The Bored Vegetarian

Odile - Dogz In Style Grooms - Trufflette - kofa high school - Jazz Duo

[theboredvegetarian]

A creamy and flavorful vegan version of the classic spaghetti carbonara, featuring a rich cashew sauce and smoky vegan bacon or tempeh bacon.

Ingredients: 8 oz spaghetti. 1 cup raw cashews, soaked. 1 cup unsweetened almond milk. 2 tbsp nutritional yeast. 2 tbsp olive oil. 1 tbsp soy sauce. 1 tsp garlic powder. 1/2 tsp black salt. 1/2 tsp ground black pepper. 1/2 cup chopped vegan bacon or tempeh bacon. 1/4 cup chopped fresh parsley.

Instructions: Cook spaghetti according to package instructions until al dente. In a blender, combine soaked cashews, almond milk, nutritional yeast, olive oil, soy sauce, garlic powder, black salt, and black pepper. Blend until smooth and creamy. In a skillet, cook vegan bacon or tempeh bacon until crispy. Once spaghetti is cooked, drain and return to the pot. Pour the cashew sauce over the spaghetti and toss to coat. Divide spaghetti among plates, top with crispy vegan bacon or tempeh bacon, and garnish with chopped parsley. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Baby Gifts

[theboredvegetarian]

With a fresh raspberry topping, this Instant Pot cheesecake is a delicious dessert that combines the smooth, creamy taste of cheesecake with the bright, sour taste of raspberries. It's the perfect treat for any event!

Ingredients: 1 1/2 cups graham cracker crumbs. 1/4 cup granulated sugar. 1/2 cup unsalted butter, melted. 16 oz cream cheese, softened. 1/2 cup sour cream. 1/2 cup granulated sugar. 2 tsp vanilla extract. 2 large eggs. 1 cup fresh raspberries. 1/4 cup powdered sugar. 1 tsp lemon juice.

Instructions: In a bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press the graham cracker mixture into the bottom of a 7-inch springform pan to form the crust. Place it in the freezer while you prepare the cheesecake filling. In another bowl, beat the softened cream cheese until smooth. Add sour cream, 1/2 cup granulated sugar, and vanilla extract to the cream cheese. Mix until well combined. Add eggs, one at a time, mixing well after each addition. Pour the cheesecake filling over the chilled crust in the springform pan. Add 1 cup of fresh raspberries to a blender along with powdered sugar and lemon juice. Blend until you have a smooth raspberry sauce. Pour the raspberry sauce over the cheesecake filling in the pan and use a toothpick to create swirls for a marbled effect. Cover the springform pan with aluminum foil. Add 1 cup of water to the Instant Pot and place a trivet inside. Carefully place the covered cheesecake pan on the trivet. Close the Instant Pot lid and set it to 'Manual' mode for 35 minutes at high pressure. Allow natural pressure release for 10 minutes, then release any remaining pressure manually. Carefully remove the cheesecake from the Instant Pot and let it cool to room temperature. Refrigerate the cheesecake for at least 4 hours or overnight to set. Before serving, garnish the cheesecake with additional fresh raspberries, if desired.

Prep Time: 20 minutes

Cook Time: 45 minutes

Jennifer L Wagner

[theboredvegetarian]

Rich cocoa, sweet dark chocolate, and tart raspberries come together in these delicious Bourke Street Bakery Dark Chocolate & Raspberry Muffins. Ideal as a sweet afternoon snack or a morning treat.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup cocoa powder. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, melted. 2 large eggs. 1 cup buttermilk. 1 tsp vanilla extract. 1 cup dark chocolate chips. 1 cup fresh raspberries.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a muffin tin with paper liners. Sift flour, cocoa powder, brown sugar, granulated sugar, baking soda, baking powder, and salt in a big mixing bowl. Beat the eggs, buttermilk, vanilla extract, and melted butter thoroughly in a different bowl. Stirring gently until just combined, pour the wet ingredients into the dry ingredients. Take care not to overmix; some lumps are acceptable. Mix the fresh raspberries and dark chocolate chips into the batter. Using a spoon, pour the batter into each muffin tin, filling it to about two thirds of the way. 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 muffin tin for a few minutes, move them to a wire rack to finish cooling. Savor your mouthwatering Raspberry & Dark Chocolate Muffins!

Prep Time: 15 minutes

Cook Time: 25 minutes

Your Coach DrB

[theboredvegetarian]

This salad with fresh cabbage is a great way to use cabbage from the garden. It's colorful, crunchy, and full of flavor, so it's great as a side dish or light meal.

Ingredients: 1 small head cabbage, shredded. 2 carrots, grated. 1 bell pepper, thinly sliced. 1/2 red onion, thinly sliced. 1/4 cup fresh parsley, chopped. 1/4 cup olive oil. 2 tablespoons apple cider vinegar. 1 tablespoon maple syrup. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: Shred cabbage, grate carrots, slice bell pepper, slice red onion, and chop parsley. Put all of these ingredients in a large bowl. Mix apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl with a whisk. Add the dressing to the cabbage mix and mix it all together by tossing. Put it in the fridge with the lid on for at least 30 minutes before serving so the flavors can mix. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Mark Lakeman

[theboredvegetarian]

Traditional chocolate chip cookies have a golden, slightly crispy edge and are soft and chewy on the inside. Ideal for sating your cravings for sweets!

Ingredients: 1 cup 2 sticks unsalted butter, at room temperature. 3/4 cup granulated sugar. 3/4 cup packed light-brown sugar. 2 large eggs. 1 teaspoon pure vanilla extract. 2 1/4 cups all-purpose flour. 1/2 teaspoon baking soda. 1 teaspoon salt. 2 cups semisweet and/or milk chocolate chips.

Instructions: Preheat your oven to 350F 180C. In a large mixing bowl, cream together the butter, granulated sugar, and light-brown sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips until evenly distributed throughout the cookie dough. Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes or until the edges are golden brown and the centers are still slightly soft. Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy your homemade chocolate chip cookies with a glass of milk!

Prep Time: 15 minutes

Cook Time: 10-12

The Post Pizza

[theboredvegetarian]

A delicious Paleo recipe featuring roasted cauliflower and crispy bacon, seasoned with garlic powder and smoked paprika for a flavorful and satisfying dish. Perfect as a side dish or a hearty snack.

Ingredients: 1 medium head of cauliflower, cut into florets. 4 slices of bacon, chopped. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon smoked paprika. Salt and pepper to taste. Fresh parsley, for garnish optional.

Instructions: Preheat your oven to 425F 220C. In a large mixing bowl, combine the cauliflower florets, chopped bacon, olive oil, garlic powder, smoked paprika, salt, and pepper. Toss everything together until the cauliflower and bacon are evenly coated with the seasonings. Spread the cauliflower and bacon mixture onto a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes or until the cauliflower is tender and the bacon is crispy, stirring once halfway through the cooking time. Remove from the oven and garnish with fresh parsley if desired. Serve hot and enjoy your Paleo-friendly roasted cauliflower with bacon!

Prep Time: 10 minutes

Cook Time: 30 minutes

Aicaer 2019

[theboredvegetarian]

The flavors in this roast chicken recipe with Jerusalem artichokes and lemons go so well together. It turns out moist and tasty, and the lemons and Jerusalem artichokes give the dish a hint of sweetness and sourness.

Ingredients: 1 whole chicken. 500g Jerusalem artichokes, scrubbed and halved. 2 lemons, thinly sliced. 4 cloves of garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. Fresh thyme sprigs for garnish.

Instructions: Preheat the oven to 200C 400F. Place the chicken in a roasting pan and season generously with salt and pepper, inside and out. In a bowl, toss the Jerusalem artichokes, lemon slices, minced garlic, and olive oil. Season with salt and pepper. Arrange the artichokes and lemon slices around the chicken in the roasting pan. Roast in the preheated oven for 1 hour or until the chicken is golden brown and cooked through, and the artichokes are tender, stirring the artichokes occasionally for even cooking. Once cooked, remove from the oven and let it rest for 10 minutes before carving. Garnish with fresh thyme sprigs before serving.

Prep Time: 15 minutes

Cook Time: 60 minutes

hebrew israelite homeschool

[theboredvegetarian]

With only 4 ingredients, this easy and tasty sweet and sour chicken can be made in the slow cooker.

Ingredients: 4 chicken breasts, cubed. 1 cup sweet and sour sauce. 1 onion, sliced. 1 red bell pepper, sliced.

Instructions: Place cubed chicken breasts in the slow cooker. Add sliced onion and red bell pepper on top. Pour sweet and sour sauce over the chicken and vegetables. Cover and cook on low for 4-5 hours or high for 2-3 hours, until chicken is cooked through. Serve over rice or noodles.

Prep Time: 10 minutes

Cook Time: 240 minutes

Derive Event Hire

[theboredvegetarian]

Toasted coconut and rich dark chocolate chunks make these vegan cookies a delicious mix that is just the right amount of sweet and rich. No matter the event, these are great for when you want a sweet treat or want to share them with family and friends.

Ingredients: 1 3/4 cups all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup vegan butter, softened. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1/4 cup unsweetened applesauce. 1 teaspoon vanilla extract. 1 cup shredded coconut, toasted. 1 cup vegan dark chocolate chunks.

Instructions: Warm the oven up to 175F 350C. Put parchment paper on the bottom of a baking sheet. Mix the flour, baking soda, baking powder, and salt in a medium-sized bowl with a whisk. Mix vegan butter, brown sugar, and granulated sugar in a large bowl until the mixture is light and fluffy. Mix the applesauce and vanilla extract into the butter and sugar until everything is well mixed together. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The toasted coconut and dark chocolate chunks should be evenly spread out in the dough after being added. Using a cookie scoop or spoon, drop dough onto the baking sheet in round tablespoons, leaving about 2 inches between each one. When the edges are golden brown, it's done baking. After taking the cookies out of the oven, let them cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way down.

Prep Time: 15 minutes

Cook Time: 10 minutes

Snagem

[theboredvegetarian]

Enjoy the flavors of Greece with this delicious Greek omelette. Packed with feta cheese, tomatoes, olives, and Mediterranean spices, it's a savory breakfast or brunch option that will transport your taste buds to the Mediterranean coast.

Ingredients: 4 large eggs. 1/4 cup crumbled feta cheese. 1/4 cup diced tomatoes. 1/4 cup diced red onion. 1/4 cup diced bell pepper any color. 1/4 cup sliced black olives. 1/2 teaspoon dried oregano. Salt and black pepper to taste. 2 tablespoons olive oil.

Instructions: Put the eggs in a bowl and beat them with a fork until they are well mixed. In a nonstick skillet over medium heat, heat the olive oil. Dice the bell pepper and red onion and add them to the pan. Saut for two to three minutes, until the vegetables start to get soft. Add the eggs that have been beaten to the pan with the vegetables that have been sauted. Spread out the black olives, feta cheese crumbles, diced tomatoes, dried oregano, salt, and black pepper on top of the eggs. There should be a light brown color on the bottom of the omelette after about 3 to 4 minutes of cooking. Carefully flip the omelette over with a spatula. Cook for another two to three minutes, until it's fully set. The Greek omelette should be put on a plate, cut into wedges, and served hot. If you want, you can add more feta cheese and fresh oregano as a garnish.

Prep Time: 10 minutes

Cook Time: 10 minutes

Sendai Earthquake Japan

[theboredvegetarian]

This Low Carb Taco Soup is a hearty and flavorful dish perfect for those following a keto diet. Packed with ground beef, vegetables, and spices, it's a satisfying meal that's quick and easy to make.

Ingredients: 1 lb ground beef. 1 onion, diced. 1 bell pepper, diced. 2 cloves garlic, minced. 1 can 10 oz diced tomatoes with green chilies. 4 cups beef broth. 1 packet taco seasoning check for low carb option. 1 cup cauliflower rice. 1/2 cup heavy cream. Salt and pepper to taste. Optional toppings: shredded cheese, sour cream, avocado, cilantro.

Instructions: In a large pot, brown the ground beef over medium heat until fully cooked. Add the diced onion, bell pepper, and minced garlic to the pot. Cook until vegetables are tender. Stir in the diced tomatoes with green chilies, beef broth, and taco seasoning. Bring to a simmer. Add cauliflower rice to the pot and let it cook until tender, about 10 minutes. Pour in the heavy cream and stir to combine. Season with salt and pepper to taste. Simmer for an additional 5 minutes, then remove from heat. Serve hot, garnished with optional toppings as desired.

Prep Time: 10 minutes

Cook Time: 25 minutes

Crinkhill National School

[theboredvegetarian]

This slow cooker orange chicken has tender chicken breasts cooked in a tasty orange sauce. It's a quick and easy meal that's great for busy weeknights. This dish is a family favorite because it tastes sweet and sour and is easy to make in the slow cooker.

Ingredients: 4 boneless, skinless chicken breasts. 3/4 cup orange marmalade. 1/4 cup low-sodium soy sauce. 2 tablespoons hoisin sauce. 2 cloves garlic, minced. 1 tablespoon grated ginger. 1/4 teaspoon red pepper flakes. 2 tablespoons cornstarch. 2 tablespoons water. Green onions, sliced for garnish. Sesame seeds for garnish.

Instructions: Orange marmalade, soy sauce, hoisin sauce, garlic, ginger, and red pepper flakes should all be put into a slow cooker. Put the chicken breasts in the slow cooker and turn them so that the sauce covers all of them. When the chicken is done, cover it and cook on low for 4 to 5 hours or high for 2 to 3 hours. Take the chicken out of the slow cooker when it's done cooking and shred it with two forks. To make a slurry, mix cornstarch and water in a small bowl. Add the slurry of cornstarch to the slow cooker sauce and mix it in. Then add the shredded chicken back to the slow cooker. Put the lid on top and cook on high for another 30 minutes, until the sauce gets thicker. Serve the orange chicken from the slow cooker over rice. Top with sesame seeds and sliced green onions.

Prep Time: 15 minutes

Cook Time: 240 minutes

Biung Ismahasan

[theboredvegetarian]

Three kinds of meat are used in this flavorful and filling recipe for cowboy beans: ground beef, bacon, and smoked sausage. A delectable dish of flavor, slow-cooked to perfection with a sweet and tangy sauce!

Ingredients: 1 lb ground beef. 1/2 lb bacon, diced. 1/2 lb smoked sausage, sliced. 1 onion, chopped. 2 cans 16 oz each kidney beans, drained and rinsed. 2 cans 16 oz each pinto beans, drained and rinsed. 2 cans 16 oz each black beans, drained and rinsed. 1 can 28 oz baked beans. 1/2 cup ketchup. 1/4 cup brown sugar. 1/4 cup molasses. 2 tablespoons Dijon mustard. 1 tablespoon chili powder. 1 teaspoon garlic powder. 1/2 teaspoon black pepper. 1/2 teaspoon salt.

Instructions: In a skillet, cook ground beef until browned. Drain excess fat. In the same skillet, cook diced bacon until crispy. Remove excess grease. In a large crock pot, combine cooked ground beef, bacon, sliced smoked sausage, chopped onion, kidney beans, pinto beans, black beans, and baked beans. In a bowl, mix together ketchup, brown sugar, molasses, Dijon mustard, chili powder, garlic powder, black pepper, and salt. Pour the sauce over the bean and meat mixture in the crock pot. Stir well to combine. Cover and cook on low for 6-8 hours or until flavors meld and beans are tender. Stir occasionally during cooking, if possible. Serve hot and enjoy the hearty Three Meat Crock Pot Cowboy Beans!

Prep Time: 20 minutes

Cook Time: 360 minutes

Walk the Lines

[theboredvegetarian]

These pork tacos are great for a weeknight dinner or a casual get-together because they are slow-cooked and full of flavor. The fresh toppings go well with the tender and seasoned pork, making them a hit with everyone.

Ingredients: 2 lbs pork shoulder, cubed. 1 onion, diced. 3 cloves garlic, minced. 1 cup chicken broth. 2 tsp chili powder. 1 tsp cumin. 1 tsp paprika. Salt and pepper to taste. 12 small tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup shredded cheddar cheese. 1/2 cup sour cream. 1/4 cup fresh cilantro, chopped.

Instructions: Place the cubed pork, diced onion, minced garlic, chicken broth, chili powder, cumin, paprika, salt, and pepper in a slow cooker. Cover and cook on low for 6-8 hours, or until the pork is tender and easily shreds with a fork. Once cooked, shred the pork using two forks and mix it with the cooking juices in the slow cooker. Warm the tortillas in a dry skillet or microwave. Assemble your tacos by placing a generous spoonful of the shredded pork mixture onto each tortilla. Top with shredded lettuce, diced tomatoes, cheddar cheese, sour cream, and fresh cilantro. Serve hot and enjoy your delicious Pork Tacos!

Prep Time: 15 minutes

Cook Time: 360 minutes

dr. martin luther king jr. birthday committee of indian river county

[theboredvegetarian]

A tasty change from regular tacos are these Crunchy Taco Cups with Black Beans. The wonton wrappers give it a satisfying crunch, and the black beans make a hearty and tasty meat substitute. Put on your favorite taco toppings and eat them as a fun and tasty snack or starter.

Ingredients: 1 package of wonton wrappers. 1 can of black beans, drained and rinsed. 1 cup of diced tomatoes. 1 cup of shredded lettuce. 1 cup of shredded cheddar cheese. 1/2 cup of sour cream. 1/4 cup of chopped fresh cilantro. 1/4 cup of diced red onion. 1 teaspoon of taco seasoning. Salt and pepper to taste. Cooking spray.

Instructions: Start by heating the oven to 350F 175C. Spray cooking spray on a muffin tin to keep things from sticking. In order to make a small cup, press one wonton wrapper into each muffin cup. Put the drained black beans, diced tomatoes, taco seasoning, salt, and pepper in a bowl. Combine well. About half of the way up each wonton cup, fill it with the black bean mixture. Put cheddar cheese and shreds of lettuce on top of each cup. Put the pan in a hot oven and bake for 10 to 12 minutes, or until the wonton wrappers are golden brown and the cheese melts. Take the taco cups out of the oven and let them cool down a bit. Put sour cream, chopped cilantro, and diced red onion in a small bowl and mix them together. Spread the sour cream mix on top of the taco cups. Add your favorite salsa or hot sauce to the crunchy taco cups before serving. Have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes

Raphael Escobar

[theboredvegetarian]

This casserole dish is filled with soft chicken, healthy broccoli, and melty cheese, and it has a crunchy butter cracker crust on top.

Ingredients: 2 cups cooked chicken, shredded. 2 cups broccoli florets. 1 cup shredded cheddar cheese. 1/2 cup mayonnaise. 1/2 cup sour cream. 1/4 cup grated Parmesan cheese. 1/4 teaspoon garlic powder. Salt and pepper to taste. 1/2 cup crushed crackers such as Ritz. 2 tablespoons melted butter.

Instructions: Warm the oven up to 190C 375F. Put cooked chicken, broccoli, cheddar cheese, mayonnaise, sour cream, Parmesan cheese, garlic powder, salt, and pepper in a large bowl. Mix everything together well. Put the mixture in a casserole dish that has been greased. Crumble some crackers and melt some butter in a small bowl. Spread out on top of the chicken mixture. After the oven is hot, bake the casserole for 25 to 30 minutes, or until it is bubbly and the topping is golden brown. Take it out of the oven and let it cool down for a few minutes before you serve it. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 30 minutes

Tell Tale Chapbooks

[theboredvegetarian]

This Citrus Champagne Sangria is a delightful twist on the classic sangria, featuring the effervescence of champagne paired with the bright flavors of citrus fruits. Perfect for any occasion, this refreshing drink is sure to impress your guests.

Ingredients: 1 bottle champagne or sparkling wine. 1 cup orange juice. 1/2 cup triple sec. 1/4 cup brandy. 1 orange, sliced. 1 lemon, sliced. 1 lime, sliced. 1/4 cup fresh mint leaves. Ice cubes, for serving.

Instructions: Put orange juice, triple sec, brandy, and champagne in a large pitcher. Slice the orange, lemon, lime, and add fresh mint leaves to the pitcher. Gently stir all the ingredients together. Put it in the fridge for at least an hour to let the flavors mix. Pour over ice in glasses. If you want, you can add more mint leaves and citrus slices as a garnish. Have fun drinking your Citrus Champagne Sangria!

Prep Time: 10 minutes

Cook Time: 0 minutes

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