Everything Top Model

Work. Pump. Repeat. - Qummunity Connections - Trevor Pacelli - Wolfy Vart - Fanfare Ezaart

[everythingtopmodel]

A delicious and comforting vegan casserole with penne pasta, vegetables, and vegan cheese.

Ingredients: 1 lb penne pasta. 1 can 14 oz diced tomatoes. 1 can 14 oz tomato sauce. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 zucchini, diced. 1 cup frozen peas. 1 cup vegan cheese, shredded. 1/4 cup nutritional yeast. 1 tsp dried oregano. 1 tsp dried basil. Salt and pepper, to taste.

Instructions: Preheat oven to 375F 190C. Cook penne pasta according to package instructions, drain, and set aside. In a large skillet, saut onion, garlic, bell pepper, and zucchini until softened. Add diced tomatoes, tomato sauce, oregano, basil, salt, and pepper. Cook for another 5 minutes. Stir in cooked pasta, frozen peas, and nutritional yeast. Mix well. Transfer the mixture to a casserole dish and sprinkle vegan cheese on top. Bake for 20-25 minutes, until cheese is melted and bubbly. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 25 minutes

Cheddr

[everythingtopmodel]

These vegan chocolate chip cookies with pumpkin spice are soft, moist, and taste great. Great for fall or any time you want a tasty vegan treat!

Ingredients: 1 cup canned pumpkin puree. 1/2 cup coconut oil, melted. 1/2 cup maple syrup. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/4 teaspoon ground cloves. 1 cup vegan chocolate chips.

Instructions: Warm the oven up to 175F 350C. Put parchment paper on the bottom of a baking sheet. Put pumpkin puree, melted coconut oil, maple syrup, and vanilla extract in a large bowl. Mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones while stirring them together. Add the vegan chocolate chips and mix them in until they are spread out evenly in the dough. Place dough on the baking sheet that has been prepared, leaving space between each cookie. Bake for 12 to 15 minutes, or until the edges start to turn a light golden color. 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.

Prep Time: 15 minutes

Cook Time: 15 minutes

Long Monica

[everythingtopmodel]

This is a vegan version of the traditional Greek soup. It has fresh herbs on top of leeks, carrots, and orzo pasta in a lemony broth.

Ingredients: 2 leeks, sliced. 2 carrots, diced. 1/2 cup orzo pasta. 6 cups vegetable broth. 1/3 cup lemon juice. 1/2 cup chopped fresh parsley. 1/2 cup chopped fresh dill. Salt and pepper, to taste. 2 tablespoons olive oil. 1/4 cup vegan yogurt optional, for serving.

Instructions: In a large pot, heat the olive oil over medium heat. Add the leeks and carrots, and saut until softened, about 5 minutes. Add the vegetable broth and bring to a simmer. Stir in the orzo pasta and cook until tender, about 10 minutes. In a small bowl, whisk together the lemon juice and a ladleful of hot broth. Slowly pour the lemon mixture into the soup, stirring constantly. Remove the pot from the heat and stir in the parsley and dill. Season with salt and pepper to taste. Serve hot, garnished with a dollop of vegan yogurt if desired.

Prep Time: 15 minutes

Cook Time: 20 minutes

Michael Orr

[everythingtopmodel]

Indulge in these delicious low carb sunflower seed butter chocolate chip cookies to satisfy your sweet tooth without the guilt. Grain-free, gluten-free, and keto-friendly cookies.

Ingredients: 1 cup sunflower seed butter. 1/2 cup almond flour. 1/3 cup low-carb sweetener e.g., erythritol or stevia. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/3 cup sugar-free chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put the almond flour, sunflower seed butter, and low-carb sweetener in a bowl and mix them together. Mix it well until it's smooth. To the bowl, add the egg, vanilla extract, baking soda, and salt. Mix it again to make a batter for cookie dough. Add the sugar-free chocolate chips and mix them in until they are spread out evenly in the dough. Using a cookie scoop or spoon, drop spoonfuls of dough onto the baking sheet that has been prepared. Leave a couple of inches between each one. Use the back of a fork to gently flatten each cookie, making a crisscross pattern on top. Before you put the cookies in the oven, heat it up. Bake them for 10 to 12 minutes, or until the edges are golden brown and flat. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. The cookies will be firmer after they have fully cooled. Sunbutter chocolate chip cookies are low in carbs. So enjoy them!

Prep Time: 15 minutes

Cook Time: 10 minutes

6th International Conference On Applied Chemistry And Biology

[everythingtopmodel]

These refreshing blackberry lavender popsicles are a delightful summer treat, combining the sweet-tart flavor of blackberries with the floral notes of lavender. Perfect for cooling down on a hot day!

Ingredients: 2 cups fresh blackberries. 1/4 cup honey. 1 tablespoon dried lavender buds. 1 cup plain yogurt.

Instructions: Put blackberries, honey, and dried lavender buds in a blender and blend them together. Mix until it's smooth. Go through a fine mesh sieve to get rid of the lavender buds and seeds. In a different bowl, mix the blackberry mixture that has been strained with plain yogurt until everything is well mixed. Place the mix into popsicle molds. Put popsicle sticks into molds and freeze them for at least four hours, or until they are solid. Take the popsicles out of the molds and enjoy once they are frozen.

Prep Time: 15 minutes

Cook Time: 0 minutes

Tribal Fusion Gypsy Dance

[everythingtopmodel]

These Eggnog Snickerdoodle Cookies are a delightful holiday treat, combining the warm flavors of eggnog and nutmeg with the classic snickerdoodle cinnamon-sugar coating.

Ingredients: 2 3/4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup unsalted butter, softened. 1 1/2 cups granulated sugar. 1 egg. 1 teaspoon vanilla extract. 1/2 teaspoon nutmeg. 1/2 cup eggnog. 1/4 cup granulated sugar for rolling. 1 teaspoon ground cinnamon for rolling.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put parchment paper on baking sheets. Mix the flour, baking soda, and salt together in a medium-sized bowl using a whisk. Melt the butter and mix it with 1 1/2 cups of sugar in a large bowl until the mixture is light and fluffy. Add the vanilla extract, egg, and nutmeg and beat well. Mix the dry ingredients into the wet ingredients slowly, adding the eggnog in between each addition. Start with the dry ingredients and end with the eggnog. Don't mix any further than that. For rolling the cookies, mix 1/4 cup of granulated sugar and ground cinnamon in a small bowl. Roll the dough into 1-inch balls, and then coat each one in the cinnamon-sugar mix. Spread the dough balls out on the baking sheets that have been prepared, leaving about 2 inches of space between each one. Press down a little on each cookie with the palm of your hand or the bottom of a glass. For 8 to 10 minutes, or until the edges are just beginning to turn golden. Let the cookies cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way. Have fun with these tasty Eggnog Snickerdoodle Cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Elevage Nanimo Acceuil

[everythingtopmodel]

A cool spritzer with floral notes from blueberry syrup and gin infused with lavender.

Ingredients: 2 oz lavender-infused gin. 1 oz blueberry syrup. 1/2 oz lemon juice. Club soda. Blueberries and lavender sprig for garnish.

Instructions: In a shaker, combine lavender-infused gin, blueberry syrup, and lemon juice. Shake well with ice. Strain into a glass filled with ice. Top with club soda. Garnish with blueberries and a sprig of lavender.

Prep Time: 5 minutes

Cook Time: 0 minutes

10th Street Garage

[everythingtopmodel]

The pie called Miz Helen's Bierocks Roll Up is tasty and comforting. It's made with ground beef, vegetables, and spices. For people who like hearty and tasty treats, this is a great snack or meal option.

Ingredients: 1 pound ground beef. 1/2 cup onion, chopped. 1/2 cup green cabbage, shredded. 1/4 cup carrot, grated. 1 teaspoon salt. 1/2 teaspoon black pepper. 2 cups all-purpose flour. 1 package 2 1/4 teaspoons active dry yeast. 1/2 cup warm water. 1/2 cup milk. 2 tablespoons butter. 1 egg. 1 tablespoon vegetable oil.

Instructions: In a skillet, cook ground beef and onion over medium heat until browned. Drain excess fat. Add shredded cabbage, grated carrot, salt, and black pepper to the skillet. Cook for an additional 5 minutes until vegetables are tender. Remove from heat and set aside. In a mixing bowl, combine warm water and yeast. Let it sit for 5 minutes until it becomes frothy. In a separate saucepan, heat milk and butter until the butter melts. Remove from heat and let it cool slightly. Add the yeast mixture, beaten egg, and vegetable oil to the milk mixture. Stir well. Gradually add flour to the liquid mixture, mixing until a dough forms. Knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic. Divide the dough into 12 equal portions and roll each portion into a 5-inch circle. Place a scoop of the meat and vegetable filling onto each dough circle. Fold the dough over the filling and seal the edges, forming a pocket. Place the bierocks on a baking sheet and let them rise for 30 minutes. Preheat your oven to 375F 190C. Bake the bierocks in the preheated oven for 20-25 minutes until they are golden brown. Serve hot and enjoy!

Prep Time: 30 minutes

Cook Time: 25 minutes

Radio On City 102.1

[everythingtopmodel]

This tasty and nourishing Paleo beef and vegetable stir-fry is ideal for a quick and simple weeknight supper. It's a healthy choice for people on a Paleo diet because it's full of colorful vegetables and protein from grass-fed beef.

Ingredients: 1 lb grass-fed beef sirloin, thinly sliced. 2 tablespoons coconut aminos. 1 tablespoon arrowroot powder. 1 tablespoon coconut oil. 1 onion, thinly sliced. 2 bell peppers, thinly sliced. 2 cups broccoli florets. 3 cloves garlic, minced. 1 tablespoon fresh ginger, minced. Salt and pepper to taste. Sesame seeds for garnish optional.

Instructions: To make a sauce, combine arrowroot powder and coconut aminos in a small bowl. Put aside. In a large skillet or wok, heat the coconut oil over medium-high heat. Stir-fry the beef slices in the skillet for two to three minutes, or until browned. Take out and place aside the steak from the skillet. Add the broccoli, bell peppers, and onion to the same skillet. Stir-fry the vegetables for 34 minutes, or until they are crisp-tender. Stir-fry the ginger and minced garlic in the skillet for one more minute. Place the steak back in the skillet and cover the meat and veggies with the sauce. Coat everything evenly by giving everything a good stir. Cook for a further one to two minutes, or until the sauce has thickened and the food is thoroughly heated. To taste, add salt and pepper for seasoning. If desired, sprinkle sesame seeds on top. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

Gmina Wyznaniowa Zydowska

[everythingtopmodel]

A tasty take on a traditional sandwich, this Grilled Buffalo Tofu Po' Boy with Apple Slaw pairs spicy buffalo tofu with crunchy apple slaw. Full of flavor and texture, it's perfect for lunch or dinner.

Ingredients: 1 block extra firm tofu, pressed and sliced into 1/2-inch thick slabs. 1/4 cup hot sauce. 2 tablespoons melted vegan butter. 1 tablespoon olive oil. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 1 cup shredded cabbage. 1/2 cup shredded carrots. 1 apple, thinly sliced. 2 tablespoons vegan mayonnaise. 1 tablespoon apple cider vinegar. 4 small sub rolls, toasted. Optional toppings: lettuce, tomato, pickles, vegan ranch dressing.

Instructions: Set the grill pan or grill to medium-high heat. Combine the hot sauce, melted vegan butter, olive oil, onion and garlic powders, salt, and pepper in a small bowl. Tofu slices should be brushed with the buffalo sauce mixture on both sides. Tofu should be cooked through and have grill marks after 34 minutes of grilling on each side. Combine apple slices, shredded carrots, vegan mayonnaise, apple cider vinegar, and shredded cabbage in a big bowl and toss until thoroughly mixed. Spread a generous amount of vegan ranch dressing over each toasted sub roll before assembling the sandwiches. Put a slice of grilled buffalo tofu on the underside of every roll. Place apple slaw mixture on top of tofu. If desired, add the optional toppings. Enjoy and serve right away!

Prep Time: 15 minutes

Cook Time: 10 minutes

Falconcrag

[everythingtopmodel]

A delicious keto-friendly recipe featuring spicy chicken breasts served with a creamy herb sauce. Perfect for those following a low-carb diet.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 2 teaspoons paprika. 1 teaspoon cayenne pepper. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste. 1/2 cup fresh parsley, chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh basil, chopped. 2 cloves garlic, minced. 1/4 cup mayonnaise. 1/4 cup sour cream. 1 tablespoon lemon juice. 1/4 teaspoon red pepper flakes. 1/4 teaspoon salt.

Instructions: Warm the oven up to 190C 375F. Mix cayenne pepper, garlic powder, onion powder, salt, and pepper with olive oil in a small bowl. Cover the chicken breasts with the spice mix and rub it all over. Butter the chicken breasts and put them on a baking sheet. Bake for 20 to 25 minutes, or until the chicken is fully cooked. Make the herb sauce while the chicken is in the oven. Add garlic, mayonnaise, sour cream, red pepper flakes, salt, and other ingredients to a blender or food processor. Blend or process until everything is smooth. Mix until it's smooth. Put the herb sauce on top of the hot chicken after it's done cooking.

Prep Time: 10 minutes

Cook Time: 25 minutes

Carl Hayden Digital Photography

[everythingtopmodel]

This Air Fryer Tortilla Cake with Onion is a tasty snack or appetizer that you can make quickly. When you mix caramelized onions, melted cheddar cheese, and crispy tortillas, you can't say no. It's a great snack for game day or a tasty starter for your next get-together.

Ingredients: 4 large flour tortillas. 2 cups diced onions. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 1/4 cup chopped fresh cilantro. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Get your air fryer ready by heating it up to 350F 175C. Put the olive oil in a pan and heat it over medium-low heat. It will take about 5 to 7 minutes of cooking after adding the diced onions until they become clear and slightly caramelized. Add ground cumin, garlic powder, salt, and pepper to taste. In the air fryer basket, put one tortilla down. Put some sauted onions on top of the tortilla, and then add some shredded cheddar cheese on top of that. Add the last tortilla, onion, and cheese, and then repeat the layers, ending with a tortilla on top. Put the tortilla cake in the air fryer and cook for 10 to 12 minutes, or until the cheese melts and the tortillas are crispy. Use a spatula to carefully take the tortilla cake out of the air fryer. Wait a minute or two before cutting it into wedges. Air-fry the tortilla cake and serve it with sour cream and fresh cilantro on top. Enjoy your tasty and salty tortilla cake!

Prep Time: 15 minutes

Cook Time: 12 minutes

Nero Walker Boats

[everythingtopmodel]

This vegan breakfast meal prep recipe is perfect for busy mornings. It's nutritious, delicious, and can be made ahead of time for the entire week. Packed with oats, nuts, and dried fruit, it provides a good balance of carbohydrates, protein, and fiber to keep you fueled throughout the day.

Ingredients: 3 cups rolled oats. 2 cups almond milk. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1 teaspoon cinnamon. 1/2 cup chopped nuts walnuts, almonds, or pecans. 1/2 cup dried fruit raisins, cranberries, or apricots.

Instructions: Warm the oven up to 175F 350C. Put rolled oats, almond milk, maple syrup, vanilla extract, and cinnamon in a large bowl. Mix everything together well. Add the chopped nuts and dried fruit and mix well. Put the mixture in a baking dish and make sure it's spread out evenly. After the oven is hot, bake for 25 to 30 minutes, or until the top is golden brown and crispy. After baking, let it cool all the way down before cutting it into bars or squares. Keep in the fridge in a container that won't let air in. You can heat it up in the microwave or eat it cold with a splash of almond milk.

Prep Time: 10 minutes

Cook Time: 30 minutes

Carl Hayden Digital Photography

[everythingtopmodel]

With Italian-style ingredients, this Keto Tuscan Chicken Skillet is a tasty and creamy dish. It's simple and quick to make, making it perfect for a weeknight dinner.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 cup cherry tomatoes, halved. 1 cup baby spinach leaves. 1/2 cup heavy cream. 1/4 cup grated Parmesan cheese. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Season chicken breasts with salt, pepper, and dried oregano. In a large skillet, heat olive oil over medium heat. Add seasoned chicken breasts to the skillet and cook until golden brown and cooked through, about 6-8 minutes per side. Remove chicken from skillet and set aside. In the same skillet, add minced garlic and saut until fragrant, about 1 minute. Add cherry tomatoes to the skillet and cook until they start to soften, about 2 minutes. Stir in baby spinach leaves and cook until wilted. Pour in heavy cream and grated Parmesan cheese, stirring until the sauce thickens slightly. Return cooked chicken breasts to the skillet, coating them with the sauce. Cook for an additional 2-3 minutes, allowing flavors to meld together. Serve hot, garnished with additional grated Parmesan cheese if desired.

Prep Time: 10 minutes

Cook Time: 20 minutes

Randy Odenwald

[everythingtopmodel]

A tasty and comforting baked pasta dish with cheesy topping, healthy spinach, and savory Italian sausage.

Ingredients: 8 oz penne pasta. 1 lb Italian sausage, casings removed. 2 cups fresh spinach, chopped. 1 onion, diced. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes, drained. 1 cup marinara sauce. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1 teaspoon dried oregano. 1/2 teaspoon red pepper flakes. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Preheat oven to 375F 190C. Cook pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add sausage and cook until browned, breaking it into crumbles. Add diced onion and minced garlic to the skillet. Cook until softened. Stir in chopped spinach and cook until wilted. Add diced tomatoes, marinara sauce, dried oregano, red pepper flakes, salt, and pepper. Simmer for 5 minutes. Combine cooked pasta with the sausage and spinach mixture. Mix well. Transfer the mixture to a greased baking dish. Sprinkle shredded mozzarella and grated Parmesan cheese on top. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Laser RC

[everythingtopmodel]

These raw vegan witches' finger cookies look so creepy that they'll make anyone happy on Halloween. They are a healthier alternative to traditional Halloween sweets because they are made with good ingredients.

Ingredients: 1 cup almonds. 1 cup pitted dates. 1/4 cup cocoa powder. 1 teaspoon vanilla extract. 1/4 teaspoon salt. Sliced almonds for 'nails'. Vegan chocolate chips or jam for 'blood'.

Instructions: In a food processor, blend almonds until finely ground. Add dates, cocoa powder, vanilla extract, and salt. Process until mixture sticks together. Form dough into finger shapes, pressing a sliced almond onto one end to resemble a fingernail. Place cookies on a lined baking sheet and chill in the refrigerator for at least 30 minutes. Optional: For a 'bloody' effect, dab a bit of vegan chocolate chips or jam at the base of each 'nail'. Serve and enjoy your spooky vegan treats!

Prep Time: 20 minutes

Cook Time: 0 minutes

Art Commissions

[everythingtopmodel]

Gyoza dumplings are a delightful Japanese appetizer that's crispy on the bottom and tender on the top, filled with a flavorful pork and vegetable mixture. They are served with a zesty ponzu dipping sauce that adds a burst of citrusy goodness to each bite. These addictive dumplings are perfect for any occasion!

Ingredients: 1 pack of gyoza wrappers about 40 wrappers. 250g ground pork. 100g napa cabbage, finely chopped. 2 cloves garlic, minced. 1 tablespoon ginger, grated. 2 tablespoons green onions, finely chopped. 1 tablespoon soy sauce. 1 teaspoon sesame oil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons vegetable oil for frying. 1/2 cup water for steaming. For the dipping sauce:. 1/4 cup soy sauce. 2 tablespoons rice vinegar. 2 tablespoons ponzu sauce. 1 teaspoon sesame oil. 1 teaspoon sugar optional.

Instructions: Put minced garlic, grated ginger, chopped green onions, soy sauce, sesame oil, salt, and black pepper in a large bowl. Add the ground pork and mix well. Mix the ingredients together well until they are all evenly mixed in. Put about a teaspoon of the pork mixture in the middle of a gyoza wrapper. Put some water on the edge of the wrapper, fold it in half, and pleat the edges to close it up. Do this again with the rest of the filling and wrappers. In a big nonstick skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Put the gyoza in the pan with the flat side down. Cook for about two to three minutes, or until the bottoms are golden brown. Carefully add 1/2 cup of water to the pan and put the lid on top. Turn down the heat and let the gyoza steam for five to seven minutes, or until the filling is done and the wrappers become clear. In a small bowl, mix together soy sauce, rice vinegar, ponzu sauce, sesame oil, and sugar if you want to make the dipping sauce while the gyoza are cooking. Mix everything together well. Take the gyoza out of the pan when they're done and serve them hot with the dipping sauce on the side.

Prep Time: 30 minutes

Cook Time: 15 minutes

Ammie Flexen