Vegan Scalloped Potatoes

Indulge in the creamy goodness of vegan scalloped potatoes, made with thinly sliced potatoes layered with a rich, cheesy sauce.

Ingredients:

• 6 medium potatoes, thinly sliced
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 2 cups unsweetened almond milk
• 1/4 cup nutritional yeast
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 1 teaspoon Dijon mustard
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh thyme for garnish optional

Instructions:

Preheat the oven to 375F 190C

In a saucepan, heat olive oil over medium heat

Add minced garlic and sliced onion, saut until softened

Stir in flour and cook for 1-2 minutes until lightly golden

Gradually whisk in almond milk until smooth and thickened

Add nutritional yeast, Dijon mustard, paprika, salt, and pepper

Stir until well combined and thickened

Layer half of the sliced potatoes in a greased baking dish

Pour half of the sauce over the potatoes

Repeat with the remaining potatoes and sauce

Cover the baking dish with foil and bake for 45 minutes

Remove the foil and bake for an additional 15-20 minutes until the potatoes are tender and the top is golden brown

Garnish with fresh thyme if desired before serving

Fresh Lavender Lemonade

Refreshing and aromatic, this lavender lemonade is a delightful twist on the classic summertime drink. The floral notes of lavender complement the tangy citrus flavor of lemon, creating a perfectly balanced and refreshing beverage.

Ingredients:

• 1 cup fresh lemon juice
• 1/2 cup lavender syrup
• 4 cups water
• Ice cubes
• Lemon slices and fresh lavender sprigs for garnish

Instructions:

In a pitcher, combine fresh lemon juice, lavender syrup, and water

Stir well to mix all ingredients thoroughly

Fill glasses with ice cubes

Pour the lavender lemonade over the ice

Garnish each glass with a lemon slice and a sprig of fresh lavender

Serve immediately and enjoy!

Sichuan Peppercorn Burgers With Chili-Ginger Mayo and Cucumber Pickles

These Sichuan Peppercorn Burgers are a spicy and flavorful take on the classic burger. The Sichuan peppercorns add a numbing and citrusy kick, while the chili-ginger mayo and cucumber pickles provide a refreshing and spicy contrast. Perfect for those who love a little heat in their burgers!

Ingredients:

• 1 lb ground beef
• 1 tsp Sichuan peppercorns, crushed
• 1/2 tsp salt
• 4 burger buns
• 1/2 cup mayonnaise
• 2 tsp chili paste
• 1 tsp grated fresh ginger
• 1 cucumber, thinly sliced
• 1/2 cup rice vinegar
• 1/4 cup sugar
• 1/2 tsp red pepper flakes
• Lettuce leaves for garnish

Instructions:

In a bowl, combine the ground beef, crushed Sichuan peppercorns, and salt

Mix well and form 4 burger patties

Preheat your grill or stovetop grill pan to medium-high heat

Grill the burger patties for about 4-5 minutes per side, or until they reach your desired level of doneness

While the burgers are cooking, make the chili-ginger mayo by mixing together the mayonnaise, chili paste, and grated ginger in a small bowl

Set aside

In another bowl, combine the sliced cucumber, rice vinegar, sugar, and red pepper flakes

Toss to coat the cucumber slices in the pickling mixture and let them sit for a few minutes

Toast the burger buns on the grill for about 1-2 minutes until they are lightly browned

Assemble your burgers by spreading the chili-ginger mayo on the bottom half of each bun

Place a lettuce leaf on top, followed by the grilled burger patty

Top with the pickled cucumber slices

Place the top half of the bun on top, and your Sichuan Peppercorn Burgers are ready to serve! Enjoy your Sichuan Peppercorn Burgers with a unique twist!

Classic Hummus

A classic hummus recipe that's creamy, tangy, and full of flavor. Perfect for dipping or spreading on your favorite snacks.

Ingredients:

• 1 15-ounce can of chickpeas, drained and rinsed
• 1/4 cup tahini
• 1/4 cup fresh lemon juice
• 2 cloves garlic, minced
• 2 tablespoons olive oil, plus extra for serving
• 1/2 teaspoon ground cumin
• Salt to taste
• 2-3 tablespoons water
• Paprika and fresh parsley for garnish

Instructions:

Put the chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and a pinch of salt in a food processor and blend them together

Scrape down the sides of the bowl as needed to make the mixture smooth

One tablespoon at a time, add water until the mixture is as creamy as you want it to be

Check the taste and add more salt or lemon juice if needed

Put the food in a bowl to serve

Drizzle with olive oil and top with paprika and fresh parsley

Buns, carrot sticks, or cucumber slices should go with it

15-Min Sweet + Spicy Cold Peanut Noodles

This easy and quick recipe mixes the nutty taste of peanut butter with the zing of soy sauce and a hint of spice from sriracha to make a sauce that coats cold spaghetti noodles and tastes great. This dish is great for a quick snack or a cool meal because it has crunchy peanuts, fresh green onions, and fragrant cilantro on top.

Ingredients:

• 8 oz spaghetti noodles
• 1/4 cup creamy peanut butter
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp honey
• 1 tbsp sesame oil
• 1 tsp sriracha sauce
• 1 clove garlic, minced
• 1/4 cup chopped peanuts
• 2 green onions, thinly sliced
• 1/4 cup chopped cilantro leaves

Instructions:

As directed on the package, cook the spaghetti noodles

Once they are done, drain them and set them aside to cool

Mix peanut butter, soy sauce, rice vinegar, honey, sesame oil, Sriracha sauce, and minced garlic in a small bowl with a whisk until the mixture is smooth

Add the peanut sauce to the cooked and cooled noodles and toss them around until they are well covered

Before serving, top with green onions, chopped cilantro leaves, and chopped peanuts

Malaysian Chicken Satay

Malaysian Chicken Satay is a flavorful and aromatic dish that's perfect for grilling. The marinated chicken skewers are tender and juicy, while the peanut sauce adds a creamy and slightly spicy kick. It's a popular street food in Malaysia and is sure to be a hit at your next barbecue or gathering.

Ingredients:

• 500g boneless chicken thighs, cut into thin strips
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons lemongrass paste
• 2 tablespoons ginger paste
• 2 tablespoons soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon cumin powder
• 1/2 teaspoon chili powder
• 1/2 cup coconut milk
• Bamboo skewers, soaked in water
• Peanut sauce for dipping

Instructions:

For the marinade, put minced garlic, soy sauce, fish sauce, brown sugar, ground turmeric, ground coriander, cumin powder, and chili powder in a bowl

Add the lemongrass paste and ginger paste as well

Mix the chicken strips into the sauce well after adding them

Put it in the fridge with the lid on for at least two hours, or overnight for the best results

Make sure the chicken strips are packed tightly on the soaked bamboo skewers as you thread them

Set your grill to medium-high heat and lightly oil the grates to keep food from sticking

They should be cooked all the way through and have a nice char after about two to three minutes on each side

Brush the skewers with coconut milk while they're on the grill to make them taste better and keep them moist

Malaysian Chicken Satay should be served hot with peanut sauce on the side

Have fun with your tasty Malaysian Chicken Satay!

Slow Cooker Broccoli Beef

A flavorful and tender beef and broccoli dish cooked slowly in a savory sauce, perfect for a comforting meal.

Ingredients:

• 1 lb beef sirloin, thinly sliced
• 1 cup beef broth
• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 3 cloves garlic, minced
• 2 tbsp sesame oil
• 4 cups broccoli florets
• 2 tbsp cornstarch
• 2 tbsp water
• Sesame seeds and sliced green onions for garnish

Instructions:

Soy sauce, brown sugar, garlic, and sesame oil should all be put into a slow cooker along with beef broth

Put the sliced beef in the slow cooker and mix it with the sauce

On low heat, cover and cook for 4 to 5 hours, or until the beef is soft

Put cornstarch and water in a small bowl and mix them together until smooth about 30 minutes before you serve

Add the broccoli florets to the slow cooker and stir in the cornstarch mixture

Put the lid back on and cook for another 30 minutes, or until the broccoli is soft and the sauce gets thicker

Put it on top of rice and add sesame seeds and sliced green onions on top

Chocolate Chunk Coffee Cookies

Enjoy the delectable combination of chocolate chunks and a hint of coffee in these delectable cookies. They're ideal for satisfying sweet cravings or as a special treat with your morning cup of coffee.

Ingredients:

• 1 cup 2 sticks unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 3 cups all-purpose flour
• 1/4 cup cocoa powder
• 1 tablespoon instant coffee granules
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chunks or chips

Instructions:

Turn on your oven and heat it up to 375F 190C

Mix the softened butter, white sugar, and brown sugar together in a large bowl until the mixture is smooth

One egg at a time, making sure to mix well after each addition

Add the vanilla extract and mix well

Mix the flour, cocoa powder, instant coffee grounds, baking soda, and salt together in a different bowl

Slowly add the dry ingredients to the wet ones and mix them together until they are just combined

Add the chocolate chunks or chips and mix them in

Using a spoon or cookie scoop, drop dough by the tablespoonful onto baking sheets that have not been greased

After the oven is hot, bake for 10 to 12 minutes, or until the edges are set and the middle is still a little soft

Let the cookies cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way

With milk or your favorite coffee, these Chocolate Chunk Coffee Cookies taste great

INSTANT POT Pork Ribs

Unlock the full flavor of pork ribs with this easy INSTANT POT recipe. The Instant Pot ensures tender and juicy ribs in a fraction of the time. Seasoned to perfection and glazed with barbecue sauce, these ribs are a crowd-pleaser for any occasion.

Ingredients:

• 2 racks Baby back pork ribs
• 1 cup Beef or vegetable broth
• 1/4 cup Soy sauce
• 1/4 cup Apple cider vinegar
• 2 tbsp Brown sugar
• 1 tbsp Smoked paprika
• 1 tbsp Garlic powder
• 1 tbsp Onion powder
• 1 tsp Dry mustard
• 1/2 tsp Black pepper
• 1/2 tsp Cayenne pepper optional
• 1 cup Barbecue sauce

Instructions:

Take the membrane off of the back of the ribs to make them more tender

If you want to use cayenne pepper, garlic powder, onion powder, dry mustard, smoked paprika, and black pepper on the ribs, do so

You can use beef or vegetable broth, soy sauce, apple cider vinegar, and brown sugar

Place the trivet in the Instant Pot

To fit the racks of ribs in the Instant Pot, cut them into smaller pieces

Put the ribs on the trivet in a row

The Instant Pot should be set to Manual High Pressure for 25 minutes after the lid is closed

Make sure the vent is closed

Do a quick release of pressure when the cooking cycle is over

Remove the ribs from the Instant Pot with care

Warm up the broiler in the oven

Cover the ribs in barbecue sauce

Then, put them under the broiler and cook for three to five minutes, or until the sauce turns brown and glossy

When you serve the INSTANT POT Pork Ribs hot, they will be soft and flavorful

Dulce De Leche Pumpkin Cupcakes

The pumpkin and caramel flavors in these Dulce De Leche Pumpkin Cupcakes are great together, with a hint of warm spices. They're great for fall parties or any time you want a sweet, comforting treat.

Ingredients:

• 1 cup canned pumpkin puree
• 1/2 cup dulce de leche
• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/4 cup milk
• Dulce de leche for drizzling optional
• Whipped cream for topping optional

Instructions:

Preheat the oven to 350F 175C

Line a cupcake tin with paper liners

In a mixing bowl, combine the pumpkin puree, dulce de leche, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract

Mix until well combined

In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger

Gradually add the dry ingredients to the wet ingredients, alternating with the milk

Begin and end with the dry ingredients, mixing until just combined

Divide the batter evenly among the cupcake liners, filling each about 2/3 full

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

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

Once the cupcakes are cool, you can drizzle them with additional dulce de leche and top with whipped cream if desired

Serve and enjoy your delicious Dulce De Leche Pumpkin Cupcakes!