Zesty Bok Choy Cauliflower Rice

This zesty bok choy cauliflower rice is a delicious and healthy vegan dish thats full of flavor. Its gluten-free and perfect for a quick weeknight dinner.

Ingredients:

• 1 head cauliflower, grated
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 4 baby bok choy, chopped
• 1/4 cup soy sauce or tamari
• 2 tablespoons rice vinegar
• 1 tablespoon sriracha sauce
• 1 teaspoon ground ginger
• Salt and pepper, to taste
• Green onions, for garnish

Instructions:

Set olive oil on medium heat in a large pan

Put in the onion and garlic, and cook them until the onion is clear

Add the red bell pepper and cook for two more minutes

After you add the grated cauliflower, cook for 5 to 7 minutes, stirring every now and then

Soy sauce, rice vinegar, Sriracha sauce, and ground ginger should all be added as well

After you add the chopped bok choy, cook for three to four more minutes

Add pepper and salt to taste

Add green onions as a garnish before serving

Smores Stuffed Cookies

Indulge in the classic campfire treat with a twist These Smores Stuffed Cookies are a delightful combination of gooey marshmallows, rich chocolate, and buttery graham cracker goodness.

Ingredients:

• 1 cup 2 sticks unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup graham cracker crumbs
• 1 cup chocolate chips
• 1 cup mini marshmallows

Instructions:

Preheat the oven to 375F 190C

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth

Beat in the eggs one at a time, then stir in the vanilla extract

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

Gradually add the dry ingredients to the butter mixture, mixing until just combined

Fold in the graham cracker crumbs, chocolate chips, and mini marshmallows

Scoop about 2 tablespoons of cookie dough and flatten it into a disc

Place a few mini marshmallows and a piece of chocolate in the center of the disc, then fold the edges of the dough around the filling, forming a ball

Place the stuffed cookie balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown

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

Avocado Chocolate Mousse

For a healthy twist, ripe avocados are used to make this rich and creamy chocolate mousse. It tastes great, is vegan, and doesnt have any dairy.

Ingredients:

• 2 ripe avocados
• 1/2 cup cocoa powder
• 1/2 cup maple syrup
• 1/2 cup almond milk
• 1 teaspoon vanilla extract
• Pinch of salt
• Fresh berries, for garnish

Instructions:

Cut the avocados in half, remove the pit, and scoop the flesh into a food processor

Add the cocoa powder, maple syrup, almond milk, vanilla extract, and salt to the food processor

Blend until smooth and creamy, scraping down the sides as needed

Transfer the mousse to serving dishes and refrigerate for at least 30 minutes

Garnish with fresh berries before serving

Vegan Mushroom Risotto

Enjoy a rich and flavorful vegan mushroom risotto that is full of umami flavors from the mushrooms and a cheesy touch from nutritional yeast.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1/2 cup dry white wine
• 1/2 cup nutritional yeast
• Salt and pepper, to taste
• 2 tablespoons vegan butter
• 2 tablespoons chopped fresh parsley, for garnish

Instructions:

In a saucepan, heat the vegetable broth over medium heat

In a separate large skillet, heat the olive oil over medium heat

Add the diced onion and garlic, saut until softened

Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown

Stir in the Arborio rice and cook for 1-2 minutes until slightly toasted

Pour in the white wine and stir until absorbed

Begin adding the warm vegetable broth to the rice mixture, one ladleful at a time, stirring constantly

Wait until each addition of broth is absorbed before adding more

Continue this process until the rice is creamy and tender, about 20-25 minutes

Stir in the nutritional yeast and vegan butter until well combined

Season with salt and pepper to taste

Garnish with chopped parsley before serving

Instant Pot BBQ Pulled Pork - Jo Cooks

Feel the deliciousness of Jo Cooks Instant Pot BBQ Pulled Pork, which is made with tender pork seasoned with tasty spices and covered in rich BBQ sauce. This goes well with buns and a cool coleslaw topping.

Ingredients:

• 3 lbs pork shoulder, trimmed and cut into 4 pieces
• 1 cup BBQ sauce
• 1/2 cup chicken broth
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• Buns, for serving
• Coleslaw, for topping

Instructions:

Combine garlic powder, onion powder, cayenne pepper, salt, and black pepper in a bowl

This will make a dry rub

Make sure that the pork pieces are well covered with the dry rub

Put BBQ sauce, chicken broth, brown sugar, and apple cider vinegar in the Instant Pot

Combine well

Put the pork pieces that have been seasoned into the Instant Pot and make sure they are covered in the sauce

Close the lid on the Instant Pot and turn the valve so that it seals

Three hours of high pressure cooking

After youre done, let the pressure drop naturally for 10 minutes

Then, manually release any pressure that is still there

Take the pork out of the Instant Pot and use two forks to shred it

Put the shrimp back into the Instant Pot and mix them with the sauce

Put the pulled pork from the BBQ on buns and top them with coleslaw

Have fun

Blueberry Cream Oatmeal Smoothie

Indulge in the delicious and nutritious Blueberry Cream Oatmeal Smoothie. Its packed with the goodness of blueberries, oats, yogurt, and banana, making it a perfect breakfast or snack option.

Ingredients:

• 1/2 cup rolled oats
• 1 cup fresh or frozen blueberries
• 1/2 cup Greek yogurt
• 1/2 cup almond milk
• 1 ripe banana
• 1 tablespoon honey optional
• 1/2 teaspoon vanilla extract
• Ice cubes optional

Instructions:

Put rolled oats in a blender and pulse them a few times to make a fine powder

In a blender, put blueberries, Greek yogurt, almond milk, a ripe banana, honey if you want it, and vanilla extract

Blend the ingredients together until they are smooth

If the smoothie is too thick, add some ice cubes and blend it again until its the right consistency for you

The Blueberry Cream Oatmeal Smoothie should be served right away after being poured into a glass

Have fun

Cranberry and Coconut Mini Donuts

The ideal balance of sweet coconut and tart cranberries makes these Cranberry and Coconut Mini Donuts a delightful treat. These are delicious for breakfast or as a snack, and theyre simple to make in a mini donut maker.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup dried cranberries
• 1/4 cup shredded coconut
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 1/2 tsp vanilla extract
• 1 egg

Instructions:

Preheat your mini donut maker according to its instructions

In a mixing bowl, combine the flour, sugar, dried cranberries, shredded coconut, baking powder, and salt

In another bowl, whisk together the milk, melted butter, vanilla extract, and egg

Pour the wet ingredients into the dry ingredients and stir until just combined

Do not overmix

Grease the mini donut maker with a little oil or cooking spray

Fill each donut cavity with the batter, but make sure not to overfill

Close the donut maker and cook for about 3-4 minutes or until the donuts are golden brown and cooked through

Carefully remove the mini donuts from the maker and let them cool for a few minutes

Optional: Dust the cooled donuts with powdered sugar or drizzle with a glaze made from powdered sugar and a little milk

Serve and enjoy