allyouneedischristmas

[allyouneedischristmas]

This Herb Vinaigrette Blue Crab Salad is a tasty and refreshing dish that's great for a light and healthy meal. This is a great summer salad because it has soft blue crab meat, crisp vegetables, and fragrant herbs all mixed together with a tangy herb vinaigrette.

Ingredients: 1 pound blue crab meat, picked over for shells. 1 cup cherry tomatoes, halved. 1/2 cucumber, thinly sliced. 1/4 red onion, thinly sliced. 2 cups mixed salad greens. 1/4 cup fresh basil leaves, torn. 1/4 cup fresh mint leaves, torn. 1/4 cup fresh cilantro leaves, torn. 1/4 cup extra-virgin olive oil. 2 tablespoons white wine vinegar. 1 clove garlic, minced. 1 teaspoon Dijon mustard. Salt and black pepper to taste. Lemon wedges for garnish.

Instructions: Put the blue crab meat, cherry tomatoes, cucumber, red onion, mixed salad greens, and torn basil, mint, and cilantro in a large bowl. Use a whisk to mix the olive oil, white wine vinegar, garlic powder, and Dijon mustard in a small bowl. This will make the herb vinaigrette. Put the herb vinaigrette on top of the crab and vegetable mix. Toss everything together gently until it's all well mixed. To taste, add salt and black pepper. Put some of the salad on each plate and top with lemon wedges. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Quintin

[allyouneedischristmas]

Indulge in the rich, creamy goodness of homemade ice cream infused with the sweet, caramelized flavors of honey roasted figs. This delightful treat perfectly balances the natural sweetness of figs with the luxurious creaminess of the base.

Ingredients: 1 cup fresh figs, chopped. 2 tablespoons honey. 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4 large egg yolks. 1 teaspoon vanilla extract.

Instructions: Warm the oven up to 175F 350C. Put chopped figs and honey in a baking dish. After the oven is hot, roast the figs for 15 to 20 minutes, or until they turn caramelized. Allow to cool. Put heavy cream, milk, and sugar in a saucepan and mix them together. Stir the mixture every so often while heating it over medium-low heat until the sugar melts and it's almost ready to boil. Whisk the egg yolks in a different bowl until they are smooth. Pour the warm cream mixture into the egg yolks slowly while whisking all the time to temper the eggs. Put the mixture back in the saucepan. Cook over low heat, stirring all the time, for about 5 to 7 minutes, or until it gets thick enough to coat the back of a spoon. Do not let it get too hot. Now take it off the heat and mix in the vanilla extract. Wait until the mixture is cool enough to touch. Once the figs and honey have cooled, blend them together until they are smooth. Add the fig puree to the custard mixture and stir it in until everything is well mixed. Put the mixture into an ice cream maker and churn it according to the machine's directions until it's the consistency of soft serve. Put the ice cream in a container that can go in the freezer. Freeze it for at least 4 hours, or until it is firm. If you want, you can serve scoops of the ice cream with extra honey or fresh fig slices on top.

Prep Time: 30 minutes

Cook Time: 30 minutes

Lukas

[allyouneedischristmas]

This Veggie Chickpea Burger tastes great and is better for you than regular beef burgers. It's a great choice for a meatless meal because it's full of protein and fiber.

Ingredients: 1 1/2 cups canned chickpeas, drained and rinsed. 1/2 cup breadcrumbs. 1/4 cup grated carrot. 1/4 cup diced red bell pepper. 2 cloves garlic, minced. 1/2 tsp cumin powder. 1/2 tsp paprika. Salt and pepper to taste. 2 tbsp olive oil. 4 whole wheat burger buns. Lettuce leaves. Tomato slices. Sliced red onion. Sliced avocado. Tahini sauce.

Instructions: Put breadcrumbs, grated carrot, diced red bell pepper, minced garlic, cumin powder, paprika, salt, and pepper in a food processor and blend them all together. Pulse until fully mixed and still a little chunky. It should be easy to make four patties. Place them on a baking sheet. Set a pan on medium heat and add the olive oil. The patties should be cooked for four to five minutes on each side, or until they are golden brown and warm all the way through. Warm up the whole wheat burger buns just a bit. Put a lettuce leaf on the bottom bun of each burger, then the chickpea patty, tomato slices, red onion slices, avocado slices, and a drizzle of tahini sauce. Put the other half of the bun on top and serve hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

Meredith

[allyouneedischristmas]

For a tasty treat that can be eaten as a snack or dessert, try these Moist Vegan Oatmeal Cookie Bars. They taste great, are chewy, and are full of healthy ingredients. For a tasty treat, mix the healthy oats with the sweet maple syrup and the creamy almond butter and coconut oil.

Ingredients: 2 cups rolled oats. 1 cup oat flour. 1/2 cup coconut sugar. 1/4 cup maple syrup. 1/4 cup melted coconut oil. 1/4 cup almond butter. 1/4 cup unsweetened applesauce. 1 teaspoon vanilla extract. 1/2 teaspoon cinnamon. 1/4 teaspoon salt. 1/2 cup vegan chocolate chips.

Instructions: Warm the oven up to 175F 350C. Rolling oats, oat flour, coconut sugar, cinnamon, and salt should all be mixed together in a large bowl. Butter the coconut oil and mix it with the maple syrup, almond butter, applesauce, and vanilla extract in a different bowl. Add the wet ingredients to the dry ones and mix them together until everything is well mixed. Add vegan chocolate chips and mix well. Spread the dough out evenly in a baking pan that has been lined with parchment paper. Put it in the oven for twenty to twenty-five minutes, or until the edges turn golden brown. Let it cool all the way down before cutting it into bars.

Prep Time: 15 minutes

Cook Time: 25 minutes

Shannon D

[allyouneedischristmas]

Indulge in the flavors of fall with this vegan flatbread featuring pumpkin, pecans, cranberries, and kale. It's perfect for a cozy night in or as a crowd-pleasing appetizer at your next gathering.

Ingredients: 1 cup whole wheat flour. 1/2 cup warm water. 1 tsp instant yeast. 1/2 tsp salt. 1/2 tsp maple syrup. 1/2 cup pumpkin puree. 1/4 cup chopped pecans. 1/4 cup dried cranberries. 1/4 cup chopped kale. 1/4 cup sliced red onion. 1/4 cup vegan cream cheese. 1 tbsp olive oil.

Instructions: Put flour, warm water, instant yeast, salt, and maple syrup in a bowl. Work the dough until it comes together. Cover the dough with a kitchen towel and let it rest for 30 minutes. Warm the oven up to 425F 220C. Spread the dough out to make a thin bread. Put pumpkin puree on top of the flatbread in a thin layer. On top of the pumpkin puree, put chopped pecans, dried cranberries, chopped kale, and thin slices of red onion. Put little balls of vegan cream cheese on top of the toppings. Put olive oil on top of the flatbread. After the oven is hot, bake for 15 to 20 minutes, or until the edges are golden brown. Cut it up and serve it hot.

Prep Time: 45 minutes

Cook Time: 20 minutes

Tara

[allyouneedischristmas]

Celebrate the 4th of July with this refreshing and patriotic Blueberry Caprese Salad. The red cherry tomatoes, white mozzarella cheese, and blueberries create a colorful and delicious dish that's perfect for your Independence Day festivities.

Ingredients: 2 cups fresh blueberries. 2 cups cherry tomatoes, halved. 8 ounces fresh mozzarella cheese, sliced. 1/4 cup fresh basil leaves, torn. 2 tablespoons balsamic vinegar. 2 tablespoons extra-virgin olive oil. Salt and pepper to taste.

Instructions: In a large bowl, combine the fresh blueberries, cherry tomatoes, fresh mozzarella slices, and torn basil leaves. In a small bowl, whisk together the balsamic vinegar and extra-virgin olive oil to make the dressing. Drizzle the dressing over the salad ingredients in the large bowl. Gently toss the salad to coat all the ingredients with the dressing. Season with salt and pepper to taste. Serve immediately or refrigerate until ready to serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

Stanley

[allyouneedischristmas]

A tasty tofu stir-fry that's full of vibrant vegetables and flavorful spices, ideal for an easy weeknight supper.

Ingredients: 1 block firm tofu, drained and pressed. 1 cup mixed vegetables bell peppers, broccoli, carrots. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 tablespoon maple syrup. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1 tablespoon cornstarch. 2 tablespoons water. 2 tablespoons vegetable oil.

Instructions: Chop the tofu into small pieces. Combine the soy sauce, ginger, garlic, rice vinegar, sesame oil, and maple syrup in a small bowl. Combine cornstarch and water in a different bowl and stir until thoroughly mixed. In a big skillet, heat the vegetable oil over medium heat. When the tofu is golden brown on all sides, it will take about five to seven minutes to cook. Take out and place aside the tofu from the skillet. Add the mixed vegetables to the same skillet and stir-fry for 2 to 3 minutes, or until they start to soften. Return the tofu to the skillet, cover the tofu and veggies with the sauce mixture, and stir everything together. Pour the cornstarch mixture over the tofu and veggies, and stir continuously for one to two minutes, or until the sauce thickens. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

Kevin

[allyouneedischristmas]

A spicy and creamy dip inspired by jalapeno poppers, perfect for those who love a little heat during the Super Bowl.

Ingredients: 8 oz cream cheese, softened. 1/2 cup mayonnaise. 1/2 cup sour cream. 1 cup shredded cheddar cheese. 1/2 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 4 oz diced green chilies. 4 oz diced jalapenos pickled or fresh. 1 cup breadcrumbs. 1/4 cup melted butter.

Instructions: Preheat oven to 375F 190C. In a mixing bowl, combine softened cream cheese, mayonnaise, sour cream, shredded cheddar cheese, shredded mozzarella cheese, grated Parmesan cheese, diced green chilies, and diced jalapenos. Spread mixture into a baking dish. In a separate bowl, mix breadcrumbs and melted butter, then sprinkle evenly over the dip mixture. Bake for 25-30 minutes, or until the top is golden brown and the dip is bubbly. Serve hot with tortilla chips or crackers.

Prep Time: 15 minutes

Cook Time: 30 minutes

Belinda Cruz

[allyouneedischristmas]

There are lots of Mediterranean flavors in these roasted Greek chicken drumsticks. They are a tasty and easy keto-friendly meal. When you mix garlic, lemon, and herbs together, you get a tasty dish that's great for any event.

Ingredients: 8 chicken drumsticks. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 tablespoon lemon juice. 1 teaspoon dried oregano. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: Preheat the oven to 400F 200C. In a bowl, mix olive oil, minced garlic, lemon juice, dried oregano, dried thyme, dried rosemary, salt, and pepper. Coat the chicken drumsticks with the marinade mixture. Place the drumsticks on a baking sheet lined with parchment paper. Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through and golden brown, flipping halfway through cooking.

Prep Time: 10 minutes

Cook Time: 35 minutes

Rebecca Gellars

[allyouneedischristmas]

The Vegan Tahini Ranch in these Buffalo Cauliflower Quinoa Bowls makes for a hearty and tasty vegan meal. Along with fluffy quinoa, creamy avocado, fresh greens, and a tangy tahini ranch dressing, roasted cauliflower tossed in spicy buffalo sauce tastes great. This dish is filling and healthy, and it's great for lunch or dinner.

Ingredients: 1 head cauliflower, chopped into florets. 1 cup quinoa, rinsed. 2 cups vegetable broth. 1/2 cup hot sauce. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper, to taste. 1/2 cup tahini. 1/4 cup water. 2 tablespoons lemon juice. 1 tablespoon apple cider vinegar. 1 teaspoon dried dill. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 4 cups mixed greens. 1 avocado, sliced. 2 green onions, chopped. 2 tablespoons chopped fresh parsley. 1 tablespoon sesame seeds.

Instructions: Set the oven to 425F 220C and heat it up. Mix the cauliflower florets with salt, pepper, garlic powder, and onion powder in a bowl. Place cauliflower in a single layer on a baking sheet. Roast for 25 to 30 minutes, or until soft and golden brown. Bring the vegetable broth to a boil in a saucepan. Turn down the heat, cover, and let it simmer for 15 to 20 minutes, until the quinoa is cooked and the liquid is absorbed. Mix hot sauce and olive oil in a small bowl with a whisk. When the cauliflower is done roasting, put it in a large bowl and mix it with the hot sauce mixture so that it is evenly covered. Tahini, water, lemon juice, apple cider vinegar, dill, garlic powder, onion powder, salt, and black pepper should all be mixed together in a different bowl. This will make the vegan tahini ranch dressing. To put the bowls together, add cooked quinoa to each serving bowl. Grilled buffalo cauliflower, mixed greens, avocado slices, green onions, and chopped parsley should be put on top. Add sesame seeds to the bowls and vegan tahini ranch dressing on top of it. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Jenna Stuart

[allyouneedischristmas]

Spice up your cookie game with these delicious and slightly spicy hot pepper butter cookies. The combination of buttery goodness and a hint of heat will leave your taste buds craving for more.

Ingredients: 1 cup unsalted butter, softened. 1/2 cup granulated sugar. 2 cups all-purpose flour. 1/4 teaspoon salt. 1 teaspoon hot pepper flakes. 1/2 teaspoon paprika. 1/4 teaspoon garlic powder.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the sugar in a large bowl until the mixture is light and fluffy. To the butter and sugar mix, add the flour, salt, hot pepper flakes, paprika, and garlic powder. Mix the dough until it comes together and all the ingredients are well mixed in. Make little balls out of the dough and put them on the baking sheet that has been prepared. Make each ball a little flatter with the back of a fork. After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges are golden brown. 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. The cookies are ready to be eaten once they are completely cool.

Prep Time: 15 minutes

Cook Time: 15 minutes

Elli

[allyouneedischristmas]

These popsicles made with watercolor are a fun and cool treat for hot summer days. They are healthy and taste great because they are made with coconut water and fresh berries.

Ingredients: 2 cups coconut water. 1/2 cup blueberries. 1/2 cup raspberries. 1/2 cup chopped strawberries. 1 tablespoon honey optional.

Instructions: Blend blueberries with 1/2 cup coconut water until smooth. Repeat with raspberries and chopped strawberries, each with 1/2 cup coconut water. Layer the different colored mixtures into popsicle molds, alternating colors as desired. Insert popsicle sticks and freeze for at least 4 hours or until solid. If desired, drizzle each layer with honey before freezing for added sweetness.

Prep Time: 15 minutes

Cook Time: 0 minutes

Jada

[allyouneedischristmas]

This creamy and flavorful soup is a perfect comfort food for a chilly day. The combination of cauliflower, coconut milk, and spices creates a satisfying dish that's both healthy and delicious.

Ingredients: 1 medium head cauliflower, chopped. 1 onion, chopped. 2 cloves garlic, minced. 1 can 14 oz coconut milk. 3 cups vegetable broth. 2 tablespoons curry powder. 1 teaspoon turmeric. Salt and pepper to taste. Fresh cilantro for garnish optional.

Instructions: Place chopped cauliflower, onion, and garlic in a slow cooker. Add coconut milk, vegetable broth, curry powder, turmeric, salt, and pepper. Stir well to combine all ingredients. Cover and cook on low for 6-8 hours or high for 3-4 hours, until cauliflower is tender. Use an immersion blender to blend the soup until smooth. Adjust seasoning if necessary. Serve hot, garnished with fresh cilantro if desired.

Prep Time: 15 minutes

Cook Time: 240 minutes

Valerie

[allyouneedischristmas]

A wholesome and flavorful power bowl packed with protein-rich chickpeas, nutrient-dense kale, hearty quinoa, and a variety of colorful vegetables. This vegan and gluten-free dish is not only delicious but also a powerhouse of essential nutrients.

Ingredients: 1 cup quinoa, rinsed. 2 cups kale, chopped. 1 can 15 oz chickpeas, drained and rinsed. 1 cup mushrooms, sliced. 1 bell pepper, diced. 1 zucchini, sliced. 1 carrot, julienned. 3 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. 1 teaspoon cumin powder. 1 teaspoon paprika. 1/2 teaspoon turmeric powder. Juice of 1 lemon. 1/4 cup chopped fresh parsley for garnish.

Instructions: Follow the directions on the package to cook the quinoa. Set olive oil on medium heat in a large pan. Add the minced garlic and cook until it smells good. When you add the mushrooms, cook them until they turn golden brown. Put in the carrot, bell pepper, and zucchini. Stir-fry the vegetables until they are soft but still crisp. Add salt, pepper, cumin powder, paprika powder, and turmeric powder. Stir to mix. For an extra 5 minutes, cook. You can cook the chopped kale until it wilts. Put the cooked quinoa and the vegetable-chickpea mixture in a large bowl and mix them together. Combine well. Squeeze lemon juice into the bowl and mix everything together. Add chopped fresh parsley on top of the power bowls before serving. Have fun with your healthy Chickpeas Kale Quinoa Vegetable Mushroom Power Bowls!

Prep Time: 15 minutes

Cook Time: 20 minutes

Winnie R

[allyouneedischristmas]

Indulge in the velvety richness of this Heavenly Chocolate Mousse Parfait. Layers of decadent chocolate mousse and fluffy whipped cream create a delightful treat for chocolate lovers.

Ingredients: 2 cups heavy cream. 1 cup semisweet chocolate chips. 1/2 cup sugar. 4 large egg yolks. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1 cup whipped cream. 1/2 cup chocolate shavings. Fresh berries for garnish.

Instructions: Warm up 1 cup of heavy cream in a saucepan until it just starts to boil. Take it off the heat and add the chocolate chips. Mix until it's smooth. Mix the egg yolks, sugar, vanilla extract, and salt in a different bowl using a whisk. Slowly add the chocolate mixture to the egg mixture while whisking all the time. Bring the mix back to the saucepan. Stir the mixture all the time over medium-low heat until it gets thick. Leave it alone until it's cool enough to touch. Whip the last cup of heavy cream in a different bowl until stiff peaks form. Add the whipped cream to the chocolate mixture slowly. Spread the mousse out in serving glasses and add layers of whipped cream in between. Put it in the fridge for at least two hours. Serve with chocolate shavings and fresh berries on top. Have fun!

Prep Time: 30 minutes

Cook Time: 10 minutes

Ella Becker

[allyouneedischristmas]

Indulge in the rich flavors of chocolate and almonds with this decadent tart. Perfect for satisfying your sweet cravings.

Ingredients: 1 1/4 cups all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/4 cup granulated sugar. 1/2 cup unsalted butter, chilled and diced. 1/4 cup cold water. 1 cup semi-sweet chocolate chips. 1/2 cup heavy cream. 1/2 cup sliced almonds, toasted.

Instructions: Preheat oven to 375F 190C. In a food processor, pulse together flour, cocoa powder, and sugar. Add diced butter and pulse until mixture resembles coarse crumbs. Add cold water and pulse until dough comes together. Press dough into a 9-inch tart pan, making sure it's evenly distributed along the bottom and up the sides. Prick the bottom with a fork. Bake the crust for 15-20 minutes, or until set. Remove from oven and let cool completely. In a small saucepan, heat heavy cream until just simmering. Pour over chocolate chips in a heatproof bowl. Let sit for 1-2 minutes, then stir until smooth and glossy. Pour chocolate ganache into the cooled tart crust. Spread evenly. Sprinkle toasted almonds over the ganache layer. Refrigerate tart for at least 1 hour before serving. Slice and enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes

Ryan

[allyouneedischristmas]

This grilled corn on the cob topped with flavorful kale pesto is a delightful vegan side dish, perfect for summer gatherings and barbecues. The sweetness of the corn pairs wonderfully with the earthy, garlicky pesto, creating a dish that's bursting with fresh flavors and vibrant colors.

Ingredients: 4 ears of corn, husked. 1 bunch kale, stems removed and leaves torn. 1/4 cup raw walnuts. 2 cloves garlic, minced. 1/4 cup nutritional yeast. 1/4 cup extra virgin olive oil. Juice of 1 lemon. Salt and pepper to taste.

Instructions: Warm the grill up to a medium-high level. Add salt and pepper to the corn after brushing it with olive oil. Corn should be grilled for 10 to 12 minutes, turning it over every so often, until it is lightly charred and soft. Boil some water in a pot and add the kale. Blanch it for one to two minutes while the corn is cooking. Run cold water over the drain and rinse. Blanch the kale and put it in a food processor with the walnuts, garlic, nutritional yeast, olive oil, lemon juice, salt, and pepper. Blend until smooth. If you need to, add more olive oil to get the consistency you want. It's time to take the corn off the grill. Spread a lot of kale pesto over each ear of corn. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Macie D