Spaghetti Squash Tostadas

A tasty and nutritious take on the classic tostada, with roasted spaghetti squash serving as the base and melted cheese, fresh vegetables, and a spicy black bean salsa on top.

Ingredients:

• 1 spaghetti squash, halved and seeds removed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 can 15 ounces black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced
• 1 cup shredded lettuce
• 1/2 cup shredded cheddar cheese
• Tostada shells

Instructions:

Preheat oven to 400F 200C

Rub the cut sides of the spaghetti squash with olive oil and sprinkle with cumin, chili powder, garlic powder, salt, and pepper

Place the squash halves on a baking sheet, cut side down

Roast in the oven for 40-45 minutes, or until the squash is tender and easily shredded with a fork

While the squash is roasting, mix black beans, cherry tomatoes, red onion, and cilantro in a bowl

Once the spaghetti squash is done, use a fork to shred the flesh into 'spaghetti

' Assemble the tostadas by spreading a layer of shredded spaghetti squash on each tostada shell

Top with the black bean mixture, sliced avocado, shredded lettuce, and cheddar cheese

Serve immediately and enjoy your delicious Spaghetti Squash Tostadas!

Soba Noodle Soup with Mushrooms and Chard

A flavorful and hearty soup featuring soba noodles, earthy mushrooms, and nutrient-rich Swiss chard. The combination of sesame oil, soy sauce, and rice vinegar adds depth to this comforting dish.

Ingredients:

• 8 oz soba noodles
• 1 tbsp sesame oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 8 oz mushrooms, sliced shiitake or cremini
• 4 cups vegetable broth
• 2 cups water
• 1 bunch Swiss chard, stems removed and leaves chopped
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp Sriracha optional
• Salt and pepper to taste
• 2 green onions, chopped for garnish

Instructions:

As directed on the package, cook the soba noodles

Once they are done, drain them and set them aside

Set the sesame oil on medium heat in a large pot

Slice the onion, mince the garlic, and grate the ginger

Cook the onion until it turns clear

Put in the sliced mushrooms and cook them until they give off their water and get soft

Add water and vegetable broth

Bring everything together to a simmer

You can add chopped Swiss chard, soy sauce, rice vinegar, and Sriracha if you want

Add pepper and salt to taste

Let the soup simmer for 10 to 15 minutes so that the flavors can blend and the chard can wilt

Put some cooked soba noodles in each bowl, and then pour some soup over them

Before serving, sprinkle with chopped green onions

Have a nice bowl of Soba Noodle Soup with Mushrooms and Chard

Bacon and Bourbon Stuffing

A savoury and decadent stuffing recipe that combines rich bourbon undertones with the smoky flavour of bacon. This stuffing brings a little Southern comfort to your table and is the ideal side dish for your holiday meals.

Ingredients:

• 8 slices of bacon, chopped
• 1 cup diced onion
• 1 cup diced celery
• 1 cup diced carrots
• 2 cloves garlic, minced
• 1/4 cup bourbon
• 8 cups cubed bread day-old preferred
• 2 cups chicken broth
• 1/2 cup chopped fresh parsley
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

In a large skillet over medium heat, cook the chopped bacon until it becomes crispy

Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate to drain

In the same skillet, add the diced onion, celery, carrots, and minced garlic

Cook for about 5 minutes until the vegetables soften

Pour in the bourbon and let it simmer for a couple of minutes, allowing the alcohol to cook off and the flavors to meld

In a large mixing bowl, combine the cubed bread, cooked bacon, sauted vegetables, chopped parsley, dried sage, and dried thyme

Toss everything together until well mixed

Gradually pour in the chicken broth, starting with 1 cup and adding more as needed, to moisten the stuffing to your desired consistency

Season with salt and pepper to taste

Preheat your oven to 350F 175C

Transfer the stuffing mixture into a greased baking dish and cover it with aluminum foil

Bake in the preheated oven for 25-30 minutes, removing the foil during the last 10 minutes to allow the top to become golden and crispy

Once the stuffing is cooked to your liking, remove it from the oven and let it cool for a few minutes before serving

Enjoy your delicious Bacon and Bourbon Stuffing as a perfect side dish for your holiday feast!

Vegan Peanut Butter Coffee Latte

Indulge in a creamy and flavorful coffee experience with this easy non-dairy vegan peanut butter coffee latte. The combination of smooth peanut butter, rich coffee, and sweet maple syrup creates a decadent drink perfect for cozy mornings or a delightful treat any time of day.

Ingredients:

• 1 cup brewed coffee
• 1/2 cup non-dairy milk e
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• , almond, soy, oat
• 2 tablespoons smooth peanut butter
• 1-2 tablespoons maple syrup or sweetener of choice
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

Slowly bring the non-dairy milk to a boil in a small saucepan over medium-low heat

Put the peanut butter, maple syrup, vanilla extract, and salt into a blender

The coffee should already be hot

Mix until it's smooth and foamy

Fill a mug with the mix

If you want, you can add frothed non-dairy milk on top

Have fun with your tasty Vegan Peanut Butter Coffee Latte!

Whole Wheat Lemon Blueberry Muffins

These Whole Wheat Lemon Blueberry Muffins are a tasty treat that is now better for you. They taste great and are good for you because they are made with whole wheat flour, fresh lemon juice, and big blueberries.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 1/2 cup Greek yogurt
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries

Instructions:

Start by heating the oven to 350F 175C

Set aside a muffin tin and grease it or line it with paper liners

Whisk the sugar, baking powder, baking soda, and salt together in a bowl

Add the whole wheat flour and mix them well

Melted butter, Greek yogurt, eggs, fresh lemon juice, lemon zest, and vanilla extract should all be mixed together in a different bowl

Combine well

Add the wet ingredients to the dry ones and mix them together just until they are mixed

The fresh blueberries should be added slowly

Fill up about two thirds of the way to the top of each muffin cup with batter

After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

First, let the muffins cool in the pan for a few minutes

Then, move them to a wire rack to cool completely

Have fun with your tasty Whole Wheat Lemon Blueberry Muffins!

Vegan Pretzel Bites with Spicy Mustard Dip

These vegan pretzel bites are a great snack or appetizer because they are soft, chewy, and just the right amount of salty. They are sure to be a hit at any party when served with a spicy mustard dip.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon active dry yeast
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 1/2 cup warm water
• 2 tablespoons baking soda
• 1 tablespoon olive oil
• 1/4 cup coarse sea salt
• 1/4 cup vegan mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon maple syrup
• 1 teaspoon hot sauce

Instructions:

Mix the yeast, brown sugar, salt, and flour in a large bowl

Slowly add the olive oil and warm water while stirring until a dough forms

For about 5 minutes, knead the dough on a lightly floured surface until it is smooth and springy

Break the dough up into little pieces and roll each one into a ball

Warm the oven up to 425F 220C

Bring water to a boil in a large pot, then add baking soda

The dough balls should be boiled in the baking soda water for one to two minutes

Once they are done, take them out and put them on a rimmed baking sheet

Add coarse sea salt and brush the tops of the pretzel bites with water

Toast it for 12 to 15 minutes, or until it turns golden brown

To make the dip, mix vegan mayonnaise, Dijon mustard, maple syrup, and hot sauce in a small bowl with a whisk

Warm up the pretzel bites and serve them with the spicy mustard dip

Watermelon Mint Lemonade

This watermelon mint lemonade is a great drink for the summer because it is cool and full of flavor.

Ingredients:

• 4 cups cubed watermelon
• 1/4 cup fresh lemon juice
• 1/4 cup sugar
• 1/4 cup fresh mint leaves
• 2 cups cold water
• Ice cubes optional
• Mint sprigs and lemon slices for garnish optional

Instructions:

In a blender, combine watermelon, lemon juice, sugar, and mint leaves

Blend until smooth

Strain the mixture through a fine-mesh sieve into a pitcher

Stir in cold water

Refrigerate until chilled

Serve over ice cubes if desired

Garnish with mint sprigs and lemon slices