Space Altie

Catalina Arroyo - Snimanje Dronom - Whimple Parish Council - Sante Mieux Etre - Nativity Choir

[spacealtie]

These vegan cauliflower bites are so yummy and surprisingly cheesy without any fake cheese! They make for a delightful snack or appetizer that's sure to please everyone, vegan or not.

Ingredients: 1 medium cauliflower head, cut into florets. 1 cup chickpea flour. 1/2 cup nutritional yeast. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon paprika. 1/2 teaspoon turmeric powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup water. Cooking spray or oil for greasing.

Instructions: First, heat the oven to 400F 200C. Then, use cooking spray or oil to coat a baking sheet. Add the nutritional yeast, garlic powder, onion powder, paprika, turmeric powder, salt, pepper, and water to a large bowl. Use a whisk to mix the ingredients together until the dough is smooth. Coat the cauliflower florets evenly with the batter, then put them on the baking sheet that has been prepared. Put it in the oven and bake for 25 to 30 minutes, or until the cauliflower is soft and the topping is golden and crispy. As a tasty vegan snack or starter, serve hot.

Prep Time: 15 minutes

Cook Time: 30 minutes

Deniques Hamstrar

[spacealtie]

Indulge guilt-free with these vegan chocolate pumpkin muffins, made with just two simple ingredients. They're moist, flavorful, and perfect for a quick and easy treat.

Ingredients: 1 box 15 oz vegan chocolate cake mix. 1 can 15 oz pumpkin puree.

Instructions: Warm the oven up to 175F 350C. Put the vegan chocolate cake mix and pumpkin puree in a large bowl and mix them together. Mix everything together well. Place paper liners in a muffin tin and fill each cup about two thirds of the way to the top with batter. Put muffins in the oven and bake for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. Take them out of the oven and let them cool for 5 minutes in the muffin tin before moving them to a wire rack to cool all the way through. Serve and have fun!

Prep Time: 5 minutes

Cook Time: 20 minutes

Franziska Seidl

[spacealtie]

Taco Pasta Salad combines the flavors of tacos with pasta in a colorful and tasty way. It's great for potlucks, picnics, or a quick dinner during the week.

Ingredients: 8 oz pasta. 1 lb ground beef. 1 packet taco seasoning. 1 cup cherry tomatoes, halved. 1 cup corn kernels canned or frozen. 1/2 cup black beans, drained and rinsed. 1/2 cup diced red onion. 1/2 cup diced bell peppers any color. 1/2 cup shredded cheddar cheese. 1/4 cup chopped fresh cilantro. 1/4 cup sour cream. 1/4 cup salsa. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water. Set aside. In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spatula as it cooks. Stir in the taco seasoning and cook for an additional 2-3 minutes. Remove from heat and let it cool slightly. In a large mixing bowl, combine the cooked pasta, seasoned ground beef, cherry tomatoes, corn, black beans, red onion, and bell peppers. In a separate small bowl, mix together sour cream and salsa to create a dressing. Pour the dressing over the salad and toss everything together until well coated. Add salt and pepper to taste, and sprinkle with shredded cheddar cheese and chopped cilantro. Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve cold, garnished with additional cilantro if desired.

Prep Time: 20 minutes

Cook Time: 15 minutes

Trevor Pacelli

[spacealtie]

Indulge in the irresistible goodness of these triple chocolate crackle cookies! With a fudgy texture, a rich chocolate flavor, and a delightful powdered sugar coating, these cookies are a chocolate lover's dream.

Ingredients: 1 cup semisweet chocolate chips. 1/4 cup unsweetened cocoa powder. 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/4 cup vegetable oil. 2 large eggs. 1 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup white chocolate chips. 1/2 cup milk chocolate chips. 1/2 cup confectioners' sugar.

Instructions: In a microwave-safe bowl, melt the semisweet chocolate chips in 20-second intervals, stirring after each interval, until smooth. Allow to cool slightly. In a separate bowl, whisk together the cocoa powder, flour, baking powder, and salt. In another bowl, beat together the granulated sugar, vegetable oil, eggs, and vanilla extract until well combined. Add the melted chocolate to the wet ingredients and mix until smooth. Gradually fold in the dry ingredients until a thick batter forms. Fold in the white chocolate and milk chocolate chips. Cover the dough and chill in the refrigerator for about 1 hour, or until firm. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Place the confectioners' sugar in a small bowl. Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in the confectioners' sugar until coated generously. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the cookies have cracked and set around the edges. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Once cooled, enjoy these delicious triple chocolate crackle cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

Lex

[spacealtie]

This hearty Six Gun Chili is made with ground beef, dried Pinto beans, and a mix of tasty spices. It cooks perfectly in the Instant Pot in less than two hours.

Ingredients: 1 cup dried Pinto beans. 1 lb ground beef. 1 onion, diced. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 can 8 oz tomato sauce. 1 cup beef broth. 2 tbsp chili powder. 1 tsp cumin. 1/2 tsp oregano. 1/2 tsp smoked paprika. Salt and pepper to taste. 1 cup shredded cheddar cheese for garnish. Chopped green onions for garnish.

Instructions: Rinse and sort the dried Pinto beans. Set Instant Pot to 'Saute' mode and brown the ground beef. Add diced onions and minced garlic, saut until onions are translucent. Stir in chili powder, cumin, oregano, smoked paprika, salt, and pepper. Pour in diced tomatoes, tomato sauce, and beef broth. Mix well. Add rinsed Pinto beans to the Instant Pot. Cancel 'Saute' mode, close the Instant Pot lid, and set to 'Pressure Cook' for 40 minutes. Once done, perform a quick pressure release and carefully open the lid. Stir the chili and let it sit for 5 minutes to thicken. Serve hot, garnished with shredded cheddar cheese and chopped green onions.

Prep Time: 15 minutes

Cook Time: 60 minutes

Raideo

[spacealtie]

Indulge in the vibrant and nutritious Berry Blast Smoothie Bowl packed with antioxidants, protein, and natural sweetness. It's a delightful treat for a healthy start to your day.

Ingredients: 1 cup mixed berries strawberries, blueberries, raspberries. 1/2 banana, frozen. 1/2 cup Greek yogurt. 1/4 cup almond milk. 1 tablespoon honey. 1/4 cup granola. Fresh berries and sliced banana for topping.

Instructions: Mix the berries, add the frozen banana, Greek yogurt, almond milk, and honey. Blend them all together. Mix until it's creamy and smooth. Get a bowl and pour the smoothie in it. Add granola, fresh berries, and banana slices on top. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Ankemedia

[spacealtie]

Enjoy this vegan take on a classic dessert. On top of a buttery graham cracker crust is a creamy cashew filling with a tangy lemon flavor that goes well with the sweetness of vegan white chocolate.

Ingredients: 1 cup raw cashews, soaked overnight. 1 cup coconut cream. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1/4 cup lemon juice. Zest of 1 lemon. 1 tsp vanilla extract. Pinch of salt. 1/2 cup vegan white chocolate chips. 1 cup vegan graham cracker crumbs. 3 tbsp coconut oil, melted. 1 tbsp maple syrup.

Instructions: In a food processor, blend soaked cashews, coconut cream, melted coconut oil, maple syrup, lemon juice, lemon zest, vanilla extract, and salt until smooth. Melt vegan white chocolate chips and fold into the cashew mixture. In a separate bowl, mix graham cracker crumbs, melted coconut oil, and maple syrup until combined. Press the graham cracker mixture into the bottom of a springform pan to form the crust. Pour the cashew mixture over the crust and smooth the top. Refrigerate the cheesecake for at least 4 hours, or until set. Once set, remove from the springform pan, slice, and serve chilled.

Prep Time: 20 minutes

Cook Time: 0 minutes

Shakti Masszazs

[spacealtie]

Indulge in the refreshing flavors of the tropics with this Tropical Golden Kiwi Smoothie. It's a perfect blend of golden kiwis, sweet pineapple, luscious mango, creamy coconut milk, and tangy Greek yogurt. Whether it's breakfast, a snack, or a post-workout treat, this smoothie is a tropical delight that will transport your taste buds to paradise.

Ingredients: 2 ripe golden kiwis, peeled and chopped. 1/2 cup pineapple chunks. 1/2 cup mango chunks. 1/2 cup coconut milk. 1/2 cup Greek yogurt. 1 tablespoon honey optional. Ice cubes optional.

Instructions: To a blender, add the chopped golden kiwis, pineapple chunks, mango chunks, coconut milk, Greek yogurt, and honey if you want it. Mix until it's creamy and smooth. If you'd like it thicker, add some ice cubes and blend it again until everything is well mixed. Put the smoothie into glasses and top them with more kiwi slices or any other tropical fruit you like. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Its Megan Videos

[spacealtie]

Indulge in the savory goodness of mushroom and ramp-filled crepes, oozing with melted Gruyere cheese. These crepes are a delightful way to savor the flavors of the Big Apple.

Ingredients: 1 cup all-purpose flour. 1 1/2 cups milk. 2 large eggs. 1/4 teaspoon salt. 1/4 cup chopped ramps. 1 cup sliced mushrooms. 2 tablespoons butter. 1/2 cup shredded Gruyere cheese. Salt and pepper to taste. Fresh chives for garnish.

Instructions: Whisk the flour, milk, eggs, and 1/4 teaspoon of salt together in a bowl until you have a smooth batter for crepes. Put a nonstick skillet over medium-high heat and add 1/2 tablespoon of butter. Add a ladleful of crepe batter and swirl it around to cover the bottom of the pan evenly once the butter is melted. For one to two minutes, or until the edges begin to lift, cook. While the top of the crepe is still a little wet, add some chopped ramps and sliced mushrooms. Add one to two more minutes of cooking and wait until the crepe is set and the bottom is lightly golden. Spread some grated Gruyere cheese on one half of the crepe, then fold the other half over to make a half-moon shape. A spatula can be used to gently press down on the top to seal the filling inside. The crepe should be cooked for one more minute, or until the cheese melts and it turns golden brown. After taking the crepe out of the pan, do it again with the rest of the batter and filling. Taste the crepes and add salt and pepper to suit your needs. Before serving, top them with fresh chives. Have fun with your tasty Mushroom and Ramp Crepes!

Prep Time: 15 minutes

Cook Time: 20 minutes

Nicola Salotti

[spacealtie]

These gluten-free apple cinnamon baked oatmeal cups are a perfect grab-and-go breakfast or snack option. They are sweetened with natural ingredients and packed with the flavors of fresh apples and warm cinnamon.

Ingredients: 2 cups gluten-free rolled oats. 1 teaspoon ground cinnamon. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 2 large eggs. 1 cup unsweetened applesauce. 1/2 cup unsweetened almond milk. 1/4 cup pure maple syrup. 1 teaspoon vanilla extract. 2 medium apples, peeled, cored, and diced. Cooking spray or oil for greasing the muffin tin.

Instructions: Preheat your oven to 350F 175C. Grease a muffin tin with cooking spray or oil. In a large bowl, combine the rolled oats, ground cinnamon, baking powder, and salt. In another bowl, whisk together the eggs, applesauce, almond milk, maple syrup, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until well combined. Gently fold in the diced apples into the oat mixture. Spoon the mixture into the greased muffin tin, filling each cup to the top. Bake in the preheated oven for 25-30 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. Allow the oatmeal cups to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy these delicious gluten-free apple cinnamon baked oatmeal cups!

Prep Time: 15 minutes

Cook Time: 25 minutes

Pinjaman Tunai

[spacealtie]

This Vegan Singapore Noodles recipe is a delicious and colorful dish featuring rice vermicelli noodles, tofu, and plenty of fresh vegetables. It's packed with flavor from soy sauce, curry powder, and turmeric, with a hint of heat from red pepper flakes. Quick and easy to make, it's perfect for a weeknight dinner or meal prep.

Ingredients: 8 oz rice vermicelli noodles. 2 tbsp sesame oil. 1 block 14 oz extra firm tofu, drained and pressed. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 carrot, julienned. 1 cup bean sprouts. 4 green onions, thinly sliced. 3 cloves garlic, minced. 2 tbsp soy sauce. 1 tbsp curry powder. 1 tsp turmeric. 1/2 tsp red pepper flakes optional. Salt to taste. 1/4 cup chopped cilantro optional, for garnish. Lime wedges optional, for serving.

Instructions: Follow the directions on the package to cook the rice vermicelli noodles. Remove the water and set it aside. Put sesame oil in a large pan or wok and heat it over medium-high heat. Add the pressed tofu to the pan and cut it into small cubes. It will take about 5 to 7 minutes of cooking until the tofu is golden brown on all sides. Take the tofu out of the pan and set it aside. Cut the carrot into thin strips, add the bean sprouts, green onions, and minced garlic to the same skillet. To make the vegetables tender-crisp, stir-fry them for three to four minutes. To the pan, add the soy sauce, curry powder, turmeric, cooked noodles, and red pepper flakes, if you want to use them. Mix it all together until the noodles are fully heated and covered in sauce all over. Add salt to your liking. Add the cooked tofu back to the pan with the vegetables and noodles, and gently toss everything together. If you want, you can serve it hot with chopped cilantro and lime wedges on top.

Prep Time: 15 minutes

Cook Time: 15 minutes

Ap Human Geography

[spacealtie]

These Greek Yogurt Pancakes are a nutritious and delicious breakfast option for toddlers and adults alike. They are fluffy, slightly tangy, and packed with protein from Greek yogurt.

Ingredients: 1 cup all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup Greek yogurt. 1/4 cup milk. 1 egg. 2 tablespoons honey. 1 teaspoon vanilla extract. Cooking spray or butter for cooking.

Instructions: In a mixing bowl, combine the flour, baking powder, baking soda, and salt. In another bowl, whisk together the Greek yogurt, milk, egg, honey, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Preheat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or butter. Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat the process with the remaining batter. Serve the Greek yogurt pancakes warm with your favorite toppings like fresh fruit, syrup, or a dollop of Greek yogurt. Enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

Red Bowl Asian Cuisine

[spacealtie]

This Detox Lunch Wrap with Sunflower Seed Spread is full of healthy, fresh vegetables and a creamy spread. It's the perfect meal for when you want something light and filling. The sunflower seed spread gives it a rich, savory taste and healthy fats. The large amount of vegetables gives you vitamins and minerals that your body needs for detoxification and good health in general.

Ingredients: 1 cup sunflower seeds, soaked overnight. 2 tablespoons lemon juice. 2 tablespoons nutritional yeast. 1 clove garlic, minced. Salt and pepper to taste. 4 large whole grain wraps. 2 cups mixed greens. 1 cucumber, thinly sliced. 1 carrot, julienned. 1 avocado, sliced. 1/2 cup alfalfa sprouts.

Instructions: In a food processor, blend soaked sunflower seeds, lemon juice, nutritional yeast, garlic, salt, and pepper until smooth to make the sunflower seed spread. Lay out the whole grain wraps and spread each with an equal amount of sunflower seed spread. Layer mixed greens, cucumber slices, carrot, avocado, and alfalfa sprouts evenly over each wrap. Roll up the wraps tightly, folding in the sides as you go. Slice each wrap in half and serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

Agen Judi Bola Terpercaya

[spacealtie]

This Szechuan Chicken Stir-Fry is a spicy and flavorful dish that combines tender chicken with a medley of colorful vegetables in a delicious Szechuan sauce. It's quick and easy to make, perfect for a satisfying weeknight dinner.

Ingredients: 1 lb boneless chicken breasts, thinly sliced. 2 tablespoons vegetable oil. 3 cloves garlic, minced. 1 inch piece of fresh ginger, minced. 1 red bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 1/2 cup snow peas. 1/2 cup sliced carrots. 1/4 cup sliced green onions. 2 tablespoons soy sauce. 1 tablespoon Szechuan sauce. 1 teaspoon cornstarch. 1/4 cup chicken broth. 1 teaspoon sesame oil. Salt and pepper to taste.

Instructions: Combine the chicken broth, cornstarch, Szechuan sauce, and soy sauce in a small bowl. Put aside. In a big skillet or wok, heat up one tablespoon of vegetable oil on high heat. Stir-fry the chicken slices until they are cooked through. After taking the chicken out of the wok, set it aside. Add the final tablespoon of vegetable oil to the same wok. Stir-fry the ginger and garlic until fragrant, about 30 seconds. Add the carrots, snow peas, and sliced red and green bell peppers. Saut the veggies for 34 minutes, or until they are crisp-tender. Place the cooked chicken back into the wok and cover the chicken and veggies with the sauce mixture. Stir-fry the chicken and veggies for an additional two to three minutes, or until the sauce thickens and covers them. Add the sesame oil and sliced green onions and stir. To taste, add salt and pepper for seasoning. Serve hot with noodles or steamed rice.

Prep Time: 15 minutes

Cook Time: 15 minutes

Thee Sabbath Years

[spacealtie]

Indulge in the ultimate vegan grilled cheese experience with this mouthwatering recipe featuring melty vegan cheese, fresh spinach, juicy tomatoes, and aromatic basil, all sandwiched between golden toasted bread slices.

Ingredients: 12 slices of vegan bread. 2 cups of vegan cheese cheddar or mozzarella style. 2 cups of spinach leaves. 1 cup of sliced tomatoes. 1/2 cup of chopped basil. 1/4 cup of vegan butter.

Instructions: Set a griddle or skillet over medium heat to warm it up. On one side of each piece of bread, spread vegan butter. Put a piece of bread on the pan with the butter side down. Put vegan cheese, spinach leaves, tomatoes, and basil on top. Add another slice of bread, this time with the butter side facing up. About three to four minutes on each side, until the cheese melts and the food is golden brown. Do it again with the rest of the ingredients to make six sandwiches. On a diagonal, cut the sandwiches and serve them hot.

Prep Time: 10 minutes

Cook Time: 15 minutes

High Country Junkies

[spacealtie]

Enjoy the comforting goodness of mashed potatoes without gluten or dairy. This creamy vegan recipe, adapted from The Blender Girl, incorporates nutritious ingredients for a delicious and satisfying side dish.

Ingredients: 6 medium Yukon Gold potatoes, peeled and quartered. 4 cloves garlic, peeled. 1/2 cup unsweetened almond milk. 2 tablespoons olive oil. 2 tablespoons nutritional yeast. 1 tablespoon lemon juice. 1 teaspoon sea salt, plus more to taste. 1/4 teaspoon black pepper, plus more to taste. Fresh chives, chopped, for garnish optional.

Instructions: Place the potatoes and garlic in a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and garlic, then transfer them to a large bowl or the bowl of a stand mixer. Add the almond milk, olive oil, nutritional yeast, lemon juice, sea salt, and black pepper to the potatoes and garlic. Mash the potatoes and garlic with a potato masher or beat with the stand mixer until smooth and creamy. Season with additional salt and pepper to taste. Transfer the mashed potatoes to a serving bowl and garnish with chopped chives, if desired. Serve hot.

Prep Time: 15 minutes

Cook Time: 20 minutes

Texas State Shuffleboard Association

[spacealtie]

These Jackfruit Meatball Tacos are a tasty vegan take on regular meatball tacos. The spices and herbs give the jackfruit a meaty texture, and the flavor is out of this world. Great for a quick and filling dinner during the week or when you have guests over.

Ingredients: 2 cups young green jackfruit, drained and shredded. 1 cup cooked quinoa. 1/2 cup breadcrumbs. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 1 tablespoon nutritional yeast. 1 tablespoon soy sauce. 1 teaspoon smoked paprika. 1/2 teaspoon cumin. 1/4 teaspoon black pepper. 1/4 cup chopped fresh cilantro. 1/4 cup tomato sauce. 8 small tortillas. Toppings of choice: avocado slices, shredded lettuce, diced tomatoes, vegan sour cream, etc..

Instructions: Before you start cooking, heat the oven to 375F 190C. Put parchment paper on the bottom of a baking sheet. Shred the jackfruit and mix it with the cooked quinoa, breadcrumbs, nutritional yeast, onion, garlic, soy sauce, smoked paprika, cumin, black pepper, cilantro, and tomato sauce in a large bowl. Mix everything together well until it's all mixed in evenly. Form the mixture into small meatballs with your hands, then put them on the baking sheet that has been prepared. After the oven is hot, bake the meatballs for 25 to 30 minutes, or until they are firm and slightly browned. Use a dry skillet or the microwave to warm the tortillas up. Place a few jackfruit meatballs on each tortilla and then add any toppings you want, like diced tomatoes, avocado slices, shredded lettuce, or vegan sour cream. Serve right away and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

Petes Parties