Ingredients:

• 1 cup peanut butter


• 3/4 cup brown sugar


• 1/4 cup maple syrup


• 1/4 cup almond milk


• 2 teaspoons ground ginger


• 1 teaspoon vanilla extract


• 1 1/2 cups all-purpose flour


• 1 teaspoon baking soda


• 1/4 teaspoon salt


• 1/4 cup crystallized ginger, finely chopped optional


• 1/4 cup chopped peanuts optional

Instructions:

Preheat oven to 350F 175C

In a large bowl, mix together peanut butter, brown sugar, maple syrup, almond milk, ground ginger, and vanilla extract until well combined

In another bowl, whisk together flour, baking soda, and salt

Gradually add dry ingredients to wet ingredients, mixing until a dough forms

Fold in crystallized ginger and chopped peanuts, if using

Roll dough into tablespoon-sized balls and place on a baking sheet lined with parchment paper

Use a fork to flatten each cookie, creating a crisscross pattern

Bake for 10-12 minutes, or until edges are golden brown

Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely

Ingredients:

• 1 cup vital wheat gluten


• 2 tablespoons nutritional yeast


• 1 teaspoon smoked paprika


• 1 teaspoon garlic powder


• 1/2 teaspoon onion powder


• 1/2 teaspoon ground black pepper


• 1/2 cup vegetable broth


• 2 tablespoons soy sauce


• 1 tablespoon tomato paste


• 1 tablespoon olive oil

Instructions:

Vital wheat gluten, nutritional yeast, smoked paprika, garlic powder, onion powder, and black pepper should all be mixed together in a bowl

Soy sauce, tomato paste, olive oil, and vegetable broth should all be mixed together in a different bowl

Mix the dry and wet ingredients together until a dough forms

For about 5 minutes, knead the dough until it gets firm and stretchy

Make sausage-shaped balls out of the dough and wrap each one in aluminum foil, twisting the ends to seal

Put the sausages in foil and steam them for 40 minutes

Wait until the sausages are cool to remove the wrappers and cut them

Ingredients:

• 1/4 cup popcorn kernels


• 2 tablespoons coconut oil


• 1/4 cup peanut butter


• 2 tablespoons maple syrup


• 1/2 teaspoon vanilla extract


• 1/4 teaspoon salt

Instructions:

Choose how you want to pop the popcorn kernels, then put them in a large bowl

Melt the coconut oil over medium-low heat in a small saucepan

Put the peanut butter, maple syrup, vanilla extract, and salt in a bowl and melt the chocolate

For another two to three minutes, or until the mixture is smooth and well mixed, keep stirring it

Pour the peanut butter mixture over the popcorn that has been popped, and then gently toss to coat everything

Place the popcorn that has been coated on a baking sheet that has been lined with parchment paper

For about 10 to 15 minutes, let the popcorn cool down and the peanut butter coating harden

Have fun with your tasty vegan peanut butter popcorn!

Ingredients:

• 2 cups diced potatoes


• 1 cup diced ham


• 1 cup chopped broccoli


• 1 cup shredded cheddar cheese


• 1/2 cup diced onion


• 1/2 cup diced carrots


• 1/4 cup diced celery


• 4 cups chicken broth


• 1 cup all-purpose flour


• 1/2 cup milk


• 2 tablespoons butter


• 1 teaspoon salt


• 1/2 teaspoon black pepper


• 1/2 teaspoon garlic powder


• 1/2 teaspoon dried thyme


• 1/2 teaspoon dried parsley


• 1/2 teaspoon dried oregano


• 1/2 teaspoon dried basil


• 1/2 teaspoon dried rosemary

Instructions:

In a large pot, melt the butter over medium heat

Add diced onions, carrots, and celery

Saut until they become tender, about 5 minutes

Stir in the diced potatoes and ham

Cook for another 5 minutes

Add chicken broth, dried thyme, dried parsley, dried oregano, dried basil, dried rosemary, salt, black pepper, and garlic powder

Bring to a boil

Reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are soft

In a small bowl, mix flour and milk to form a smooth paste

Stir the flour and milk mixture into the soup, and continue to cook until the soup thickens, about 5 minutes

Stir in chopped broccoli and shredded cheddar cheese

Cook for an additional 5 minutes until the cheese is melted and the broccoli is tender

For the baby dumplings, drop spoonfuls of dumpling dough into the simmering soup

Cover and cook for 10-12 minutes or until the dumplings are cooked through

Serve hot and enjoy!

Ingredients:

• 2 cups all-purpose flour


• 1/2 cup granulated sugar


• 1/2 cup unsalted butter, softened


• 2 large eggs


• 1 teaspoon vanilla extract


• 1/2 teaspoon baking powder


• 1/4 teaspoon salt


• Powdered sugar, for dusting

Instructions:

Preheat your oven to 350F 175C and line a baking sheet with parchment paper

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy

Add the eggs one at a time, mixing well after each addition

Stir in the vanilla extract

In a separate bowl, whisk together the flour, baking powder, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Scoop spoonfuls of dough and roll them into balls

Place the dough balls onto the prepared baking sheet, spacing them apart

Gently flatten each dough ball with the back of a fork or your fingers to create a slightly flattened cookie shape

Bake in the preheated oven for about 10-12 minutes, or until the edges of the cookies are golden brown

Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Once the cookies are completely cool, dust them with powdered sugar for an extra touch of sweetness

Enjoy your delicious soft Italian cookies!

Ingredients:

• 1 head cauliflower, grated


• 2 tablespoons olive oil


• 2 cloves garlic, minced


• 1 small onion, diced


• 1/2 cup carrots, diced


• 1/2 cup peas


• 2 eggs, beaten


• 3 tablespoons gluten-free soy sauce


• 1 teaspoon sesame oil


• Salt and pepper to taste


• Green onions, chopped for garnish

Instructions:

Warm up a big pan with olive oil over medium-low heat

Cook until the garlic and onion smell good

Cook the peas and carrots until they get soft

Move the vegetables to one side of the pan and pour the beaten eggs into the empty space

Cook the eggs until they are done

Add the sesame oil, soy sauce, and grated cauliflower and mix them in

After 5 to 7 minutes, the cauliflower should be soft

Add pepper and salt to taste

Before serving, sprinkle with chopped green onions

Ingredients:

• 1 sheet frozen puff pastry, thawed


• 2 ripe pears, thinly sliced


• 1/4 cup almond meal


• 1/4 cup granulated sugar


• 1/4 cup unsalted butter, softened


• 1 egg


• 1 teaspoon vanilla extract


• 1/4 teaspoon almond extract


• Sliced almonds, for garnish


• Powdered sugar, for dusting

Instructions:

Preheat the oven to 375F 190C

Roll out the puff pastry into a rectangle and transfer it to a baking sheet lined with parchment paper

In a bowl, mix together almond meal, granulated sugar, softened butter, egg, vanilla extract, and almond extract until smooth

Spread the almond cream mixture evenly over the puff pastry, leaving a border around the edges

Arrange the sliced pears on top of the almond cream

Sprinkle sliced almonds over the pears

Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the pears are tender

Once baked, let the tart cool slightly before dusting with powdered sugar

Slice and serve warm

Enjoy!

Ingredients:

• 8 cups mixed greens such as spinach, arugula, and butter lettuce


• 2 cups fresh strawberries, sliced


• 1/2 cup red onion, thinly sliced


• 1/2 cup toasted almonds, chopped


• 1/4 cup crumbled feta cheese


• 2 tablespoons poppy seeds


• For the dressing:


• 1/4 cup olive oil


• 2 tablespoons red wine vinegar


• 1 tablespoon honey


• 1 clove garlic, minced


• 1 teaspoon Dijon mustard


• Salt and black pepper to taste

Instructions:

In a large salad bowl, combine the mixed greens, sliced strawberries, red onion, toasted almonds, crumbled feta cheese, and poppy seeds

In a separate bowl, whisk together the olive oil, red wine vinegar, honey, minced garlic, Dijon mustard, salt, and black pepper to make the dressing

Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly

Serve immediately, garnished with extra poppy seeds if desired

Ingredients:

• 4 boneless, skinless chicken breasts


• 1/4 cup gluten-free soy sauce


• 2 tablespoons honey


• 2 tablespoons rice vinegar


• 2 cloves garlic, minced


• 1 teaspoon grated fresh ginger


• 1/2 teaspoon crushed red pepper flakes


• 2 cups cooked brown rice, for serving


• 2 green onions, thinly sliced, for garnish


• 1 tablespoon sesame seeds, for garnish

Instructions:

In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes to make the marinade

Place chicken breasts in a resealable plastic bag or shallow dish

Pour marinade over chicken, seal bag or cover dish, and refrigerate for at least 30 minutes or up to 4 hours

Preheat grill to medium-high heat

Remove chicken from marinade and discard excess marinade

Grill chicken for 6-8 minutes per side or until cooked through and no longer pink in the center

Meanwhile, prepare brown rice according to package instructions

Serve grilled chicken over cooked brown rice, garnished with sliced green onions and sesame seeds

Enjoy!