Recipes Cookbook - VEGAN SWEET POTATO TOFU BOWLS RECIPE

#Vegetarianrecipes #Veganfoods #Veganeating #Cookingrecipes #Vegandinners #Wholefoodrecipes #Veganeggrollinabowl #Eggrollinabowlvegetarian #Veganeggrollinabowl #Buddahbowl #Summerbuddhabowl #Veganpizza

Ingredients

• For the Baked Tofu
• 1 package medium, firm or extra-firm tofu, chopped into cubes, triangles or slabs
• splash or soy sauce or gluten-free tamari
• 1 tsp black pepper
• 1 tsp garlic powder
For Each Bowl
• 1/2 cup (125 gram) sliced sweet potato
• 1-2 cups chopped broccoli (per bowl)
• 1-2 cups white or cremini mushrooms (per bowl)
• 1/2 a sliced red pepper
• 1-2 cups de-stemmed and chopped, lightly cooked kale or spinach (or a big handful of raw salad greens of choice)

Instructions

1. Pre-heat the oven to 425 degrees F.
2. Cut the tofu into desired shapes and place in a bowl. Toss with a generous splash of soy sauce or tamari and a good sprinkle of garlic powder and black pepper. Lay the pieces on a parchment or silicone mat-lined baking tray.
3. Slice your sweet potato and lay the slices on a parchment or silicone mat-lined baking tray. Place the sweet potato and tofu in the oven at the same time and bake for 30-40 minutes, flipping them both half way through. When the sweet potato is tender and the tofu is nice and browned, they’re done.
4. To make the broccoli and mushrooms, add the chopped pecies to a non-stick skillet and cook over medium-high heat for 10 minutes until browned and tender. Only stir or shake the pan occasionally so they can get nice and browned.
5. To make the kale or spinach, use a steamer or just heat in a pan with a splash of water until the leaves are a nice, bright green and just slightly softened. Or if you’re using raw salad greens, just add a bit handful to a bowl then top with the rest of the ingredients.
6. Add all of the ingredients to a bowl.
7. Optional: drizzle with hoisin sauce, sweet chili sauce, almond pad thai sauce, teriyaki sauce, almond satay sauce or coconut peanut sauce.

recipe adapted  >>>>>  here

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Recipes Cookbook - Slow Cooker Pot Roast

Slow Cooker Pot Roast |#Chickencrockpotrecipes #Crockpotpotroast #Crockpotrecipeseasy #Roastbeefcrockpotrecipes #Easydinnerrecipes #Crockpotmeals #Crockpotmeals #Roastbeefcrockpotrecipes #Beefroastcrockpotrecipes #Crockpotrecipeseasy #Easydinnerrecipes #Chuckroastcrockpotrecipes !

Ingredients

• 3 lbs chuck roast
• 6 large potatoes (cut into 1-1/2" pieces)
• 1 cup baby carrots
• 1 celery stalk (diced)
• 1/4 onion (diced)
• 1 Tbsp. minced garlic
• 1 - 1oz pkg onion dip
• 1 - 14.5oz. can chicken broth
• 2-1/2 cans water (use the chicken broth can)

Instructions

1. Peel the potatoes, cut them into 1-1/2" pieces, and add to the slow cooker.
2. Dice the onion and celery and add it to the slow cooker, as well as the carrots and garlic.
3. Add the chuck roast on top and sprinkle the onion dip over the top of the roast.
4. Add a pinch of salt and pepper.
5. Add the can of chicken broth and 2-1/2 cans of water to the slow cooker. (You might need a little bit more or less water, depending on the size of your slow cooker).
6. Set on low and cook for 8 hours or until the roast is tender.

  recipe adapted >>>>>  here

Recipes Cookbook - Crispy Blackberry Honey Jalapeno Chicken Wings Recipe

Crispy Blackberry Honey Jalapeno Chicken Wings Recipe |#Mangohabanerowings #Saltandvinegarchickenwings #Saltandvinegarwingsbaked #Chickenwingrecipes #Cookingrecipes #Chickendishes #Cookingrecipes #Blackberryrecipesbreakfast #Chickenwingrecipes #Chickendishes #Poultryrecipes #Dessertrecipes

Ingredients

• CRUST
• 1 1/4 cup (167g) vanilla wafer crumbs
• 1/4 cup (56g) salted butter, melted
• 1 1/2 tbsp (20g) sugar
CHEESECAKE FILLING
• 8 oz (226g) cream cheese, room temperature
• 16 oz (452) mascarpone cheese, room temperature
• 1/4 cup (52g) sugar
• 1 cup (240ml) heavy whipping cream, cold
• 1/2 cup (58g) powdered sugar
• 2 tsp vanilla extract
KAHLUA MIXTURE*
• 3 tbsp (45ml) warm water
• 2 tbsp (30ml) instant espresso powder
• 1 cup (240ml) Kahlua
• 12 ladyfingers
KAHLUA WHIPPED CREAM
• 1 cup (240ml) heavy whipping cream, cold
• 1/4 cup (60ml) Kahlua mixture (remaining from above), cold
• 10 tbsp (73g) powdered sugar
• Cocoa, optional

Instructions

1. Rinse the chicken wings with cold water and drain. Meanwhile prepare a large baking dish with the gluten free flour and salt.
2. Bring a large heavy pot with several inches of vegetable or peanut oil up to 375 degrees.
3. While you are waiting for the oil to come to temperature, add the chicken wings to the flour and salt mixture and toss to coat lightly in the flour. You will probably have to do this in two batches (same with the frying.)
4. When the oil is at the appropriate temperature (I always use a thermometer for deep frying) gently add the chicken wings to the oil.
5. While the chicken wings are frying (stir and flip occasionally over about 12 minutes) begin the sauce.
6. In a small saucepan over medium heat, add the olive oil and the garlic, onions and jalapeno. Sprinkle with kosher salt and cook until soft 3-4 minutes.
7. Add the frozen blackberries and the honey and simmer until the fruit is hot and bubbly, about 5 minutes.
8. Throw everything in the jar of a blender and puree on high until you have a smooth sauce. Season to taste with kosher salt and set aside.
9. Remove the golden chicken wings from the fry oil at the 12 minute mark and transfer them to a large bowl.
10. Add half the sauce (if you have split them into two batches for frying purposes) and toss them to coat.
11. Serve hot with fresh blackberries and finely cut green onions to garnish.

recipe adapted  >>>>>  here

Recipes Cookbook - Drunken Pumpkin Latte

Drunken Pumpkin Latte |#Yummydrinks #Cocktaildrinks #Fundrinks #Adultdrinks #Partydrinks #Holidaydrinks #Rumchatarecipes #Rumchatadrinks #Rumchatarecipes #Fireballdrinks #Carmelvodkadrinksrecipes #Saltednutrollshot

Ingredients

• For Two:
• 1 cup brewed coffee
• 1/4 cup milk
• 1/4 cup RumChata
• 2 Tbsp. pumpkin pie vodka
• 1 Tbsp. sugar
• 1/8 tsp. ground cinnamon
• For a Pitcher (about 8 cups)
• 4 1/2 cups brewed coffee
• 1 1/4 cups milk
• 1 1/4 cups RumChata
• 1/2 cup pumpkin pie vodka
• 1/4 cup sugar
• 1/2 tsp. ground cinnamon
• Optional: whipped cream and ground cinnamon for topping

Instructions

1. Add the sugar and cinnamon to the hot coffee and stir until dissolved. Add the remaining ingredients and stir to combine.
2. Serve warm or over ice.
3. Top with optional whipped cream ground cinnamon.

Recipe adapted >>>>>  here

Recipes Cookbook - LEMON DROP MINI CAKES

LEMON DROP MINI CAKES |#Lemondesserts #Blueberrypiecookies #Cookiesrecipeseasy #Applefrittersrecipeeasy #Bakingvideos #Dessertrecipes #Lemondesserts #Minidessertsforparties #Lemonpoundcakewithglaze #Lemondropminicakes #Lemonbars #Lightdesserts

Ingredients

• 1 cup flour
• 1 cup sugar
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 cup butter
• 1/2 cup water
• 1/4 cup sour cream
• 1 whole egg
• 1 Tbsp fresh lemon zest
• 1 Tbsp fresh lemon juice
• LEMON GLAZE
• 1 1/2 cups powdered sugar
• 1 tsp fresh lemon zest
• 1 Tbsp melted butter
• 2 Tbsp fresh lemon juice
• 2 Tbsp milk

Instructions

1. Spray mini muffin pans with non-stick spray; set aside.
2. Whisk together flour, sugar, salt, and baking soda in a mixing bowl; set aside.
3. Melt butter in a small saucepan over medium heat. Add water and bring to a boil.
4. Pour hot mixture over dry ingredients and beat with a hand beater till barely blended. Beat in the sour cream, egg, zest, and lemon juice till smooth.
5. Scoop batter into muffin pans. Bake at 325° for about 12 minutes. Let cool for 5 minutes, then turn onto cooling racks. Cool completely before glazing.
6. Dip lemon drops bottom side down into the glaze. Let excess glass drip off into the bowl, then invert lemon drops top side down onto cooling racks. (Place waxed paper underneath the cooling racks for easier clean up.) Let sit till glaze hardens.
7. Lemon Glaze :
8. Whisk all glaze ingredients together in a small mixing bowl. Heat for about 10 seconds in the microwave till glaze is very thin.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Strawberry Love Notes

Strawberry Love Notes |#Bakesaleideas #Bakesaletreats #Valentinesdayfood #Valentinesdaytreats #Valentine'sdayrecipes #Valentinesdaydesserts #Cookingrecipes #Deliciousdesserts #Sweetrecipes #Nobakedesserts #Cakerecipes #Justdesserts

Ingredients

• 2 refrigerated pie crusts
• Flour for rolling out dough
• 1/2 c.strawberry jam
• Egg wash 1/4 c.
• Granulated sugar, for sprinkling

Instructions

1. Preheat oven to 375°. Line a large baking sheet with parchment paper. On a lightly floured surface, roll out 1 pie crust. Using a paring knife, cut out long diamond shapes, about 4" on each side. Transfer diamonds to baking sheet. Reroll extra dough to make more diamonds. (You should have enough dough to make about 6.)
2. Fill the center of each diamond with a very small dollop of strawberry filling. Fold three of the corners into the center so that the dough looks like an open envelope. Press down lightly on dough to seal. Use a small heart cookie cutter to stamp out remaining dough into hearts, and place a heart in the center of each.
3. Brush envelopes with egg wash and sprinkle with sugar. Bake until envelopes are golden, about 15 minutes.
4. Let cool for 10 minutes on baking sheet before transferring to a cooling rack to cool completely.

Recipe adapted >>>>>  here

Recipes Cookbook - CAJUN CHICKEN PASTA

ONE POT CREAMY CAJUN CHICKEN PASTA | #Pastadishes #Quickandeasydinnerrecipes #Healthydinnerrecipes #Creamybeefandshells #Creamycajunshrimppasta #Mushroomrecipes #Dinnerrecipes #Stuffedchickenrecipes #Cajunchickenpastacreamy #Heavenlychicken #Sugarcookiebarseasy #Chipotlechickenpastacheesecake

Ingredients

• CAJUN SEASONING
• 2 tsp smoked paprika
• 1 tsp oregano
• 1 tsp thyme
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1/4 tsp black pepper
• 1/4 tsp salt
• CHICKEN PASTA
• 1 Tbsp olive oil
• 1 Tbsp butter
• 1 lb. boneless, skinless chicken breast
• 1 yellow onion, diced
• 1/2 lb. penne pasta
• 15 oz. fire roasted diced tomatoes
• 2 cups chicken broth
• 2 oz. cream cheese
• 3 green onions, sliced

Instructions

1. Combine the ingredients for the Cajun seasoning in a small bowl. Cut the chicken into 1/2 to 3/4-inch cubes. Place the cubed chicken in a bowl, pour the Cajun seasoning over top, and stir to coat the chicken in spices.
2. Add the olive oil and butter to a large deep skillet. Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy. Add the seasoned chicken to the skillet and cook for a couple minutes on each side, or just until the outside gets some color. The chicken does not need to be cooked through at this point.
3. Add the diced yellow onion to the skillet and continue to sauté for about 2 minutes more, or just until the onion begins to soften. Allow the moisture from the onion to dissolve any browned bits from the bottom of the skillet.
4. Next, add the pasta, fire roasted diced tomatoes (with the juices), and chicken broth to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.
5. Once boiling, turn the heat down to medium-low and let the pasta simmer for about ten minutes, stirring every couple of minutes, until the pasta is tender and the liquid is thick and saucy.
6. Add the cream cheese to the skillet in chunks, then stir until it has melted into the sauce. Top the pasta with sliced green onions and serve.

recipe adapted >>>>>  here

Recipes Cookbook - CARAMEL APPLE CHEESECAKE BARS

CARAMEL APPLE CHEESECAKE BARS |#Applemuffins #Freezeapples #Caramelapplecheesecakebars #Applepiefillingrecipes #Appledessertrecipes #Yummydesserts #Caramelapplecheesecakebars #Chocolatecoveredstrawberries #1hourcinnamonrolls #Easyhomemadecinnamonrolls #Easycinnamonrollsquick #Dutchapplepiecheesecakebars

Ingredients

• Crust:
• 2 cups all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1 cup butter softened
Cheesecake Filling:
• 3 (8 ounce) packages cream cheese softened
• 3/4 cup sugar, plus 2 tablespoons, divided
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
Apples:
• 3 Granny Smith apples, peeled, cored and finely chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
Streusel Topping:
• 1 cup firmly packed brown sugar
• 1 cup all-purpose flour
• 1/2 cup quick cooking oats
• 1/2 cup butter softened
Drizzle:
• 1/2 cup caramel topping for drizzling after baked

Instructions

1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
3. In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
4. In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
5. For the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.
6. Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy! Make 16 servings.

recipe adapted >>>>>  here

Recipes Cookbook - Vegan Black Bean and Veggie Enchiladas with Nacho Cheese Sauce

Vegan Black Bean and Veggie Enchiladas with Nacho Cheese Sauce #Veganmexicanrecipes #Veganenchiladas #Vegetarianveganrecipes #Veganfoods #Vegancooking #Vegandishes #Veggierecipes #Veganmeals #Veganrecipesdinner #Vegandinnerrecipes #Pineapplefriedricerecipe #Veganrecipeseasy

Ingredients

• The Enchiladas
• 10 large corn or flour tortillas
• 1 cup corn, fresh or thawed frozen
• 1 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1 small red onion, diced
• 2 medium zucchini, diced
• 3 cups cooked and drained black beans (or 2 15 oz cans)
• 1 Tbs olive oil
• 1 tsp cumin
• 2 tsp chili powder
• salt and pepper to taste
• vegan Mexican or cheddar style shredded cheese (optional)
Easy Enchilada Sauce
• 3 cups low sodium tomato sauce
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp oregano
• 1/2 tsp garlic powder
• salt and black pepper to taste
Vegan Nacho Cheese Sauce
• separate recipe here: Vegan Nacho Cheese Sauce

   Instructions

1. Enchiladas
2. Preheat the oven to 375 degrees
3. Lightly oil a large skillet and sauté over medium to high heat the bell peppers, onions, corn, and zucchini until softened, approximately 5 minutes.
4. Toss in the spices, black beans and salt and pepper until heated through and well combined. Remove from heat.
5. Lightly oil a 9×13 pan.
6. To fill tortillas, lay each flat on a work surface and fill with approximately 1/2 to 2/3 cups of the bean mixture, depending on the size of your tortilla.
7. Sprinkle with a scant 1/4 cup of vegan cheese shreds, if using.
8. Roll up tightly and place in prepared pan, seam side down.
9. Repeat with remaining tortillas and place them side by side.
10. Pour sauce over enchiladas and sprinkle with more cheese shreds if desired.
11. Bake for 30 minutes until bubbly.
12. Serve with Nacho Cheese Sauce and/or Sour Cream. Garnish with fresh chopped cilantro.
13. Easy Enchilada Sauce
14. Mix all ingredients and heat gently.
15. Vegan Nacho Cheese Sauce
16. Steam potatoes and carrots together until soft.
17. Blend with remaining ingredients, except peppers, in blender until smooth and creamy. A Vitamix is excellent for this task – we depend on ours!
18. Stir in peppers and enjoy

recipe adapted  >>>>>  here