mashsf

[mashsf]

Enjoy the deep flavors of cocoa and chai spice, which are paired with the soft floral notes of lavender. The creamy tahini and sweet maple syrup bring it all together. You can enjoy these vegan brownies on any occasion.

Ingredients: 1 cup all-purpose flour. 1/2 cup cocoa powder. 1 tsp baking powder. 1/2 tsp salt. 1/2 cup maple syrup. 1/4 cup melted coconut oil. 1/4 cup almond milk. 2 tsp vanilla extract. 1 tbsp chai spice blend. 1 tbsp culinary lavender. 1/4 cup tahini.

Instructions: Warm the oven up to 350F 175C and grease a square baking pan. Mix the cocoa powder, baking powder, salt, and chai spice blend in a bowl using a whisk. Melt the coconut oil and add it to another bowl. Then add the almond milk and vanilla extract. Mix the wet and dry ingredients together until they are well mixed. Once the pan is ready, pour half of the batter into it. Add culinary lavender to a small bowl and mix it with tahini. Add the tahini mixture to the batter in the pan, and then pour the rest of the batter on top. To make the brownie batter look marbled, slowly swirl the tahini mixture into it with a knife. Put it in the oven and bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Let the brownies cool down before cutting them up and serving them.

Jessica

[mashsf]

A refreshing and fruity sangria perfect for warm days or gatherings with friends. The combination of white wine, strawberry vodka, and lime creates a delightful balance of sweet and tart flavors.

Ingredients: 1 bottle dry white wine. 1 cup strawberry flavored vodka. 1/2 cup limeade concentrate. 1/4 cup triple sec. 1/4 cup simple syrup. 1 cup sliced strawberries. 1 lime, sliced. 2 cups club soda. Ice cubes.

Instructions: In a large pitcher, combine the white wine, strawberry vodka, limeade concentrate, triple sec, and simple syrup. Stir until well mixed. Add sliced strawberries and lime to the pitcher. Chill in the refrigerator for at least 2 hours to allow flavors to meld. Before serving, add club soda and stir gently. Serve over ice cubes in glasses. Garnish with additional sliced strawberries and lime, if desired.

Arnold Greg

[mashsf]

This Leek Quiche with Wild Garlic Tart is a delightful vegetarian dish, perfect for welcoming the spring season. The combination of leeks, garlic, and wild garlic leaves creates a harmonious flavor profile that is both fresh and savory. Baked to perfection in a golden crust, this tart is sure to impress at any springtime gathering or as a light lunch option.

Ingredients: 1 sheet of pre-made shortcrust pastry. 2 tablespoons olive oil. 2 leeks, sliced. 2 cloves garlic, minced. 1 cup wild garlic leaves, chopped. 4 large eggs. 1 cup milk. 1 cup grated cheese cheddar or Gruyre. Salt and pepper to taste.

Instructions: Set the oven to 180C 350F and heat it up. Put the shortcrust pastry sheet in a tart tin and gently press it into the corners. Cut off any extra pastry. Set a pan on medium heat and add the olive oil. Put in the garlic and leeks, and cook for about 5 minutes, until the leeks are soft. After you add the wild garlic leaves, cook for two more minutes or until they wilt. Take it off the heat and let it cool down a bit. Whisk the eggs, milk, cheese gratin, salt, and pepper together in a bowl. Cover the base of the pastry with the leek and wild garlic mixture. Add the egg mix to the garlic and leeks. It should be baked in a hot oven for 30 to 35 minutes, or until the filling is set and the top is golden brown. Take it out of the oven and let it cool down for a few minutes before cutting it. You can serve it hot or cold.

Victor P

[mashsf]

These Mango Green Tea Pops! are a refreshing and healthy treat perfect for hot summer days. The combination of sweet mangoes and earthy green tea creates a delightful flavor that's sure to please your taste buds.

Ingredients: 2 ripe mangoes, peeled and diced. 2 tablespoons green tea powder. 1 cup coconut milk. 2 tablespoons honey or maple syrup optional.

Instructions: Dice the mangoes and put them in a blender with green tea powder, coconut milk, honey or maple syrup, if you want to use it. Mix everything together until it's smooth. Place the mix into popsicle molds. Place a popsicle stick in each mold. Put it in the freezer for at least four hours, or until it's solid. Take the popsicles out of the molds and enjoy once they are frozen.

Henry Hanson

[mashsf]

These delightful vegan donut holes are infused with the warm flavors of cinnamon and vanilla. They make a perfect treat for any time of day, whether it's breakfast, dessert, or a sweet snack.

Ingredients: 1 cup all-purpose flour. 1/3 cup granulated sugar. 1 1/2 teaspoons baking powder. 1/4 teaspoon salt. 1/2 cup unsweetened almond milk. 1/4 cup vegetable oil. 1 teaspoon vanilla extract. For coating:. 1/4 cup vegan butter, melted. 1/2 cup granulated sugar. 1 tablespoon ground cinnamon.

Instructions: Preheat oven to 350F 175C. Grease a mini muffin tin. In a mixing bowl, combine flour, sugar, baking powder, and salt. Add almond milk, vegetable oil, and vanilla extract. Stir until just combined. Spoon batter into the prepared mini muffin tin, filling each cavity about two-thirds full. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Allow donut holes to cool slightly in the tin before transferring to a wire rack. In a small bowl, mix granulated sugar and ground cinnamon for coating. While still warm, dip each donut hole into melted vegan butter, then roll in cinnamon sugar mixture until coated. Serve warm and enjoy!

Stephanie Burch

[mashsf]

Crock Pot Mississippi Chicken is a savory and tangy dish with just the right amount of spice from the pepperoncini peppers. It's incredibly easy to make with minimal prep time, making it perfect for busy weeknights or lazy weekends.

Ingredients: 4 boneless, skinless chicken breasts. 1 packet ranch seasoning mix. 1 packet au jus gravy mix. 1/2 cup unsalted butter. 8-10 pepperoncini peppers.

Instructions: In the slow cooker, put chicken breasts at the bottom. Cover the chicken with au jus gravy mix and ranch seasoning mix. Cover the chicken with butter. Pepperoncini peppers should be put around the chicken. The chicken should be cooked all the way through and soft after 6 to 8 hours on low or 3 to 4 hours on high.

Meredith

[mashsf]

A hearty and flavorful beef stew cooked slowly in a crockpot, featuring tender beef, vegetables, and a savory mushroom soup blend. The 'no peek' method ensures a delicious and fuss-free family favorite.

Ingredients: 2 lbs beef stew meat, cubed. 1/4 cup all-purpose flour. 1 tsp salt. 1/2 tsp black pepper. 1/2 tsp garlic powder. 1/2 tsp onion powder. 1/2 tsp paprika. 1/4 cup vegetable oil. 1 cup baby carrots, chopped. 1 cup potatoes, diced. 1 cup celery, sliced. 1 cup frozen peas. 1 can 10.5 oz cream of mushroom soup. 1 packet dry onion soup mix. 2 cups beef broth. 1/2 cup red wine optional.

Instructions: In a bowl, combine flour, salt, pepper, garlic powder, onion powder, and paprika. Coat the beef cubes with the flour mixture. In a large skillet, heat vegetable oil over medium-high heat. Brown the coated beef cubes in the skillet, then transfer to the slow cooker. Add carrots, potatoes, celery, and peas to the slow cooker. In a separate bowl, mix cream of mushroom soup, dry onion soup mix, beef broth, and red wine if using. Pour the soup mixture over the ingredients in the slow cooker. Cover and cook on low for 8 hours or until meat and vegetables are tender. Avoid peeking while cooking to retain heat and flavors.

Stacey

[mashsf]

Enjoy this rich Vegan Chocolate Cream Pie that doesn't have any dairy, gluten, or refined sugar. With a chocolate almond flour crust and a creamy cashew filling, it's a delicious treat for any event.

Ingredients: 2 cups raw cashews, soaked overnight. 1 cup full-fat coconut milk. 1/2 cup maple syrup. 1/2 cup cocoa powder. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1 cup almond flour. 1/4 cup cocoa powder. 1/4 cup coconut oil, melted. 2 tablespoons maple syrup. Pinch of salt. Fresh berries, for garnish optional.

Instructions: You can use a food processor to make the chocolate smooth and creamy. Add soaked cashews, coconut milk, maple syrup, cocoa powder, melted coconut oil, vanilla extract, and salt. Put the mixture into a gluten-free, vegan pie crust that has already been made. Put the pie in the fridge for at least 4 hours, or until it's firm. Melt the coconut oil and add it to a bowl. Then add the maple syrup and a pinch of salt. Mix the ingredients together until the mixture looks like crumbles. Spread the almond flour mix on top of the pie that has been chilled. If you want, you can decorate with fresh berries. Cut it up and serve it cold.

Seth Dean