Chicken Stir-fry

Stir-fried chicken with vibrant veggies and a flavorful sauce that is quick and easy to prepare. Ideal for a hectic weeknight meal!

Ingredients:

• 2 chicken breasts, thinly sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• 2 tablespoons vegetable oil
• Salt and pepper to taste

Instructions:

In a small bowl, mix soy sauce, oyster sauce, cornstarch, and sesame oil

Set aside

Heat vegetable oil in a wok or large skillet over high heat

Add minced garlic and grated ginger

Saut for 30 seconds

Add sliced chicken and stir-fry until no longer pink, about 3-4 minutes

Remove chicken from the pan and set aside

In the same pan, add more oil if needed and stir-fry the vegetables until they are tender-crisp, about 5 minutes

Return the cooked chicken to the pan and pour the sauce mixture over everything

Stir-fry for another 2-3 minutes, or until the sauce thickens and coats the ingredients evenly

Season with salt and pepper to taste

Serve hot over steamed rice

Enjoy your delicious Chicken Stir-fry!

Blueberry-Lemon Parfait

This Blueberry-Lemon Parfait is a delicious treat that combines fresh blueberries, tangy lemon zest, creamy Greek yogurt, and crunchy granola. That makes a quick and healthy breakfast or a delicious dessert!

Ingredients:

• 1 cup fresh blueberries
• 1 tablespoon lemon zest
• 2 cups Greek yogurt
• 1/4 cup honey
• 1 cup granola
• Fresh mint leaves for garnish

Instructions:

In a bowl, mix Greek yogurt and honey until well combined

In serving glasses, layer the yogurt mixture, fresh blueberries, and granola

Sprinkle lemon zest on each layer for a burst of flavor

Repeat the layers until the glasses are filled, finishing with a layer of granola on top

Garnish with fresh mint leaves

Chill in the refrigerator for at least 1 hour before serving

Serve chilled and enjoy!

Flourless Fudgy Keto Brownies

Enjoy these rich, fudgy brownies that don't need any flour and are great for people on a ketogenic diet. They are rich, moist, and sugar-free because they are made with cocoa powder and almond butter.

Ingredients:

• 1 cup almond butter
• 2 large eggs
• 1/2 cup powdered erythritol
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• Pinch of salt
• 1/4 cup sugar-free chocolate chips optional

Instructions:

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

Spray or line an 8x8-inch baking pan with cooking spray

Powdered erythritol, cocoa powder, vanilla extract, baking powder, and salt should all be mixed together in a bowl

Mix everything together well

If you want to, fold in sugar-free chocolate chips

Spread out the batter in the baking pan that has been prepared

It's done when the edges are set and a toothpick inserted into the middle comes out with wet crumbs on it

Let the brownies cool all the way in the pan before you cut them into squares

Serve and have fun!

Vegan Yucca Fries with Roast Garlic Aioli

The outside of these vegan yucca fries is crispy, and the inside is soft. They come with a creamy roast garlic aioli. It's great as a snack or a side dish.

Ingredients:

• 2 large yucca roots, peeled and cut into fries
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 head of garlic
• 1/2 cup vegan mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley
• Salt to taste

Instructions:

Preheat the oven to 425F 220C

In a large bowl, toss the yucca fries with olive oil, paprika, garlic powder, salt, and pepper until evenly coated

Spread the seasoned yucca fries in a single layer on a baking sheet lined with parchment paper

Cut the top off the head of garlic to expose the cloves, drizzle with a little olive oil, and wrap in aluminum foil

Place the wrapped garlic on the baking sheet with the yucca fries

Bake in the preheated oven for 25-30 minutes or until the yucca fries are golden brown and crispy

While the fries are baking, prepare the roast garlic aioli

Squeeze the roasted garlic cloves out of their skins into a bowl

Mash the roasted garlic with a fork until smooth

Add vegan mayonnaise, lemon juice, chopped parsley, and salt to the mashed garlic, and mix until well combined

Serve the hot yucca fries with the roast garlic aioli on the side for dipping

Enjoy!

Vegan BBQ Chili

A hearty and tasty vegan chili that doesn't need any oil and is great for BBQs. Lots of different beans, vegetables, and smoky spices make this chili a hit with everyone.

Ingredients:

• 2 cans 15 oz each of black beans, drained and rinsed
• 1 can 15 oz of kidney beans, drained and rinsed
• 1 can 15 oz of pinto beans, drained and rinsed
• 1 cup corn kernels fresh or frozen
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 can 28 oz crushed tomatoes
• 1 cup vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• Salt and pepper to taste
• Chopped fresh cilantro for garnish

Instructions:

Set the onions and garlic in a large pot

Add a little vegetable broth and cook over medium-low heat until the onions are soft

After you add the diced bell peppers, saut for three to four more minutes

Add the oregano, cumin, smoked paprika, and chili powder, and mix them in so that the vegetables are evenly covered

Put in the vegetable broth, black beans, kidney beans, pinto beans, and corn

Season with salt and pepper to taste

Slowly bring the chili to a boil

Then lower the heat, cover, and let it cook for about 30 minutes, stirring every now and then

If you think the seasoning needs to be changed, leave it to simmer uncovered for another 15 to 20 minutes to thicken

Serve the vegan BBQ chili hot with chopped cilantro on top

Enjoy your tasty vegan BBQ chili that doesn't need any oil!

5 Layer Bean Dip

At any party, this 5-layer bean dip is a hit with everyone. This tasty snack has refried beans, sour cream, guacamole, salsa, and cheese on top of fresh vegetables. It will be the talk of the snack table!

Ingredients:

• 1 can 16 ounces refried beans
• 1 cup sour cream
• 1 cup guacamole
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 1/2 cup chopped tomatoes
• 1/4 cup sliced black olives
• 1/4 cup chopped green onions
• Tortilla chips, for serving

Instructions:

Spread refried beans evenly on the bottom of a serving dish

Layer sour cream on top of the beans

Spread guacamole over the sour cream layer

Pour salsa over the guacamole layer

Sprinkle shredded cheddar cheese over the salsa layer

Top with chopped tomatoes, black olives, and green onions

Serve with tortilla chips

Best Vegan Tuna Salad

The classic tuna salad is enhanced by the flavor and satisfaction of this vegan version. It is made with tofu, which is high in protein, and is flavored with traditional tuna salad ingredients like celery, red onion, and dill pickles. The salad gains brightness and tanginess from the addition of lemon juice and Dijon mustard, and a hint of seafood flavor is imparted by the kelp powder. Ideal on top of greens or as a sandwich or wrap.

Ingredients:

• 1 block extra-firm tofu, pressed and drained
• 1/4 cup vegan mayonnaise
• 2 tablespoons finely chopped red onion
• 2 tablespoons finely chopped celery
• 1 tablespoon finely chopped dill pickle
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kelp powder for fishy flavor, optional
• Salt and pepper to taste
• Sliced bread or lettuce leaves, for serving

Instructions:

Crumble the pressed tofu into tiny flakes in a mixing bowl

Toss in the red onion, celery, pickle with dill, lemon juice, Dijon mustard, vegan mayonnaise, and kelp powder if using

Blend thoroughly until all components are uniformly blended

To taste, add salt and pepper for seasoning

To allow the flavors to mingle, chill the vegan tuna salad in the fridge for at least half an hour

Serve with lettuce leaves or slices of bread to make wraps or sandwiches

Unbelievably Creamy Cappuccino Cloud Cheesecake

Indulge in the rich and creamy goodness of this cappuccino-infused chocolate cheesecake. The perfect dessert for coffee lovers and chocolate enthusiasts!

Ingredients:

• 1 1/2 cups chocolate cookie crumbs
• 1/4 cup unsalted butter, melted
• 2 cups cream cheese, softened
• 1 cup granulated sugar
• 3 eggs
• 1 cup sour cream
• 1/4 cup brewed espresso, cooled
• 2 teaspoons instant coffee granules
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/4 cup chocolate chips for garnish
• Whipped cream for garnish
• Chocolate shavings for garnish

Instructions:

Set the oven temperature to 325F 163C

Melted butter and chocolate cookie crumbs should be thoroughly mixed in a bowl

To make the crust, press the mixture firmly into the bottom of a 9-inch 23 cm springform pan

Cream cheese and powdered sugar should be combined in a different bowl and beaten until smooth and creamy

One egg at a time, add them and mix thoroughly after each addition

Add the vanilla extract, brewed espresso, instant coffee granules, and sour cream and stir

Mix the flour and cocoa powder together in a small bowl

Stirring until thoroughly combined, gradually add this mixture to the cream cheese mixture

Over the crust in the springform pan, pour the cheesecake filling

Bake for 45 to 50 minutes in a preheated oven, or until the center is still slightly jiggly and the edges are set

After turning off the oven and opening the door, leave the cheesecake to cool for an hour

Once the cheesecake is completely cool and set, remove from the oven and place in the refrigerator for at least 4 hours

Before serving, garnish with chocolate chips, whipped cream, and chocolate shavings

Enjoy your incredibly creamy cappuccino cloud cheesecake after slicing it!

Vegan Cauliflower Cheese

This is a comforting vegan take on the classic cauliflower cheese dish. It has soft cauliflower florets covered in a creamy cheese sauce and breadcrumbs on top.

Ingredients:

• 1 large head cauliflower, cut into florets
• 2 cups unsweetened almond milk
• 1/4 cup nutritional yeast
• 2 tablespoons cornstarch
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/2 cup breadcrumbs
• Fresh parsley, for garnish optional

Instructions:

Preheat your oven to 375F 190C

Steam the cauliflower florets until tender, about 5-7 minutes

Drain and set aside

In a saucepan, whisk together almond milk, nutritional yeast, cornstarch, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper

Cook over medium heat, stirring constantly, until the mixture thickens, about 5 minutes

Place the steamed cauliflower in a baking dish and pour the cheese sauce over it, ensuring all florets are coated

In a small bowl, mix breadcrumbs with a dash of olive oil until coated

Sprinkle the breadcrumb mixture over the cauliflower

Bake in the preheated oven for 20-25 minutes, or until the breadcrumbs are golden brown and the sauce is bubbly

Garnish with fresh parsley if desired before serving

Healthy Pineapple Sweet Potato Muffins

These Healthy Pineapple Sweet Potato Muffins are sweet and healthy at the same time. Whole wheat flour, sweet potato puree, and crushed pineapple are used to make them. They give your muffin cravings a delicious tropical twist. They are also very healthy and full of fiber and vitamins.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup rolled oats
• 1/2 cup sweet potato puree
• 1/2 cup crushed pineapple drained
• 1/4 cup honey
• 1/4 cup Greek yogurt
• 1/4 cup unsweetened applesauce
• 1/4 cup almond milk
• 2 eggs
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup chopped walnuts optional
• 1/2 cup raisins optional

Instructions:

Preheat your oven to 350F 175C and line a muffin tin with paper liners or grease it lightly

In a large bowl, combine the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, nutmeg, and salt

In another bowl, whisk together the sweet potato puree, crushed pineapple, honey, Greek yogurt, applesauce, almond milk, and eggs until well combined

Pour the wet ingredients into the dry ingredients and stir until just combined

If desired, fold in the chopped walnuts and raisins

Scoop the muffin batter into the prepared muffin tin, filling each cup about 2/3 full

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean

Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely

Once cooled, enjoy these healthy pineapple sweet potato muffins as a delicious and nutritious snack or breakfast option!

Vegan Lentil Curry

This vegan lentil curry is a hearty and flavorful dish that's perfect for anyone starting a vegan diet. It's packed with plant-based protein and rich spices, making it both nutritious and satisfying. Plus, it's easy to make and budget-friendly!

Ingredients:

• 1 cup dry lentils
• 2 cups vegetable broth
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can 14 oz diced tomatoes
• 1 can 14 oz coconut milk
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

Rinse lentils under cold water and drain

In a large pot, heat olive oil over medium heat

Add diced onion and minced garlic

Saut until onions are translucent

Add lentils, vegetable broth, diced tomatoes with juices, coconut milk, curry powder, cumin, turmeric, salt, and pepper to the pot

Stir to combine

Bring mixture to a boil, then reduce heat to low

Cover and simmer for 25-30 minutes, or until lentils are tender and curry has thickened

Taste and adjust seasoning if needed

Serve hot over rice or with naan bread

Enjoy your vegan lentil curry!