Chocolate Crinkle Cookies

Chocolate Crinkle cookies are easy, delicious, and always a family favorite These cookies have a rich chocolate flavor with a crinkled, powdered sugar exterior.

Ingredients:

• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 4 ounces unsweetened chocolate, melted and cooled
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners sugar

Instructions:

In a mixing bowl, combine granulated sugar and vegetable oil until well mixed

Add in the melted chocolate and vanilla extract, mixing until smooth

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

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms

Cover the dough and refrigerate for at least 4 hours or until firm

Preheat the oven to 350F 175C and line baking sheets with parchment paper

Scoop out tablespoon-sized portions of dough and roll them into balls

Roll each ball in confectioners sugar until well coated

Place the coated dough balls onto the prepared baking sheets, spacing them a few inches apart

Bake in the preheated oven for about 10-12 minutes, or until the cookies have crinkled and set

Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely

Once cooled, enjoy these delicious chocolate crinkle cookies

Vegan Marshmallow Fluff

This vegan marshmallow fluff is fluffy and light, and its great for putting on toast, dipping fruit, or putting on top of desserts. Aquafaba, the liquid from canned chickpeas, is used to make it. When beaten, it turns into a meringue-like texture. You can make this tasty and versatile plant-based treat with just a few easy-to-find ingredients.

Ingredients:

• 1 cup aquafaba liquid from a can of chickpeas
• 1/2 cup granulated sugar
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

In a large mixing bowl, add the aquafaba and cream of tartar

Using a hand mixer or stand mixer, beat the aquafaba mixture on high speed until stiff peaks form, about 10-15 minutes

Gradually add in the sugar while continuing to beat the mixture until it becomes glossy and holds stiff peaks, about 5-7 minutes

Fold in the vanilla extract and a pinch of salt until well combined

Transfer the marshmallow fluff to an airtight container and store in the refrigerator until ready to use

Vegetable Chickpea Soup

A hearty and nutritious vegan soup filled with a variety of vegetables and protein-packed chickpeas. Perfect for a cozy and gluten-free meal

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 zucchini, diced
• 1 cup green beans, chopped
• 4 cups vegetable broth
• 1 can diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions:

In a large pot, heat olive oil over medium heat

Add chopped onion and garlic, saut until fragrant

Add carrots, celery, zucchini, and green beans

Cook for 5 minutes

Stir in chickpeas, diced tomatoes, cumin, paprika, thyme, salt, and pepper

Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes

Adjust seasonings to taste

Serve hot, garnished with fresh parsley

Low-Carb Vegan Chocolate Truffles

These low-carb vegan chocolate truffles are a guilt-free indulgence packed with rich cocoa flavor and creamy texture. Perfect for satisfying your sweet tooth without compromising your dietary preferences.

Ingredients:

• 1 cup almond flour
• 1/4 cup cocoa powder
• 1/4 cup coconut oil, melted
• 2-3 tablespoons maple syrup or agave syrup
• 1 teaspoon vanilla extract
• Pinch of salt
• Optional: shredded coconut or chopped nuts for coating

Instructions:

Melted coconut oil, maple syrup, vanilla extract, a pinch of salt, and almond flour should all be mixed together in a bowl

Mix it well until it turns into a thick dough

Spread the dough out into truffle-sized balls and set them on a baking sheet that has been lined with parchment paper

For extra flavor and texture, you can roll the truffles in chopped nuts or shredded coconut if you want to

Put the truffles in the fridge for at least 30 minutes to make them firm

These rich low-carb vegan chocolate truffles are ready to eat after they have been chilled

Shrimp Pasta Salad

A refreshing and satisfying pasta salad featuring tender shrimp, vibrant vegetables, and a zesty lemon-garlic dressing. Perfect for picnics, potlucks, or as a light meal on its own.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 8 oz pasta preferably fusilli or penne
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 1/2 cup bell peppers, diced assorted colors
• 1/4 cup black olives, sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

Follow the directions on the package to cook the pasta until it is al dente

Run cold water over the drain and rinse

Put the cooked pasta, cherry tomatoes, red onion, bell peppers, black olives, and parsley in a large bowl

The dressing is made by whisking olive oil, lemon juice, minced garlic, salt, and pepper together in a different bowl

Grill the shrimp in a pan over medium-high heat for about two to three minutes on each side, or until they turn pink and opaque

Add shrimp that has been cooked to the pasta

Cover the pasta and shrimp with the dressing

Gentle toss to cover everything evenly

Put it in the fridge for at least 30 minutes before serving so the flavors can mix

Serve cold, and if you want, add more parsley to the top

White Peach, Nectarine, and Rose Water Creamsicles

These creamy and refreshing popsicles are a great way to enjoy the delicious flavors of ripe white peaches, nectarines, and fragrant rose water. Great for a sweet treat any time or on a hot summer day.

Ingredients:

• 2 ripe white peaches, peeled and diced
• 2 ripe nectarines, peeled and diced
• 1 cup heavy cream
• 1/4 cup rose water
• 1/4 cup honey or sugar
• 1 teaspoon vanilla extract

Instructions:

Diced nectarines and white peaches and put them in a blender with heavy cream, rose water, honey or sugar, and vanilla extract

Mix until its smooth

Place the mix into popsicle molds

Place popsicle sticks inside the molds

Put it in the freezer for at least four hours, or until its completely set

After the creamsicles have frozen, run them under warm water for a few seconds to get them out of the molds

Serve and have fun

Raw Vegan Blueberry Cheesecake

Indulge in a guilt-free dessert with this raw vegan blueberry cheesecake. Creamy cashews and coconut cream create a rich filling, while fresh blueberries add a burst of flavor. The almond-date crust provides the perfect crunchy base for this delicious treat.

Ingredients:

• 1 cup raw cashews, soaked overnight
• 1 cup fresh blueberries
• 1/2 cup coconut cream
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 cup raw almonds
• 1 cup dates, pitted
• Pinch of salt

Instructions:

Mix almonds, dates, and a little salt in a food processor until a sticky crust forms

Put the crust mix in the bottom of a cake pan that has been lined with parchment paper

Soak cashews, add blueberries, coconut cream, maple syrup, coconut oil, and vanilla extract

Blend until smooth

Put the blueberry mix on top of the cake pans crust

A spatula can be used to make the top smooth

Freeze the cheesecake for four to six hours, or until its firm

Take it out of the freezer when its firm and let it sit at room temperature for a few minutes before cutting it

Before serving, top with fresh blueberries