bookishly britt

The combination of sweet figs and crunchy walnuts in this homemade fig and walnut jam is delightful. It makes a beautiful gift or is ideal for spreading on toast or serving with cheese.

Ingredients: 1 kg fresh figs. 200g walnuts, chopped. 400g granulated sugar. Juice of 1 lemon.

Instructions: Wash and trim the stems off the figs, then cut them into small pieces. In a large pot, combine the figs, chopped walnuts, and granulated sugar. Squeeze the juice of one lemon over the mixture and stir well. Let the mixture sit for about 30 minutes to allow the figs to release their juices. Place the pot on medium heat and bring the mixture to a boil, stirring frequently. Once it starts boiling, reduce the heat to low and let it simmer for about 30-40 minutes, or until the jam thickens. Test the jam's consistency by placing a small amount on a chilled plate; it should gel and wrinkle when pushed with a finger. Once the jam reaches the desired consistency, remove it from the heat and let it cool slightly. Pour the hot jam into sterilized jars and seal them immediately. Allow the jam to cool completely before storing it in a cool, dark place. Enjoy your delicious homemade fig and walnut jam!

Prep Time: 20 minutes

Cook Time: 40 minutes

A hearty and flavorful vegan chili infused with smoky BBQ flavors, perfect for a cozy meal. Textured vegetable protein mimics the texture of ground meat, while a blend of spices and vegetables adds depth to this comforting dish.

Ingredients: 1 cup textured vegetable protein TVP. 1 can 15 ounces black beans, drained and rinsed. 1 can 15 ounces kidney beans, drained and rinsed. 1 can 15 ounces diced tomatoes. 1 red bell pepper, diced. 1 onion, diced. 2 cloves garlic, minced. 2 tablespoons chili powder. 1 tablespoon smoked paprika. 1 tablespoon cumin. 1 tablespoon soy sauce. 2 tablespoons tomato paste. 2 cups vegetable broth. Salt and pepper to taste.

Instructions: In a bowl, rehydrate TVP with enough hot water to cover and let sit for 5-10 minutes, then drain excess water. In a large pot, saut onion and garlic until translucent. Add bell pepper and saut until softened. Stir in rehydrated TVP, chili powder, smoked paprika, and cumin, cooking for another 2-3 minutes. Add diced tomatoes, black beans, kidney beans, soy sauce, tomato paste, and vegetable broth. Bring to a boil, then reduce heat and let simmer for 20-25 minutes, stirring occasionally. Season with salt and pepper to taste. Serve hot, garnished with your favorite toppings such as diced avocado, vegan cheese, or chopped green onions.

Prep Time: 15 minutes

Cook Time: 30 minutes

With a blend of fresh vegetables and a creamy lemon hummus, this Mediterranean Lemon Hummus Wrap is a light and tasty lunch. It's a great option for an easy and wholesome lunch or dinner.

Ingredients: 1 cup chickpeas, cooked and drained. 1/4 cup tahini. 2 tablespoons lemon juice. 1 clove garlic, minced. 1/2 teaspoon cumin. Salt and pepper to taste. 4 whole wheat tortillas. 1 cup baby spinach leaves. 1/2 cucumber, thinly sliced. 1/2 red bell pepper, thinly sliced. 1/4 red onion, thinly sliced. 1/4 cup Kalamata olives, pitted and sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons fresh parsley, chopped. 1 tablespoon olive oil.

Instructions: In a food processor, combine chickpeas, tahini, lemon juice, minced garlic, cumin, salt, and pepper. Blend until smooth, adding a little water if needed to reach your desired consistency. Warm the whole wheat tortillas in a dry skillet or microwave for about 20 seconds to make them pliable. Spread a generous spoonful of the hummus mixture onto each tortilla, leaving a small border around the edges. Layer on the baby spinach, cucumber slices, red bell pepper, red onion, Kalamata olives, and crumbled feta cheese. Sprinkle fresh parsley over the top and drizzle with a bit of olive oil. Fold in the sides of the tortilla and then roll it up tightly, securing it with a toothpick if needed. Slice the wraps in half diagonally and serve. Enjoy your Mediterranean Lemon Hummus Wrap!

Prep Time: 15 minutes

Cook Time: 0 minutes

This vegan twist on classic tiramisu features creamy cashew layers, juicy strawberries, and the crunch of Zwieback biscuits soaked in coffee and rum. It's a delightful dessert that's perfect for any occasion.

Ingredients: 1 cup cashews, soaked overnight. 1/2 cup coconut cream. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/4 cup brewed coffee, cooled. 2 tablespoons rum optional. 1 cup fresh strawberries, sliced. 12-16 vegan Zwieback biscuits. Cocoa powder, for dusting.

Instructions: Soak cashews in water, then add coconut cream, maple syrup, and vanilla extract to a blender. Mix until it's creamy and smooth. In a small dish, mix brewed coffee and rum. Shortly dip Zwieback cookies into the coffee-rum mixture, making sure they are covered but not soggy. Add a layer of dipped cookies to the bottom of a dish to serve. Cover the cookies with a layer of the cashew cream. Put a layer of strawberry slices on top of the cashew cream. Put another layer of cashew cream on top of the last one to finish. Put the dish in the fridge for at least 4 hours or overnight with the lid on to let the flavors mix. To serve, sprinkle cocoa powder over the top.

Prep Time: 20 minutes

Cook Time: 0 minutes

This paleo, low-carb, and creamy and cheesy cauliflower gratin is free of gluten. This dish works well as a hearty main course or as a side dish.

Ingredients: 1 large head of cauliflower, cut into florets. 1 cup full-fat coconut milk. 2 tablespoons nutritional yeast. 2 cloves garlic, minced. 1/2 teaspoon dried thyme. 1/2 teaspoon dried rosemary. Salt and pepper to taste. 1/4 cup almond flour. 2 tablespoons ghee or coconut oil. 2 tablespoons chopped fresh parsley.

Instructions: Preheat your oven to 375F 190C. Steam the cauliflower florets until they are tender, about 5-7 minutes. Drain well. In a saucepan, heat the coconut milk over medium heat. Add nutritional yeast, minced garlic, dried thyme, dried rosemary, salt, and pepper. Stir and simmer for 5 minutes to infuse the flavors. Place the steamed cauliflower florets in a baking dish and pour the coconut milk mixture over them. In a small bowl, combine almond flour and ghee or coconut oil to make a crumbly topping. Sprinkle this mixture evenly over the cauliflower. Bake in the preheated oven for 20-25 minutes or until the top is golden brown and the cauliflower is heated through. Garnish with chopped fresh parsley before serving. Enjoy your delicious Paleo Cauliflower Gratin!

Prep Time: 15 minutes

Cook Time: 25 minutes

A delightful chocolate treat with a cool peppermint twist are these homemade Thin Mint Cookies. Ideal for sating your year-round craving for Girl Scout cookies!

Ingredients: 1 1/4 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 1/4 teaspoon peppermint extract. 1/2 teaspoon vanilla extract. 1 large egg. 8 ounces semi-sweet chocolate, chopped. 1/2 teaspoon vegetable oil.

Instructions: In a bowl, whisk together the flour, cocoa powder, and salt. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the peppermint and vanilla extracts, followed by the egg, and mix until well combined. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms. Shape the dough into a log and wrap it in plastic wrap. Chill in the refrigerator for at least 1 hour. Preheat your oven to 350F 175C and line a baking sheet with parchment paper. Slice the chilled dough into thin rounds and place them on the prepared baking sheet. Bake for 10-12 minutes, or until the edges are firm. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. In a microwave-safe bowl, melt the semi-sweet chocolate and vegetable oil in 30-second intervals, stirring until smooth. Dip each cookie into the melted chocolate, allowing any excess to drip off, and place them back on the parchment paper. Let the chocolate set at room temperature or in the refrigerator until firm. Enjoy your homemade Girl Scout Thin Mint Cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

Soup with potatoes, garlic, and leeks that is creamy and full of flavor. It is served in bright red bowls. This hearty soup is great for a cozy meal.

Ingredients: 4 potatoes, peeled and diced. 3 cloves of garlic, minced. 2 leeks, cleaned and sliced. 6 cups vegetable broth. 1 cup milk. Salt and pepper to taste. 2 tablespoons olive oil. Fresh chives for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. To make the leeks soft, add minced garlic and saut them for a while. Bring the vegetable broth and diced potatoes to a boil. Turn down the heat, cover, and let the potatoes cook until they are soft. Blend the soup until it's smooth with an immersion blender. Add the milk and season with salt and pepper to taste. Let it cook for five more minutes. Put it in two red bowls and top with fresh chives.

Prep Time: 15 minutes

Cook Time: 25 minutes

These vegan smothered burritos with red sauce are a delicious and satisfying meal option for those craving Mexican flavors without any animal products. The combination of black beans, rice, and sautéed vegetables wrapped in tortillas and smothered in red enchilada sauce is sure to satisfy your taste buds. Plus, it's easy to make!

Ingredients: 4 large vegan tortillas. 2 cups cooked black beans. 1 cup cooked brown rice. 1 cup corn kernels. 1 cup diced bell peppers. 1 cup diced onions. 1 cup diced tomatoes. 1 cup vegan cheese shreds. 1 cup red enchilada sauce. 1 tablespoon olive oil. 1 teaspoon cumin powder. 1 teaspoon chili powder. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: Put the olive oil in a big pan and heat it over medium-low heat. Cut up the bell peppers and onions and add them. Saut them until they get soft. Add the corn, diced tomatoes, and cooked black beans. Hold on for three to four more minutes. Salt and pepper should be added. Combine well. You can warm the tortillas up in a dry pan or the microwave for 30 seconds. In the middle of each tortilla, put some rice. Then, add some of the bean and vegetable mixture. Add shreds of vegan cheese on top of the filling. To make burritos, roll up the tortillas and tuck in the sides. In a baking dish, lay the burritos seam-side down. Cover the burritos with the red enchilada sauce by pouring it over them. Put the burritos in an oven that has already been heated to 350F 175C for 15 to 20 minutes, or until they are hot all the way through and the sauce is bubbling. Before serving, sprinkle with fresh cilantro leaves. Enjoy your vegan burritos with red sauce on top!

Prep Time: 20 minutes

Cook Time: 20 minutes

These flower popsicles are a lovely and cool treat that's great for hot summer days or special events. The delicate flowers that can be eaten and the hint of citrus make for a wonderful taste experience.

Ingredients: 2 cups edible flowers such as rose petals, lavender, or hibiscus. 4 cups water. 1/2 cup sugar. 1 tablespoon lemon juice.

A delightful vegan twist on the classic Bakewell Tart, featuring a nutty almond crust filled with sweet raspberry jam and fresh raspberries, topped with toasted sliced almonds.

Ingredients: 1 cup almond flour. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1/2 teaspoon almond extract. 1/4 teaspoon salt. 1/2 cup raspberry jam. 1 cup fresh raspberries. 1/4 cup sliced almonds.

Instead of regular potato fries, these crispy vegetable fries taste great and are better for you. In the air fryer, they are cooked until they are perfectly crispy.

Ingredients: 2 cups of mixed vegetables carrots, zucchini, sweet potatoes. 2 tablespoons of olive oil. 1/2 teaspoon of salt. 1/2 teaspoon of black pepper. 1/2 teaspoon of paprika. 1/4 teaspoon of garlic powder. Cooking spray for the air fryer basket.

This recipe features tender grilled flank steak paired with a vibrant chimichurri sauce and flavorful saffron cauliflower rice. It's a delightful combination of savory and herbaceous flavors, perfect for a satisfying meal.

Ingredients: 1 lb flank steak. Salt and black pepper to taste. For Chimichurri:. - 1 cup fresh parsley leaves, chopped. - 1/4 cup fresh cilantro leaves, chopped. - 2 cloves garlic, minced. - 2 tablespoons red wine vinegar. - 1/2 teaspoon red pepper flakes. - 1/2 cup extra virgin olive oil. - Salt and black pepper to taste. For Saffron Cauliflower Rice:. - 1 head cauliflower, grated. - Pinch of saffron threads, soaked in 2 tablespoons hot water. - 2 tablespoons olive oil. - Salt to taste.

The Blood Orange Salad with Ginger and Cayenne Blood Orange Vinaigrette is bright and refreshing, and the flavors and textures go so well together. It's just the right amount of sweet and sour, and the cayenne pepper adds a little heat. This salad is full of good things for you, and the blood oranges give it a splash of color and juicy flavor.

Ingredients: 3 blood oranges, peeled and sliced. 4 cups mixed greens. 1/2 red onion, thinly sliced. 1/4 cup crumbled feta cheese. 1/4 cup sliced almonds, toasted. For the vinaigrette:. 2 tablespoons blood orange juice. 2 tablespoons olive oil. 1 teaspoon fresh ginger, grated. 1/4 teaspoon cayenne pepper. Salt and pepper to taste.

This Easy Chickpea Pasta with Spinach is a quick and nutritious meal that's perfect for busy weeknights. The chickpea pasta adds a hearty texture while the spinach provides a burst of freshness. With simple ingredients and minimal prep, this dish is sure to become a favorite in your dinner rotation.

Ingredients: 8 oz chickpea pasta. 2 cups fresh spinach leaves. 2 cloves garlic, minced. 1/4 cup olive oil. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. Red pepper flakes optional.

The sweet, spicy, and sour flavors in these mango chili ginger popsicles work really well together. Great for hot summer days or any time you want something cool.

Ingredients: 2 ripe mangoes, peeled and diced. 1/2 cup water. 1/4 cup granulated sugar. 1 tablespoon fresh lime juice. 1 teaspoon grated ginger. 1 small red chili, seeds removed and finely chopped.

This vegan lentil soup is hearty, flavorful, and packed with protein and fiber. It's a comforting and nutritious dish perfect for chilly days or anytime you need a nourishing meal.

Ingredients: 1 cup red lentils. 1 onion, chopped. 2 carrots, chopped. 2 celery stalks, chopped. 3 garlic cloves, minced. 1 can 14 oz diced tomatoes. 4 cups vegetable broth. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon turmeric. Salt and pepper to taste. 2 tablespoons olive oil.

A healthy and tasty way to start the day is with this tropical bliss smoothie. It tastes like paradise in a glass because it has pineapple, mango, and coconut in it. Greek yogurt makes it creamy, and honey and vanilla extract make it a little sweet.

Ingredients: 1 cup frozen pineapple chunks. 1/2 cup frozen mango chunks. 1/2 banana. 1/2 cup Greek yogurt. 1/2 cup coconut milk. 1 tablespoon honey. 1/2 teaspoon vanilla extract. Ice cubes optional.