Vegan Gumbo

In this hearty vegan gumbo recipe, you can taste the rich flavors of Louisiana. This dish is great for when you want comfort food but don't want to eat meat. It's full of healthy ingredients like okra, beans, and fragrant spices.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 1 cup okra, sliced
• 1 cup canned diced tomatoes
• 4 cups vegetable broth
• 1 cup canned kidney beans, drained and rinsed
• 1 cup canned black-eyed peas, drained and rinsed
• 1 cup corn kernels
• 2 bay leaves
• 1 tsp paprika
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper
• Salt and pepper to taste
• 3 cups cooked rice, for serving
• Fresh parsley, chopped, for garnish

Instructions:

In a large pot, heat olive oil over medium heat

Add onion, bell pepper, and celery

Cook until vegetables are soft, about 5 minutes

Add garlic and okra, cook for another 2 minutes

Stir in diced tomatoes, vegetable broth, kidney beans, black-eyed peas, corn, bay leaves, paprika, thyme, and cayenne pepper

Season with salt and pepper

Bring to a boil, then reduce heat and let simmer for 30 minutes, stirring occasionally

Remove bay leaves before serving

Serve over cooked rice and garnish with fresh parsley

Enjoy your delicious vegan gumbo!

Skinny Oatmeal Brown Sugar Muffins

These oatmeal brown sugar muffins are a healthier take on a classic treat. They're tasty, moist, and great for a breakfast or snack without feeling bad about it.

Ingredients:

• 1 cup old-fashioned oats
• 1 cup unsweetened almond milk
• 1/2 cup brown sugar
• 1/4 cup unsweetened applesauce
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1 cup whole wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 cup raisins optional
• 1/4 cup chopped nuts optional

Instructions:

Preheat your oven to 375F 190C and line a muffin tin with paper liners

In a mixing bowl, combine the oats and almond milk

Let it sit for about 10 minutes to soften the oats

Stir in the brown sugar, applesauce, vegetable oil, and vanilla extract into the oat mixture

In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg

Gradually add the dry ingredients to the wet ingredients and mix until just combined

Do not overmix

If desired, fold in the raisins and chopped nuts into the batter

Divide the batter evenly among the muffin cups, filling each about 2/3 full

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean

Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely

Enjoy your skinny oatmeal brown sugar muffins!

Spicy Pepper Pot Soup - Creole Contessa

A hearty and flavorful beef soup with a spicy kick, inspired by Creole cuisine. This Spicy Pepper Pot Soup combines tender beef, aromatic vegetables, and a blend of spices for a comforting and satisfying dish.

Ingredients:

• 1 lb beef stew meat, cubed
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 jalapeno, diced
• 1 can diced tomatoes
• 4 cups beef broth
• 2 cups okra, sliced
• 1 cup corn kernels
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp paprika
• 1 tsp cayenne pepper
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

In a large pot, heat olive oil over medium heat

Add beef stew meat and brown on all sides

Add onion, garlic, bell pepper, and jalapeno

Cook until vegetables are softened

Stir in diced tomatoes, beef broth, okra, corn, thyme, oregano, paprika, and cayenne pepper

Bring soup to a simmer, then reduce heat and let it cook for about 30 minutes, or until beef is tender

Season with salt and pepper to taste

Serve hot, garnished with chopped fresh parsley

Shredded Jackfruit Burritos Vegan

A flavorful and satisfying vegan alternative to traditional burritos, featuring shredded jackfruit cooked with aromatic spices, served with rice, avocado, lettuce, cilantro, and vegan sour cream.

Ingredients:

• 2 cans young green jackfruit in brine, drained and shredded
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup vegetable broth
• 1 tablespoon lime juice
• 4 large flour tortillas
• 1 cup cooked brown rice
• 1 avocado, sliced
• 1/2 cup shredded lettuce
• 1/4 cup chopped cilantro
• 1/4 cup vegan sour cream

Instructions:

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

Put in the garlic and onion, and cook them until they get soft

Pepper, cumin, paprika, chili powder, salt, and pepper should all be added

Bring it to a boil

Add the lime juice and vegetable broth

Simmer for 10 minutes, stirring every now and then, until the jackfruit is soft and the flavors are fully absorbed

Use a separate pan or the microwave to warm up the tortillas

Put some brown rice on each tortilla and then some of the jackfruit mixture on top of each one

Place avocado slices, lettuce shreds, cilantro leaves, and vegan sour cream on top

Make burritos by rolling the tortillas up tight

Serve right away, with salsa or hot sauce if you want

Have fun with your tasty vegan Shredded Jackfruit Burritos!

Slow Cooker Cauliflower Cheese Soup

Enjoy the creamy goodness of this cauliflower cheese soup made in a slow cooker. It's rich, flavorful, and easy to make, making it perfect for a cozy night in.

Ingredients:

• 1 large head cauliflower, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups shredded cheddar cheese
• 1 cup heavy cream
• Salt and pepper to taste
• Chopped chives for garnish

Instructions:

Place cauliflower, onion, garlic, and vegetable broth in a slow cooker

Cover and cook on low for 6-8 hours or high for 3-4 hours, until cauliflower is tender

Using an immersion blender, blend the soup until smooth

Stir in shredded cheddar cheese and heavy cream until cheese is melted and soup is creamy

Season with salt and pepper to taste

Serve hot, garnished with chopped chives

Turkey-Chorizo Burgers with Creamy Guacamole

These Turkey-Chorizo Burgers with Creamy Guacamole are a flavorful twist on classic burgers. The combination of ground turkey and spicy chorizo creates a juicy and savory patty, while the creamy guacamole adds a cool and refreshing contrast. Perfect for a delicious and satisfying meal!

Ingredients:

• 1 lb ground turkey
• 1/2 lb chorizo sausage, casings removed
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped onion
• 1/4 cup chopped fresh cilantro
• 1 tsp ground cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 4 burger buns
• 1 cup lettuce leaves
• 1 tomato, sliced
• 1/2 red onion, thinly sliced
• 4 slices pepper jack cheese
• 1 avocado, peeled and pitted
• 1/4 cup sour cream
• 1 lime, juiced
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

In a large bowl, combine ground turkey, chorizo, breadcrumbs, chopped onion, cilantro, ground cumin, paprika, salt, and pepper

Mix until well combined

Divide the mixture into 4 equal portions and shape them into burger patties

Preheat your grill or stovetop grill pan to medium-high heat

Cook the burger patties for about 5-7 minutes per side or until they are cooked through and have nice grill marks

Top each patty with a slice of pepper jack cheese during the last minute of cooking

While the burgers are cooking, prepare the guacamole

In a bowl, mash the avocado and then mix in sour cream, lime juice, minced garlic, salt, and pepper

Mix until creamy and well combined

To assemble the burgers, toast the burger buns lightly on the grill

Place a lettuce leaf on the bottom bun, followed by a turkey-chorizo patty

Add sliced tomato and red onion on top of the patty

Spread a generous amount of creamy guacamole on the top half of the bun and place it on top of the burger

Serve the Turkey-Chorizo Burgers with Creamy Guacamole hot, and enjoy!

Layered Peppermint Fudge

Layered Peppermint Fudge is a delightful holiday treat that combines the creamy sweetness of white chocolate with the refreshing flavor of peppermint. It's perfect for sharing with friends and family during the festive season.

Ingredients:

• 2 cups white chocolate chips
• 1 can 14 ounces sweetened condensed milk
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract
• 1/2 cup crushed candy canes or peppermint candies
• Red food coloring optional

Instructions:

Line an 8x8-inch 20x20 cm square baking pan with parchment paper, leaving some overhang on the sides for easy removal

In a microwave-safe bowl, combine the white chocolate chips, sweetened condensed milk, and butter

Microwave in 30-second intervals, stirring each time, until the mixture is smooth and fully melted

Stir in the vanilla extract

Divide the mixture into two equal portions

Leave one portion as is and add a few drops of red food coloring to the other portion to create a pink layer

Mix until the color is even

Pour the white fudge mixture into the prepared pan and spread it evenly with a spatula

Sprinkle half of the crushed candy canes over the white layer

Carefully pour the pink fudge mixture over the white layer and spread it evenly

Sprinkle the remaining crushed candy canes on top

Chill the fudge in the refrigerator for at least 2 hours or until set

Once set, use the parchment paper overhang to lift the fudge out of the pan

Cut into squares and enjoy your delicious Layered Peppermint Fudge!

Peppermint Simple Syrup Knead to Cook Cocktail

The cool peppermint, the sour lime, and the strong vodka in this drink make it very refreshing. It's great for any event, but especially in the summer.

Ingredients:

• 1 oz peppermint simple syrup
• 2 oz vodka
• 1 oz fresh lime juice
• Crushed ice
• Fresh mint leaves for garnish

Instructions:

Fill a shaker with crushed ice

Add peppermint simple syrup, vodka, and fresh lime juice to the shaker

Shake vigorously until well chilled

Strain into a chilled cocktail glass

Garnish with fresh mint leaves

Serve immediately

Paleo Lime Cilantro Coleslaw

This Paleo Lime Cilantro Coleslaw is a tasty and refreshing take on regular coleslaw. This is a great side dish for any Paleo or Keto meal. It's made with fresh cabbage, carrots, cilantro, and a tangy lime dressing.

Ingredients:

• 1/2 head green cabbage, thinly sliced
• 1/2 head red cabbage, thinly sliced
• 1 large carrot, grated
• 1/2 cup fresh cilantro, chopped
• 1/4 cup paleo mayonnaise
• 2 tablespoons lime juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey or paleo-friendly sweetener
• Salt and pepper to taste

Instructions:

Cut up the red cabbage, green cabbage, carrot, and cilantro and put them all in a large bowl

Add the paleo mayonnaise, apple cider vinegar, honey or another sweetener, salt, and pepper to a small bowl

Use a whisk to mix the ingredients well

Add the dressing to the coleslaw and mix it all together until it's well covered

Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix

Enjoy!

Thai Fusion Sushi Delight

Enjoy the delicious mix of Thai and Japanese flavors in this delicious sushi recipe. With the tangy pickled ginger and nutty sesame seeds, the soft shrimp, creamy avocado, and crisp cucumber go very well together.

Ingredients:

• 200g sushi rice
• 4 nori seaweed sheets
• 150g cooked shrimp
• 1 ripe avocado, thinly sliced
• 1/2 cucumber, julienned
• 2 tbsp pickled ginger
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame seeds
• Wasabi and mayonnaise for dipping

Instructions:

Follow the directions on the package to cook the sushi rice, then let it cool

Lay out a piece of nori on a bamboo sushi mat

Then, evenly spread a thin layer of sushi rice over the nori, leaving a small edge at the top

Put shrimp, cucumber, pickled ginger, avocado slices, and avocado slices on top of the rice

Use the bamboo mat to roll the sushi tightly, and wet the top edge of the nori to seal the roll

With a sharp knife, cut the roll into small pieces that are easy to eat

Do it again with the rest of the ingredients

You can dip them in mayonnaise, soy sauce, rice vinegar, sesame seeds, wasabi, and rice vinegar