365 Posters

These Vegan Apple Pie Squares have all the great flavors of apple pie but are easy to carry around. They have a soft crust and a perfectly spiced apple filling, so they'll be a hit at any party or just as a sweet treat for yourself.

Ingredients: 2 cups all-purpose flour. 1/2 cup coconut oil, solidified. 1/4 cup maple syrup. Pinch of salt. 4 large apples, peeled, cored, and thinly sliced. 1/4 cup brown sugar. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1 tablespoon lemon juice. 2 tablespoons cornstarch. 1/4 cup water.

Instructions: Preheat the oven to 350F 175C and grease a 9x9 inch baking pan. In a mixing bowl, combine flour, solidified coconut oil, maple syrup, and a pinch of salt. Mix until a crumbly dough forms. Press half of the dough mixture evenly into the bottom of the prepared baking pan to form the crust. In a separate bowl, toss the sliced apples with brown sugar, cinnamon, nutmeg, lemon juice, cornstarch, and water until well coated. Spread the apple mixture evenly over the crust in the baking pan. Crumble the remaining dough mixture evenly over the apple layer. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the apples are tender. Allow the apple pie squares to cool before cutting into squares. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 45 minutes

This strawberry vanilla lemonade is very refreshing. It tastes great with fruit and a little vanilla sweetness. You can cool off with it on a hot day or just enjoy it as a tasty treat.

Ingredients: 1 cup fresh strawberries, hulled. 4 cups water. 1/4 cup maple syrup or agave nectar. 1/4 cup freshly squeezed lemon juice. 1 teaspoon vanilla extract. Ice cubes. Fresh mint leaves for garnish optional.

Instructions: In a blender, combine strawberries and 1 cup of water. Blend until smooth. Strain the strawberry puree through a fine mesh sieve into a pitcher to remove seeds. Add remaining water, maple syrup or agave nectar, lemon juice, and vanilla extract to the pitcher. Stir well to combine. Chill the lemonade in the refrigerator for at least 1 hour. Serve over ice cubes and garnish with fresh mint leaves if desired. Enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

These Greek bean burgers are a tasty and filling vegan meal choice because they are full of flavor and protein. They don't have any gluten and are full of spices and herbs that are influenced by the Mediterranean.

Ingredients: 2 cups cooked chickpeas. 1/2 cup cooked quinoa. 1/2 cup chopped spinach. 1/4 cup chopped red onion. 2 cloves garlic, minced. 2 tablespoons chopped fresh parsley. 1 tablespoon lemon juice. 1 teaspoon dried oregano. 1/2 teaspoon ground cumin. Salt and pepper to taste. 1/4 cup chickpea flour for binding. Olive oil for cooking.

Instructions: Use a fork or potato masher to mash the chickpeas in a large bowl. It's time to add the lemon juice, dried oregano, ground cumin, salt, pepper, chopped red onion, chopped parsley, chopped bacon, and cooked quinoa. Combine well by mixing. Add the chickpea flour little by little until the mixture comes together. Make burger patties out of the mixture. Set a pan on medium heat and add the olive oil. For about four to five minutes on each side, or until golden brown and hot all the way through, cook the burgers. Put the Greek bean burgers on gluten-free buns or lettuce wraps and top them with the things you like.

Prep Time: 15 minutes

Cook Time: 10 minutes

Crispy phyllo pastry encases a delicious combination of creamy cheese, sweet fig jam, and crunchy pistachios in this sophisticated Beggars Purse of Camembert with Fig Jam and Pistachios. It's a dessert or appetizer that your guests won't want to miss.

Ingredients: 1 wheel of Camembert cheese. 1/2 cup fig jam. 1/4 cup shelled pistachios. 8-10 sheets of phyllo pastry. 2 tablespoons melted butter. Powdered sugar for dusting optional.

Instructions: Preheat your oven to 375F 190C. Lay out one sheet of phyllo pastry and brush it lightly with melted butter. Place another sheet on top and repeat until you have 4-5 layers. Cut the layered phyllo pastry into squares or circles, depending on your preference. Each should be large enough to encase a portion of Camembert. Place a portion of Camembert in the center of each phyllo square or circle. Top the Camembert with a spoonful of fig jam and a sprinkle of shelled pistachios. Gather the edges of the phyllo pastry around the cheese, fig jam, and pistachios, creating a small pouch or purse. Pinch the edges to seal. Repeat this process for all the portions of Camembert. Place the prepared purses on a baking sheet lined with parchment paper and brush the tops with more melted butter. Bake in the preheated oven for 15-20 minutes, or until the phyllo pastry is golden brown and the cheese is melty. Remove from the oven and let cool for a few minutes before serving. Optional: Dust with powdered sugar for a touch of sweetness. Serve the Camembert with Fig Jam and Pistachios Beggars Purse as a delightful appetizer or dessert.

Prep Time: 15 minutes

Cook Time: 20 minutes

These Sesame Chicken Wraps are a delightful combination of savory and sweet flavors wrapped in a convenient package. Perfect for a quick and satisfying meal!

Ingredients: 1 lb chicken breast, thinly sliced. 1/4 cup soy sauce. 2 tbsp honey. 1 tbsp sesame oil. 2 cloves garlic, minced. 1 tsp ginger, minced. 2 tbsp sesame seeds. 1 cup shredded lettuce. 1/2 cup shredded carrots. 4 large tortillas or wraps.

Instructions: Soy sauce, honey, sesame oil, garlic, and ginger should all be mixed together in a bowl. Put the chicken slices in the bowl and let them sit for 30 minutes. Add the chicken slices that have been marinated to a skillet that is on medium heat. For about 6 to 8 minutes, or until the chicken is fully cooked and has a caramelized taste. Put sesame seeds on top of the cooked chicken and toss it around to cover it all. You can warm tortillas up in a pan or for 20 seconds in the microwave. Add carrots and shreds of lettuce to each tortilla. Put cooked sesame chicken on top. Make tight wraps out of the tortillas. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Paleo meringues that are delicious and require only a few basic ingredients. These fluffy, naturally sweetened treats are a great guilt-free dessert or snack.

Ingredients: 4 large egg whites. 1/2 cup honey or maple syrup. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: Preheat oven to 200F 95C. Use parchment paper to line a baking sheet. Using an electric mixer set to high speed, beat the egg whites in a clean, dry bowl until stiff peaks form. Gradually add honey or maple syrup, vanilla extract, and a pinch of salt while continuing to beat until glossy peaks form. Transfer the mixture to a piping bag fitted with a round tip or a plastic bag with a corner snipped off. Pipe small dollops of meringue onto the prepared baking sheet. Bake in the preheated oven for 1.5 to 2 hours, or until the meringues are crisp and dry. Turn off the oven and let the meringues cool completely inside with the oven door slightly ajar. After cooling, store for up to a week at room temperature in an airtight container.

Prep Time: 15 minutes

Cook Time: 120 minutes

Experience the bold and savory flavors of Korean BBQ with these succulent pork chops. The marinade combines traditional Korean ingredients for a mouthwatering taste that will elevate your grilling game.

Ingredients: 4 pork chops. 1/2 cup soy sauce. 1/4 cup brown sugar. 3 tablespoons rice vinegar. 2 tablespoons sesame oil. 4 cloves garlic, minced. 1 tablespoon ginger, grated. 1 teaspoon black pepper. 2 green onions, finely chopped. 1 tablespoon sesame seeds. 1/4 cup mirin. 1/4 cup gochujang Korean red pepper paste.

Instructions: To make the sauce, put soy sauce, brown sugar, rice vinegar, sesame oil, black pepper, green onions, sesame seeds, mirin, gochujang, minced garlic, and grated ginger in a bowl. Pour half of the marinade over the pork chops in a plastic bag that can be closed again. For better taste, seal the bag and put it in the fridge for at least two hours or overnight. Warm up the grill over medium-high heat. Take the pork chops out of the marinade and cover them with foil. Grill them for 4 to 5 minutes on each side, basting them with the marinade you saved until they are fully cooked. Add extra green onions and sesame seeds to the top of the hot Korean BBQ pork chops to serve. Have fun with your tasty Korean BBQ pork chops!

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in the delightful combination of black raspberries and vanilla bean in this creamy ice cream. The fruity sweetness of black raspberries perfectly complements the rich vanilla flavor, making it a treat for the senses.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4 large egg yolks. 1 teaspoon vanilla extract. 1 vanilla bean, split and seeds scraped. 1 cup black raspberries, fresh or frozen.

Instructions: In a saucepan, heat the heavy cream, whole milk, and half of the sugar over medium heat until it starts to steam. In a separate bowl, whisk the egg yolks with the remaining sugar until pale. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon about 5-7 minutes. Remove from heat and stir in the vanilla extract and scraped vanilla bean seeds. Let the mixture cool completely, then refrigerate for at least 4 hours or overnight. Once chilled, churn the mixture in an ice cream maker according to manufacturer's instructions. During the last minute of churning, add the black raspberries. Transfer the churned ice cream to a freezer-safe container and freeze for a few hours until firm.

Prep Time: 20 minutes

Cook Time: 10 minutes

This is a quick and easy pressure cooker recipe for chitterlings that are soft and tasty.

Ingredients: 4 lbs cleaned chitterlings. 1 onion, finely chopped. 3 cloves garlic, minced. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon cayenne pepper. 1 teaspoon paprika. 1 bay leaf. 4 cups chicken broth.

Instructions: Clean the chitterlings well with cold water. Put the chitterlings, onion, garlic, salt, black pepper, cayenne pepper, paprika, and bay leaf in the pressure cooker. Add chicken broth and mix everything together. For high pressure, close the lid and turn it on. After 30 minutes of cooking, let the pressure release on its own. Open the lid slowly, take out the bay leaf, and stir the chitlins. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 30 minutes

A quick and healthful stir-fry dish that combines the crispness of spinach with the earthy flavors of mushrooms. Ideal for an easy dinner on a weeknight.

Ingredients: 2 cups spinach leaves, washed and chopped. 2 cups mushrooms, sliced. 2 cloves garlic, minced. 1 tablespoon ginger, grated. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon vegetable oil. 1 teaspoon cornstarch. 1/4 cup water. Salt and pepper to taste.

Instructions: Combine the soy sauce, water, cornstarch, and sesame oil in a small bowl. Put aside. In a pan or wok, warm up the vegetable oil over medium-high heat. Add the grated ginger and minced garlic. Saut for one to two minutes, or until aromatic. Sliced mushrooms should be added and cooked for four to five minutes, or until they begin to release moisture and brown. Stir thoroughly after adding the sauce mixture to the mushrooms. Cook until the sauce thickens, about 2 minutes more. Add the chopped spinach and toss for two to three minutes, or until the spinach wilts and melds with the sauce and mushrooms. To taste, add salt and pepper for seasoning. If necessary, adjust the seasoning. Serve your delectable stir-fried spinach and mushrooms right away after removing from the heat.

Prep Time: 10 minutes

Cook Time: 10 minutes

This vegan Everything Bagel Cheese Ball is a tasty treat that is great for parties or as a snack. It tastes great thanks to nutritional yeast, miso paste, and many fragrant spices. On top, it has a crunchy mixture of seeds and dried herbs that reminds me of everything bagel seasoning.

Ingredients: 2 cups raw cashews, soaked overnight. 1/4 cup nutritional yeast. 2 tablespoons lemon juice. 2 tablespoons white miso paste. 2 cloves garlic. 1/2 teaspoon onion powder. 1/2 teaspoon sea salt. 1/4 cup water. 1/4 cup chopped chives. 1/4 cup sesame seeds. 2 tablespoons poppy seeds. 2 tablespoons dried minced onion. 2 tablespoons dried minced garlic.

Instructions: Drain and rinse cashews that have been soaked. Mix cashews, nutritional yeast, lemon juice, miso paste, garlic, onion powder, sea salt, and water in a food processor until the mixture is smooth and creamy. Put the mixture in a bowl and add the chopped chives. Roll the dough into a ball, cover it with plastic wrap, and put it in the fridge for at least an hour to set. Mix sesame seeds, poppy seeds, dried minced onion, and dried minced garlic together in a shallow dish. Remove the cheese ball from its packaging and coat it completely in the seed mixture. Chill until you're ready to serve. Pair it with crackers or sliced bagels of your choice.

Prep Time: 20 minutes

Cook Time: 0 minutes

These bright rainbow sushi rolls are not only nice to look at, but they are also tasty and good for you. They look great on any sushi platter because they are full of colorful vegetables and fake crab.

Ingredients: 2 cups sushi rice, cooked. 4 sheets nori seaweed. 1 cucumber, julienned. 1 carrot, julienned. 1 red bell pepper, julienned. 1 ripe avocado, thinly sliced. 4 imitation crab sticks. Soy sauce, for serving. Pickled ginger, for serving. Wasabi, for serving.

Instructions: Put a nori sheet on top of a bamboo sushi mat that has been laid out flat. Cover the nori with a thin layer of sushi rice, leaving about an inch of space at the top. On top of the rice, lay out strips of cucumber, carrot, bell pepper, avocado, and crab sticks. With the bamboo mat, roll the sushi tightly, using light pressure as you go. A sharp knife can be used to cut the roll into 6 to 8 pieces. Do it again with the rest of the ingredients. Soy sauce, pickled ginger, and wasabi should be served with the rainbow sushi rolls.

Prep Time: 20 minutes

Cook Time: 0 minutes

With these delectable cookie sandwiches, you can indulge in the perfect combination of chocolate and peanut butter. Rich and chewy chocolate peanut butter cookies combine with a creamy peanut butter filling to create an irresistible treat.

Ingredients: 1 cup creamy peanut butter. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/3 cup cocoa powder. 1/2 teaspoon baking soda. Pinch of salt. 1/2 cup semi-sweet chocolate chips. 1/2 cup confectioners' sugar for rolling.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine peanut butter, granulated sugar, egg, and vanilla extract. Mix until well combined. Add cocoa powder, baking soda, and salt to the peanut butter mixture. Mix until a uniform dough forms. Stir in the chocolate chips. Place the confectioners' sugar in a small bowl. Scoop tablespoon-sized portions of cookie dough and roll them into balls. Roll each dough ball in confectioners' sugar until coated. Place the coated dough balls on the prepared baking sheet, leaving some space between them. Use a fork to gently press down on each dough ball, creating a crisscross pattern. Bake in the preheated oven for 10-12 minutes, or until the cookies are set. 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. Once the cookies are completely cool, you can assemble the sandwiches by spreading a dollop of peanut butter on the bottom side of one cookie and then placing another cookie on top, bottom side down.

Prep Time: 20 minutes

Cook Time: 10 minutes

Indulge in the ultimate comfort food experience with this delicious burger. It combines juicy beef patties with creamy macaroni and cheese, crispy bacon, and classic burger toppings for a taste sensation like no other.

Ingredients: 1 lb ground beef. Salt and pepper to taste. 4 hamburger buns. 4 slices of cheddar cheese. 1 cup cooked macaroni and cheese. 1/2 cup crispy bacon bits. Lettuce leaves. Tomato slices. Pickles. Ketchup and mustard for condiments.

Instructions: Preheat your grill or stovetop pan. Divide the ground beef into 4 equal portions and form them into burger patties. Season with salt and pepper. Grill or cook the patties on medium-high heat for about 4-5 minutes per side, or to your desired level of doneness. During the last minute of cooking, place a slice of cheddar cheese on each patty and cover to melt the cheese. Toast the hamburger buns on the grill or in a toaster until they are lightly browned. Assemble the burger: Place a lettuce leaf on the bottom bun, followed by a burger patty with melted cheese. Top with a generous spoonful of macaroni and cheese, crispy bacon bits, tomato slices, and pickles. Add ketchup and mustard as desired. Place the top bun on the burger to complete it. Serve hot, and enjoy your Ultimate Mac n Cheese Burger!

Prep Time: 15 minutes

Cook Time: 10 minutes

Ideal for family dinners or holidays, this dish features crispy fried onions, homemade sauce, and a delicious and creamy green bean casserole.

Ingredients: 1 lb fresh green beans, trimmed. 1 cup fried onions. 2 tablespoons butter. 2 tablespoons all-purpose flour. 1 cup chicken or vegetable broth. 1 cup milk. Salt and pepper to taste.

Instructions: Preheat oven to 350F 175C. Blanch the green beans in boiling water for 3-4 minutes, then transfer to an ice bath to cool. Drain and set aside. In a saucepan, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes until lightly browned. Gradually whisk in the broth and milk, stirring continuously until the mixture thickens. Season with salt and pepper to taste. Add the blanched green beans to the creamy sauce, coating them evenly. Transfer the mixture to a baking dish and sprinkle fried onions on top. Bake in the preheated oven for 25-30 minutes or until the casserole is hot and bubbly. Remove from the oven and let it rest for a few minutes before serving. Garnish with additional fried onions if desired. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

A vibrant and flavorful vegan taco salad featuring crispy roasted chickpeas for protein and texture. Tossed with fresh greens, cherry tomatoes, avocado, and red onion, this salad is bursting with colors and nutrients. The creamy chipotle lime dressing adds a zesty kick that ties all the flavors together perfectly.

Ingredients: 1 can chickpeas, drained and rinsed. 1 tablespoon olive oil. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/2 teaspoon garlic powder. Salt to taste. 4 cups mixed greens. 1 cup cherry tomatoes, halved. 1/2 red onion, thinly sliced. 1 avocado, diced. 1/4 cup chopped cilantro. 1 lime, cut into wedges.

Instructions: Preheat oven to 400F 200C. In a bowl, toss chickpeas with olive oil, chili powder, cumin, garlic powder, and salt. Spread seasoned chickpeas on a baking sheet and roast for 20-25 minutes until crispy, shaking the pan halfway through. Meanwhile, prepare the salad ingredients by arranging mixed greens, cherry tomatoes, red onion, avocado, and cilantro in a large salad bowl. Once chickpeas are done, remove them from the oven and let them cool slightly. Top the salad with roasted chickpeas and squeeze lime wedges over the top. Serve with creamy chipotle lime dressing. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

To make this Blueberry Almond Butter Smoothie, you'll need frozen blueberries, creamy almond butter, and almond milk. It's a tasty and healthy way to start the day or satisfy your snack cravings.

Ingredients: 1 cup frozen blueberries. 1 banana. 2 tablespoons almond butter. 1 cup almond milk. 1 tablespoon honey optional. 1/2 teaspoon vanilla extract. Ice cubes optional.

Instructions: Place the frozen blueberries, banana, almond butter, almond milk, honey if using, and vanilla extract in a blender. Add ice cubes if you prefer a thicker and colder smoothie. Blend everything until smooth and creamy, adjusting the consistency by adding more almond milk if needed. Taste the smoothie and add more honey if you prefer it sweeter. Pour the Blueberry Almond Butter Smoothie into a glass and enjoy immediately!

Prep Time: 5 minutes

Cook Time: 0 minutes