Mexican Chicken and Quinoa Stew

A quick and healthy stew with Mexican flavors that has tender chicken, quinoa, and a bunch of other tasty things in it. Everything you need for a delicious meal in just 30 minutes!

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 1 cup quinoa, rinsed
• 1 can 14 oz diced tomatoes
• 1 can 15 oz black beans, drained and rinsed
• 1 cup corn kernels fresh or frozen
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 jalapeo, seeded and finely chopped
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon oregano
• 4 cups chicken broth
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

Add the onion, garlic, and jalapeo to a large pot and cook them until they become soft

Put in the chicken dices and cook until they turn brown

Add oregano, chili powder, cumin, and stir them in

Add the black beans, corn, diced tomatoes, and rinsed quinoa

Combine well

Add the chicken broth and bring it to a boil

Then lower the heat and let it simmer

Put the lid on and cook for 20 to 25 minutes, or until the chicken is soft and the quinoa is cooked

Add pepper and salt to taste

Add fresh cilantro and lime wedges on top and serve hot

Roasted Cauliflower Curry Vegan

A flavorful vegan curry featuring roasted cauliflower in a creamy coconut milk sauce with aromatic spices.

Ingredients:

• 1 medium head cauliflower, cut into florets
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 can 400g coconut milk
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon chili powder optional
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

Warm the oven up to 400F 200C

Sprinkle cauliflower florets with salt and pepper and olive oil

Place them on a baking sheet

For 20 to 25 minutes, until soft and lightly browned, roast cauliflower in an oven that has already been heated

Warm up the olive oil in a big pan over medium-low heat

It will take about 5 minutes of cooking after adding the onion, garlic, and ginger

Add the chili powder, cumin, paprika, curry powder, and turmeric

Stir them in and cook for one to two minutes, until the food smells good

Add the coconut milk and mix it in by stirring

Bring to a low boil

After you add the roasted cauliflower to the pan, let it cook for another 5 to 10 minutes so the flavors can mix

Add pepper and salt to taste

Serve hot with fresh cilantro on top

Have fun with your tasty vegan roasted cauliflower curry!

Vegan S'mores Donuts

You can enjoy the classic campfire treat with a vegan twist with these tasty s'mores donuts. You can't go wrong with rich cocoa-flavored donuts topped with melted chocolate, gooey vegan marshmallows, and crunchy graham crackers.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup almond milk
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1/2 cup vegan chocolate chips
• 1/2 cup vegan marshmallows, chopped
• 1/4 cup crushed graham crackers

Instructions:

Warm the oven up to 350F 175C and grease a donut pan

Put sugar, baking powder, baking soda, salt, cocoa powder, and flour in a bowl

Mix the dry ingredients together with the almond milk, vegetable oil, and vanilla extract until everything is well mixed

Add vegan chocolate chips and mix well

Fill up each donut hole about three quarters of the way to the top with batter after the pan is ready

If you stick a toothpick into a donut, it should come out clean after 10 to 12 minutes

Take out of the oven and let cool for 5 minutes in the pan

Then, move to a wire rack and let cool all the way through

Melt some vegan chocolate and dip the top of each donut in it

Then, put some chopped vegan marshmallows and crushed graham crackers on top of each donut

Wait until the chocolate is set before you serve it

Have fun with your vegan s'mores donuts!

Vegan Chocolate Doughnuts

Indulge in these rich vegan chocolate doughnuts to satisfy your sweet tooth without using any animal products.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 3/4 cup almond milk
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 1/2 cup dairy-free chocolate chips optional, for topping

Instructions:

Preheat your oven to 350F 175C

Grease a doughnut pan with oil or cooking spray

In a mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt

In a separate bowl, mix together the almond milk, vegetable oil, vanilla extract, and apple cider vinegar

Pour the wet ingredients into the dry ingredients and mix until just combined

Spoon the batter into the prepared doughnut pan, filling each cavity about 2/3 full

Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center comes out clean

Remove from the oven and let the doughnuts cool in the pan for a few minutes before transferring them to a wire rack to cool completely

Optional: Melt the dairy-free chocolate chips in a microwave-safe bowl in 30-second intervals until smooth

Drizzle over the cooled doughnuts as a topping

Serve and enjoy!

Skinny Hazelnut Latte Chocolate Meringue Cookies

Indulge in the light and airy delight of these Skinny Hazelnut Latte Chocolate Meringue Cookies. They are made with a hint of hazelnut, a touch of coffee, and a sprinkle of cocoa, giving you a heavenly taste reminiscent of a hazelnut latte in a delightful meringue cookie form. These treats are so light and delicious, you'll feel like you're eating a cloud!

Ingredients:

• 4 large egg whites
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon instant coffee granules
• 1 tablespoon unsweetened cocoa powder
• 1/4 cup finely chopped hazelnuts
• Pinch of salt

Instructions:

Warm the oven up to 225F 110C and put parchment paper on a baking sheet

Using an electric mixer, beat the egg whites in a clean, dry bowl until soft peaks form

While beating the egg whites, add the powdered sugar slowly until stiff peaks form

Add the instant coffee grounds, cocoa powder, chopped hazelnuts, and a pinch of salt slowly while mixing

Put the meringue mixture into a piping bag fitted with a star tip

Using the piping bag, make small clouds-like shapes on the baking sheet that has been prepared

After the oven is hot, bake the cookies for about an hour and a half to two hours, or until they are dry and crisp

Allow the cookies to cool completely on the baking sheet before carefully taking them off

These Skinny Hazelnut Latte Chocolate Meringue Cookies are like eating a cloud

Serve them and enjoy them!

Vegan Coffee Oatmeal with Yogurt

Elevate your oatmeal game with this vegan coffee-infused oatmeal topped with creamy yogurt, crunchy almonds, cacao nibs, and fresh berries. It's a delightful breakfast option that's both hearty and indulgent.

Ingredients:

• 1 cup rolled oats
• 2 cups brewed coffee cooled
• 1/2 cup unsweetened almond milk
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/4 cup vegan yogurt
• 2 tbsp chopped almonds
• 1 tbsp cacao nibs
• Fresh berries for garnish

Instructions:

In a saucepan, combine rolled oats and brewed coffee

Bring to a simmer over medium heat, stirring occasionally, and cook for about 5-7 minutes or until the oats are tender and the mixture thickens

Stir in almond milk, maple syrup, vanilla extract, and ground cinnamon

Cook for an additional 2-3 minutes, or until the oatmeal reaches your desired consistency

Remove from heat and let it cool for a few minutes

Divide the coffee oatmeal into serving bowls

Top each bowl with a dollop of vegan yogurt

Sprinkle chopped almonds and cacao nibs over the yogurt

Garnish with fresh berries for a pop of color and extra flavor

Serve your delicious vegan coffee oatmeal with yogurt and enjoy!

Vegan Pumpkin Pie Cream Squares

Indulge in the rich flavors of fall with these Vegan Pumpkin Pie Cream Squares. A creamy pumpkin filling atop a crunchy graham cracker crust makes for a delightful dessert that everyone will love. Plus, it's dairy-free and vegan-friendly!

Ingredients:

• 2 cups vegan graham cracker crumbs
• 1/2 cup melted vegan butter
• 1 14 oz can coconut cream
• 1 15 oz can pumpkin puree
• 1/2 cup maple syrup
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup cornstarch
• 1/4 cup water
• 1/4 cup powdered sugar
• Vegan whipped cream for topping optional
• Ground cinnamon for dusting optional

Instructions:

Set the oven to 350F 175C and heat it up

Melted vegan butter and graham cracker crumbs should be mixed together well in a bowl

A crust should be pressed into the bottom of a square baking dish

When the oven is hot, put the crust in for 10 minutes

Then take it out and let it cool

Pumpkin puree, maple syrup, pumpkin pie spice, salt, and vanilla extract should all be mixed together in a saucepan

On medium heat, mix everything together and warm it up

Add water and cornstarch to a small bowl

Stir until the mixture is smooth

Pour slowly into the pumpkin mixture while stirring all the time

Keep stirring the mixture as it cooks for about 5 minutes, or until it gets thicker

Take it off the heat and let it cool down a bit

Spread the pumpkin mixture out evenly over the crust that has been left to cool

Put in the fridge for at least four hours, or until it sets

After it has set, cut it into squares and, if you want, sprinkle it with powdered sugar and ground cinnamon

If you want, you can put vegan whipped cream on top

Have fun!