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These vegan pumpkin donuts are a delightful treat for fall. The pumpkin adds a rich and moist texture while the warm spices give them a cozy flavor. Feel free to customize with walnuts or chocolate chips for an extra indulgence!
Ingredients: 1 cup pumpkin puree. 1/2 cup almond milk. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 2 cups all-purpose flour. 1/2 cup brown sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp salt. 1/4 cup chopped walnuts optional. 1/4 cup vegan chocolate chips optional. Green countertop for rolling and shaping.
Instructions: Grease a donut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Pumpkin puree, almond milk, maple syrup, melted coconut oil, and vanilla extract should all be combined in a mixing bowl. Blend thoroughly. Mix the flour, brown sugar, baking soda, baking powder, ground nutmeg, and cinnamon in a separate bowl. Mixing until just combined, pour the wet ingredients into the dry ingredients. Avoid over-mixing. Add vegan chocolate chips or chopped walnuts, if desired. Form the dough into tiny donut rings with your hands, then arrange them on the green countertop. A toothpick inserted into a donut should come out clean after baking for 12 to 15 minutes in a preheated oven. After letting the donuts cool for a few minutes, move them to a wire rack to finish cooling. Savor your mouthwatering vegan pumpkin donuts!
Prep Time: 15 minutes
Cook Time: 15 minutes
Harley Reeves
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A delicious and protein-packed berry smoothie that's perfect for a quick and healthy breakfast or snack.
Ingredients: 1 cup mixed berries strawberries, blueberries, raspberries. 1/2 cup Greek yogurt. 1/2 cup almond milk. 1 tablespoon honey. 1 scoop protein powder optional.
Instructions: Add the mixed berries to a blender. Spoon in the Greek yogurt and drizzle the honey over it. Pour in the almond milk. Optionally, add a scoop of protein powder for extra protein. Blend everything until smooth and creamy. Pour into a glass and enjoy your healthy berry yogurt smoothie!
Prep Time: 5 minutes
Cook Time: 0 minutes
MaryPena
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These Paleo Cajun Shrimp Noodle Bowls are bursting with flavor and packed with wholesome ingredients. The zucchini noodles provide a light and nutritious base, while the Cajun-spiced shrimp adds a kick of heat. It's a satisfying and healthy meal that's perfect for busy weeknights.
Ingredients: 1 lb shrimp, peeled and deveined. 1 medium zucchini, spiralized into noodles. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 tablespoon Cajun seasoning. 2 tablespoons olive oil. 2 cloves garlic, minced. 1/4 cup chicken broth. Salt and pepper, to taste. Fresh parsley, for garnish.
Instructions: In a large skillet, heat olive oil over medium heat. Add garlic and saut until fragrant. Add shrimp and Cajun seasoning, cooking until shrimp turn pink, about 2-3 minutes per side. Remove shrimp from skillet and set aside. In the same skillet, add bell peppers and saut until slightly softened. Add zucchini noodles and chicken broth, cooking until noodles are tender, about 3-4 minutes. Return shrimp to skillet and toss everything together until heated through. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
Prep Time: 15 minutes
Cook Time: 15 minutes
Zane D
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This vegan Spiced Pumpkin Coconut Soup is smooth and tasty, and it's great for cold days. Spices, pumpkin, and coconut milk come together to make a comforting soup that will warm you up from the inside out.
Ingredients: 1 small pumpkin, peeled and diced. 1 can 14 oz coconut milk. 1 onion, chopped. 3 cloves garlic, minced. 1 tbsp ginger, minced. 2 cups vegetable broth. 1 tsp curry powder. 1/2 tsp turmeric powder. 1/2 tsp cinnamon. Salt and pepper to taste. 2 tbsp olive oil. Fresh cilantro for garnish.
Instructions: Heat olive oil in a large pot over medium heat. Add chopped onion and saut until translucent. Add minced garlic and ginger, saut for another minute. Add diced pumpkin, curry powder, turmeric, cinnamon, salt, and pepper. Stir well to combine. Pour in coconut milk and vegetable broth. Bring to a simmer and cook for 20-25 minutes until pumpkin is tender. Using an immersion blender, blend the soup until smooth. Alternatively, transfer to a blender in batches and blend until smooth. Adjust seasoning if needed. Serve hot, garnished with fresh cilantro. Enjoy!
Prep Time: 15 minutes
Cook Time: 25 minutes
Brianna
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These Grilled Portobello Mushroom Burgers are a hearty and flavorful vegan alternative to traditional beef burgers. The meaty texture of portobello mushrooms paired with savory seasonings and fresh toppings creates a satisfying meal for any occasion.
Ingredients: 4 large portobello mushrooms. 4 whole grain burger buns. 1 red onion, thinly sliced. 1 large tomato, sliced. 1 avocado, sliced. 1/4 cup balsamic vinegar. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried thyme. Salt and pepper to taste. Fresh greens such as spinach or arugula for garnish.
Instructions: Set the grill on medium heat. Add olive oil, minced garlic, dried thyme, salt, and pepper to a small bowl. Use a whisk to mix the ingredients together. Take the stems off of the portobello mushrooms and brush the balsamic mixture on both sides of the mushrooms. Put the mushrooms on the grill with the gills facing down. Cook for 5 to 7 minutes. Turn over and grill for another 5 to 7 minutes, or until soft. Toast the burger buns on the grill for one to two minutes, until they are lightly golden, while the mushrooms are cooking. Put a grilled portobello mushroom on the bottom half of each bun before putting the burgers together. Add fresh greens, tomato, avocado, and sliced onion on top. If you want, drizzle with any extra balsamic mixture. Put the top half of the bun on top, and serve right away.
Prep Time: 15 minutes
Cook Time: 15 minutes
Gail H
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These Classic Chewy Oatmeal Chocolate Chunk Cookies are the epitome of comfort and delight. The hearty texture of rolled oats and the lusciousness of chocolate chunks combine to create a truly delightful treat that will leave everyone craving for more.
Ingredients: 1 cup unsalted butter, softened. 1 cup brown sugar, packed. 1/2 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 and 1/2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 3 cups old-fashioned rolled oats. 2 cups semi-sweet chocolate chunks.
Instructions: Preheat your oven to 350F 175C and line baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and creamy. Beat in the eggs, one at a time, and then stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Fold in the old-fashioned rolled oats and chocolate chunks until evenly distributed in the cookie dough. Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheets, leaving some space between them. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy these classic chewy oatmeal chocolate chunk cookies with a glass of milk or your favorite beverage!
Prep Time: 20 minutes
Cook Time: 10 minutes
Keith Soto
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Instead of wheat flour and butter, these Paleo Coconut Flour Chocolate Chip Cookies are made with coconut flour and coconut oil, which are healthier. These treats are great for vegans, people on the paleo diet, and anyone else who wants a tasty treat without dairy or grains.
Ingredients: 1 cup coconut flour. 1/2 cup coconut oil, melted. 1/2 cup maple syrup. 1/2 cup dairy-free chocolate chips. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup unsweetened almond milk. 1 teaspoon vanilla extract.
Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melted coconut oil, maple syrup, baking soda, salt, almond milk, and vanilla extract should all be mixed together in a bowl. Mix well until a dough comes together. Add the chocolate chips and mix them in until they are spread out evenly in the dough. Make balls out of tablespoon-sized pieces of dough. Put them on the baking sheet that has been prepared and use your palm to make them a little flatter. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. Take it out of the oven and let it cool for 5 minutes on the baking sheet. Then, move it to a wire rack to finish cooling. Have fun with your tasty Paleo Coconut Flour Chocolate Chip Cookies!
Prep Time: 15 minutes
Cook Time: 12 minutes
Mariah Jackson
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This grilled cheese sandwich is based on the classic loaded baked potato. It has bacon, green onions, creamy mashed potatoes, and cheddar cheese spread between two perfectly grilled slices of bread.
Ingredients: 2 slices of bread. 2 tablespoons butter. 1/2 cup shredded cheddar cheese. 2 tablespoons sour cream. 2 tablespoons cooked bacon bits. 2 tablespoons chopped green onions. 1/4 cup mashed potatoes. Salt and pepper to taste.
Instructions: Spread butter on one side of each bread slice. Place one slice of bread, buttered side down, in a skillet over medium heat. Spread mashed potatoes on top of the bread slice in the skillet. Sprinkle half of the shredded cheddar cheese on top of the mashed potatoes. Add the cooked bacon bits and chopped green onions on top of the cheese. Season with salt and pepper to taste. Place the second slice of bread on top, buttered side up. Cook until the bottom slice of bread is golden brown and crispy, and the cheese is melting, about 3-4 minutes. Carefully flip the sandwich and cook the other side until golden brown and the cheese is fully melted, another 3-4 minutes. Remove from the skillet and let it cool for a minute. Slice the Loaded Baked Potato Grilled Cheese in half diagonally and serve with a dollop of sour cream on the side. Enjoy your delicious Loaded Baked Potato Grilled Cheese!
Prep Time: 10 minutes
Cook Time: 10 minutes
Aden
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These two-person brownies are a rich and chocolaty treat that can be enjoyed in small batches. Ideal for a sweet surprise for your special someone or a cosy evening dessert.
Ingredients: 1/4 cup 4 tablespoons unsalted butter. 1/2 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 1/4 teaspoon salt. 1/2 teaspoon vanilla extract. 1 large egg. 1/4 cup all-purpose flour. 1/4 cup chocolate chips optional.
Instructions: Set the oven temperature to 175C 350F. Grease and line a small 6 x 6 inch or similar baking pan with parchment paper, allowing a small overhang for simple removal. Heat the butter in a bowl that is safe to use in the microwave for about 30 seconds, or until it is completely melted. Add the salt, unsweetened cocoa powder, and granulated sugar to the melted butter and stir until well combined. Stir the mixture until it is smooth and thoroughly combined after adding the egg and the vanilla extract. Add the all-purpose flour and fold gently until no flour streaks are visible. Take care not to blend too much. Stir in chocolate chips if using, then fold into batter. Transfer the brownie mixture into the baking pan that has been preheated and level it out. Bake for 20 to 25 minutes in a preheated oven, or until a toothpick inserted into the center emerges with a few moist crumbs rather than wet batter. After taking the brownies out of the oven, let them cool for a few minutes in the pan. Lift the brownies out of the pan using the overhanging parchment paper, then move them to a wire rack to cool completely. Enjoy your delectable small-batch brownies for two after the brownies have cooled and been cut into two squares!
Prep Time: 10 minutes
Cook Time: 20 minutes
Trent Riley
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