper and preheat the oven to 400 °F (200 °C).
2. In a small bowl, whisk together the water, mayonnaise, Dijon mustard, and eggs.
3. To achieve the crunchiest coating, lightly toast the breadcrumbs in a dry pan.
4. Mix the breadcrumbs, flour, paprika, garlic powder, salt, pepper, and onion powder in a different mixing bowl.
5. To make tenders, cut the chicken breast into equal-length, equal-thickness strips by slicing against the grain (optional, in case you don’t have chicken tenders).
6. After dipping each chicken tender individually into the egg mixture and draining it, add it into the breadcrumb mixture and press the breadcrumbs onto the chicken.
7. Put the breaded tenders on the baking pan that has been prepped.
8. Lightly oil the chicken to achieve a golden-brown crust. The chicken will still be tasty and crunchy if you omit this step.
9. Bake for fifteen to twenty minutes, or until the chicken is lightly golden brown and the internal temperature reaches 165°F (74°C).
10. Serve hot with ranch dressing, ketchup, or hot sauce.

Mini Taco Hand Pies

Ingredients:

• 1 box refrigerated pie dough (14.1 oz)
• ½ teaspoon chili powder
• ¾ teaspoon paprika
• 1 teaspoon onion powder
• ½ cup shredded cheddar cheese
• 1 egg, lightly beaten
• ½ teaspoon water
• 8 ounces ground beef (you can substitute it with turkey, chicken, or any other meat)
• 1 teaspoon olive oil
• ½ teaspoon salt
• ¾ teaspoon garlic powder
• ¾ teaspoon freshly ground cumin
• ½ cup black beans

Preparation:

1. Over medium heat, warm the olive oil in a large skillet.
2. Next, add the ground beef and keep cooking it. Sauté the ground beef until it crumbles.
3. Mix in cumin, onion powder, garlic powder, paprika, salt, and chili powder.
4. Keep cooking until the seasoning has been integrated and the beef is no longer pink. It should take eight to ten minutes. As it cooks, the beef mixture should get thicker.
5. After adding the black beans, turn off the heat and let it cool.
6. Preheat the oven at 425 °F.
7. Cover your work surface with flour. One dough sheet should be rolled out. Using a 3-inch biscuit cutter, cut dough into circles, rerolling scraps as needed. Continue with the remaining dough sheet.
8. Spread cooking spray on a baking sheet and place half of the circles on it.
9. Top the dough circles with about a half teaspoon of cheese and a spoonful of the meat mixture. Cover the meat and cheese mixture with the remaining circle halves. Use the tines of a fork to pinch the edges together.
10. In a bowl, combine the egg and water. Top each hand pie with a brushful of egg wash.
11. Bake for 13 to 15 minutes, till golden. Take the hand pies out of the oven and allow them to cool a little before serving. Serve alongside your preferred taco toppings.

Baked Delicata Rings

Ingredient List:

• 3 standard-sized delicata squash
• ⅓ cup flour
• 1 cup mayonnaise
• ⅔ cup buttermilk
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• ½ teaspoon dried oregano
• 2 tablespoons Dijon mustard
• 2 cups bread crumbs
• ½ cup grated parmesan cheese
• 3 tablespoons fresh parsley, chopped
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

• 1 cup mayonnaise
• ¼ cup sour cream
• 2 tablespoons fresh chives, minced
• 2 tablespoons fresh parsley, minced
• 2 teaspoons fresh thyme, minced
• 1 medium garlic clove, finely chopped
• Pinch of sea salt
• Pinch of ground black pepper
• 2 tablespoons buttermilk

Preparation:

1. Preheat your oven to 400 °F.
2. Next, use a non-stick cooking spray and line two baking sheets with foil. Put aside.
3. After washing, cut the delicata squash in half. Scoop out the seeds using a spoon or melon baller. Next, cut each half into rings that are ½ inch thick. Throw away the leftover parts. (You don’t need to peel the squash since it has no peel and the outer surface is edible.)
4. Next, three mixing bowls are required. Add the flour in the first bowl. Whisk the buttermilk, Dijon mustard, and mayonnaise together in the second mixing bowl.
5. In the third bowl, mix together the parsley, bread crumbs, salt, garlic powder, cayenne pepper, oregano, pepper, and parmesan cheese.
6. Dip a delicata squash ring into the flour to start. Any extra flour should be shaken off. After that, dip the ring into the mayonnaise mixture and let any extra mixture drip off.
7. Lastly, coat the ring with the bread crumb mixture and set it on a baking sheet that has been prepared. Continue doing this with the other rings.
8. Bake the rings until the bottoms start to brown, about 15 minutes.
9. After taking the rings out of the oven, flip each one over. Put them back in the oven and continue to bake for ten to fifteen more minutes, or until the rings are soft and well browned.
10. In the meantime, whisk together mayonnaise, sour cream, buttermilk, herbs, garlic, sea salt, and pepper to make the creamy herb dip.
11. Serve the warm baked delicata rings with the creamy herb dip.

Classic Overnight Oats

Ingredients:

• ¼ cup plain Greek yogurt
• ½ cup (heaping) rolled oats
• ⅔ cup unsweetened almond milk or ½ cup of any milk of choice
• 1 tablespoon chia seeds
• Pinch of salt
• 1-2 tablespoons honey or maple syrup (optional)
• ½ teaspoon vanilla extract

Preparation:

1. To make overnight oats, just mix together all the ingredients and store them in an airtight container in the refrigerator for the entire night. Overnight soaking of the milk causes the oats and chia seeds to soften, giving them a pudding-like consistency the following morning.
2. If kept in an airtight container in the refrigerator, overnight oats can last up to four days. That means that you can quickly make bigger batches of the main recipe and customize each portion during the week by adding your preferred toppings.

Pumpkin Spice Overnight Oats

Ingredients:

• ½ cup rolled oats
• ⅓ cup plain Greek yogurt
• ⅔ cup unsweetened almond milk (or milk of your choice)
• 1 tablespoon chia seeds
• ½ teaspoon vanilla extract
• Pinch of salt
• 1-2 tablespoons honey or maple syrup
• ½ cup plain pumpkin puree
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground cloves
• ¼ teaspoon ground nutmeg

Preparation:

1. Add the oats, Greek yogurt, milk, chia seeds, honey or maple syrup, all the spices, and vanilla essence in a bowl or jar.
2. Stir thoroughly to combine everything.
3. Refrigerate overnight with a lid on.
4. Stir and savor in the morning! For added crunch, add granola, nuts, or fresh fruit.

Lemon Blueberry Overnight Oats

Ingredients:

• 1 tablespoon lemon juice
• 2 cups old-fashioned rolled oats
• 2 cups fresh blueberries, diced
• 2 cups unsweetened milk of your choice
• 1 cup plain Greek yogurt, preferably strained
• Pinch of salt
• 2 tablespoons maple syrup
• 1 tablespoon grated lemon zest (optional)

Preparation:

1. In a small saucepan, combine 1 ½ cups blueberries, lemon juice, and maple syrup.
2. Over medium-high heat, bring the mixture to a simmer. Cover and simmer for 5 to 8 minutes, stirring often, until the blueberries become partially tender and a syrup emerges. Let it cool.
3. In a large bowl, whisk together your milk of choice, Greek yogurt, salt, and two teaspoons of lemon zest (optional) until smooth. Add the oats and fold until fully incorporated.
4. Four 1-cup jars with lids should be filled with ¼ cup of the oat mixture each, and each should have 1 tablespoon of the blueberry mixture on top.
5. Repeat the layering procedure twice. Refrigerate for 12 hours (or up to 3 days) with the jars covered.
6. Add the remaining blueberries and some lemon zest on top prior to serving.

Carrot Cake Overnight Oats

Ingredients:

• 1 cup plain Greek yogurt, strained
• 2 cups rolled oats
• ½ cup shredded carrot
• 2 tablespoons smooth almond butter
• 2 tablespoons pure maple syrup (optional, for sweetness)
• 2 tablespoons chia seeds or ground flaxseeds
• 1 tablespoon vanilla extract
• 1½ teaspoons ground cinnamon, and a pinch for sprinkling
• 1 teaspoon grated orange zest
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 2 cups unsweetened almond milk or whole milk
• Pinch of salt
• 1-2 tablespoon raisins (optional)
• 1-2 tablespoon unsweetened shredded coconut (optional)
• 2 tablespoon chopped pecans or walnuts (optional)

Preparation:

1. In a medium bowl, combine the chia seeds, almond butter, 1 tablespoon maple syrup, ¼ cup yogurt, orange zest, ginger, nutmeg, vanilla, cinnamon, and salt until smooth.
2. Add almond milk gradually and whisk until thoroughly blended.
3. Stir in 3 tablespoons of pecans (or walnuts), coconut, carrot, raisins, and oats. For at least eight hours and up to four days, cover and refrigerate.
4. When ready to serve, combine the remaining ¾ cup yogurt, and 1 tablespoon of maple syrup.
5. Sprinkle a little pinch of cinnamon on top and add the remaining 1 tablespoon of pecans.

Peanut Butter Banana Overnight Oats

Ingredients:

• ½ cup rolled oats
• ½ cup unsweetened milk of your choice
• ¼ cup Greek yogurt
• 1 tablespoon peanut butter (or almond butter if that’s preferable)
• 1 banana, sliced
• 1 tablespoon chia seeds or flaxseeds
• 1 teaspoon honey or maple syrup (optional)
• 1 teaspoon vanilla extract

Preparation:

1. Put the oats, almond milk, Greek yogurt, peanut butter, vanilla extract, and chia seeds/flax seeds in a bowl or container.
2. Add the maple syrup/honey (if desired) and the banana slices and mix.
3. Refrigerate overnight with a lid on.
4. Stir and savor in the morning, garnishing with additional banana slices and, if preferred, a peanut butter/almond butter drizzle.

Suggestions for Perfecting Overnight Oats:

• Use Rolled Oats: They retain their lovely texture and absorb liquid more effectively than quick oats.
• Add Protein to your Oats: You may boost the protein value of your oats by using protein powder.
• Personalize the Sweetness: If you prefer less sweetness, you may either cut back on the amount of sweetener or omit it completely.
• Healthy Toppings can be Used: Add some taste and texture in the morning with fresh fruit, nuts, seeds, nut butters, or even granola.

Chickpea Tuna Salad

Ingredients:

• ½ cup crumbled feta cheese
• 2 tablespoons lemon juice
• 2 tablespoons fresh dill, finely chopped
• 3 tablespoons extra-virgin olive oil
• 3 cups baby spinach
• 1 tablespoon shallot, finely chopped
• 1 tablespoon capers, rinsed and chopped
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 (15 ounce) can chickpeas, rinsed (low to no sodium)
• 1 (6.7 ounce) jar oil-packed tuna, drained
• 1 cup cherry tomatoes, halved
• 1 cup English cucumber, thinly sliced

Preparation:

1. In a large bowl, combine lemon juice, capers, shallot, salt, and pepper. Give it five minutes to rest.
2. In the meantime, combine the chickpeas, tuna, cucumber, tomatoes, feta, and dill in a large bowl.
3. Add the oil and lemon juice combination and whisk until well combined. Coat the chickpea mixture by tossing it with approximately five tablespoons of the dressing.
4. Toss the spinach in the large bowl with the remaining dressing to coat it. Distribute the spinach evenly among four plates, then place 1 ¼ cups of the chickpea mixture on top of each platter. Serve right away.

Baked Cod

Ingredients:

• 2 pounds cod fillets
• 3 tablespoons basil or parsley
• 1 tablespoon more lemon juice
• 4 tablespoons unsalted butter (or olive oil)
• 2 teaspoons garlic, minced
• ½ tablespoon paprika
• Pinch of salt
• Pinch of freshly ground black pepper
• 1 teaspoon onion powder
• Freshly squeezed lime juice (optional, for garnish)
• 1 teaspoon cayenne pepper (optional)

Preparation:

1. Preheat your oven to 400ºF and place a rack in the center. Apply cooking spray or a small amount of oil to the baking pan. Put aside.
2. Using paper towels, pat dry both sides of the cod fish and sprinkle with salt and pepper.
3. Heat butter, chopped garlic, paprika, onion powder, cayenne pepper, and parsley or basil in a small saucepan over medium-low heat. Stir for a minute or half an hour. Allow this mixture to settle for approximately five minutes. Pour lemon juice into the mixture.
4. Use the spice mixture to coat the cod fish, making sure to coat every inch. Transfer to a baking sheet or dish that has been prepped.
5. Bake until the fish is cooked through, which should take about 10-15 minutes depending on the thickness and desired doneness. When the thickest portion of the cod can be readily flaked with a fork, it's done.
6. Garnish with lemon right away! You can have this with cooked rice or as it is.

Chicken Pad Thai

Ingredient List:

• 2 teaspoons olive oil (can substitute with avocado oil)
• 5 garlic cloves, minced
• 2 teaspoons fresh ginger, grated
• 1 (12 oz) bag broccoli slaw
• 1 ½ cup red cabbage, shredded (may substitute green cabbage)
• 1 ½ cup carrots, shredded
• 1 red bell pepper, seeded and sliced
• 3 eggs, whisked
• 1 lb. chicken breast, cubed into 1-inch pieces
• 1 small yellow onion or 1 ½ cups, sliced
• 8 green onions, thinly sliced (white/light green parts should be divided with dark green parts)
• Pinch of sea salt
• Pinch of freshly ground black pepper

• ¼ cup almond butter (can substitute with creamy peanut butter)
• ½ teaspoon red pepper, crushed
• 2 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• ¼ cup coconut aminos
• 3 tablespoons lime juice

• Cilantro, finely chopped
• 2 teaspoons of sesame seeds
• Lime wedges
• Cashews, dry roasted
• Green onion, sliced

Preparation:

1. Set a big skillet over medium-high heat, preferably a 12-inch skillet. Pour in one teaspoon of cooking grease. Add the whisked eggs and scramble once heated. Remove from heat and set aside.
2. Add the cubed chicken and the extra 1 teaspoon of cooking grease to the skillet. Sauté for around two minutes. After that, add everything else to the skillet, excluding the dark green portions of the green onion. Up until it cooks down, the skillet will be really full. Keep cooking, stirring periodically, for 8 to 12 minutes.
3. In the meantime, mix the ingredients for the sauce together and whisk until smooth.
4. Check if the veggies are soft and if they have fully cooked; also check on the chicken if it’s tender and fully cooked. Now, whisk in the sauce, the eggs, and the dark green parts of the green onion back to the skillet.
5. Cook it for two more minutes and mix everything together thoroughly while cooking it. Check if everything is to your liking and remove from heat.
6. Top your delicious chicken pad thai with green onions, chopped cilantro, and cashews (can also substitute it with peanuts!). Squeeze in some lime juice on top of the bowl and enjoy!

Crab Cakes

Ingredients:

• 1 pound crab meat, picked through
• 1 tablespoon fresh parsley, finely chopped
• Zest of 1 lime
• ¼ cup vegetable oil, for frying
• 1 tablespoon Worcestershire sauce
• ½ teaspoon dry mustard, freshly ground
• ½ cup dry bread crumbs
• 1 egg
• ¼ cup mayonnaise
• 1 teaspoon Old Bay Seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper

Preparation:

Mango Pineapple Smoothie Bowl

Ingredient List

• Greek Yogurt (plain or vanilla)
• 1 ripe banana
• ½ cup frozen Mango Chunks
• ½ cup frozen Pineapple Chunks
• Maple Syrup/Honey (optional)
• Orange Juice (optional, adjust to desired consistency) or
• Almond milk (instead of orange juice, optional) or
• Coconut Water (optional)

• Fresh pineapple chunks
• Sliced almonds
• Blueberries
• Sliced kiwi
• Shredded coconut
• Almond butter or Peanut butter (optional)
• Granola
• Hemp seeds
• Mango slices

Preparation:

1. Add the yogurt, banana, pineapple, and mango in a blender. Blend the mixture until it becomes creamy and thick.
2. Add orange juice/coconut water/almond milk to thin the mixture, honey, or maple syrup to sweeten it, if preferred, and blend once more until it is thoroughly blended.
3. Fill bowls with the smoothie.
4. Place nuts, hemp seeds, shredded coconut, fresh fruits, or granola on top of the smoothie bowl. You can also slightly drizzle it with almond or peanut butter.
5. Enjoy your delicious smoothie bowl!

Matcha Banana Smoothie Bowl

Ingredient List

• 1 large ripe banana, sliced and frozen
• 1 large cup spinach or kale
• ¼ cup plain Greek yogurt
• 3 large dates, pitted or 1 large medjool date, pitted
• 1 teaspoon matcha powder
• 3 tablespoons almond milk or vegan milk of your choice

• Sliced bananas
• Peanut Butter or almond butter
• Shredded coconut
• Hemp Seeds
• Berries (raspberries, blueberries or blackberries)

Preparation:

1. Put everything in a high-speed blender and set the speed to low. Once it begins to blend, gradually speed up the process and continue blending until the mixture is fully smooth and creamy.
2. You might have to stop mixing or use the blender's tamper. Have patience. It should take less than two minutes to carry out the entire process.
3. Transfer the mixture to a bowl, garnish with your preferred toppings, and serve with a spoon.

Dragon Fruit Smoothie Bowl

Ingredient List

• 1 frozen dragon fruit (pitaya) or 1 packet frozen pitaya puree
• 2 frozen bananas
• ½ cup raspberries
• ½ cup coconut milk or almond milk
• 1 tablespoon honey or agave or maple syrup (optional)

• Kiwi slices
• Hemp seeds
• Granola
• Raspberries and blueberries
• Coconut flakes
• Pumpkin seeds
• Pomegranate seeds

Preparation:

1. Add frozen bananas, frozen raspberries, frozen dragon fruit, protein powder, and dairy-free milk to a high-speed blender.
2. Blend until smooth and creamy. Be patient and keep mixing slowly.
3. Add only the liquid that is required, and scrape down the sides with a smoothie wand (or similar, blender-safe tool) to make a thick smoothie bowl.
4. If necessary, add extra banana for sweetness, dairy-free milk for smoothness, or berries for a stronger berry taste. Taste and adjust flavor accordingly.
5. Enjoy as it is or, if desired, sprinkle it with fruit, granola, hemp seeds, kiwi slices, pumpkin seeds, pomegranate seeds, and coconut flakes after dividing among serving bowls.

Chocolate Cherry Smoothie Bowl

Ingredient List

• 2 cups frozen cherries
• ¾ cup yogurt
• 2 tablespoons cocoa powder
• 2 teaspoons honey
• 1 teaspoon vanilla

• Granola
• Sliced bananas
• Cacao nibs or chocolate chips
• Shredded coconut
• Fresh cherries, pitted

Preparation:

1. In a blender or food processor, combine the yogurt, chocolate powder, honey, and vanilla. Blend until the concoction is smooth.
2. Once more, blend until smooth after adding the frozen cherries to the blender.
3. Transfer the thick chocolate cherry smoothie mixture to a bowl using a spatula.
4. Place your choice of toppings in the bowl. I personally prefer using granola, shredded coconut, cacao nibs (or chocolate chips), and sliced bananas.
5. Eat this delicious smoothie bowl with a relish; this recipe honestly never fails to give me the feeling that I am eating a decadent dessert.

Jerky Baked Tofu

Ingredients:

• 14 ounces extra-firm tofu
• ¼ large onion, roughly chopped
• 1 teaspoon dried thyme
• 1 teaspoon allspice
• ½ teaspoon cinnamon
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger, roughly chopped
• 1 lime, juiced (about 3 tablespoons)
• 3 tablespoons coconut aminos or soy sauce
• 3 tablespoons maple syrup
• ½ teaspoon ground nutmeg
• ¼ teaspoon cayenne (optional)

Preparation:

1. Tofu should be drained and pressed for at least half an hour. To keep it fresh, tofu is packaged in water. After draining the water completely, put the tofu in a sieve. Next, squeeze the water out of the tofu by placing something heavy on top of it. Let it sit for a minimum of half an hour or several hours.
2. Prepare the marinade while the tofu drains. In a blender container, combine the remaining ingredients and process for 1 to 2 minutes, depending on your blender, or until perfectly smooth.
3. After filtering, take the tofu out of the sieve and place it on a chopping board.
4. Slice the tofu into thirds while it is standing on its side. Next, place the largest side down and cut it lengthwise into fourths. Lastly, cut into sixths crosswise. You have a stack of well-cubed tofu now.
5. Place the cubed tofu in a bowl and cover it with the marinade. To coat, gently toss the tofu. Let marinate for up to 8 hours or a minimum of 30 minutes. Simply put the tofu in the marinade and proceed to the next step if you don't have time to let it marinate. The tofu will still taste good even though it won't have time to absorb the marinade completely.
6. The oven should be preheated at 400 °F. Put parchment paper on a baking pan and set it aside.
7. Once marinated, take the tofu out of the marinade, removing most of the liquid. Feel free to save the marinade! You can use this as a sauce for other vegetables, rice, or salad, or it will make a delicious accompaniment to the tofu.
8. Avoid packing the tofu too tightly when placing it on the prepared baking pan. Bake for 25 to 30 minutes until well browned and just beginning to crisp up, turning once or twice. Take it out of the oven and savor it!

Gluten-Free Vegan Carrot Cake Cookies

Ingredients:

• ⅛ cup coconut oil (or feel free to substitute with olive or vegetable oil)
• 3.5 oz carrots, grated (one medium-sized carrot)
• 3 tablespoons desiccated coconut
• ¼ cup walnuts, roughly chopped
• 4 tablespoons maple syrup (or sub any other sweetener)
• ½ teaspoon ground ginger
• 1 teaspoon mixed spice (or a mixture of cinnamon, nutmeg and cloves)
• 1 teaspoon vanilla extract
• Pinch of salt
• ½ cup ground almonds (almond meal)
• 1 ½ cup organic rolled oats
• ⅔ cup raisins
• 1 cup unsweetened almond milk (or any other plant-based milk)

Preparation:

1. Preheat the oven to 180 °C (350 °F).
2. Melt the coconut oil in a big bowl over boiling water or in the microwave (omit this step if you're using any other oil).
3. Put all the other ingredients in the same bowl after they have melted.
4. Stir thoroughly, adding a small amount of additional milk if it seems too dry.
5. Give the mixture ten minutes to soak because this will help the grains stick together more easily.
6. Using your hands, form a heaped tablespoon of the mixture into small patties.
7. Spread it out on a baking tray covered with baking paper that has been greased.
8. Continue doing this until all of the batter has been utilized; 16 cookies should be possible.
9. Bake for about fifteen minutes, or until golden brown.
10. Allow to cool fully before putting away in an airtight container, which can be stored for several days.

Lemon Coconut Energy Bites

Ingredients:

• 2 cup raw unsalted cashews
• 1 cup unsweetened shredded coconut
• 1 teaspoon vanilla extract
• ½ teaspoon fine salt
• 1 ¼ cup pitted Medjool dates (would be about 12 dates)
• 1 tablespoon packed lemon zest (from 3 large lemons)
• 1 lemon freshly juiced
• ½ cup unsweetened shredded coconut (as garnish, optional)
• Zest of two lemons (as garnish, optional)

Preparation:

1. Use wax paper or parchment paper to line a small baking sheet or other level surface. Put aside.
2. In a thoroughly dry food processor fitted with the "S" blade, add the cashews and coconut. Blend until crumbly.
3. After adding the dates, lemon zest, lemon juice, vanilla, and salt, pulse once more until the dates are completely combined and the mixture clings to your fingertips when pinched. The mixture should be easy to shape into balls. If not, try adding more dates or keep processing until you can. However, you don't want it to get mushy, so be careful not to overprocess. The texture should still be crumbly.
4. Scoop out 1 tablespoon of the mixture at a time using a tablespoon. Using your hands, roll into balls and place on the baking sheet (or another level surface) lined with parchment.
5. You can use the lemon zest/coconut coating as a garnish after making all 24 energy bites. To prepare this, put the zest of two large lemons and ½ cup of unsweetened shredded coconut in a shallow, broad bowl.
6. Each ball should be gently rolled in the mixture until completely covered. Line the baking sheet with parchment paper and arrange each energy bite on it.
7. The baking sheet should be put in the freezer. Although they can be eaten right away at room temperature, it tastes better when the texture is a little firm.
8. Keep energy bites in a sealed container.

Vegan & Gluten-Free Red Velvet Cake

Ingredient List:

• 1 ⅛ cup raw beetroot, chopped (140 grams)
• 2 ⅓ cups gluten-free self-raising flour (280 grams)
• 1 ⅕ cups raspberries (175 grams)
• 2 teaspoon gluten-free baking powder
• 1 teaspoon cream of tartar
• 175 grams vegan butter, plus extra for greasing
• 450 grams caster sugar
• 1 teaspoon vanilla extract
• Egg replacer powder, equivalent to 4 eggs (or about ¼ cup (65g) applesauce)
• 1 cup soya milk (225 ml)
• 2 tablespoon apple cider vinegar
• 3 tablespoon cocoa powder
• 1 teaspoon xanthan gum

• Fresh raspberries
• Fresh strawberries
• Fresh blueberries

• 25 grams vegan butter
• 2 ½ tablespoons soya milk
• 2 tablespoon freeze-dried strawberry pieces
• 150 grams fresh strawberries
• 25 grams white vegetable shortening
• 55 grams vegan cream cheese
• 375 grams icing sugar, plus extra for dusting
• 1 teaspoon vanilla extract

Process:

1. Grate, peel and trim the beetroot before adding it to the food processor bowl along with the raspberries. Blend till it's smooth.
2. Preheat your oven to 180°C (350°F). Line two 20cm/8-inch sandwich tins with baking paper and grease them. As directed on the package, prepare the egg substitute in a small bowl and beat with a fork for one minute until bubbly. Skip if using applesauce.
3. In a measuring jug, combine the soy milk and vinegar, then leave aside to curdle. Using a wooden spoon, mix the flour, baking powder, xanthan gum, cocoa powder, and cream of tartar in a large mixing bowl. Whip the margarine and sugar in another bowl, then whisk in the egg substitute and vanilla extract.
4. Add the margarine and milk mixtures to the dry ingredients and stir until well combined. Add the beetroot and raspberry purée, and use a wooden spoon to mix until everything is well blended.
5. Using a spatula, smooth the tops of the mixture after spooning it into the prepared tins. A skewer put into the cakes should come out clean after 25 to 30 minutes of baking in a preheated oven. Transfer to a wire rack and allow to cool fully.
6. Beat the cream cheese, margarine, and vegetable shortening with the vanilla and icing sugar to create the filling. Although using a food mixer is the most convenient option, you can instead use a fork in a large mixing bowl. If essential, add a small amount of soy milk.
7. Add the freeze-dried strawberry chunks and whisk until the mixture is smooth.
8. Spread the filling over the bottom layer of the cake. Slice the fresh strawberries in half and press them into place on top of the icing layer. To serve, sandwich with the second layer of cake and sprinkle with powdered sugar. You can top the cake with fresh raspberries, strawberries, and blueberries (optional).

Coffee Chocolate Ice Cream

Ingredients:

• 2 large ripe frozen bananas
• Cacao nibs (optional, for serving)
• 2 tablespoons cacao powder (or cocoa powder)
• 2 teaspoon espresso powder (or you can substitute it with strongly brewed coffee, make sure to add it slowly in that case)
• 2 tablespoons dairy-free milk only if needed (optional)
• Sliced banana (optional, for serving)

Process:

1. Add the cacao powder, espresso powder (or strong-brewed coffee), and frozen ripe banana to a high-speed blender or food processor. Pulse on high until smooth and creamy. Turn off the motor and give it a minute or two to rest if it is beginning to overheat, then continue. Blending on high and scraping down sides as necessary should be possible if you're using a food processor.
2. Add a small amount of dairy-free milk to help blend it if you are experiencing difficulties. Just watch how much you add because too much can make it runny.
3. Add extra cocoa or cacao powder for chocolate flavor, or your preferred coffee powder or espresso for a stronger coffee flavor, and taste and adjust the flavor as necessary.
4. Add sliced banana for extra texture or cacao nibs for a little crunch. Savor it right away if you wish to. For optimal results, freeze leftovers in an ice cube tray; they can be kept for up to a month in the freezer.

Vegan Snickerdoodles

Ingredients:

• ½ cup vegan butter
• 1 ½ gluten-free 1:1 baking flour
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• ¾ cup granulated sugar
• ½ cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 5 tablespoons cinnamon
• 5 tablespoons granulated sugar

Process:

1. Prepare by lining two baking pans with silicone mats or parchment paper.
2. Mix the dry ingredients. Whisk the flour, baking soda, and cream of tartar in a big bowl and set it aside.
3. Now, combine the wet ingredients. Beat the sugar and softened butter in a medium mixing bowl with a hand mixer until frothy, about 3 minutes. Next, whisk in the vanilla and applesauce until smooth.
4. Prepare the cookie dough. Using a silicone spatula, fold in the dry ingredients until the flour is just blended into the dough.
5. Put the snickerdoodle dough in the refrigerator and let it cool for half an hour. Preheat the oven to 350 degrees Fahrenheit while the dough chills. In a small bowl, combine the sugar and cinnamon.
6. Using a cookie scoop or your hands, mold the dough into 1.5-tablespoon balls when you're ready to roll it out. Using a spoon, evenly distribute the cinnamon sugar on one snickerdoodle dough ball or roll it in. Transfer it to the baking sheet and continue with the other dough. Depending on the size of the cookies, you should obtain 12 small cookies.
7. Bake the cookies in the oven for 8 to 10 minutes, or until they are spread out and have a little puff on top.
8. The pan should then be taken out of the oven and gently tapped on the counter a few times.
9. Allow to cool for 10 minutes on a cooling rack before serving to allow the cookies to firm.
10. Keep in the refrigerator for a week, the freezer for up to a month, or on the counter for up to three days.