Jimmy Fal

[jimmyfalpal]

Not only are these Glitter Vegan and Gluten-free Cake Pops tasty, they're also sparkling with edible glitter. These cake pops are great for parties or other special events, and both vegans and non-vegans will love them.

Ingredients: 2 cups gluten-free flour. 1 cup almond flour. 1 cup coconut sugar. 1/2 cup cocoa powder. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 cup unsweetened almond milk. 1/2 cup melted coconut oil. 1/4 cup maple syrup. 2 tsp vanilla extract. Vegan dark chocolate chips for coating. Vegan edible glitter for decoration.

Instructions: Preheat oven to 350F 175C. In a large bowl, mix together gluten-free flour, almond flour, coconut sugar, cocoa powder, baking powder, baking soda, and salt. Add almond milk, melted coconut oil, maple syrup, and vanilla extract to the dry ingredients. Mix until well combined. Roll the mixture into small balls and place them on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the cake pops are firm to the touch. Let the cake pops cool completely. Melt vegan dark chocolate chips in a heatproof bowl. Dip each cake pop into the melted chocolate, allowing excess chocolate to drip off. Sprinkle vegan edible glitter over the chocolate-coated cake pops before the chocolate sets. Place the cake pops upright in a cake pop stand or on a tray lined with parchment paper to set completely. Once the chocolate has hardened, serve and enjoy!

Wendy

[jimmyfalpal]

It's cold outside, so this Vegan Chipotle Corn Chowder is a great way to warm up. The coconut milk makes it creamy, and the chipotle peppers give it a rich flavor. There's a lot of plant-based goodness in this hearty dish.

Ingredients: 1 tbsp olive oil. 1 onion, diced. 3 cloves garlic, minced. 2 potatoes, diced. 4 cups vegetable broth. 4 cups corn kernels. 1 can 14 oz coconut milk. 2 chipotle peppers in adobo sauce, minced. 1 tsp ground cumin. Salt and pepper to taste. Fresh cilantro, chopped for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, saut until softened. Stir in diced potatoes and cook for another 5 minutes. Pour in vegetable broth and bring to a simmer. Add corn kernels, coconut milk, minced chipotle peppers, ground cumin, salt, and pepper. Simmer for 20-25 minutes or until potatoes are tender. Using an immersion blender, blend part of the soup to thicken, leaving some chunks for texture. Adjust seasoning if needed. Serve hot, garnished with fresh chopped cilantro. Enjoy!

Ryan Duran

[jimmyfalpal]

[jimmyfalpal]

Indulge in the ultimate comfort food with these irresistible chili cheese fries. Crispy golden fries topped with melted cheddar cheese and savory chili con carne, finished with a sprinkle of fresh green onions.

Ingredients: 4 large potatoes, washed and cut into fries. 1 cup of shredded cheddar cheese. 1 cup of chili con carne. 1/4 cup of chopped green onions. Salt and pepper to taste. Cooking oil for frying.

Instructions: Preheat the oven to 425F 220C. Spread the potato fries in a single layer on a baking sheet lined with parchment paper. Drizzle with cooking oil and season with salt and pepper. Toss to coat evenly. Bake in the preheated oven for 25-30 minutes or until crispy and golden brown. Once the fries are done, transfer them to a serving dish or platter. Evenly sprinkle the shredded cheese over the hot fries. Pour the chili con carne over the cheese-covered fries. Garnish with chopped green onions. Serve immediately and enjoy!

Clarence P

[jimmyfalpal]

This salad is tasty and good for you because it has quinoa, roasted eggplant, and a tasty dressing. This salad is a quick and healthy way to eat.

Ingredients: 1 cup quinoa. 2 cups water. 1 large eggplant, diced. 3 tablespoons olive oil. Salt and pepper to taste. 1 red bell pepper, chopped. 1 cucumber, diced. 1/2 red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint, chopped. 1/2 cup crumbled feta cheese. Juice of 1 lemon. 3 tablespoons balsamic vinegar. 2 tablespoons honey. 1 clove garlic, minced. 1/4 cup extra-virgin olive oil.

Instructions: Run cold water over the quinoa several times to clean it. Bring 2 cups of water to a boil in a saucepan. Add the quinoa and cover. Lower the heat and simmer for 15 minutes, or until the quinoa absorbs all the water. Take it off the heat, use a fork to fluff it up, and let it cool down. Turn on the oven and heat it up to 400F 200C. Take a baking sheet and add the diced eggplant to it. Season with salt and pepper and add 3 tablespoons of olive oil. For 20 to 25 minutes, or until the eggplant is soft and slightly crispy, roast it in an oven that has already been heated. Take it out of the oven and let it cool down. Chopped red bell pepper, diced cucumber, finely chopped red onion, fresh parsley, fresh mint, and crumbled feta cheese should all be put in a large bowl together. Add the honey, minced garlic, lemon juice, and 1/4 cup extra-virgin olive oil to a different small bowl. Use a whisk to mix the ingredients to make the dressing. Pour the dressing over the salad and toss it around so that everything is covered. To your liking, add more salt and pepper to the salad. Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. The Roasted Eggplant and Quinoa Salad is a tasty and healthy side dish or a light main dish. Have fun!

Lacey

[jimmyfalpal]

These Adobo Strip Steak Tacos are bursting with flavor from the marinated and grilled strip steak. Topped with fresh veggies, sour cream, and salsa, they're perfect for a quick and delicious meal.

Ingredients: 1 lb strip steak, thinly sliced. 1/4 cup soy sauce. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 tablespoon lime juice. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. 1/2 teaspoon chili powder. 1/2 teaspoon black pepper. 8 small tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/4 cup chopped fresh cilantro. Sour cream and salsa for topping.

Instructions: To make the marinade, put soy sauce, minced garlic, olive oil, lime juice, ground cumin, smoked paprika, chili powder, and black pepper in a bowl. Make sure the thinly sliced strip steak is well covered with the marinade before adding it. Put it in the fridge for at least 30 minutes. Set the grill or pan on medium-high heat. The marinated strip steak should be cooked for two to three minutes on each side, or until it's done the way you like it. Take the steak off the heat and let it rest for a few minutes. Then, cut it into thin strips. You can warm the tortillas up in a dry pan or the microwave for 30 seconds. Put together your tacos by putting a lot of sliced steak on each tortilla. Put chopped fresh cilantro, diced tomatoes, diced red onion, and shreds of lettuce on top of the steak. Put some salsa and sour cream on top of each taco. Adobo Strip Steak Tacos are ready to eat right away.

Kendrick

[jimmyfalpal]

For those on a paleo diet, these Paleo Pumpkin Plantain Muffins are the ideal treat. Packed with the goodness of pumpkin and plantains, they are flavorful, moist, and full of texture.

Ingredients: 2 ripe plantains. 1 cup canned pumpkin puree. 4 large eggs. 1/4 cup almond butter. 1/4 cup coconut flour. 1/4 cup almond flour. 1/4 cup honey or maple syrup. 1 tsp vanilla extract. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/2 tsp ground cloves. 1/2 tsp baking soda. 1/4 tsp salt. 1/4 cup chopped walnuts optional.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a muffin tin with paper liners. After peeling, put the ripe plantains in a food processor or blender. To the blender, add the eggs, almond butter, pureed pumpkin, vanilla extract, and honey or maple syrup. Process until smooth. Mix the almond flour, coconut flour, baking soda, cloves, nutmeg, cinnamon, and salt in a different bowl. Transfer the blended wet ingredients into the dry ingredient bowl. Blend until thoroughly blended. Add the chopped walnuts, if desired. Load the muffin batter into the muffin tin, filling each cup to about two thirds of the way to the top. A toothpick inserted into the center of a muffin should come out clean after 20 to 25 minutes of baking in a preheated oven. After letting the muffins cool in the pan for a few minutes, move them to a wire rack to finish cooling. Savor your Paleo Pumpkin Plantain Muffins for breakfast or as a tasty and nutritious snack!

Juliana G

[jimmyfalpal]

These vegan chocolate chip cookie shots are a fun twist on the classic chocolate chip cookie. They're perfect for serving drinks in a unique and delicious way. Plus, they're dairy-free and egg-free!

Ingredients: 1 cup almond flour. 1/4 cup coconut sugar. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup vegan chocolate chips. Vegan chocolate spread, for lining glasses.

Instructions: Warm the oven up to 175F 350C. Put almond flour, coconut sugar, maple syrup, melted coconut oil, vanilla extract, and salt in a bowl. Mix everything together well. Add vegan chocolate chips and mix well. Separate the dough into little balls. Then, press these balls into mini muffin tins to make shot glasses. To make the shot glass shape, make sure to make a well in the middle. Place in the oven and bake for 10 to 12 minutes, or until the edges turn golden brown. After it's done, take it out of the oven and let it cool for a while. Be careful when taking the cookie shot glasses out of the muffin tin. Place them on a wire rack to cool completely. Once the cookies are cool, put vegan chocolate spread inside each shot glass. Put your favorite vegan milk or drink in each cookie shot glass, and then have fun!

Prep Time: 15 minutes

Cook Time: 10-12

Janice