mostlyyabookobsessed

[mostlyyabookobsessed]

This Vegan Piccata Pasta tastes just like chicken piccata, with a tangy and savory flavor, but without the chicken. When you mix garlic, capers, lemon, and white wine together, you get a deliciously sour sauce that goes well with linguine.

Ingredients: 8 oz linguine pasta. 2 tbsp olive oil. 4 cloves garlic, minced. 1/4 cup capers, drained. 1/2 cup vegetable broth. 1/4 cup lemon juice. 1/4 cup white wine optional. 2 tbsp vegan butter. 1/4 cup chopped parsley. Salt and pepper to taste. 1/4 cup vegan parmesan cheese optional. Lemon slices for garnish.

Instructions: Cook linguine pasta according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add capers to the skillet and cook for another 2 minutes. Pour in vegetable broth, lemon juice, and white wine if using. Allow the mixture to simmer for 5 minutes. Stir in vegan butter until melted and well combined. Add cooked pasta to the skillet and toss to coat evenly with the sauce. Season with salt and pepper to taste. Sprinkle chopped parsley over the pasta and toss once more. If desired, sprinkle vegan parmesan cheese over the pasta and garnish with lemon slices before serving. Serve hot and enjoy!

Trevor Wanderlust

[mostlyyabookobsessed]

Indulge in the exotic flavors of chai spiced cold brew coffee ice cream. This vegan treat combines creamy coconut milk with aromatic spices and the boldness of cold brew coffee, creating a refreshing dessert perfect for any occasion.

Ingredients: 2 cups canned coconut milk. 1/2 cup maple syrup. 1/2 cup cold brew coffee. 1 tsp vanilla extract. 1 tsp ground cinnamon. 1/2 tsp ground ginger. 1/4 tsp ground cardamom. 1/4 tsp ground cloves. Pinch of black pepper. Pinch of salt.

Instructions: Put cold brew coffee, vanilla extract, cinnamon, ginger, cardamom, cloves, black pepper, and salt in a blender. Add the coconut milk and blend until smooth. Mix everything together until it's smooth. Put the mixture into an ice cream maker and churn it according to the machine's instructions until it's the consistency of soft serve. Put the ice cream that has been churned into a container that can go in the freezer. Freeze for at least 4 hours, or until it is firm. Serve and have fun!

Sonia

[mostlyyabookobsessed]

Fresh broad beans and courgettes are mixed with the rich flavor of vegan Gouda cheese to make this hearty and creamy soup. It's the perfect dish to warm you up on a cold day.

Ingredients: 500g broad beans, shelled. 2 courgettes, chopped. 1 onion, chopped. 2 cloves garlic, minced. 1 liter vegetable broth. 200g vegan Gouda cheese, grated. 2 tbsp olive oil. Salt and pepper, to taste. Fresh basil leaves, for garnish.

Instructions: Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, saut until fragrant. Add chopped courgettes and shelled broad beans, cook for 5 minutes. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes. Using an immersion blender, blend the soup until smooth. Stir in grated vegan Gouda cheese until melted and well combined. Season with salt and pepper to taste. Serve hot, garnished with fresh basil leaves.

Hillary

[mostlyyabookobsessed]

These soft and chewy Reese's Pieces Peanut Butter Blast Cookies are the perfect combination of peanut butter goodness and chocolatey delight. They're every peanut butter fan's dream!

Ingredients: 1 cup creamy peanut butter. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup Reese's Pieces candies.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine the peanut butter, granulated sugar, egg, and vanilla extract. Mix until smooth and well combined. Add the flour, baking powder, and salt to the peanut butter mixture. Mix until a soft cookie dough forms. Gently fold in the Reese's Pieces candies into the cookie dough. Scoop tablespoon-sized portions of dough and roll them into balls. Place the dough balls on the prepared baking sheet, leaving some space between each. Use a fork to gently flatten the dough balls and create a crisscross pattern on top. Bake in the preheated oven for about 10-12 minutes or until the edges are lightly golden. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Once completely cooled, the cookies are ready to enjoy!

Bucketlist Rebecca

[mostlyyabookobsessed]

For Valentine's Day, this Easy Strawberry Fudge recipe is a great way to make a sweet and romantic treat. It's a beautiful gift or dessert to share with your loved ones because of its bright pink color and delicious strawberry taste. You can make this tasty fudge quickly and easily with just a few simple ingredients and a little work.

Ingredients: 3 cups white chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup strawberry puree. 1/2 teaspoon vanilla extract. A pinch of salt. Red food coloring optional. Valentine's Day sprinkles optional.

Instructions: Put parchment paper around the edges of an 8x8-inch square baking pan, leaving some overhang to make it easy to take off later. Put the white chocolate chips and sweetened condensed milk in a bowl that can go in the microwave. In 30-second increments, stir the mixture in the microwave until it is smooth and fully melted. Also add a pinch of salt and mix in the strawberry puree. To make the pink color stronger, add a few drops of red food coloring and mix it in well. Put the mix into the baking pan that has been prepared and spread it out evenly. If you want, you can decorate it with Valentine's Day-themed sprinkles. Put the fudge in the fridge for at least two hours, or until it sets. When the fudge is set, use the extra parchment paper to lift it out of the pan and cut it into squares. This Valentine's Day treat is sweet and fruity. Serve it and enjoy it!

Albert S

[mostlyyabookobsessed]

Una deliziosa torta salata con bietole e brie, perfetta per un pranzo leggero o un buffet.

Ingredients: 300g bietole. 200g brie. 1 cipolla. 3 uova. 200ml panna. 100g parmigiano grattugiato. 1 rotolo di pasta sfoglia. Sale e pepe q.b..

Instructions: Pre-riscalda il forno a 180C. Taglia le bietole a strisce sottili e la cipolla a fette. In una padella, soffriggi la cipolla con un po' di olio d'oliva fino a doratura. Aggiungi le bietole e cuoci fino a quando sono appassite. Aggiusta di sale e pepe. In una ciotola, sbatti le uova con la panna e il parmigiano grattugiato. Aggiungi le bietole e mescola bene. Stendi la pasta sfoglia in una teglia da torta, bucherellala con una forchetta e versa il composto di bietole. Taglia il brie a fette e distribuiscilo sulla superficie della torta. Inforna per circa 30-35 minuti o fino a quando la superficie dorata e la torta cotta. Lascia raffreddare leggermente prima di servire.

Ashlee Moody

[mostlyyabookobsessed]

These Mixed Berry Cream Cheese Crepes are a delightful breakfast or brunch option. The crepes are light and thin, filled with a sweet cream cheese mixture and fresh mixed berries. They are perfect for a special occasion or a lazy weekend morning.

Ingredients: 1 cup all-purpose flour. 2 eggs. 1 1/2 cups milk. 2 tablespoons sugar. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 4 ounces cream cheese, softened. 1/2 cup mixed berries strawberries, blueberries, raspberries. 2 tablespoons powdered sugar. Butter for cooking.

Instructions: Put the flour, eggs, milk, sugar, vanilla extract, and salt in a blender. Use a blender to make the batter smooth. Put a nonstick skillet on medium heat and add a little butter to cover the bottom. Add a little of the crepe batter to the pan and swirl it around to cover the bottom evenly. For one to two minutes, or until the edges begin to lift, cook. Turn the crepe over and cook the other side for an extra one to two minutes. Take it out of the pan and do it again with the rest of the batter. Put the softened cream cheese and powdered sugar in a bowl and mix them together until the mixture is smooth and creamy. Give each crepe a lot of the cream cheese mixture to spread on it. On top of the cream cheese, put a handful of mixed berries. To make a triangle, fold the crepe in half, then in half again. Do it again with the rest of the crepes. On top of the Mixed Berry Cream Cheese Crepes, sprinkle some extra berries and powdered sugar. Have fun with your tasty crepes!

Kody

[mostlyyabookobsessed]

Savor the wonderful marriage of coffee and chocolate in these sugar-free, low-carb biscotti. These guilt-free chocolate and coffee treats are ideal for anyone following the Paleo diet.

Ingredients: 2 cups almond flour. 1/4 cup unsweetened cocoa powder. 2 tablespoons instant coffee powder. 1/4 cup sugar-free sweetener e.g., erythritol or stevia. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 2 large eggs. 2 tablespoons coconut oil, melted. 1 teaspoon vanilla extract. 1/4 cup sugar-free dark chocolate chips.

Instructions: Set the oven temperature to 325F 160C. Almond flour, cocoa powder, instant coffee powder, sugar-free sweetener, baking soda, and salt should all be combined in a big mixing bowl. Whisk eggs, melted coconut oil, and vanilla extract in a different bowl. Mix the wet and dry ingredients together until a dough forms. Mix the dark chocolate chips without added sugar into the dough. Each half of the dough should be divided in half and shaped into an approximately 8-inch-long and 2-inch-wide log. Leaving some space between each log, place the logs on a baking sheet lined with parchment paper. Bake for 25 to 30 minutes, or until firm to the touch, in a preheated oven. After taking the biscotti logs out of the oven, allow them to cool for roughly ten minutes. Preheat the oven to 275 degrees Fahrenheit 135 degrees Celsius. Cut the biscotti logs into 1/2-inch-thick slices with a sharp knife, then arrange them flat on the baking sheet. To ensure even crispiness, bake the sliced biscotti for a further 15 to 20 minutes, turning them over halfway through. Take them out of the oven when crispy and golden brown, and allow them to cool fully. To ensure freshness, store your sugar-free, low-carb mocha biscotti in an airtight container.

Terrence M

[mostlyyabookobsessed]

Indulge in the rich and creamy delight of Instant Pot Red Velvet Cheesecake. The perfect blend of chocolate and cheesecake, this dessert is sure to impress your guests.

Ingredients: 2 cups chocolate cookie crumbs. 1/2 cup unsalted butter, melted. 2 cups cream cheese, softened. 1 cup granulated sugar. 3 large eggs. 1 cup sour cream. 1/4 cup all-purpose flour. 1/4 cup cocoa powder. 1 teaspoon vanilla extract. 1 tablespoon red food coloring. 1/2 cup semi-sweet chocolate chips. Whipped cream and additional chocolate chips for garnish.

Instructions: Melt the butter and mix it with cookie crumbs in a bowl. Press into the bottom of a springform pan that has been greased to make the crust. Mix the sugar and cream cheese in a different bowl until the mixture is smooth. Slowly add the eggs, making sure to mix well after each one. For color, add vanilla extract, cocoa powder, sour cream, and flour. Mix everything together well. Add semisweet chocolate chips and mix them in. Place the crust in the springform pan and pour the batter over it. Put foil over the pan to protect it. Set a trivet inside the Instant Pot with one cup of water. Then put the springform pan on top of the trivet. Setting the lid to seal, put the Instant Pot lid on top and cook on high pressure for 35 minutes. Let the pressure drop naturally for 15 minutes, and then manually release any pressure that is still there. Remove the cheesecake from the Instant Pot with care. Once it's cool enough to touch, put it in the fridge for at least 4 hours or overnight. After it has been chilled, top it with whipped cream and more chocolate chips before serving.

Markus

[mostlyyabookobsessed]

These Vegan Shredded Mushroom Carnitas are a delicious plant-based alternative to traditional carnitas. Mushrooms are shredded and cooked with savory spices to create a flavorful and versatile filling for tacos, burritos, or rice bowls.

Ingredients: 1 lb mushrooms, shredded. 2 tbsp olive oil. 1 onion, finely chopped. 3 cloves garlic, minced. 1 tsp smoked paprika. 1 tsp cumin. 1/2 tsp chili powder. 1/2 tsp dried oregano. Salt and pepper to taste. Juice of 1 lime. 1/4 cup chopped fresh cilantro.

Instructions: Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, saut until softened, about 3-4 minutes. Add shredded mushrooms to the skillet, stir well. Season with smoked paprika, cumin, chili powder, dried oregano, salt, and pepper. Cook for 8-10 minutes, stirring occasionally, until mushrooms are golden brown and tender. Squeeze lime juice over the mushrooms, stir to combine. Remove from heat and stir in chopped cilantro. Serve warm as a filling for tacos, burritos, or on top of rice bowls.

Prep Time: 15 minutes

Cook Time: 15 minutes

Cory S

[mostlyyabookobsessed]

Quiche Lorraine is a classic French savory pie made with eggs, bacon, and Swiss cheese. It's a delicious and satisfying dish that can be enjoyed for breakfast, brunch, or any meal of the day.

Ingredients: 1 pre-made pie crust. 6 slices of bacon, cooked and crumbled. 1 cup shredded Swiss cheese. 4 large eggs. 1 cup heavy cream. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon ground nutmeg.

Instructions: Preheat your oven to 375F 190C. Place the pre-made pie crust in a pie dish and crimp the edges. Spread the cooked and crumbled bacon evenly over the bottom of the pie crust. Sprinkle the shredded Swiss cheese on top of the bacon. In a bowl, whisk together the eggs, heavy cream, salt, pepper, and ground nutmeg until well combined. Pour the egg mixture over the bacon and cheese in the pie crust. Bake in the preheated oven for 30-35 minutes, or until the quiche is set and the top is golden brown. Remove from the oven and let it cool for a few minutes before slicing and serving.

Prep Time: 15 minutes

Cook Time: 35 minutes

Carson

[mostlyyabookobsessed]

This Paleo Chicken and Artichoke Soup is a hearty and comforting dish that's perfect for a cozy meal. It's packed with protein from the chicken and loaded with the unique flavor of artichoke hearts. The combination of herbs adds depth to the soup while keeping it Whole 30 compliant.

Ingredients: 1 lb chicken breasts, diced. 2 cups chicken broth. 1 can 14 oz artichoke hearts, drained and chopped. 1 onion, diced. 2 cloves garlic, minced. 1 tbsp olive oil. 1 tsp dried thyme. 1 tsp dried oregano. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Warm up the olive oil in a big pot on medium heat. Add the chopped onion and minced garlic, and saut until aromatic. Cook the chopped chicken breasts in the pot until they are browned. Add the dried oregano, dried thyme, and chopped artichoke hearts and stir. After adding the chicken broth, season to taste with salt and pepper. After bringing the soup to a simmer, cook it for 15 to 20 minutes, or until the chicken is tender and the flavors have combined. Before serving, garnish with fresh parsley.

Prep Time: 10 minutes

Cook Time: 25 minutes

Damien Daniels

[mostlyyabookobsessed]

Indulge in the creamy goodness of this slow cooker artichoke dip, brought to you by Pampered Chef. Perfect for parties or casual gatherings, this dip is easy to prepare and guaranteed to be a crowd-pleaser.

Ingredients: 1 can 14 oz artichoke hearts, drained and chopped. 1 cup mayonnaise. 1 cup grated Parmesan cheese. 1 clove garlic, minced. 1/2 teaspoon dried basil. 1/2 teaspoon dried oregano. 1/4 teaspoon black pepper.

Instructions: In a slow cooker, combine chopped artichoke hearts, mayonnaise, Parmesan cheese, minced garlic, dried basil, dried oregano, and black pepper. Stir well to combine all ingredients thoroughly. Cover and cook on low heat for 2 hours, stirring occasionally. Once heated through and bubbly, serve warm with your favorite dipping items such as bread, crackers, or vegetable sticks.

Prep Time: 10 minutes

Cook Time: 120 minutes

Ellen Delgado

[mostlyyabookobsessed]

A delightful twist on the classic Bellini cocktail, featuring the sweet flavor of apricot puree combined with the effervescence of prosecco.

Ingredients: 2 oz apricot puree. 4 oz prosecco.

Instructions: Pour apricot puree into a champagne flute. Top with prosecco. Gently stir to combine. Serve immediately.

Prep Time: 5 minutes

Cook Time: 0 minutes

Jean Summers

[mostlyyabookobsessed]

These Chicken Ranch Burgers are a tasty change from regular burgers. The ranch dressing and Parmesan cheese give them a lot of flavor, making them a great choice for a quick and tasty meal.

Ingredients: 1 lb ground chicken. 1/4 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup ranch dressing. 1/4 cup diced red onion. 1/4 cup chopped fresh parsley. 1/2 tsp garlic powder. Salt and pepper to taste. 4 burger buns. Lettuce, tomato slices, and additional ranch dressing for garnish.

Instructions: Grate Parmesan cheese over ground chicken, add ranch dressing, diced red onion, chopped fresh parsley, garlic powder, salt, and pepper to a bowl. Mix everything together well. Split the mixture in half and shape each half into a burger patty. Warm up your grill or skillet on the stove over medium-high heat and oil it a little. For about four to five minutes on each side, or until they are fully cooked and have a nice golden brown crust. As the food is almost done, toast the burger buns on the grill or in a toaster until they are just barely brown. Place lettuce on the bottom bun of each burger, then add a chicken ranch patty, tomato slices, and a drizzle of extra ranch dressing. Put the other half of the bun on top and serve hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

Jean

[mostlyyabookobsessed]

A hearty and comforting chicken soup perfect for those following a ketogenic diet. Packed with tender chicken, low-carb vegetables, and flavorful herbs, this soup is both satisfying and nourishing.

Ingredients: 1 lb chicken breasts, diced. 4 cups chicken broth. 2 cups cauliflower florets. 1 cup diced celery. 1 cup diced carrots omit for strict keto. 1/2 cup diced onion. 2 cloves garlic, minced. 1/4 cup heavy cream. 2 tbsp olive oil. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. If you're using them, add diced onion, garlic, celery, and carrots. Cook the onions until they become clear. Dice the chicken breasts and put them in the pot. The chicken is done when it's no longer pink. Put in the chicken broth and raise the heat. Put in the cauliflower florets, rosemary, thyme, salt, and pepper. Let it cook on low heat for 15 to 20 minutes, or until the vegetables are soft and the flavors blend. Add the heavy cream and stir it in. Let it cook for five more minutes. If you need to, change the seasoning. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

Megan

[mostlyyabookobsessed]

A tasty and comforting tomato soup that's great for a night in. This soup is full of bright flavors thanks to the ripe tomatoes, onions, garlic, and fresh basil that were used to make it.

Ingredients: 1 kg ripe tomatoes. 1 onion. 2 cloves of garlic. 2 tablespoons olive oil. 1 teaspoon sugar. Salt and pepper to taste. 2 cups vegetable broth. Fresh basil leaves for garnish.

Instructions: Heat olive oil in a large pot over medium heat. Add chopped onions and garlic, saut until softened. Add chopped tomatoes, sugar, salt, and pepper. Cook until tomatoes are soft. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15-20 minutes. Use an immersion blender to puree the soup until smooth. Adjust seasoning if necessary. Serve hot, garnished with fresh basil leaves. Enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

Simon