Bahamut Zero

This soup is hearty and healthy, with the earthy tastes of split peas and mushrooms and the savory tastes of ham, carrots, and wheatberries. It's perfect for a warm meal on a cold day.

Ingredients: 1 cup split peas. 1 cup diced ham. 1/2 cup sliced mushrooms. 1/2 cup diced carrots. 1/4 cup wheatberries. 4 cups chicken or vegetable broth. 1 onion, diced. 2 cloves garlic, minced. 1 bay leaf. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the garlic and onion dices and saut until the onions are clear. After you add the ham dices, mushrooms, carrots, and wheatberries, cook for 5 minutes. Put the bay leaf, split peas, and broth in the pot. Bring to a boil, then lower the heat and let it cook for 45 to 50 minutes, or until the split peas are soft. Add pepper and salt to taste. Take the bay leaf off before you serve.

Prep Time: 15 minutes

Cook Time: 50 minutes

Indulge in the rich, velvety goodness of this chocolate ganache tart. The combination of a crisp chocolate cookie crust and smooth, creamy ganache filling is sure to satisfy any chocolate lover's cravings.

Ingredients: 1 1/2 cups chocolate cookie crumbs. 1/3 cup unsalted butter, melted. 1 1/4 cups heavy cream. 12 ounces semisweet chocolate, chopped. 1 teaspoon vanilla extract. Pinch of salt. Fresh berries for garnish optional.

Instructions: Warm the oven up to 175F 350C. Put the chocolate cookie crumbs and melted butter in a bowl and mix them together until they are well mixed. Put the dough in a 9-inch tart pan and press it into the bottom and up the sides. When the crust is done, take it out of the oven and let it cool completely. Put the heavy cream in a saucepan and heat it over medium-low heat until it just begins to simmer. Take it off the heat and add the vanilla extract, chopped chocolate, and a pinch of salt. Wait two minutes. Mix the chocolate until it is shiny and smooth. Put the chocolate ganache into the tart crust after it has cooled. Put the tart in the fridge for at least two hours, or until the ganache sets. If you want, you can add fresh berries as a garnish before serving.

Prep Time: 20 minutes

Cook Time: 10 minutes

There are a lot of different tastes and textures in these vegetarian tacos. Cranberry pomegranate salsa is tangy and sweet at the same time. It goes great with roasted sweet potatoes. Because they have quinoa in them, these tacos are healthy and filling.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups water. 2 sweet potatoes, peeled and diced. 2 tablespoons olive oil. 1 teaspoon chipotle powder. 1/2 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 1 cup fresh cranberries. 1/2 cup pomegranate seeds. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 2 tablespoons lime juice. 8 small tortillas. 1 cup crumbled feta cheese optional. Sour cream or Greek yogurt for topping optional.

Instructions: Put the quinoa and water in a medium-sized saucepan. Slowly raise the heat, cover, and let it cook for 15 to 20 minutes, or until the quinoa is done and the water is absorbed. Use a fork to fluff it up, then set it aside. Start by heating the oven to 400F 200C. Blend the sweet potatoes into small pieces and mix them with olive oil, cumin, paprika, salt, and pepper in a large bowl. Lay them out in a single layer on a baking sheet. Roast them for 20 to 25 minutes, or until they are soft and slightly crispy. Bring the cranberry pomegranate salsa to a boil while the sweet potatoes roast. Cranberries, pomegranate seeds, red onion, cilantro, and lime juice should all be mixed together in a bowl. After mixing well, set it aside. You can warm the tortillas up in the oven or on a dry pan for a few minutes. To put the tacos together, start with a spoonful of cooked quinoa, then a spoonful of roasted sweet potatoes, and finally a spoonful of the cranberry-pomegranate salsa. You can add crumbled feta cheese on top if you want to. If you want, you can top the tacos with sour cream or Greek yogurt. Spice up your Chipotle Quinoa Sweet Potato Tacos with Roasted Cranberry Pomegranate Salsa and enjoy them!

Prep Time: 20 minutes

Cook Time: 25 minutes

For a Game of Thrones Season 8 marathon, these Vegan Nacho Bites are great. They taste great and are great for munching on during tense scenes. Plus they taste great and don't hurt animals.

Ingredients: 1 bag of tortilla chips. 1 cup of vegan cheese sauce. 1 can of black beans, drained and rinsed. 1 cup of diced tomatoes. 1/2 cup of sliced black olives. 1/4 cup of chopped green onions. 1/4 cup of diced jalapenos. 1/4 cup of guacamole. 1/4 cup of salsa.

Instructions: Warm the oven up to 175F 350C. Put tortilla chips on a baking sheet. Put vegan cheese sauce on top of the chips. On top of the chips, put black beans, tomatoes, black olives, green onions, and jalapenos. Put it in an oven that has already been heated and bake for 10 to 12 minutes, or until the cheese melts and the toppings are warm. Take it out of the oven and add salsa and guacamole on top. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

The French Dip Sliders are a tasty take on the traditional French Dip sandwich. These sliders are filled with roast beef and Swiss cheese and then brushed with a tasty butter mixture before being baked to perfection. They make a great quick and easy dinner. Enjoy them with warm beef broth to dip them in.

Ingredients: 12 slider buns. 1 lb thinly sliced roast beef. 6 slices Swiss cheese, halved. 1/4 cup melted butter. 1 tablespoon Worcestershire sauce. 1 tablespoon Dijon mustard. 1/2 teaspoon garlic powder. 1/4 teaspoon onion powder. 1/4 teaspoon dried thyme. Salt and pepper to taste. 2 cups beef broth.

Instructions: Preheat the oven to 350F 175C. Slice the slider buns in half and place the bottom halves in a baking dish. Layer the roast beef on top of the bottom halves of the slider buns. Place a half slice of Swiss cheese on top of each pile of roast beef. Place the top halves of the slider buns on top of the cheese. In a small bowl, mix together melted butter, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, dried thyme, salt, and pepper. Brush the butter mixture over the tops of the slider buns. Cover the baking dish with foil and bake in the preheated oven for 10 minutes. While the sliders are baking, heat the beef broth in a small saucepan over medium heat. Once the sliders are done baking, remove them from the oven and serve with the warm beef broth for dipping.

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in the unique combination of coconut, chocolate, and matcha in these delicious raw brownies. Perfect for a guilt-free treat!

Ingredients: 1 cup almond flour. 1 cup shredded coconut. 1/2 cup cacao powder. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 tablespoon matcha powder. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: In a large bowl, combine almond flour, shredded coconut, cacao powder, matcha powder, and salt. Add melted coconut oil, maple syrup, and vanilla extract. Mix until well combined. Press the mixture firmly into a lined baking pan. Place in the refrigerator for at least 2 hours to set. Once set, cut into brownie-sized squares and serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

Indulge in the magical combination of lemon bars and cake with this refreshing parfait. Layers of lemon-flavored cake, tangy lemon curd, and luscious whipped cream create a delightful treat that's perfect for any occasion.

Ingredients: 1 cup graham cracker crumbs. 2 tbsp melted butter. 1 package lemon-flavored cake mix. 3 eggs. 1/2 cup vegetable oil. 1 cup water. 1 cup lemon curd. 2 cups whipped cream. 1/4 cup powdered sugar. Zest of 1 lemon for garnish.

Instructions: Set the oven to 350F 175C and heat it up. Melt the butter and mix it with the graham cracker crumbs in a bowl. To make the base for the parfait, press the mixture into the bottom of serving glasses. Follow the directions on the box to make the lemon-flavored cake mix with eggs, vegetable oil, and water. Spread the batter over the graham cracker crust in the glasses that will be used to serve. The cake should be baked in a hot oven for 25 to 30 minutes, or until it is set and golden brown. Let the cakes cool all the way down, then cut them into cubes. In the serving glasses, layer cubes of lemon cake with dollops of lemon curd and whipped cream. Repeat the layers until the glasses are full. Add a dollop of whipped cream on top to finish. Sprinkle powdered sugar over the whipped cream and top it off with lemon zest. Put the parfaits in the fridge for at least an hour before you serve them. Enjoy the tasty Lemon Bar Magic Cake Parfait while it's still cold.

Prep Time: 20 minutes

Cook Time: 30 minutes

A light and refreshing soup with the zesty kick of lemon, the warmth of garlic, and the heartiness of chicken and orzo. Perfect for a cozy meal!

Ingredients: 1 lb boneless, skinless chicken thighs, diced. 1 cup orzo pasta. 6 cups chicken broth. 4 cloves garlic, minced. 1 onion, diced. 2 carrots, sliced. 2 celery stalks, chopped. 1 lemon, juiced and zested. 1 tsp dried oregano. 1/2 tsp dried thyme. Salt and pepper to taste. 2 tbsp olive oil. Fresh parsley for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add diced chicken and cook until browned. Remove and set aside. In the same pot, saut garlic, onion, carrots, and celery until softened. Pour in chicken broth, lemon juice, and zest. Bring to a simmer. Add orzo, dried oregano, dried thyme, salt, and pepper. Cook until orzo is tender. Return the cooked chicken to the pot and heat through. Adjust seasoning if necessary. Serve hot, garnished with fresh parsley. Enjoy your comforting Lemony Garlic Chicken and Orzo Soup!

Prep Time: 15 minutes

Cook Time: 25 minutes