Avocado Bruschetta with Balsamic Reduction

This vegan avocado bruschetta with balsamic reduction is a delicious appetizer or snack that combines creamy avocado, juicy grape tomatoes, and tangy balsamic reduction on crispy bread slices. It's easy to make and bursting with flavor!

Ingredients:

• 1 ripe avocado
• 1 cup juicy grape tomatoes, diced
• 2 tablespoons balsamic vinegar
• 1 teaspoon maple syrup
• 4 slices of crusty bread
• 1 clove garlic, halved
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

Preheat the oven to 375F 190C

In a small saucepan, combine balsamic vinegar and maple syrup

Bring to a simmer over medium heat, then reduce heat and let it cook for about 5-7 minutes until it thickens into a syrupy consistency

Remove from heat and set aside to cool

Cut the avocado in half, remove the pit, and scoop the flesh into a bowl

Mash it with a fork until smooth

Add diced grape tomatoes to the mashed avocado and mix well

Season with salt and pepper to taste

Toast the slices of bread until golden brown

Rub each slice with the cut side of the garlic clove for extra flavor

Spread the avocado and tomato mixture evenly over the toasted bread slices

Drizzle balsamic reduction over the avocado bruschetta

Garnish with fresh basil leaves

Serve immediately and enjoy!

30-Min Vegetarian Pho

This vegetarian pho is quick and tasty, with a hearty broth, vegetables, and rice noodles. Great for a quick and easy meal in 30 minutes!

Ingredients:

• 8 cups vegetable broth
• 1 package about 8 oz rice noodles
• 1 cup sliced shiitake mushrooms
• 1 cup sliced carrots
• 1 cup bean sprouts
• 1/2 cup sliced green onions
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sriracha adjust to taste
• 1 star anise
• 1 cinnamon stick
• 1 tablespoon oil for sauting
• Salt and pepper to taste

Instructions:

In a large pot, heat oil over medium heat

Add garlic and ginger, saut until fragrant

Pour in vegetable broth, soy sauce, hoisin sauce, and add star anise, cinnamon stick, salt, and pepper

Bring the broth to a simmer and let it cook for 15 minutes

Meanwhile, cook rice noodles according to package instructions

Drain and set aside

Remove the star anise and cinnamon stick from the broth

Add shiitake mushrooms and carrots to the broth, cook for an additional 5 minutes

Divide cooked rice noodles among serving bowls

Pour the hot broth over the noodles, ensuring even distribution of vegetables

Top each bowl with bean sprouts and green onions

Add sriracha for a bit of heat adjust according to preference

Serve immediately and enjoy your quick and flavorful vegetarian pho!

Marshmallow Pops for Baby Shower - Boy

Delight your guests with these adorable blue marshmallow pops perfect for a boy baby shower. The sweet combination of marshmallows and candy melts makes for a tasty and visually appealing treat.

Ingredients:

• 1 package blue candy melts
• 1 package marshmallows
• 1 package lollipop sticks
• Edible glitter optional
• Decorative sprinkles blue and white
• 1 tablespoon vegetable oil

Instructions:

As directed on the package, melt the blue candy melts in a microwave-safe bowl

About halfway through, insert a lollipop stick into each marshmallow

To ensure an even coating, dip each marshmallow into the melted blue candy melts

Let extra run off

Garnish the coated marshmallows with edible glitter or decorative sprinkles, if preferred

After lining a tray with parchment paper, place the marshmallow pops on it and allow to set until the candy coating solidifies

Combine the white and blue decorative sprinkles in a different bowl

To create the adorable hat-like effect, attach the sprinkle mixture to the top of each marshmallow pop using a small amount of melted blue candy melts

Before serving or putting the marshmallow pops in the baby shower packaging, let them completely set

Strawberry-Banana Crepe Cake

Enjoy the delicious Strawberry-Banana Crepe Cake, which has layers of soft crepes filled with strawberries, bananas, and whipped cream. Great for special events or just as a sweet treat every day!

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 2 large eggs
• 1 1/2 cups milk
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 cup sliced strawberries
• 1 ripe banana, sliced
• 2 cups whipped cream
• Powdered sugar for dusting

Instructions:

In a mixing bowl, combine the all-purpose flour, granulated sugar, and salt

In another bowl, whisk the eggs, milk, melted butter, and vanilla extract until well combined

Gradually add the wet ingredients to the dry ingredients, whisking until you have a smooth crepe batter

Heat a non-stick skillet over medium heat and lightly grease it with butter or oil

Pour a small amount of crepe batter into the skillet and swirl it around to evenly coat the bottom

Cook for about 1-2 minutes or until the edges start to lift and the crepe is lightly browned underneath

Flip and cook for an additional 1-2 minutes on the other side

Repeat this process with the remaining crepe batter, stacking the cooked crepes on a plate with parchment paper in between to prevent sticking

Once all the crepes are cooked and cooled, start assembling the crepe cake

Place one crepe on a serving plate and spread a layer of whipped cream on top

Add a layer of sliced strawberries and bananas on top of the whipped cream

Repeat the process, alternating crepes, whipped cream, and fruit layers, until you've used all the crepes

Finish with a layer of whipped cream on top and garnish with additional strawberry slices and banana slices

Dust the crepe cake with powdered sugar and refrigerate for at least 2 hours before serving to allow the flavors to meld together

Slice and serve your delicious Strawberry-Banana Crepe Cake!

Vegan Gluten-free Afternoon Tea

Indulge in a delightful vegan and gluten-free afternoon tea with these fluffy mini muffins bursting with juicy berries. They are perfect for a cozy gathering or a relaxing afternoon treat.

Ingredients:

• 1 cup gluten-free flour
• 1/4 cup almond flour
• 1/4 cup coconut sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• Pinch of salt
• 1/2 cup almond milk
• 2 tbsp coconut oil, melted
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 1/2 cup fresh berries e
• g
• , raspberries, blueberries
• Maple syrup, for serving

Instructions:

Preheat oven to 350F 175C

In a mixing bowl, combine gluten-free flour, almond flour, coconut sugar, baking powder, baking soda, and salt

In another bowl, whisk together almond milk, melted coconut oil, apple cider vinegar, and vanilla extract

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

Gently fold in the fresh berries

Spoon the batter into a greased mini muffin tin, filling each cup about 3/4 full

Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean

Allow the muffins to cool slightly before removing them from the tin

Serve warm with a drizzle of maple syrup

Enjoy your vegan gluten-free afternoon tea!

Sizzling BBQ Fiesta

A delicious BBQ recipe with sweet and savory marinaded chicken wings and pork ribs that will make your mouth water. This recipe is great for any outdoor gathering because it can be grilled just right to get a smoky flavor.

Ingredients:

• 4 lbs chicken wings
• 2 lbs pork ribs
• 1/4 cup olive oil
• 1/3 cup soy sauce
• 1/4 cup honey
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper
• 1/4 cup apple cider vinegar
• Wood chips for smoking

Instructions:

Preheat your natural gas grill to medium-high heat

In a bowl, mix olive oil, soy sauce, honey, minced garlic, smoked paprika, onion powder, black pepper, and cayenne pepper to create the marinade

Divide the marinade in half

Use one half to marinate the chicken wings and the other half for the pork ribs

Let them marinate for at least 30 minutes

While marinating, soak wood chips in water for added flavor during grilling

Place the marinated chicken wings and pork ribs on the preheated grill

Add soaked wood chips for a smoky flavor

Grill the chicken wings for 20-25 minutes, turning occasionally, until they are golden brown and crispy

Grill the pork ribs for 30-40 minutes, turning occasionally, until they are tender and caramelized

Baste both the chicken wings and pork ribs with apple cider vinegar during the last 10 minutes of grilling for a tangy kick

Remove from the grill and let them rest for a few minutes before serving

Enjoy your sizzling BBQ feast with friends and family!

Clams & Mussels in Garlic Butter White Wine Sauce

This dish combines the briny flavors of clams and mussels with a rich garlic butter white wine sauce, creating a delectable seafood experience. Perfect for a cozy dinner or special occasion, it's quick and easy to prepare but impressively flavorful.

Ingredients:

• 1 lb clams, cleaned
• 1 lb mussels, cleaned
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 cup dry white wine
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste
• Crusty bread for serving

Instructions:

Put the butter in a big pan and melt it over medium heat

Add the minced garlic and cook for about one to two minutes, until the garlic smells good

Add white wine and bring to a low boil

Put the clams and mussels in the pan, cover it, and cook for 5 to 7 minutes, or until the shells open

Throw away any shells that haven't been opened

To taste, add salt and black pepper

Add chopped parsley as a garnish before serving

Hot bread to dip should be served with it

Vegan Green Chilli Mirch ka Salan

Green chilies are cooked in a spicy and sour sauce in Mirch ka Salan, an old Indian dish. This vegan version makes a rich and nutty sauce without any animal products by mixing sesame seeds and peanuts in a tasty way.

Ingredients:

• 8-10 green chillies
• 2 tablespoons sesame seeds
• 2 tablespoons peanuts
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1 tablespoon tamarind paste
• 1 tablespoon jaggery or brown sugar
• Salt to taste
• 2 tablespoons oil
• Fresh coriander leaves for garnish

Instructions:

Slit the green chillies lengthwise, remove seeds if preferred

Dry roast sesame seeds and peanuts until golden brown, then grind into a fine paste

Heat oil in a pan, add cumin seeds, let them splutter

Add chopped onion, garlic, and ginger

Saut until golden brown

Add chopped tomatoes and cook until they turn mushy

Add coriander powder, turmeric powder, red chili powder, and salt

Cook for 2 minutes

Add the ground sesame-peanut paste and cook for another 2-3 minutes

Add tamarind paste, jaggery, and half a cup of water

Mix well and bring to a boil

Once the sauce thickens slightly, add slit green chillies

Cover and simmer for 10-12 minutes, or until the chillies are cooked through

Garnish with fresh coriander leaves before serving