Recipes Cookbook - Sweet Potato Soup

Sweet Potato Soup | #Sweet #Potato #Soup #Instantpotpressurecooker #Crockpotrecipes #Instapotrecipes #Instantpotsoup #Sweetpotatorecipes #Instantpotsouprecipes #Cookingrecipes #Soupsandstews #Veganrecipes #Healthysoup #Vegansoups #Vegetarianrecipes

Ingredients

• 2 large sweet potatoes, cut in small cubes
• 1 onion, cut in four
• 3 carrots, cut in chunks
• 1 regular potato, cut in small cubes
• a thumb-size piece of ginger grated
• ½ teaspoon ground cumin
• ¼ teaspoon crushed red pepper
• salt and ground pepper, to taste
• olive oil
• water, just enough to cover the veggies
• fresh chopped herbs (optional)
• Schar gluten-free crackers Fette Croccanti (optional)

Instructions

1. Put all veggies in a large pot.
2. Add water just enough to cover them. Be careful not to add too much water. You'll be able to add more later and create the perfect consistency and texture for your creamy soup.
3. Bring to a boil and add salt and pepper.
4. Let them boil until tender - around 20-25 minutes.
5. Add spices and grated ginger.
6. Using a vertical blender, start blending the veggies.
7. Add more water if needed, to create the perfect creamy texture.
8. Serve with gluten-free crackers, drizzle with olive oil and add some fresh chopped herbs on top.

recipe adapted >>>>>  here

Recipes Cookbook - Garlic Butter Salmon in Foil

Garlic Butter Salmon in Foil |#Ketosalmonrecipes #Salmonrecipesbaked #Sourcreamsalmon #Garlicbuttersalmoninfoil #Salmonlemonbuttersauce #Sourcreamrecipes #Salmonpattiesrecipecanned #Salmoninfoil #Seafooddishes #Salmoncakesrecipe #Salmonrecipesbaked #Ketosalmonpatties

Ingredients

• 1¼ pounds salmon fillet
• 2 tablespoons lemon juice
• 2 cloves garlic — minced
• 3 tablespoons melted butter or melted ghee
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon dried oregano
• ¼ teaspoon crushed red pepper
• 1 tablespoon chopped parsley — for garnishing
• lemon slices — for garnishing

Instructions

1. Preheat oven to 375ºF. Line a baking sheet with foil. The piece of foil should be large enough to fold over and seal the fish.
2. In a small bowl, add lemon juice, garlic, and melted butter or melted ghee. Whisk everything together.
3. Place the salmon on the prepared baking sheet.
4. Pour the butter mixture over the salmon.
5. Season with salt, pepper, oregano, and red pepper flakes.
6. Fold the sides of the foil over the salmon. Make sure it is well sealed so that the sauce does not leak.
7. Place the pan into the oven, and bake until cooked, about 12-16 minutes. The cooking time depends on the thickness of the fillet.*
8. Open the foil, and broil the fish for 2-3 minutes. Be careful not to burn the fish!
9. Remove from the oven. Using a spoon, pour some of the butter sauce left in the foil onto the salmon before serving. Then, garnish with parsley.

recipe adapted  >>>>>  here

Recipes Cookbook - Vegan Pumpkin Sugar Cookies

Vegan Pumpkin Sugar Cookies |#Veganhalloweentreats #Vegancake #Veganpumpkincinnamonrolls #Veganpumpkinsugarcookies #Veganhalloweencookies #Dairyfreepumpkincookies #Veganpumpkinbars #Dessertrecipes #Vegandessertrecipes #Glutenfreedesserts #Glutenfreebaking #Cookingrecipes

Ingredients

• 1/2 cup vegan butter (such as Earth Balance // softened* // 1 stick yields 1/2 cup)
• 1/2 cup organic cane sugar (plus more for topping)
• 1/4 cup brown sugar
• 1 tsp pure vanilla extract
• 1/4 cup pumpkin puree*
• 1 1/2 heaping cups unbleached all-purpose flour (sub up to 1/3 whole-wheat pastry)
• 1/2 Tbsp cornstarch or arrowroot powder (for thickening/binding)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp pumpkin pie spice
• 3/4 tsp ground cinnamon
• 1 Tbsp unsweetened almond milk (or other non-dairy milk)
• FROSTING (optional) :
• 1/2 cup vegan butter (such as Earth Balance // softened* // 1 stick yields 1/2 cup)
• 1 1/2 Tbsp 1 1/2 Tbsp pumpkin butter* (optional)
• 1/2 tsp vanilla extract (optional)
• 2 1/2 - 3 cups powdered sugar
• 1/4 tsp each ground cinnamon and pumpkin pie spice
• 1 splash non-dairy milk

Instructions

1. Add softened butter to a large mixing bowl and cream with a mixer for 1 minute.
2. Add sugar, brown sugar and vanilla and beat for 1 more minute. Add pumpkin and mix once more.
3. Set your sifter over something that will catch fall out and add dry ingredients. Use a spoon to briefly stir, then sift over butter and sugar ingredients, to combine.
4. Mix until incorporated, being careful not to over mix. Then add almond milk and mix until a soft dough is formed. Freeze dough for 15 minutes, or refrigerate for 30 minutes (or chill overnight), preheat your oven to 350 degrees F (176 C), and position a rack in the center of the oven.
5. Scoop out heaping 1 Tbsp amounts of dough and roll into balls. Place on a clean baking sheet 2 inches apart to allow for spreading. Dip a glass into cane sugar and then gently smash the cookie ball down into a disc (see photo).
6. Bake on the center rack for 10-12 minutes or very slightly golden brown.
7. Let rest on pan for a few minutes. Then transfer to a cooling rack to cool completely. Prepare frosting in the meantime.
8. FOR FROSTING: Wipe/rinse your mixing bowl clean and add softened butter. Beat until light and fluffy. Then add vanilla, spices, and pumpkin butter (optional) and mix once more.
9. Add powdered sugar 1/2 cup at a time and continue mixing until thick and creamy. Drizzle in a little non-dairy milk to thin. You want this frosting to be pretty thick so it will hold its shape once on the cookies, so only add a little milk and add more powdered sugar if it gets too thin.
10. Once cooled, frost cookies and top with a sprinkle of pumpkin pie spice or cinnamon. Store leftovers covered at room temperature for up to a few days. Freeze for longer-term storage.

Recipe adapted >>>>>  here

Recipes Cookbook - Triple Berry French Toast Casserole

Triple Berry French Toast Casserole |#Breakfastcookiesforkids #Breakfastcookieshealthy #Makeaheadbreakfast #Oatmealbreakfastcookies #Campingsnacksmakeahead #Cookingrecipes #Breakfastenchiladasmakeahead #Groundsausagerecipes #Breakfastsausagerecipes #Sausagecheddarbiscuits #Tripleberryfrenchtoastcasserole #Breakfastbiscuits

Ingredients

• 16 oz French bread cut into 1-inch cubes
• 4 eggs
• 1 cup almondmilk or regular milk
• 1 tsp vanilla extract
• 1 tbsp granulated sugar
• 3/4 tsp ground cinnamon
• 5 cups frozen berries raspberry, blackberry, blueberry blend
• 1/2 cup granulated sugar
• 1/2 tsp ground cinnamon
• 1 tbsp cornstarch
• 1 tbsp granulated sugar

Instructions

1. Preheat oven to 350F.
2. Spray a 9x13 inch baking dish with cooking spray. set aside.
3. Place bread cubes in a large bowl.
4. In a medium bowl, combine, eggs, milk, vanilla extract, 1 tablespoon of sugar, and cinnamon and whisk together until blended.
5. Pour egg mixture over the top of the bread cubes, stirring to coat. Let sit for 5 to 10 minutes, stirring occasionally.
6. In a medium bowl, combine frozen berries, 1/2 cup of sugar, cinnamon, and cornstarch. Stir to combine.
7. Pour berries into prepared baking dish.
8. Spoon bread over the top.
9. Sprinkle the top with 1 tablespoon of sugar.
10. Bake for 35 to 45 minutes or until bubbling and golden brown.
11. Sprinkle with powdered sugar (I use my OXO dusting wand) and top with fresh berries, whipped cream, or maple syrup if desired.

RECIPE ADAPTED  >>>>>  here

Rated 4.6/5 based on 347 customer reviews

Recipes Cookbook - Oven Baked Meatball Sandwiches

Oven Baked Meatball Sandwiches | . #Easydinnerrecipesforfamily #Foodrecipesfordinner #Easymeals #Dinnerideaseasy #Subsandwichideas #Casserolerecipesfordinner

Ingredients

• Sandwich rolls (cut with one side intact)
• Cooked Meatballs (your favorite recipe or frozen, pre-made meatballs)
• Pasta Sauce (homemade or jarred)
• Shredded Mozzarella Cheese

Instructions

1. Spray a baking sheet with cooking spray. Preheat oven to 400 degrees F.
2. Place your frozen cooked meatballs or homemade cooked meatballs in a large pot. Cover with your pasta sauce. Gently fold the meatballs with the sauce, Heat the meatballs and sauce on low-medium, stirring occasionally, until the meatballs are heated thoroughly.
3. Fill a roll with as many meatballs as you can fit (usually 4-5 meatballs, depends on size of meatballs and the size of the roll). Top with more pasta sauce from your pot. Place filled sandwich rolls closely on baking sheet. Top each sandwich with shredded mozzarella cheese.
4. Bake until cheese is melted, hot, and bubbly.

recipe adapted >>>>>  here