Mixed Bean Soup

This hearty mixed bean soup is a healthy and filling meal because it is full of protein and fiber. Herbs and vegetables that smell great add flavor to this dish, making it perfect for cold days.

Ingredients:

• 1 cup mixed beans pre-soaked
• 4 cups vegetable broth
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

In a large pot, heat olive oil over medium heat

Add diced onion and garlic, saut until fragrant

Add carrots and celery, cook until slightly softened

Add mixed beans, vegetable broth, diced tomatoes, thyme, rosemary, salt, and pepper

Bring to a boil, then reduce heat and simmer for about 45 minutes to 1 hour, or until beans are tender

Adjust seasoning if necessary

Serve hot and enjoy

Creamy Pumpkin Quinoa Risotto

Enjoy this quinoa risotto that has been spiced with pumpkin. It is rich and creamy. It has just the right amount of sweet and savory flavors to satisfy your comfort food cravings.

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups pumpkin puree
• 4 cups vegetable broth
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup arborio rice
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

The vegetable broth should be heated up in a saucepan and kept warm over low heat

Warm up the olive oil in a big pan over medium-low heat

When you add the chopped onion and garlic, cook them until they get soft

Mix the quinoa and arborio rice with oil after adding them to the pan

Toast the bread for two to three minutes

Add the white wine and cook until most of it is gone

Add the warm vegetable broth one ladle at a time while stirring often

Wait until the liquid is mostly gone before adding more

When the quinoa and rice are almost done cooking, after about 15 minutes, add the pumpkin puree and mix it in

Keep adding broth until the rice and quinoa are creamy and cooked all the way through

Add heavy cream, thyme, and Parmesan cheese and mix well

Add pepper and salt to taste

If you want, you can top the hot creamy pumpkin quinoa risotto with more Parmesan cheese

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