Vegan Pineapple Fried Rice

A delicious vegan twist on the classic Thai pineapple fried rice, combining the sweetness of pineapple with savory flavors and colorful vegetables.

Ingredients:

• 2 cups cooked jasmine rice, cooled
• 1 cup diced pineapple
• 1/2 cup diced bell pepper any color
• 1/2 cup diced carrot
• 1/2 cup frozen peas
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon coconut oil
• 3 cloves garlic, minced
• 1 small onion, diced
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro optional
• 1/4 cup roasted cashews optional

Instructions:

Heat coconut oil in a large skillet or wok over medium-high heat

Add garlic and onion, saut until fragrant

Add bell pepper, carrot, and peas

Cook until vegetables are tender but still crisp

Push vegetables to one side of the skillet, add sesame oil to the other side

Add cooked rice to the skillet, breaking up any clumps

Drizzle soy sauce over the rice and toss to combine with the vegetables

Add diced pineapple and stir well, cooking for another 2-3 minutes

Remove from heat and stir in green onions

Garnish with cilantro and roasted cashews if desired

Serve hot and enjoy

Triple Chocolate Peanut Butter Kahlua Brownies

Indulge in the rich, decadent flavor of triple chocolate peanut butter brownies infused with the subtle hint of Kahlua.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter
• 8 ounces semisweet chocolate, chopped
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 4 large eggs
• 1/4 cup Kahlua coffee liqueur
• 1 teaspoon vanilla extract
• 1/2 cup creamy peanut butter
• 1/2 cup semisweet chocolate chips
• 1/2 cup white chocolate chips

Instructions:

Preheat oven to 350F 175C

Grease a 9x13-inch baking pan

In a medium bowl, whisk together flour, cocoa powder, and salt

In a saucepan, melt butter and chopped semisweet chocolate over low heat, stirring until smooth

Remove from heat

In a large mixing bowl, whisk together granulated sugar, brown sugar, and eggs until well combined

Stir in melted chocolate mixture, Kahlua, and vanilla extract

Gradually add the flour mixture to the wet ingredients, stirring until just combined

Spread half of the batter into the prepared baking pan

Drop spoonfuls of peanut butter over the batter and swirl gently with a knife

Sprinkle semisweet chocolate chips and white chocolate chips over the batter

Spread the remaining batter over the top

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs

Allow to cool completely before cutting into squares

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