Gilbert Theloli Nightray

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Indulge in the creamy, chocolatey goodness of this 3-ingredient vegan Hershey pie! With a rich chocolate filling made from coconut milk and chocolate chips, all nestled in a vegan graham cracker crust, this easy no-bake dessert is sure to satisfy your sweet tooth.

Ingredients: 1 9-inch vegan graham cracker crust. 1 14-ounce can full-fat coconut milk, chilled in the refrigerator overnight. 12 ounces vegan chocolate chips.

Instructions: In a medium saucepan, melt the chocolate chips over low heat, stirring constantly. Open the chilled can of coconut milk and carefully scoop out the solid coconut cream, leaving the liquid behind reserve the liquid for another use. Whisk the coconut cream into the melted chocolate until smooth and well combined. Pour the chocolate mixture into the graham cracker crust, smoothing the top with a spatula. Refrigerate the pie for at least 4 hours, or until set. Serve slices of the pie chilled, optionally topped with whipped coconut cream or shaved chocolate.

Prep Time: 10 minutes

Cook Time: 0 minutes

Steph and the Words

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This Paleo Red Cabbage Salad with sweet dried apricots, crunchy pecans, and tangy dressing is perfect for any occasion.

Paleo Red Cabbage Salad Recipe

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This Blueberry Cream Cheese Sandwich is a tasty and simple breakfast or snack. Creamy and tangy cream cheese is combined with sweet blueberries, honey, and lemon juice. It's ideal for a quick and filling meal on the go.

Instructions: Combine the cream cheese, blueberries, honey, lemon juice, and vanilla extract in a small mixing bowl. Spread the cream cheese mixture on each slice of bread evenly. To make two sandwiches, top two of the bread slices with the remaining slices. Refrigerate until ready to serve or serve immediately.

Blueberry Cream Cheese Sandwich

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Burst of summer flavors with this vibrant vegan salad featuring Dole fruits - a refreshing and colorful addition to your dining experience.

Monterey Love Salad

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Crispy air fryer prawns with spicy chilli sauce, perfect as an appetizer or quick dinner.

Air Fryer Prawns with Chili Sauce

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This parfait is a delicious and pretty take on the classic Strawberry Shortcake. It has layers of fresh strawberries, sweetened whipped cream, and crumbled shortcake biscuits.

Ingredients: 2 cups fresh strawberries, diced. 1/4 cup granulated sugar. 1 teaspoon vanilla extract. 1 cup heavy cream. 2 tablespoons powdered sugar. 1 cup shortcake biscuits, crumbled.

Instructions: In a bowl, mix diced strawberries with granulated sugar and vanilla extract. Let it sit for 15 minutes to macerate. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. Layer the parfait glasses with a spoonful of macerated strawberries, followed by a dollop of whipped cream, and a sprinkle of crumbled shortcake biscuits. Repeat the layers until the glasses are filled, finishing with a top layer of whipped cream and a strawberry for garnish. Chill the parfaits in the refrigerator for at least 30 minutes before serving.

Prep Time: 20 minutes

Cook Time: 0 minutes

The Culinary Artisans

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The honeyed Sriracha chicken wings have just the right amount of sweet and spicy flavors. You can't say no to these wings with their sticky honey glaze and spicy Sriracha sauce.

Ingredients: 2 lbs chicken wings. 1/4 cup Sriracha sauce. 1/4 cup honey. 2 tbsp soy sauce. 2 cloves garlic, minced. 1 tsp ginger, grated. 1 tbsp vegetable oil. Salt and pepper to taste. Sesame seeds and chopped green onions for garnish.

Instructions: Preheat the oven to 400F 200C. In a bowl, mix together Sriracha sauce, honey, soy sauce, minced garlic, grated ginger, vegetable oil, salt, and pepper. Add chicken wings to the bowl and toss until well coated. Place chicken wings on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until chicken is cooked through and crispy, flipping halfway through. Once cooked, remove from the oven and garnish with sesame seeds and chopped green onions. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 30 minutes

art studio of Acharne

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Irresistible honey chicken stir fry recipe from YummyTummy.

Addictive Honey Chicken Stir Fry

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With these crepes, you can indulge in the delectable combination of fresh fruit and chocolate. They're ideal for a Sunday brunch or a special occasion.

Instructions: Whisk together flour, eggs, milk, water, salt, and melted butter in a large mixing bowl until smooth. Heat a nonstick skillet over medium heat and pour in about 1/4 cup of the pancake batter. Tilt the skillet to spread the batter into a thin layer and cook for 2 minutes, or until the edges begin to lift up and the bottom is lightly browned. Cook for an additional 30 seconds on the other side. Repeat until all of the batter is gone. Heat the heavy cream in a small saucepan until it just begins to boil. Take the pan off the heat and stir in the chocolate chips until smooth. To serve, top each pancake with several slices of banana and strawberry and drizzle with chocolate sauce.

Banana and Strawberry Crepes with Chocolate Sauce

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Make easy chocolate chunk cookie sticks with this simple recipe for a delicious snack or dessert.

Chocolate Chunk Cookie Sticks

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Tender and flavorful slow cooker short ribs with a savory-sweet sauce.

Slow Cooker Short Ribs

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A tasty and filling vegan bowl with bell peppers, onions, tomatoes, and tofu cooked in a spicy and fragrant kadai masala.

Ingredients: 1 block extra firm tofu, pressed and cubed. 2 tbsp vegetable oil. 1 onion, thinly sliced. 1 green bell pepper, thinly sliced. 1 red bell pepper, thinly sliced. 2 tomatoes, diced. 3 cloves garlic, minced. 1 inch ginger, grated. 1 tsp cumin seeds. 1 tsp coriander powder. 1 tsp garam masala. 1/2 tsp turmeric powder. 1/2 tsp red chili powder. Salt to taste. Fresh cilantro leaves for garnish.

Instructions: In a kadai or large skillet, heat the vegetable oil over medium heat. Put in the cumin seeds and let them pop. Add the ginger and garlic that have been minced and saut until the smell is nice. After you add the onions, cook until they become clear. Incorporate sliced bell peppers and cook until just barely soft. Cumin powder, red chili powder, turmeric powder, coriander powder, and salt should all be added. Mix well. Add the cubed tofu and mix it gently with the spices. Cover it and let it cook on low heat for 5 to 7 minutes, stirring every now and then. Take the tofu off the heat once it's fully heated through and the flavors have mixed. Add some fresh cilantro leaves as a garnish. Serve hot on top of rice or quinoa that has been cooked.

Prep Time: 15 minutes

Cook Time: 20 minutes

Karena Doll

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Buckwheat Dessert Pancakes with Berries and Chocolate Syrup

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Crispy tofu cutlets offer a delicious plant-based alternative to chicken, with crispy texture from breading and baking.

Crispy Tofu Cutlets Recipe

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These Marble Chocolate Bars are a delectable blend of chocolate and vanilla flavors that are ideal for a sweet snack or dessert.

Instructions: Preheat the oven to 350 degrees Fahrenheit. Using cooking spray, grease an 8-inch square baking pan. Cream the butter and sugar together in a large mixing bowl until light and fluffy. Incorporate the egg and vanilla extract. Whisk together the flour, baking powder, and salt in a separate bowl. Mix the dry ingredients into the butter mixture until completely combined. Melt the chocolate chips in the microwave or over low heat in a saucepan, stirring occasionally. Incorporate the cocoa powder until smooth. Stir half of the dough into the melted chocolate until thoroughly combined. In the prepared baking pan, evenly distribute the chocolate dough. Spread the remaining dough evenly on top of the chocolate dough. 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the pan to cool completely before cutting into bars.

Marble Chocolate Bars

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Another version of shrimp scampi that is better for you is this Skinny Shrimp Scampi with Zucchini. To keep it light and healthy, zucchini noodles are used instead of pasta. It still tastes great though.

Ingredients: 1 lb shrimp, peeled and deveined. 2 medium zucchinis, spiralized or thinly sliced. 4 cloves garlic, minced. 2 tablespoons olive oil. 1/4 cup low-sodium chicken broth. 2 tablespoons lemon juice. 1/4 teaspoon red pepper flakes. Salt and pepper to taste. 2 tablespoons chopped fresh parsley, for garnish.

Instructions: In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, saut until fragrant. Add shrimp to the skillet, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from the skillet and set aside. In the same skillet, add chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Add spiralized zucchini to the skillet and toss to coat in the sauce, cooking until zucchini is just tender, about 2 minutes. Return cooked shrimp to the skillet, toss to combine with zucchini and sauce, and heat through. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

meagan maxson

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Homemade goodness of English Digestive Biscuits - a crunchy and sweet treat perfect for teatime.

Cookies Recipe - English Digestive Biscuits