Ingredients:

• 4 medium-sized sweet potatoes, peeled and diced
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• 1/2 cup brown sugar
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• 1/4 cup unsalted butter, melted
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• 1 teaspoon ground cinnamon
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• 1/2 teaspoon ground nutmeg
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• 1/4 teaspoon salt
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• 1 cup water
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• 1/2 cup chopped pecans optional
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• Marshmallows for topping optional
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Instructions:

Place the diced sweet potatoes in the electric pressure cooker

In a small bowl, mix brown sugar, melted butter, cinnamon, nutmeg, and salt

Pour this mixture over the sweet potatoes and toss to coat

Add water to the pressure cooker

Lock the lid in place and set the pressure cooker to high pressure for 8 minutes

Once the cooking time is complete, use a quick release of pressure

Carefully open the lid and mash the sweet potatoes to your desired consistency

For added richness, stir in chopped pecans

If desired, top with marshmallows and close the lid for a few minutes to let them melt

Serve warm and enjoy!

Ingredients:

• 1 cup raw cashews, soaked overnight
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• 1/4 cup water
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• 2 tablespoons lemon juice
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• 2 cloves garlic, minced
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• 2 tablespoons nutritional yeast
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• 1 tablespoon apple cider vinegar
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• 1 tablespoon chopped chives
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• 1/2 teaspoon onion powder
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• Salt, to taste
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Instructions:

Drain and rinse the soaked cashews

In a food processor, combine the cashews, water, lemon juice, garlic, nutritional yeast, apple cider vinegar, onion powder, and salt

Blend until smooth and creamy, scraping down the sides as needed

Transfer the mixture to a bowl and stir in the chopped chives

Taste and adjust seasoning if necessary

Transfer the cream cheese to a container and refrigerate for at least 1 hour to firm up before serving

Ingredients:

• 3 lbs pork shoulder, boneless, cut into chunks
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• 1 cup orange juice
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• 1/2 cup lime juice
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• 4 cloves garlic, minced
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• 2 tsp annatto paste achiote
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• 2 tsp cumin powder
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• 1 tsp oregano
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• 1 tsp salt
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• 1/2 tsp black pepper
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• 1/4 tsp cinnamon
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• 1/4 tsp cloves
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• 1/4 tsp allspice
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• 1/4 cup white vinegar
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• 1 red onion, thinly sliced
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• Fresh cilantro leaves, for garnish
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• Corn tortillas, for serving
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Instructions:

Orange juice, lime juice, annatto paste, cumin powder, oregano, salt, black pepper, cinnamon, cloves, allspice, and white vinegar should all be put into a blender

Mix until it's smooth

Put the pork shoulder pieces in a big bowl or a bag with a zipper

Cover the pork with the marinade by pouring it over it

Put the mixture in the fridge for at least four hours, or better yet, overnight for the best results

Start by heating the oven up to 325F 160C

Put the pork that has been marinated and the sliced red onions in a large Dutch oven or dish that can go in the oven

Put a lid or foil on top

After the oven is hot, bake the pork for three to four hours, or until it is soft and falls apart easily when you use a fork

Take the pork out of the oven and use two forks to shred it

Mix the pulled pork with the dish's juices and onions

Toast the corn tortillas in a dry pan or microwave them until they are soft and bendable

Put together your tacos by putting a lot of the pulled pork mixture on each tortilla

Add fresh cilantro leaves on top and serve hot

Ingredients:

• 1 cup cranberries
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• 2 oz vodka
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• 1 tbsp brown sugar
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• 1/2 cup orange juice
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• 1/2 cup ginger ale
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Instructions:

In a shaker, mix the cranberries and brown sugar together

Put orange juice and vodka in it

Use ice to shake it well

Pour through a strainer into an ice-filled glass

Add some ginger ale on top

Add some cranberries as a garnish

Serve and have fun!