Vegan Earthburger

The Vegan Earthburger is a tasty and healthy plant-based burger made with spices, quinoa, and black beans. Its a tasty and healthy alternative to regular burgers thats great for vegans and people who want to lower their carbon footprint.

Ingredients:

• 1 cup cooked quinoa
• 1 can 15 oz black beans, drained and rinsed
• 1/2 cup breadcrumbs gluten-free if needed
• 1/4 cup finely chopped red onion
• 1/4 cup grated carrot
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 4 whole wheat burger buns
• Lettuce, tomato, and your favorite toppings

Instructions:

Use a fork or potato masher to mash the black beans in a large bowl

Blend the garlic, red onion, carrot, bread crumbs, ground cumin, smoked paprika, salt, and pepper together

Then add them to the mashed beans

Mix everything together well

Split the mixture in half and shape each half into a burger patty

Put a nonstick skillet on medium heat and lightly oil it

The burger patties should be cooked for four to five minutes on each side, or until they are golden brown and warm all the way through

In a skillet or oven, toast the whole wheat burger buns until they are just barely crispy

To make your Vegan Earthburgers, toast the buns and then put lettuce, tomato, and any other toppings you like on them

Then add the burger patties

Enjoy while hot

Sweet and Sour Tofu Pickled Plum

The tanginess of the pickled plum, the sweetness of the pineapple, and the savory goodness of the tofu combine to create a delightfully balanced dish of sweet and sour tofu with pickled plum. Its a tasty dinner thats quick and simple to prepare.

Ingredients:

• 1 block tofu, pressed and cubed
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil
• 1/2 cup pineapple chunks
• 1/2 cup pickled plum slices
• 1 bell pepper, sliced
• 1 onion, sliced
• 3 cloves garlic, minced
• 1/4 cup ketchup
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• Salt and pepper to taste
• Cooked rice, for serving

Instructions:

Coat the tofu cubes by tossing them in cornstarch

In a big skillet, heat the vegetable oil over medium-high heat

Add the tofu cubes and cook them until they are crispy and golden brown all over

Take out of the skillet and place aside

Add bell pepper, onion, garlic, pickled plum slices, and pineapple chunks to the same skillet

Saut the veggies until they are crisp-tender

Combine the ketchup, soy sauce, rice vinegar, brown sugar, and cornstarch-water mixture in a small bowl

Cover the veggies in the skillet with the liquid

Gently whisk in the sauce until it thickens

Cook for a further two to three minutes after returning the cooked tofu to the skillet and tossing it to coat it in sauce

To taste, add salt and pepper for seasoning

Over cooked rice, serve hot

Creamy Cheesy Instant Pot Brussels Sprouts

Savor the rich and creamy goodness of Paleo-style cheesy Brussels sprouts. This Instant Pot recipe creates a classic comfort food that is dairy-free and Paleo-friendly.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 1 cup full-fat coconut milk
• 1/2 cup nutritional yeast
• 2 cloves garlic, minced
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• 2 tbsp ghee or coconut oil for sauting
• Fresh parsley, for garnish

Instructions:

While your Instant Pot is in the Saut setting, melt the coconut oil or ghee

When fragrant, add the minced garlic and saut it for one to two minutes

Add the halved Brussels sprouts and saut for an additional two to three minutes, or until they start to turn a light shade of brown

Add the smoked paprika, onion powder, nutritional yeast, salt, and black pepper

To coat the Brussels sprouts, thoroughly stir

Stir well to mix in all the ingredients after adding the coconut milk

Put the lid on the Instant Pot, turn the valve to Sealing, and cook for two minutes at high pressure in the Manual or Pressure Cook modes

After the cooking cycle is finished, quickly release the pressure by switching the valve to the Venting position

Take care around the hot steam

Lift the lid with caution and mix in the creamy, cheesy Brussels sprout mixture

Serve hot, topped with fresh parsley for a flavorful and colorful pop

Vegan Lentil Quinoa Salad

This Vegan Lentil Quinoa Salad is a healthy and delicious option for a quick meal. Packed with protein from quinoa and lentils, and bursting with fresh flavors from vegetables and herbs, its a satisfying and nutritious dish. The tangy balsamic dressing adds the perfect finishing touch.

Ingredients:

• 1 cup quinoa, rinsed and cooked
• 1 cup cooked green lentils
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Instructions:

Put cooked quinoa and green lentils in a large bowl and mix them together

Cherry tomatoes, cucumber, red onion, parsley, and mint should all be added

Put olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl and mix them together with a whisk

Mix the quinoa and vegetables together, then add the dressing and toss everything together

Put it in the fridge for at least 30 minutes before you serve it

If you want, you can add more fresh herbs as a garnish

Vegan Lentil Quinoa Salad is ready to eat

Vegan Zombie Brain Cupcakes

Everyone, vegan or not, will love these vegan zombie brain cupcakes. Theyre a fun and scary Halloween treat. For any Halloween party or get-together, these moist chocolate cupcakes with fruity jam inside and frosting and squiggly red brains on top are a must.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup almond milk
• 1/3 cup vegetable oil
• 1 tablespoon white vinegar
• 1 teaspoon vanilla extract
• Vegan red food coloring gel
• Vegan cream cheese frosting
• Vegan strawberry or raspberry jam

Instructions:

Warm the oven up to 350F 175C and put paper liners in a cupcake pan

Whisk the flour, sugar, cocoa powder, baking soda, and salt together in a large bowl

On top of the dry ingredients, add the vinegar, vanilla extract, almond milk, and vegetable oil

Mix until its smooth

Fill each cupcake liner about two thirds of the way to the top with batter

Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

On a wire rack, let the cupcakes cool all the way down

Once the cupcakes are cool, use a small knife to make a brain-shaped cut in the middle of each one

Put vegan strawberry or raspberry jam into the grooves and let it ooze out a bit

Fill the grooves in the cupcakes with jam and then cover them with vegan cream cheese frosting

Make wavy lines on top of the frosting that look like brain wrinkles with vegan red food coloring gel

Give your scary Vegan Zombie Brain Cupcakes to people and enjoy them

Air Fryer Chocolate Cake - Rachna Cooks

Enjoy a chocolate cake that is moist and tasty that you made in your air fryer. This recipe is quick and easy, and its perfect for when you want chocolate.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1/4 cup hot water
• 1/4 cup chocolate chips optional

Instructions:

Mix the cocoa powder, baking soda, salt, flour, and sugar in a bowl with a whisk

Mix the dry ingredients together with the milk, oil, and vanilla extract

Mix everything together well

After adding the hot water, mix the batter some more until it is smooth

You can add the chocolate chips if you want to

Clean and grease a round cake pan that is 6 inches in diameter and fits in your air fryer

Cover the pan with grease and pour the cake batter into it

Make the top smooth

For 5 minutes, heat your air fryer up to 350F 175C

Fill the air fryer basket with hot air and put the cake pan inside

Air fry at 350F 175C for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

Take the cake pan out of the air fryer carefully and let it cool for a few minutes

Then, move the cake to a wire rack to finish cooling

You can add extra chocolate or powdered sugar to the cake after it has cooled for extra decadence

Cut your air fryer chocolate cake into pieces, serve it, and enjoy

Blueberry Pomegranate Smoothie

Indulge in the delightful combination of sweet blueberries and tart pomegranate seeds with this refreshing smoothie. Its packed with antioxidants and is a perfect way to start your day or enjoy as a healthy snack.

Ingredients:

• 1 cup frozen blueberries
• 1/2 cup pomegranate seeds
• 1/2 cup Greek yogurt
• 1/2 cup almond milk
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract
• Ice cubes optional

Instructions:

Add the frozen blueberries, pomegranate seeds, Greek yogurt, almond milk, honey, and vanilla extract to a blender

If desired, add a few ice cubes for a thicker and colder smoothie

Blend everything until smooth and creamy

Taste and adjust sweetness if needed by adding more honey

Pour the Blueberry Pomegranate Smoothie into glasses and serve immediately

Blueberry Banana Zucchini Muffins

These muffins are a delightful combination of ripe bananas, shredded zucchini, and juicy blueberries. They are moist, flavorful, and perfect for a quick breakfast or snack.

Ingredients:

• 1 cup mashed ripe bananas
• 1 cup shredded zucchini
• 1/2 cup fresh blueberries
• 1/3 cup melted butter
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Instructions:

Preheat your oven to 350F 175C and line a muffin tin with paper liners

In a mixing bowl, combine the mashed bananas, shredded zucchini, melted butter, granulated sugar, brown sugar, egg, and vanilla extract

Mix until well combined

In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg

Slowly add the dry ingredients to the wet ingredients, stirring until just combined

Be careful not to overmix

Gently fold in the fresh blueberries into the muffin batter

Divide the batter evenly among the muffin cups in the prepared tin

Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean

Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely

Enjoy your delicious Blueberry Banana Zucchini Muffins

Viognier 2016 Wine Pairing

The fruity and floral notes in Lakeview Cellars Viognier 2016 are brought out even more by this recipe. The rich wine goes well with the creamy sauce, and the Dijon mustard and lemon juice make the dish more interesting. It tastes great together and makes both the food and wine experience better.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/2 cup chopped shallots
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup chopped fresh parsley
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 tablespoon lemon juice
• Cooked rice or pasta for serving

Instructions:

Season chicken breasts with salt and pepper

In a large skillet, heat olive oil over medium-high heat

Add chicken breasts and cook until golden brown on both sides and cooked through, about 6-7 minutes per side

Remove chicken from skillet and set aside

In the same skillet, add shallots and garlic

Saut until softened, about 2 minutes

Pour in chicken broth and scrape up any browned bits from the bottom of the skillet

Stir in heavy cream, parsley, Dijon mustard, honey, and lemon juice

Bring mixture to a simmer and cook until slightly thickened, about 5 minutes

Return chicken to skillet and spoon sauce over the top

Cook for an additional 2-3 minutes

Serve chicken and sauce over cooked rice or pasta

Enjoy with a glass of Lakeview Cellars Viognier 2016

Grilled Salmon and Shrimp Scampi

This recipe combines the smoky flavor of grilled salmon with the succulent taste of shrimp scampi, resulting in a delicious seafood feast. The garlic-infused buttery sauce adds depth to the dish, making it perfect for any occasion.

Ingredients:

• 4 salmon fillets
• 1 pound shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and black pepper to taste
• 1/4 teaspoon red pepper flakes
• 1/2 cup white wine
• 2 tablespoons butter

Instructions:

Preheat grill to medium-high heat

In a small bowl, mix together minced garlic, chopped parsley, olive oil, lemon juice, salt, black pepper, and red pepper flakes

Brush the salmon fillets and shrimp with the mixture

Place the salmon fillets on the grill and cook for about 4-5 minutes on each side, or until cooked through and grill marks appear

Meanwhile, heat butter in a large skillet over medium heat

Add the marinated shrimp to the skillet and cook for 2-3 minutes, stirring occasionally, until shrimp turn pink and opaque

Pour in white wine and simmer for an additional 2 minutes to reduce the sauce slightly

Serve the grilled salmon alongside the shrimp scampi

Garnish with additional chopped parsley if desired