Vegan Beijing Tempeh - Rabbit and Wolves

This Vegan Beijing Tempeh recipe by Rabbit and Wolves is a delightful twist on a classic Chinese dish, using tempeh as a protein-rich alternative to meat. The savory-sweet marinade infuses the tempeh with rich flavors, complemented by the crunch of fresh bell peppers and onions. Its a quick and easy dish perfect for a satisfying weeknight meal.

Ingredients:

• 1 block tempeh, cubed
• 1/4 cup soy sauce
• 2 tablespoons maple syrup
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon vegetable oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, sliced
• Sesame seeds, for garnish
• Green onions, chopped, for garnish

Instructions:

To make the sauce, put soy sauce, maple syrup, rice vinegar, sesame oil, cornstarch, garlic, and ginger in a bowl and mix them together

Add the cubed tempeh to the marinade and make sure its covered all over

For at least 30 minutes, let it sit

Put oil in a pan and heat it over medium-low heat

It will take about 5 minutes of cooking after adding the tempeh that has been marinated

Slice the onion and bell pepper and add them to the pan

For about 5 minutes, cook until the vegetables are soft but still crisp

Add sesame seeds and chopped green onions on top and serve hot

Warm Coffee Delight

A cozy and indulgent coffee recipe to keep your coffee warm and your spirits high. The combination of warm sweet cream and freshly brewed coffee is a delightful treat.

Ingredients:

• 1 cup freshly brewed coffee
• 2 tablespoons heavy cream
• 1 tablespoon brown sugar
• 1/2 teaspoon vanilla extract
• Whipped cream optional
• Cocoa powder for garnish optional

Instructions:

In a small saucepan, heat the heavy cream over low heat until its warm but not boiling

Stir in the brown sugar and vanilla extract until they are completely dissolved

Pour the freshly brewed coffee into a heatproof mug

Pour the warm, sweetened cream mixture over the coffee

If desired, top with a dollop of whipped cream and a sprinkle of cocoa powder

Serve immediately and enjoy your perfectly warm coffee

Gooey Caramel Fudge

Enjoy the rich and gooey goodness of this fudge that has caramel in it. Its the perfect treat for anyone who wants something sweet.

Ingredients:

• 2 cups of semisweet chocolate chips
• 1 can 14 ounces sweetened condensed milk
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 cup caramel sauce
• 1 cup chopped pecans optional
• Pinch of salt

Instructions:

Line an 8x8 inch square baking pan with parchment paper, leaving some overhang for easy removal

In a microwave-safe bowl, combine the chocolate chips, sweetened condensed milk, and butter

Microwave in 30-second intervals, stirring each time, until the mixture is smooth and fully melted

Be careful not to overheat

Stir in the vanilla extract and a pinch of salt into the chocolate mixture

Pour half of the chocolate mixture into the prepared pan and spread it evenly

Drizzle half of the caramel sauce over the chocolate layer and use a toothpick or knife to swirl it into the chocolate

Sprinkle half of the chopped pecans if using over the caramel layer

Pour the remaining chocolate mixture over the caramel and pecan layers, spreading it evenly

Drizzle the remaining caramel sauce on top and swirl it again with a toothpick or knife

Sprinkle the rest of the chopped pecans on top for added crunch and flavor

Refrigerate the fudge for at least 2-3 hours, or until its completely set

Once set, remove the fudge from the pan using the parchment paper overhang

Cut it into squares

Serve and enjoy your gooey caramel fudge

Apple Walnut Crumble Tarts with Miso Butterscotch Ice Cream

Keto Fruit Salsa and Cinnamon Chips

This Keto Fruit Salsa and Cinnamon Chips recipe offers a delightful combination of fresh berries with a hint of mint, paired with crispy cinnamon chips. Its a perfect low-carb snack or dessert option for those following a ketogenic diet.

Ingredients:

• 1 cup strawberries, diced
• 1/2 cup blueberries
• 1/2 cup raspberries
• 1/2 cup blackberries
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh mint leaves, chopped
• 4 low-carb tortillas
• 2 tablespoons butter, melted
• 2 teaspoons ground cinnamon
• 1 tablespoon granulated Stevia or erythritol

Instructions:

Preheat oven to 350F 175C

In a bowl, combine diced strawberries, blueberries, raspberries, blackberries, lime juice, and chopped mint leaves

Mix well and set aside

Brush both sides of the low-carb tortillas with melted butter

In a small bowl, mix together cinnamon and granulated sweetener

Sprinkle the cinnamon mixture evenly over the tortillas

Using a pizza cutter, cut the tortillas into triangle shapes

Place the tortilla triangles on a baking sheet lined with parchment paper

Bake in the preheated oven for 8-10 minutes, or until crispy and golden brown

Allow the cinnamon chips to cool for a few minutes before serving with the fruit salsa

One-pot Paleo Chicken and Vegetable Stir-Fry

This flavorful, low-carb stir-fry made with chicken and vegetables only requires one pot and is both quick and nourishing. Its ideal for hectic weeknights when you need to quickly put something tasty and nutritious on the table.

Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons coconut aminos
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 inch fresh ginger, grated
• 1 medium onion, thinly sliced
• 2 cups broccoli florets
• 1 large carrot, julienned
• 1 bell pepper, thinly sliced
• Salt and pepper to taste
• Optional: sliced green onions and sesame seeds for garnish

Instructions:

In a bowl, marinate chicken slices with coconut aminos, salt, and pepper

Set aside for 10 minutes

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

Add garlic and ginger, saut until fragrant

Add sliced onions to the skillet and cook until they start to soften

Add marinated chicken to the skillet and stir-fry until no longer pink

Add broccoli, carrots, and bell pepper to the skillet

Stir-fry until vegetables are tender-crisp

Adjust seasoning with salt and pepper if needed

Garnish with sliced green onions and sesame seeds if desired

Serve hot and enjoy

Smoked Fish Risotto with Bacon and Poached Egg

Enjoy this Smoked Fish Risotto, which is comforting and full of flavor. It goes well with crispy bacon and a perfectly poached egg. When you add a soft poached egg to the creamy risotto that already has the smoky flavor of the fish and the salty crunch of the bacon, it makes the dish even better.

Ingredients:

• 200g smoked fish fillets, flaked
• 200g Arborio rice
• 1 liter fish or vegetable stock
• 100g bacon, diced
• 2 eggs
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 50g Parmesan cheese, grated
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

Heat olive oil in a large pan over medium heat

Add diced bacon and cook until crispy

Remove bacon and set aside

In the same pan, add chopped onion and minced garlic

Cook until softened

Add Arborio rice to the pan and stir to coat in the oil, onion, and garlic mixture

Pour in a ladleful of stock and stir until absorbed

Continue adding stock gradually, stirring frequently until rice is creamy and tender, about 18-20 minutes

Stir in the flaked smoked fish and grated Parmesan cheese

Season with salt and pepper to taste

While the risotto is cooking, poach the eggs in a separate pot of simmering water until whites are set but yolks are still runny, about 3-4 minutes

Once the risotto is cooked, divide it among serving plates

Top each serving with crispy bacon and a poached egg

Garnish with chopped fresh parsley and serve hot