Slow Cooker Beef Stew

In the slow cooker, this hearty and comforting beef stew is cooked just right for a cozy Sunday dinner. This gluten-free recipe has lots of tasty flavors and beef and vegetable chunks that are easy to eat.

Ingredients:

• 1
• 5 lbs beef stew meat
• 1 onion, diced
• 3 carrots, sliced
• 3 potatoes, diced
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 can diced tomatoes
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste

Instructions:

Place beef stew meat, onion, carrots, potatoes, and garlic in the slow cooker

Add beef broth, diced tomatoes, thyme, rosemary, salt, and pepper

Stir to combine all ingredients

Cover and cook on low for 6-8 hours or on high for 3-4 hours until beef is tender and vegetables are cooked through

Asparagus Pea Salad

This salad is light and refreshing. It has fresh peas, cherry tomatoes, red onion, and blanched asparagus that has been tossed in a zesty lemon-Dijon dressing.

Ingredients:

• 1 bunch fresh asparagus, trimmed and cut into bite-sized pieces
• 1 cup fresh peas
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions:

Blanch the asparagus and peas in boiling water for 2-3 minutes, then transfer to an ice bath to cool and retain their vibrant color

Drain and set aside

In a large bowl, combine the blanched asparagus, peas, cherry tomatoes, and red onion

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing

Pour the dressing over the salad and toss to coat the vegetables evenly

Chill the salad in the refrigerator for at least 30 minutes before serving

Garnish with fresh basil leaves just before serving

Enjoy your refreshing Asparagus Pea Salad!

Raw Vegan German Chocolate Pie

This German Chocolate Pie is a rich and decadent raw vegan dessert that is also gluten-free, paleo, and refined sugar-free. You can enjoy it guilt-free on any occasion.

Ingredients:

• 2 cups raw pecans
• 1 cup dates, pitted
• 1/2 cup unsweetened shredded coconut
• 1/4 cup raw cacao powder
• Pinch of sea salt
• 1/2 cup coconut cream
• 1/4 cup maple syrup or agave nectar
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 cup chopped raw pecans
• 1/2 cup shredded coconut, toasted

Instructions:

Put 2 cups of pecans, dates, shredded coconut, cacao powder, and sea salt in a food processor

Blend until everything is well mixed and sticky

Fill a pie dish with the dough and press it into the bottom and up the sides to make the crust

Then put it in the freezer to set

Coconut cream, maple syrup or agave nectar, coconut oil, and vanilla extract should all be put into a blender

Mix until it's smooth

Put the filling into the crust and use a spatula to smooth the top

Toast some coconut and chopped pecans and sprinkle them on top

Put it in the fridge for at least two hours before you serve it

Soy-Ginger Glazed Shrimp Skewers

These Soy-Ginger Glazed Shrimp Skewers are full of Asian flavors and would be great as an appetizer or as a finger food for any event. Soy sauce, ginger, and honey mixed together make a tasty, sticky glaze that goes perfectly on the juicy shrimp.

Ingredients:

• 20 large shrimp, peeled and deveined
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon sesame seeds, for garnish
• Chopped green onions, for garnish

Instructions:

In a bowl, whisk together soy sauce, honey, ginger, garlic, sesame oil, and rice vinegar to make the marinade

Thread shrimp onto skewers, then place them in a shallow dish or resealable plastic bag

Pour the marinade over the shrimp, ensuring they are evenly coated

Marinate in the refrigerator for at least 30 minutes, or up to 2 hours

Preheat grill or grill pan over medium-high heat

Remove shrimp from marinade and discard excess marinade

Grill shrimp skewers for 2-3 minutes per side, or until shrimp are cooked through and slightly charred

Remove from heat and sprinkle with sesame seeds and chopped green onions

Serve immediately, either as an appetizer or part of a larger meal

Blood Orange Chocolate Shake

Indulge in the delightful combination of tangy blood oranges and rich chocolate in this refreshing shake.

Ingredients:

• 4 blood oranges, peeled and segmented
• 2 cups vanilla ice cream
• 1/2 cup milk
• 1/4 cup chocolate chips
• 1 tablespoon cocoa powder
• Whipped cream optional
• Chocolate shavings optional

Instructions:

Blood oranges, vanilla ice cream, milk, chocolate chips, and cocoa powder should all be put into a blender

Mix until it's creamy and smooth

Put into glasses

If you want, you can add whipped cream and chocolate shavings on top

Serve right away and enjoy!

Strawberry Jello Fluff Salad

Strawberry Jello Fluff Salad is a delicious and cool dessert salad that goes well on picnics, at potlucks, or as a sweet side dish. This sweet treat is creamy, fruity, and full of marshmallows. Everyone will love it!

Ingredients:

• 1 3 oz package strawberry flavored Jello
• 1 cup boiling water
• 1 16 oz container frozen whipped topping, thawed
• 1 16 oz container cottage cheese
• 1 20 oz can crushed pineapple, drained
• 1 cup mini marshmallows
• 2 cups sliced fresh strawberries
• 1/2 cup chopped pecans optional

Instructions:

Stir the strawberry Jello into the boiling water until it is completely dissolved

Put the cottage cheese and thawed whipped topping in a large bowl and mix them together

Combine well

It's time to add the crushed pineapple, mini marshmallows, and sliced strawberries to the mix

Pour the Jello that has been dissolved over the other ingredients and mix them together well

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

If you want, you can add chopped pecans on top before serving for extra crunch

The Best Soft Vegan Sugar Cookies

There's no wrong time to eat these soft vegan sugar cookies. They are very simple to make and taste so good that they melt in your mouth. These cookies will become a family favorite quickly, whether you are vegan or not.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup vegan butter, softened
• 3/4 cup granulated sugar
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 tablespoon almond milk
• Vegan sprinkles optional

Instructions:

Warm the oven up to 175F 350C

Put parchment paper on baking sheets

Mix the flour, baking powder, and salt together in a medium-sized bowl

Melt the vegan butter and mix it with the sugar in a separate large bowl until it is light and fluffy

Mix the applesauce and vanilla extract into the butter mixture until everything is well mixed together

Mix the dry ingredients into the wet ingredients one at a time until a dough forms

If the dough seems too dry, add almond milk one tablespoon at a time until it has the right consistency

As you put the cookies on the baking sheets, make sure there is space between them

Roll the dough into small balls

Dip the bottom of a glass in sugar or flour and press down on each ball a little

If you want, you can use vegan sprinkles to decorate the cookies

When the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden

Take out of the oven and let cool for 5 minutes on the baking sheets

Then move to wire racks to cool completely