thexiiilightning

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A vegetarian twist on the classic Sichuan dish, Mapo Tofu, this recipe features firm tofu simmered in a flavorful and spicy sauce. Perfect for vegetarians and tofu enthusiasts alike!

Ingredients: 1 block 14-16 ounces firm tofu, drained and cut into 1/2-inch cubes. 2 tablespoons vegetable oil. 2 cloves garlic, minced. 1 tablespoon minced ginger. 2 tablespoons fermented black beans, rinsed and minced. 1 tablespoon doubanjiang spicy broad bean paste. 1/2 cup vegetable broth. 1 tablespoon soy sauce. 1 teaspoon sesame oil. 1/2 teaspoon Sichuan peppercorns, toasted and ground. 2 teaspoons cornstarch dissolved in 2 tablespoons water. 2 green onions, thinly sliced. Steamed rice, for serving.

Instructions: Heat vegetable oil in a large skillet over medium heat. Add garlic, ginger, and fermented black beans, cook until fragrant, about 1 minute. Add doubanjiang and cook for another minute. Add tofu, vegetable broth, soy sauce, sesame oil, and ground Sichuan peppercorns. Gently stir to combine, being careful not to break the tofu cubes. Simmer for 5-7 minutes until tofu is heated through and the sauce thickens slightly. Stir in the cornstarch slurry and cook for another minute until the sauce thickens further. Remove from heat and garnish with sliced green onions. Serve hot with steamed rice.

Bite Sized Bree

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Mango, avocado, and Ahi tuna give these Caribbean-inspired lettuce wraps a burst of fresh flavors, which are accentuated by a zesty lime dressing. It's a tasty, light dish that fits well for a Paleo dinner.

Ingredients: 1 lb Ahi tuna, diced. 1 ripe mango, diced. 1 avocado, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 lime, juiced. 2 tbsp extra virgin olive oil. 1 tsp chili powder. Salt and pepper to taste. 1 head butter lettuce, leaves separated.

Instructions: Diced Ahi tuna, mango, avocado, red onion, and cilantro should all be combined in a bowl. Mix the lime juice, olive oil, chili powder, salt, and pepper in a different small bowl. After adding the dressing to the tuna mixture, gently toss to fully incorporate. Spoon the mixture of tuna onto the leaves of butter lettuce. Enjoy and serve right away!

Dana Reyes

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This Crockpot Pulled Pork recipe delivers tender, flavorful pork with a kick of spices. Perfect for sandwiches, tacos, or serving alongside your favorite sides.

Ingredients: 4 lbs pork shoulder, trimmed. 1 onion, chopped. 4 cloves garlic, minced. 1 cup chicken broth. 1/2 cup apple cider vinegar. 1/4 cup brown sugar. 2 tbsp chili powder. 1 tbsp paprika. 1 tbsp cumin. 1 tsp cayenne pepper. Salt and pepper to taste.

Instructions: In a bowl, mix together chili powder, paprika, cumin, cayenne pepper, brown sugar, salt, and pepper. Rub the spice mixture all over the pork shoulder. Place the chopped onions and minced garlic in the bottom of the slow cooker. Pour in the chicken broth and apple cider vinegar. Add the seasoned pork shoulder to the slow cooker. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the pork is tender and easily shreds with a fork. Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and mix it with the juices. Let it cook for an additional 30 minutes to absorb more flavor. Serve the pulled pork on buns or with your favorite sides.

Walter

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A unique fusion of sushi and burger, the Black Sushi Burger combines fresh sushi-grade tuna, crab meat, avocado, and cucumber wrapped in nori seaweed and served on black brioche buns. It's a delicious and visually stunning dish that's perfect for sushi lovers with a twist.

Ingredients: 1 cup sushi rice. 2 tablespoons rice vinegar. 1 tablespoon sugar. 1 teaspoon salt. 4 nori seaweed sheets. 1/2 pound fresh sushi-grade tuna, thinly sliced. 1/2 pound cooked crab meat. 1 ripe avocado, sliced. 1 cucumber, thinly sliced. Soy sauce, for dipping. Wasabi, for serving. Pickled ginger, for serving. Black sesame seeds, for garnish. Sushi burger buns black brioche buns.

Instructions: Cook sushi rice according to package instructions. In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat until sugar and salt dissolve. Remove from heat and let it cool. Once the rice is cooked, transfer it to a large bowl. Drizzle the vinegar mixture over the rice and gently fold it in to coat the rice evenly. Allow it to cool to room temperature. Place a nori sheet on a bamboo sushi rolling mat. Wet your hands and grab a handful of sushi rice, spreading it evenly on the nori sheet, leaving about half an inch of nori at the top edge. Layer the thinly sliced tuna, crab meat, avocado, and cucumber on the rice-covered nori sheet. Roll the nori sheet tightly, using the bamboo mat to shape it into a sushi roll. Wet the exposed edge of nori to seal the roll. Repeat the process for the remaining nori sheets and ingredients. Slice each sushi burger roll into bite-sized pieces. To assemble the black sushi burger, cut the black brioche buns in half and lightly toast them. Place a slice of the sushi roll on the bottom half of the bun, drizzle with soy sauce, and add a dollop of wasabi and pickled ginger. Sprinkle with black sesame seeds for garnish. Place the top half of the bun over the sushi filling to create your black sushi burger. Serve immediately and enjoy!

Tara Forrest

[thexiiilightning]

These savory ricotta chive waffles are the perfect choice for a breakfast-for-dinner treat. They're fluffy on the inside with a crisp exterior and bursting with the flavors of ricotta cheese and fresh chives. Easy to make and incredibly satisfying!

Ingredients: 1 cup all-purpose flour. 1/2 cup ricotta cheese. 1/2 cup milk. 1/4 cup chopped fresh chives. 2 large eggs. 2 tablespoons melted butter. 1 teaspoon baking powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Cooking spray or additional melted butter for waffle iron.

Instructions: Follow the directions that came with your waffle iron to get it hot. Put the all-purpose flour, baking powder, salt, and black pepper in a large bowl and mix them together. Whisk the ricotta cheese, milk, eggs, chopped chives, and melted butter together in a different bowl until everything is well mixed. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Watch out not to mix too much; it's okay to have some lumps. Use cooking spray or melted butter to lightly grease your waffle iron before you use it. Use the amount of waffle batter that comes with your waffle maker to pour it onto the hot iron, and then close the lid. Cook the waffles until they are golden brown and crispy. This should take about 4 to 5 minutes, but check the directions that came with your waffle iron to be sure. Carefully take the savory ricotta chive waffles out of the iron, and do it again with the rest of the batter. If you want, you can top the waffles with extra chopped chives while they're still hot. You can eat your tasty ricotta chive waffles for breakfast or dinner.

Dylan Weeks

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These Almond Joy Scones are a tasty treat that tastes like the popular candy bar. They are great for a cozy breakfast or afternoon snack because they are full of shredded coconut, chopped almonds, and dairy-free chocolate chips.

Ingredients: 2 cups all-purpose flour. 1/4 cup granulated sugar. 1 tablespoon baking powder. 1/4 teaspoon salt. 1/3 cup vegan butter, chilled and cubed. 1/2 cup almond milk. 1 teaspoon vanilla extract. 1/3 cup shredded coconut. 1/3 cup chopped almonds. 1/3 cup dairy-free chocolate chips.

Instructions: Get the oven ready by heating it up to 400F 200C. Mix the flour, sugar, baking powder, and salt in a large bowl with a whisk. Chill the vegan butter and add it to the flour mixture. Cut it in with a pastry cutter or fork until the mixture looks like big crumbs. Add the vanilla extract and almond milk and mix well until a dough forms. Add the dairy-free chocolate chips, shredded coconut, and chopped almonds slowly until they are evenly mixed in. Place the dough on a lightly floured surface and roll it out into a circle that is about an inch thick. Place the dough on a baking sheet that has been lined with parchment paper. Cut the dough into 8 equal wedges. When the scones are lightly golden, 15 to 18 minutes of baking should be enough. Take it out of the oven and let it cool down a bit before you serve it. Enjoy these tasty Almond Joy Scones!

Carson

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A fizzy and refreshing citrus punch that's great for any event. The orange, lemon, and lime juices work together to make a bright and tangy flavor, and the sparkling water makes it fizzy and fun.

Ingredients: 1 cup orange juice. 1/2 cup lemon juice. 1/2 cup lime juice. 1/2 cup simple syrup. 2 cups sparkling water. Ice cubes. Orange slices and mint leaves for garnish.

Instructions: In a large pitcher, combine orange juice, lemon juice, lime juice, and simple syrup. Stir well to mix. Refrigerate the mixture for at least 1 hour to chill. Just before serving, add sparkling water to the pitcher and stir gently. Fill glasses with ice cubes. Pour the sparkling citrus punch into the glasses. Garnish each glass with an orange slice and a mint leaf. Serve immediately and enjoy!

Ethan Freeman

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These vegan blueberry oatmeal muffins are a delightful combination of wholesome oats, juicy blueberries, and a touch of sweetness. Perfect for a quick breakfast or a snack on the go!

Ingredients: 1 1/2 cups rolled oats. 1 cup all-purpose flour. 1/2 cup brown sugar. 1 tbsp baking powder. 1/2 tsp salt. 1 cup almond milk. 1/4 cup coconut oil, melted. 1 tbsp ground flaxseed + 3 tbsp water flaxseed egg replacer. 1 tsp vanilla extract. 1 cup fresh blueberries.

Instructions: Preheat oven to 375F 190C. In a small bowl, combine ground flaxseed and water. Let it sit for 5 minutes to form a gel-like consistency. In a large mixing bowl, mix together oats, flour, brown sugar, baking powder, and salt. Add almond milk, melted coconut oil, flaxseed mixture, and vanilla extract to the dry ingredients. Stir until well combined. Gently fold in the blueberries. Divide the batter evenly into a muffin tin lined with paper liners. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Brittany D

[thexiiilightning]

These Valentine Hot Cocoa Bombs are perfect for a cozy night in or as a sweet gift for your loved ones. The combination of rich dark chocolate, creamy cocoa, and festive candy cane bits makes for a delightful treat!

Ingredients: 4 oz dark chocolate. 1/2 cup hot cocoa mix. 1/4 cup mini marshmallows. 1/4 cup crushed candy canes or peppermint candies. 1 tbsp red candy melts. 1 tbsp pink candy melts. 1 tbsp white candy melts.

Instructions: Melt dark chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth. Pour a spoonful of melted chocolate into each mold of a sphere mold, using the back of the spoon to spread it evenly. Chill in the refrigerator for 5 minutes, then repeat to create a second layer. Once set, carefully remove chocolate shells from the mold. Fill half of the shells with hot cocoa mix, mini marshmallows, and crushed candy canes. Heat a plate in the microwave until warm. Place an empty shell onto the warm plate to slightly melt the rim, then immediately press it onto a filled shell to seal. Melt red, pink, and white candy melts in separate bowls. Drizzle the melted candy melts over the cocoa bombs to decorate. Let the chocolate set before serving. To enjoy, place a cocoa bomb in a mug and pour hot milk over it, stirring until fully melted.

Kaleb S