You can eat these moist vegan carrot muffins for breakfast or as a snack. They are both healthy and tasty. Because they are made with whole wheat flour and oats, they are high in fiber. Maple syrup and applesauce make them naturally sweet.
Ingredients: 1 ½ cups whole wheat flour. ½ cup rolled oats. 1 tsp baking powder. ½ tsp baking soda. ½ tsp salt. 1 tsp ground cinnamon. ½ tsp ground nutmeg. ¼ tsp ground ginger. ¼ cup coconut oil, melted. ½ cup maple syrup. ½ cup unsweetened applesauce. 1 tsp vanilla extract. 1 ½ cups grated carrots. ½ cup raisins or chopped nuts optional.
Instructions: Warm the oven up to 175F 350C. Clean and grease a muffin tin, or use paper liners to line it. Mix the flour, oats, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a large bowl with a whisk. Melt the coconut oil and mix it with the maple syrup, applesauce, and vanilla extract in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Grate the carrots and add the raisins or nuts, if you’re using them. Fill up about three quarters of the way to the top of each muffin cup with batter. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Let the muffins cool for 5 minutes in the pan, then move them to a wire rack to cool all the way through.
Anne Burrell’s Killer Turkey Burgers taste great and are better for you than regular beef burgers. They taste great because they have garlic, fresh herbs, and Parmesan cheese in them. You can make these burgers for a backyard party or a quick dinner during the week.
Ingredients: 1 ½ pounds ground turkey. ¼ cup bread crumbs. ¼ cup grated Parmesan cheese. ¼ cup chopped fresh parsley. 2 cloves garlic, minced. ½ teaspoon salt. ¼ teaspoon black pepper. 4 hamburger buns. Lettuce leaves. Tomato slices. Red onion slices. Mayonnaise. Mustard. Ketchup.
Instructions: Put bread crumbs, grated Parmesan cheese, chopped fresh parsley, minced garlic, salt, and black pepper in a bowl. Mix the turkey meat together. Split the mixture in half and shape each half into a burger patty. Set your grill or griddle on the stove to medium-high heat to get it ready. To keep things from sticking, oil the grates or griddle. On a grill or griddle, cook the turkey burger patties for 5 to 6 minutes on each side, or until they are done all the way through and have nice grill marks. Toast the hamburger buns on the grill or in a toaster until they are just barely brown while the burgers are cooking. To make the turkey burgers, put a lettuce leaf on the bottom half of each bun, then a turkey patty, a tomato slice, and a few red onion slices. Cover the top half of the buns with mustard, mayonnaise, and ketchup. Then, put them on top of the burgers that have been put together. Hot Killer Turkey Burgers go well with your favorite sides. Have fun!
A tasty salad with roasted asparagus, cherry tomatoes, red onions, and a tasty turmeric tahini dressing is called Asparagus Salad with Turmeric Tahini Dressing. It’s a tasty and healthy side dish or light meal.
Ingredients: 1 bunch of fresh asparagus. 2 tablespoons olive oil. Salt and pepper to taste. 1 cup cherry tomatoes, halved. ¼ cup red onion, thinly sliced. ¼ cup roasted almonds, chopped. 2 tablespoons fresh parsley, chopped. For Turmeric Tahini Dressing:. ¼ cup tahini. 1 tablespoon lemon juice. 1 teaspoon turmeric powder. 1 clove garlic, minced. 2 tablespoons water. Salt and pepper to taste.
Instructions: Start by heating the oven to 400F 200C. Put the asparagus on a baking sheet and cut off the tough ends. Put some olive oil on the asparagus and season it with salt and pepper. Toss to cover. For 10 to 12 minutes, or until soft but still crisp, roast the asparagus in an oven that has been heated up. The Turmeric Tahini Dressing should be made while the asparagus is roasting. In a small bowl, whisk together tahini, lemon juice, turmeric powder, minced garlic, water, salt, and pepper. If you need to, add more water to change the consistency. Take the asparagus out of the oven and let it cool down a bit after it’s done roasting. Place the roasted asparagus on a platter or on plates for each person. Put cherry tomatoes cut in half and red onions cut very thinly on top of the asparagus. Spread a lot of the Turmeric Tahini Dressing on top of the salad. Put some chopped roasted almonds and fresh parsley on top to make it crunchier and taste better. Asparagus salad with turmeric tahini dressing is ready to be served right away.
These vegan frosted circus animal doughnuts are a fun and colorful treat perfect for breakfast or snack time. They’re fluffy, sweet, and bursting with rainbow sprinkles, making them a delightful indulgence for vegans and non-vegans alike.
Ingredients: 2 cups all-purpose flour. ½ cup granulated sugar. 2 tsp baking powder. ½ tsp baking soda. ½ tsp salt. 1 cup unsweetened almond milk. ¼ cup vegetable oil. 1 tsp vanilla extract. 1 tbsp apple cider vinegar. ½ cup vegan rainbow sprinkles.
Instructions: Preheat oven to 350F 175C and grease a doughnut pan. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, mix almond milk, vegetable oil, vanilla extract, and apple cider vinegar. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Fold in the rainbow sprinkles gently. Transfer the batter into a piping bag or a plastic bag with the corner snipped off. Pipe the batter into the prepared doughnut pan, filling each cavity about 2/3 full. Bake for 10-12 minutes, or until the doughnuts spring back when lightly touched. Remove from the oven and let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
These gluten-free muffins are full of healthy things like flaxseeds and hemp seeds, and the blueberries make them taste even better. Great for a healthy snack or breakfast!
Ingredients: 2 cups gluten-free all-purpose flour. ½ cup ground flaxseeds. ½ cup hemp seeds. ½ cup sugar. 1 tsp baking powder. ½ tsp baking soda. ½ tsp salt. 2 eggs. 1 cup unsweetened applesauce. ½ cup almond milk or any non-dairy milk. ¼ cup coconut oil melted. 1 tsp vanilla extract. 1 ½ cups fresh or frozen blueberries.
Instructions: Warm up the oven to 350F 175C and put paper liners in a muffin tin. Gluten-free flour, ground flaxseeds, hemp seeds, sugar, baking powder, baking soda, and salt should all be mixed together in a large bowl. Add the applesauce, almond milk, melted coconut oil, and vanilla extract to a different bowl. Whisk the eggs together in that bowl. Combine well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Add the blueberries slowly and carefully. Fill up each muffin tin cup about two thirds of the way to the top with batter. Put the muffins in an oven that has already been heated for 20 to 25 minutes, or until a toothpick inserted into one comes out clean. First, let the muffins cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Have fun with your gluten-free muffins made with blueberries, hemp, and flaxseed.
There’s a reason why the Classic BBQ Burger has been a favorite for so long. A great treat to have on the grill on the weekend is grilled beef patties topped with melted cheddar cheese, tangy barbecue sauce, and fresh vegetables.
Ingredients: 1 lb ground beef. ½ cup barbecue sauce. 4 hamburger buns. 4 slices of cheddar cheese. ¼ cup sliced red onions. 4 lettuce leaves. 4 tomato slices. Salt and pepper to taste.
Instructions: Warm up the grill over medium-high heat. Shape the ground beef into 4 burger patties that are all the same size. Add salt and pepper to the patties. Put the patties on the grill and cook them for 4 to 5 minutes on each side, or until they’re done the way you like them. Brush each patty with barbecue sauce and top with a slice of cheddar cheese in the last minute of cooking. On the grill, toast the buns for about one minute. Put a patty with melted cheese, tomato slices, red onions, and lettuce leaves on each bun to make a burger. If you want, you can serve it hot with extra barbecue sauce.
This hearty and comforting vegetable grilled tofu miso noodle soup is ideal for a relaxing night in. It is simple to prepare, vegan, and free of gluten. It is packed with healthy ingredients like tofu, veggies, and rice noodles. A tasty and filling dinner is made with grilled tofu, fresh vegetables, and a flavorful miso broth.
Ingredients: 1 block extra-firm tofu, pressed and sliced. 2 tablespoons olive oil. 4 cups vegetable broth. 2 tablespoons white miso paste. 2 cloves garlic, minced. 1 tablespoon ginger, grated. 2 carrots, julienned. 1 red bell pepper, thinly sliced. 4 ounces shiitake mushrooms, sliced. 4 ounces rice noodles. 2 cups spinach. 2 green onions, sliced. Salt and pepper to taste.
Instructions: Grill at a medium-high temperature. Tofu slices are seasoned with salt and pepper after being brushed with olive oil. Tofu should be grilled for 34 minutes on each side to develop grill marks. Take off of the grill and place aside. Heat a large pot over medium heat and add the vegetable broth. Combine the miso paste and a ladleful of hot broth in a small bowl and whisk until smooth. Refill the pot with the mixture. To the pot, add the bell pepper, shiitake mushrooms, carrots, ginger, and garlic. Vegetables should simmer for five to seven minutes to become tender. As you wait, prepare the rice noodles per the directions on the package. After draining, set aside. Toss in the cooked rice noodles, green onions, spinach, and grilled tofu. Simmer until thoroughly heated, two to three more minutes. To taste, add more salt and pepper to the seasoning. If desired, top hot dish with extra green onions.
This vegan breakfast or snack is tasty and good for you. It has crunchy whole grain toast, creamy avocado, and savory sauted mushrooms.
Ingredients: 2 slices whole grain bread. 1 ripe avocado. 6-8 button mushrooms, sliced. 1 tablespoon olive oil. 1 clove garlic, minced. ½ teaspoon smoked paprika. Salt and pepper to taste. Fresh parsley, chopped for garnish.
Instructions: Toast the slices of whole grain bread until they turn golden brown. Put olive oil in a skillet and heat it over medium-low heat while the bread toasts. To the skillet, add minced garlic and sliced mushrooms. Saut for about 5 to 7 minutes, or until the mushrooms are soft. If you want, you can add salt and pepper to the mushrooms along with smoked paprika. Use a fork to mash the ripe avocado in a bowl, then spread it out evenly on the toasted bread slices. Add mushrooms that have been sauted to the avocado toast. Add chopped fresh parsley as a garnish. Serve right away and enjoy!
