eorzean art exchange

[eorzean-art-exchange]

A delightful and aromatic Indian curry where succulent chicken is cooked with ripe mangoes, creating a perfect balance of sweet and savory flavors.

Ingredients: 500g chicken, diced. 2 ripe mangoes, peeled and diced. 1 onion, finely chopped. 2 tomatoes, chopped. 3 cloves garlic, minced. 1-inch ginger, grated. 2 green chilies, chopped. 1 tsp cumin seeds. 1 tsp coriander powder. 1/2 tsp turmeric powder. 1/2 tsp chili powder. 1/2 cup coconut milk. 2 tbsp oil. Salt to taste. Fresh coriander leaves for garnish.

Instructions: Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Add chopped onions, garlic, ginger, and green chilies. Saut until onions turn golden brown. Add diced tomatoes and cook until they turn soft and mushy. Add coriander powder, turmeric powder, and chili powder. Mix well and cook for 2 minutes. Add diced chicken pieces and cook until they turn white. Add diced mangoes and coconut milk. Stir well. Cover and simmer for 15-20 minutes or until the chicken is cooked through and the curry thickens. Adjust salt according to taste. Garnish with fresh coriander leaves. Serve hot with rice or naan.

Joe P

[eorzean-art-exchange]

Indulge in the ultimate chocolate lover's dream with this decadent Death By Chocolate Pie. A rich chocolate cookie crust, a creamy chocolate filling, and a fluffy whipped cream topping make this dessert irresistible.

Ingredients: 1 1/2 cups chocolate cookie crumbs. 1/4 cup unsalted butter, melted. 1 1/2 cups semi-sweet chocolate chips. 1/2 cup heavy cream. 1/4 cup powdered sugar. 1/4 cup cocoa powder. 1/4 cup brewed coffee, cooled. 1 tsp vanilla extract. 1 1/2 cups whipped cream. Chocolate shavings for garnish.

Instructions: In a bowl, mix chocolate cookie crumbs and melted butter. Press the mixture into the bottom of a pie pan to form the crust. In a saucepan, combine semi-sweet chocolate chips and heavy cream. Heat over low heat, stirring until chocolate is melted and smooth. Remove from heat. Stir in powdered sugar, cocoa powder, brewed coffee, and vanilla extract into the chocolate mixture until well combined. Pour the chocolate filling over the cookie crust in the pie pan. Smooth the top. Chill in the refrigerator for at least 4 hours, or until the pie is set. Before serving, top with whipped cream and garnish with chocolate shavings. Slice and enjoy your Death By Chocolate Pie!

Brody

[eorzean-art-exchange]

A mouthwatering vegan burger that combines the creaminess of avocado toast with the zesty flavor of cilantro lime cashew cream. It's a nutritious and delicious meal that's perfect for any time of day.

Ingredients: 4 whole grain burger buns. 2 ripe avocados, peeled, pitted, and sliced. 1 large tomato, sliced. 1 red onion, thinly sliced. 1 cup baby arugula leaves. 1/2 cup roasted red pepper strips. 1/4 cup pumpkin seeds, toasted. 1/4 cup sunflower seeds, toasted. Salt and black pepper to taste. 1 batch Cilantro Lime Cashew Cream see instructions below.

Instructions: Set your grill or griddle on the stove to medium-high heat to get it ready. To make the Cilantro Lime Cashew Cream, blend the following ingredients until smooth while the grill heats up: 1/4 cup fresh cilantro leaves, 1 garlic clove, 1 tablespoon lime juice, 1/2 teaspoon salt, and a pinch of black pepper. Soak the cashews in 1/2 cup of water for 1 hour. Toast the burger buns on the grill for about one to two minutes, until they get a light brown color. Take it out and set it aside. Slice the avocado and put it on the grill. Cook for one to two minutes on each side, or until grill marks show up. Take it out and set it aside. Put the burgers together: Spread a lot of Cilantro Lime Cashew Cream on the bottom bun to start." After adding the arugula leaves, the grilled avocado slices, tomato slices, red onion slices, roasted red pepper strips, and toasted pumpkin and sunflower seeds should be added. Add black pepper and salt to taste, and then put the other half of the bun on top. Enjoy your Avocado Toast Burger with Cilantro Lime Cashew Cream right away!

Lee V

[eorzean-art-exchange]

This creamy and holiday-themed dairy-free eggnog smoothie has all the flavors of traditional eggnog without the dairy. It's a great treat for the holidays or a tasty snack any time.

Ingredients: 1 ripe banana. 1 cup unsweetened almond milk. 1/2 cup canned coconut milk. 2 Medjool dates, pitted. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp vanilla extract. 1/4 tsp almond extract. Ice cubes optional. Maple syrup or sweetener of choice optional, for extra sweetness.

Instructions: Peel the ripe banana and place it in a blender. Add the unsweetened almond milk, canned coconut milk, pitted Medjool dates, ground cinnamon, ground nutmeg, vanilla extract, and almond extract to the blender. If you prefer a colder smoothie, you can also add a handful of ice cubes at this stage. Blend all the ingredients until smooth and creamy. If the smoothie is too thick, you can add more almond milk to reach your desired consistency. Taste the smoothie and add maple syrup or your preferred sweetener if you'd like it sweeter. Blend again to incorporate the sweetener. Pour the dairy-free eggnog smoothie into glasses, garnish with a sprinkle of ground cinnamon or nutmeg if desired, and serve immediately. Enjoy your delicious and festive dairy-free eggnog smoothie!

Toby G

[eorzean-art-exchange]

These delightful popcorn-studded chocolate chip cookies are the perfect combination of sweet and salty. The buttery, chewy cookies are crammed with gooey chocolate chips and a surprising crunch of sweet and salty popcorn pieces.

Ingredients: 1 cup butter, softened. 3/4 cup granulated sugar. 3/4 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 1/4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups chocolate chips. 1 cup sweet and salty popcorn, coarsely chopped.

Instructions: Before you start cooking, heat the oven to 375F 190C. Melt the butter and mix it with the brown sugar and white sugar in a large bowl until the mixture is smooth and creamy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Mix the all-purpose flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the chocolate chips and chopped salty and sweet popcorn. Place rounded tablespoons of cookie dough about 2 inches apart on baking sheets that have not been greased. Put it in an oven that is already hot and bake it for 9 to 11 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 sheets before moving them to wire racks to cool all the way. Enjoy these tasty popcorn chocolate chip cookies that are both sweet and salty.

Lori

[eorzean-art-exchange]

Indulge in the flavors of a cinnamon roll with this easy and delicious vegan smoothie. It's creamy, sweet, and packed with wholesome ingredients.

Ingredients: 1 ripe banana. 1/2 cup rolled oats. 1 cup almond milk. 2 tablespoons maple syrup. 1/2 teaspoon ground cinnamon. 1/4 teaspoon vanilla extract. 1 tablespoon almond butter. 1/2 cup ice cubes.

Instructions: Cut the banana into pieces after peeling it. Put the rolled oats, maple syrup, ground cinnamon, vanilla extract, ice cubes, chunks of banana, and blend them all together in a blender. If you need to, add more almond milk to get the consistency you want. Blend until smooth and creamy. Put the smoothie into glasses, and if you want, sprinkle some cinnamon on top. Serve right away and enjoy!

Beau Stevens

[eorzean-art-exchange]

The natural sweetness of ripe pears and the rich flavor of maple syrup come together in this warm and comforting porridge. It's healthy, filling, and easy to make, making it perfect for a slow Saturday morning breakfast.

Ingredients: 1 cup rolled oats. 2 cups almond milk. 2 ripe pears, thinly sliced. 1/4 cup maple syrup. 1/4 teaspoon cinnamon. Pinch of salt. Toppings of choice such as nuts, seeds, or additional fruit.

Instructions: In a saucepan, combine rolled oats, almond milk, sliced pears, maple syrup, cinnamon, and a pinch of salt. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Once simmering, reduce heat to low and let the porridge cook for 5-7 minutes, or until the oats are tender and the mixture has thickened to your desired consistency. Remove from heat and let the porridge sit for a few minutes to cool slightly and allow the flavors to meld. Serve warm, topped with your choice of nuts, seeds, or additional fruit.

Brent O

[eorzean-art-exchange]

A tasty change from the usual casserole, these Sweet Potato Bites are a must-try. The spices and Parmesan cheese give them a lot of flavor, and the outside is crispy and the inside is soft.

Ingredients: 3 medium sweet potatoes, peeled and cubed. 2 tablespoons olive oil. 1 teaspoon paprika. 1/2 teaspoon garlic powder. Salt and pepper to taste. 1/4 cup grated Parmesan cheese. 2 tablespoons chopped fresh parsley.

Instructions: Preheat the oven to 400F 200C. In a large bowl, toss the sweet potato cubes with olive oil, paprika, garlic powder, salt, and pepper until evenly coated. Spread the sweet potato cubes in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until the sweet potatoes are tender and lightly browned, flipping halfway through. Remove from the oven and sprinkle with grated Parmesan cheese and chopped parsley. Serve warm as a delicious snack or side dish.

Kayla Sullivan