Slow Cooker Quinoa, Kale, and White Bean Soup

This soup with quinoa, kale, and white beans is hearty and healthy, and it's great for a comforting meal on a cold day. This slow cooker recipe makes a dish that tastes great and doesn't take much work.

Ingredients:

• 1 cup quinoa, rinsed
• 1 can 15 ounces white beans, drained and rinsed
• 4 cups vegetable broth
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried rosemary
• 4 cups chopped kale
• Salt and pepper to taste
• Optional: grated Parmesan cheese for serving

Instructions:

In a slow cooker, combine quinoa, white beans, vegetable broth, onion, garlic, thyme, oregano, and rosemary

Cover and cook on low for 6-8 hours or high for 3-4 hours, until quinoa is cooked through and flavors are melded

Stir in chopped kale during the last 30 minutes of cooking

Season with salt and pepper to taste

Serve hot, optionally topped with grated Parmesan cheese

Veggie Stuffed Vegan Omelet

This vegan omelet is made with chickpea flour batter filled with a colorful medley of vegetables, making it a satisfying and nutritious breakfast or brunch option.

Ingredients:

• 1 cup chickpea flour
• 1 cup water
• 1 tablespoon nutritional yeast
• 1/2 teaspoon turmeric
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup diced bell peppers
• 1/2 cup diced tomatoes
• 1/4 cup chopped spinach
• 1/4 cup chopped mushrooms
• 1/4 cup diced onions
• 1 tablespoon olive oil

Instructions:

Put nutritional yeast, turmeric, garlic powder, onion powder, salt, and pepper in a bowl

Add water and mix until you have a batter

In a nonstick skillet over medium heat, heat the olive oil

Put half of the batter into the pan and spread it out so that it's a thin layer

Cook for three to four minutes, or until the bottom is golden and set

Spread half of the diced vegetables out over the batter in a thin layer

With a spatula, fold the omelet in half

Cook for another two to three minutes, or until the vegetables are soft and the omelet is cooked all the way through

To make another omelet, do the same thing with the rest of the batter and vegetables

As a side, add your favorite sauce or spices and serve hot

Vegan No Bake Pumpkin Cheesecakes

Enjoy the creamy goodness of these pumpkin cheesecakes that don't need to be baked. They are a great treat for any event because they are made with healthy ingredients and taste great with pumpkin spice.

Ingredients:

• 1 cup raw cashews, soaked overnight
• 1 cup pumpkin puree
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1/2 cup coconut cream
• 1 cup graham cracker crumbs vegan-friendly
• 2 tablespoons coconut sugar
• 2 tablespoons vegan butter, melted

Instructions:

In a food processor, combine graham cracker crumbs, coconut sugar, and melted vegan butter

Pulse until well combined

Press the mixture into the bottom of muffin tins or small jars to form the crust

In the same food processor no need to clean, blend soaked cashews, pumpkin puree, melted coconut oil, maple syrup, vanilla extract, pumpkin pie spice, and coconut cream until smooth and creamy

Pour the pumpkin cheesecake mixture over the prepared crusts

Refrigerate the cheesecakes for at least 4 hours or until set

Once set, garnish with additional graham cracker crumbs or whipped coconut cream, if desired, before serving

Vegan Chocolate Chip Shortbread Cookies

These vegan chocolate chip shortbread cookies are perfect for satisfying your sweet cravings without any animal products. They're buttery, crumbly, and filled with delicious chocolate chips.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup vegan butter, softened
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup vegan chocolate chips

Instructions:

Warm the oven up to 175F 350C

Put vegan butter, powdered sugar, and vanilla extract in a bowl and mix them together until they are light and fluffy

Mix in the flour and salt little by little until a dough forms

Add vegan chocolate chips and mix well

Make little balls out of the dough and put them on a baking sheet that has been lined with parchment paper

Press down gently on each ball with a fork to make them a little flatter

For 10 to 12 minutes, or until the edges are just beginning to turn golden

Take it out of the oven and let it cool for 5 minutes on the baking sheet

Then, move it to a wire rack to finish cooling

Quick Carrot-Ginger Tofu

The subtle flavors of ginger and garlic are combined with the sweetness of carrots in this quick and simple recipe for carrot-ginger tofu, making for a deliciously well-balanced meal. Ideal for a quick and filling weeknight dinner.

Ingredients:

• 1 block tofu, pressed and cubed
• 2 carrots, grated
• 2 tbsp ginger, minced
• 2 cloves garlic, minced
• 3 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• Sesame seeds, for garnish
• Green onions, chopped, for garnish

Instructions:

In a bowl, mix together soy sauce, maple syrup, rice vinegar, and sesame oil to create the marinade

Add the cubed tofu to the marinade and let it sit for 10-15 minutes

In a large skillet, heat vegetable oil over medium heat

Add minced ginger and garlic, saut until fragrant

Add grated carrots and cook for 2-3 minutes

Add marinated tofu along with the marinade to the skillet

Cook until tofu is golden brown and the sauce thickens, stirring occasionally, about 8-10 minutes

Garnish with sesame seeds and chopped green onions before serving

Enjoy your quick and delicious carrot-ginger tofu!

Double Chocolate Brownies

Double Chocolate Brownies are incredibly rich, decadent, and gooey treats that will satisfy any chocolate lover's cravings. These brownies have a fudgy texture and are loaded with both cocoa powder and chocolate chips for an intense chocolate flavor.

Ingredients:

• 1 cup 225g unsalted butter
• 2 cups 400g granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup 90g unsweetened cocoa powder
• 1 cup 125g all-purpose flour
• 1/2 teaspoon salt
• 1 cup 175g semi-sweet chocolate chips

Instructions:

Preheat the oven to 350F 175C

Grease a 9x13-inch baking pan

In a saucepan, melt the butter over low heat

Remove from heat and stir in sugar, eggs, and vanilla extract until well combined

Add cocoa powder, flour, and salt

Mix until just combined

Fold in chocolate chips

Pour the batter into the prepared baking pan and spread it evenly

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs

Allow the brownies to cool completely in the pan before cutting into squares

Chewy Chocolate Cookies with Chocolate Chunks and Marshmallow

Indulge in the ultimate chocolate lover's dream with these chewy chocolate cookies, generously studded with chocolate chunks and topped with gooey marshmallows. These cookies are perfect for satisfying your sweet tooth!

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chunks
• 1 cup mini marshmallows

Instructions:

Preheat your oven to 350F 175C and line a baking sheet with parchment paper

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy

Add the eggs one at a time, beating well after each addition

Stir in the vanilla extract

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt

Gradually add this dry mixture to the wet ingredients, mixing until just combined

Fold in the semisweet chocolate chunks until evenly distributed throughout the cookie dough

Drop spoonfuls of dough onto the prepared baking sheet, leaving some space between each cookie

Press a few mini marshmallows onto the top of each cookie

Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft

Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Enjoy your chewy chocolate cookies with a delightful combination of chocolate chunks and gooey marshmallows!

Vegan Blueberry Cream Cheese Pastries

These vegan blueberry cream cheese pastries are a delightful treat, perfect for breakfast, brunch, or dessert. Flaky puff pastry filled with creamy vegan cream cheese and juicy blueberries, they are simple to make and utterly delicious.

Ingredients:

• 1 sheet vegan puff pastry
• 1/2 cup vegan cream cheese
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup fresh blueberries
• 1 tablespoon plant-based milk

Instructions:

Preheat the oven to 375F 190C

Thaw the puff pastry according to package instructions

In a bowl, mix vegan cream cheese, powdered sugar, and vanilla extract until smooth

Roll out the puff pastry and cut into squares

Place a dollop of the cream cheese mixture in the center of each square

Top the cream cheese with a few blueberries

Fold the pastry squares diagonally to form triangles, pressing the edges to seal

Brush the tops of the pastries with plant-based milk for a golden finish

Transfer the pastries to a baking sheet lined with parchment paper

Bake for 15-20 minutes or until golden brown

Let cool slightly before serving

Enjoy these delightful vegan pastries!

Gluten Free Chai Tea Muffins

These gluten-free chai tea muffins are bursting with warm spices and nutty flavors, perfect for a cozy morning or afternoon snack. They're keto-friendly and made with almond and coconut flour, providing a moist and tender texture without the gluten.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup granulated erythritol or monk fruit sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 2 chai tea bags, contents removed
• 1/4 cup chopped pecans or walnuts optional

Instructions:

Preheat oven to 350F 175C

Grease or line a muffin tin with paper liners

In a large bowl, whisk together almond flour, coconut flour, sweetener, baking powder, baking soda, spices, and salt

In a separate bowl, beat the eggs

Add almond milk, melted coconut oil, vanilla extract, and contents of chai tea bags

Mix well

Pour wet ingredients into the dry ingredients and stir until well combined

Fold in chopped nuts if using

Divide batter evenly among muffin cups

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean

Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely