Collective Creaux

Indulge in the rich, creamy goodness of homemade vegan moxarella cheese! This dairy-free alternative melts beautifully and pairs perfectly with your favorite pizza toppings on a crispy crust. It's a guilt-free way to satisfy your pizza cravings.

Ingredients: 1 cup raw cashews, soaked for 4 hours or overnight. 1 cup hot water. 3 tablespoons tapioca starch. 2 tablespoons nutritional yeast. 1 tablespoon apple cider vinegar. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon salt. 1 tablespoon agar agar powder. 1 1/2 cups water. Pizza dough store-bought or homemade. Pizza sauce. Your favorite pizza toppings e.g., veggies, vegan pepperoni.

Instructions: Drain the soaked cashews and add them to a blender with 1 cup of hot water. Blend until smooth and creamy. Add tapioca starch, nutritional yeast, apple cider vinegar, garlic powder, onion powder, and salt to the blender. Blend until well combined. In a small saucepan, whisk together agar agar powder and 1 1/2 cups of water. Bring to a simmer over medium heat, stirring constantly. Once the agar agar mixture starts to thicken, pour it into the blender with the cashew mixture. Blend until smooth. Transfer the mixture back to the saucepan and cook over medium heat, stirring constantly, until it becomes stretchy and gooey, about 5 minutes. Remove from heat and let it cool slightly. For the pizza, preheat your oven to the temperature specified by your pizza dough recipe. Roll out the pizza dough on a floured surface to your desired thickness. Spread pizza sauce evenly over the dough, leaving a small border around the edges. Tear pieces of the moxarella cheese and place them on top of the sauce. Add your favorite pizza toppings over the cheese. Bake the pizza in the preheated oven according to your dough's instructions, typically 10-15 minutes or until the crust is golden and the cheese is bubbly. Slice, serve, and enjoy!

Prep Time: 30 minutes

Cook Time: 15 minutes

A quick and delicious Instant Pot Pad Thai recipe that the whole family will love. Perfectly balanced flavors with tender shrimp, tofu, and rice noodles, topped with crunchy peanuts and fresh cilantro.

Ingredients: 8 oz rice noodles. 1 lb shrimp, peeled and deveined. 2 eggs, beaten. 1 cup bean sprouts. 1 cup sliced tofu. 1/2 cup chopped peanuts. 3 cloves garlic, minced. 1/4 cup vegetable oil. 1/4 cup soy sauce. 2 tablespoons tamarind paste. 2 tablespoons fish sauce. 1 tablespoon sugar. 1 teaspoon red pepper flakes. Lime wedges for serving. Fresh cilantro for garnish.

Instructions: Soak rice noodles in hot water for 20 minutes, then drain. Set Instant Pot to saut mode, heat vegetable oil, and saut garlic until fragrant. Add shrimp and tofu, cook until shrimp turns pink. Push ingredients to the side, pour beaten eggs into the Instant Pot, and scramble until cooked. Add soaked rice noodles, soy sauce, tamarind paste, fish sauce, sugar, and red pepper flakes. Stir well. Close the Instant Pot lid, set to high pressure for 1 minute, then quick release pressure. Open the lid and stir in bean sprouts and peanuts. Serve Pad Thai with lime wedges and garnish with fresh cilantro.

Prep Time: 15 minutes

Cook Time: 15 minutes

Classic buttermilk pancakes with a hint of vanilla and a touch of cinnamon come together in these delicious pancakes. They're the ideal treat for breakfast!

Ingredients: 1 cup all-purpose flour. 2 tablespoons granulated sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1 egg. 2 tablespoons unsalted butter, melted. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon.

Instructions: Combine the flour, sugar, baking soda, baking powder, salt, and ground cinnamon in a mixing bowl. Beat the egg in a different bowl and stir in the buttermilk, melted butter, and vanilla extract. Blend thoroughly. Mixing until just combined, pour the wet ingredients into the dry ingredients. Take care not to overmix; some lumps are acceptable. Grease a non-stick skillet or griddle with cooking spray or butter and heat it over medium heat. For each pancake, pour 1/4 cup of batter onto the hot griddle. Fry until surface bubbles appear, then turn and continue cooking until both sides are golden brown. Proceed with the leftover batter. Warm pancakes should be served with your preferred toppings and maple syrup. Savor your mouthwatering Buttermilk Pancakes with Vanilla and Cinnamon!

Prep Time: 10 minutes

Cook Time: 15 minutes

This homemade hummus recipe is a classic Middle Eastern dip that's creamy, flavorful, and incredibly easy to make. It's perfect for snacking, dipping, or spreading on sandwiches.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1/4 cup fresh lemon juice 1 large lemon. 1/4 cup well-stirred tahini. 1 small garlic clove, minced. 2 tablespoons extra-virgin olive oil, plus more for serving. 1/2 teaspoon ground cumin. Salt to taste. 2 to 3 tablespoons water. Dash of paprika, for serving. Fresh parsley, for garnish.

Instructions: Put the chickpeas, lemon juice, tahini, and minced garlic in a food processor and blend them together. Mix until smooth. Put in the cumin powder, olive oil, and a little salt. Process again until everything is well mixed. Slowly add 2 to 3 tablespoons of water while the food processor is running until the hummus is the consistency you want. Check the seasoning and add more salt if you think it needs it. Put the hummus on a plate to serve. Drizzle with extra-virgin olive oil and add a pinch of paprika. Add fresh parsley as a garnish. Crackers, pita bread, or vegetable sticks go well with this menu item. Have fun!

Prep Time: 10 minutes

Cook Time: 0 minutes

This African-inspired couscous and chickpea salad is a refreshing and flavorful dish perfect for warm weather. The combination of couscous, chickpeas, and fresh vegetables is complemented by a zesty lemon-cumin dressing.

Ingredients: 1 cup couscous. 1 1/2 cups boiling water. 1 can 15 oz chickpeas, drained and rinsed. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint, chopped. 1/4 cup olive oil. 2 tablespoons lemon juice. 1 teaspoon ground cumin. Salt and pepper to taste.

Instructions: Place couscous in a large bowl. Pour boiling water over couscous, cover, and let sit for 5 minutes. Fluff with a fork. In a separate bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, parsley, and mint. In a small bowl, whisk together olive oil, lemon juice, ground cumin, salt, and pepper to make the dressing. Pour the dressing over the chickpea and vegetable mixture, and toss to coat. Add the couscous to the mixture and gently mix until everything is well combined. Refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy your African-inspired couscous and chickpea salad!

Prep Time: 15 minutes

Cook Time: 5 minutes

This chocolate peanut butter dip is perfect for game day gatherings, especially for football-themed parties. It combines the irresistible flavors of chocolate and peanut butter in a creamy dip that's sure to be a crowd-pleaser. The football shape and decorative icing make it a fun and festive addition to any spread.

Ingredients: 1 cup creamy peanut butter. 1/2 cup powdered sugar. 1/4 cup cocoa powder. 1/4 cup milk. 1 teaspoon vanilla extract. 1/2 cup mini chocolate chips. White icing for decorating.

Instructions: In a mixing bowl, combine peanut butter, powdered sugar, cocoa powder, milk, and vanilla extract. Mix until smooth and well combined. Fold in mini chocolate chips until evenly distributed. Shape the mixture into a football shape on a serving platter. Using white icing, draw football laces on top of the dip to resemble a football. Chill in the refrigerator for at least 30 minutes before serving. Serve with pretzels, graham crackers, or fruit slices for dipping.

Prep Time: 10 minutes

Cook Time: 0 minutes

Indulge in these gluten-free, grain-free, and paleo-friendly double chocolate cookies with rich dark chocolate chunks and mini chocolate chips. A delightful treat for chocolate lovers!

Ingredients: 2 cups almond flour. 1/3 cup cacao powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup coconut oil, melted. 1/4 cup pure maple syrup. 1 teaspoon vanilla extract. 1/3 cup dark chocolate chunks dairy-free. 1/4 cup mini dairy-free chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Whisk the cacao powder, baking soda, salt, and almond flour together in a bowl. Melt the coconut oil and mix it with the maple syrup and vanilla extract. Mix well until a dough comes together. The dark chocolate chunks and mini chocolate chips should be carefully mixed in. Spread out tablespoon-sized pieces of dough on the baking sheet that has been prepared. Use the back of a spoon or your fingers to gently press down on each cookie. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are set. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Have fun with these tasty double chocolate cookies!

Prep Time: 15 minutes

Cook Time: 10-12

Indulge in a decadent Keto Chocolate Peanut Butter Cheesecake made effortlessly in the Instant Pot. This rich and creamy dessert is low in carbs and high in flavor, perfect for satisfying your sweet cravings on a keto diet.

Ingredients: 2 cups almond flour. 1/2 cup unsweetened cocoa powder. 1/2 cup powdered erythritol. 1/2 cup melted butter. 3 packages 24 oz cream cheese, softened. 1 cup powdered erythritol. 3 large eggs. 1/2 cup heavy cream. 1/2 cup sugar-free peanut butter. 1 teaspoon vanilla extract. 1/2 cup sugar-free chocolate chips optional.

Instructions: Put cocoa powder, almond flour, and 1/2 cup of powdered erythritol in a bowl and mix them together. Melt the butter and add it to the mixture. Press the mixture into the bottom of a springform pan that has been greased to make the crust. Mix 1 cup of powdered erythritol with cream cheese in a different bowl until the mixture is smooth. Slowly add the eggs, making sure to mix well after each one. Add the peanut butter, heavy cream, and vanilla extract and mix well. If you want, you can fold in sugar-free chocolate chips. Put the crust in the springform pan and then pour the cheesecake batter on top of it. Put foil over the pan to protect it. Set the trivet inside the Instant Pot with one cup of water on it. Then put the springform pan on top of the trivet. Put the lid back on the Instant Pot and set it to high pressure for 35 minutes. After that, let the pressure drop naturally for 10 minutes. Take the cheesecake out of the Instant Pot with care and let it cool to room temperature. Put it in the fridge for at least four hours or overnight before you serve it.

Prep Time: 20 minutes

Cook Time: 45 minutes

This recipe combines crispy curried salmon with fragrant basil coconut rice for a flavorful and satisfying meal. The crispy exterior of the salmon contrasts beautifully with the tender, aromatic rice, creating a dish that is both delicious and visually appealing.

Ingredients: 4 salmon fillets. 2 tablespoons curry powder. 1 teaspoon paprika. 1 teaspoon garlic powder. Salt and pepper to taste. 2 tablespoons olive oil. 1 cup jasmine rice. 1 cup coconut milk. 1 cup water. 1/4 cup chopped fresh basil leaves. Lime wedges for serving.

Instructions: Preheat the oven to 400F 200C. In a small bowl, mix together the curry powder, paprika, garlic powder, salt, and pepper. Rub the spice mixture evenly over the salmon fillets. Heat olive oil in an oven-safe skillet over medium-high heat. Place the salmon fillets skin-side down in the skillet and cook for 3-4 minutes until crispy. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the salmon is cooked through. Meanwhile, rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice, coconut milk, water, and a pinch of salt. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Stir in the chopped basil leaves and fluff the rice with a fork. Serve the crispy curried salmon over the basil coconut rice, garnished with lime wedges.

Prep Time: 15 minutes

Cook Time: 20 minutes

This vegan Avocado Chickpea Salad Sandwich tastes great and fills you up for lunch or dinner. Whole grain toast is used to serve a creamy avocado and chickpea salad with fresh vegetables. It tastes good, is good for you, and is easy to make.

Ingredients: 2 ripe avocados, mashed. 1 can 15 oz chickpeas, drained and rinsed. 1/4 cup red onion, finely chopped. 1/4 cup cucumber, finely diced. 1/4 cup red bell pepper, finely diced. 1/4 cup fresh cilantro, chopped. 1/4 cup vegan mayonnaise. 1 tablespoon lemon juice. 1 teaspoon Dijon mustard. Salt and pepper to taste. 8 slices whole grain bread. Lettuce leaves and tomato slices for sandwich. Vegan cheese slices optional.

Instructions: Mash the avocados and chickpeas together in a large bowl. Put the cucumber, red bell pepper, red onion, and cilantro in the bowl. Combine well. Put vegan mayonnaise, lemon juice, Dijon mustard, salt, and pepper in a separate small bowl. Mix them together with a whisk. Add the dressing to the avocado and chickpea mix and mix everything together until it's well covered. Toast the slices of whole grain bread until they get a little brown. To put the sandwiches together, put a lettuce leaf on one slice of bread and then a large scoop of the avocado-chickpea salad. If you want, you can also add vegan cheese and tomato slices. Add another slice of bread on top. Do this again for the rest of the sandwiches. Cut the sandwiches in half diagonally and serve right away.

Prep Time: 15 minutes

Cook Time: 5 minutes

These falafel are a mix of Paleo and vegan flavors, and they are full of protein and fiber. This dish, which comes with creamy baba ganoush, is a great mix of Middle Eastern and Mediterranean flavors.

Ingredients: 2 cups cooked chickpeas. 1/2 cup chopped parsley. 1/4 cup chopped cilantro. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1/2 teaspoon ground coriander. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. 2 tablespoons olive oil. 1 medium eggplant. 2 tablespoons tahini. 2 tablespoons lemon juice. 2 cloves garlic, minced. Salt and pepper to taste. 1 tablespoon chopped parsley, for garnish. 1 tablespoon chopped cilantro, for garnish.

Instructions: Preheat oven to 375F 190C. In a food processor, combine chickpeas, parsley, cilantro, garlic, cumin, coriander, cayenne pepper, salt, and pepper. Pulse until mixture is coarsely ground but not smooth. Form the mixture into small balls and place them on a baking sheet lined with parchment paper. Lightly flatten each ball with the palm of your hand. Drizzle falafel with olive oil and bake for 20-25 minutes, or until golden brown and crispy. Meanwhile, prick the eggplant with a fork and place it on a baking sheet. Roast in the oven for 30-40 minutes, or until tender. Once the eggplant is cool enough to handle, peel off the skin and place the flesh in a food processor. Add tahini, lemon juice, garlic, salt, and pepper to the eggplant. Blend until smooth and creamy. Serve falafel with baba ganoush, garnished with chopped parsley and cilantro.

Prep Time: 20 minutes

Cook Time: 45 minutes

Enjoy the rich flavors of this easy chocolate tart that you bake. A chocolate crust made of butter and cocoa that is filled with smooth, creamy chocolate ganache makes a treat that is hard to resist and great for any event.

Ingredients: 1 1/4 cups all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/4 cup granulated sugar. 1/2 cup unsalted butter, cold and cubed. 1 large egg yolk. 1/4 cup cold water. 1 cup semi-sweet chocolate chips. 1/2 cup heavy cream. 1 teaspoon vanilla extract.

Instructions: Preheat oven to 375F 190C. In a food processor, combine flour, cocoa powder, sugar, and butter. Pulse until mixture resembles coarse crumbs. Add egg yolk and cold water. Pulse until dough comes together. Press dough into a 9-inch tart pan, making sure it covers the bottom and sides evenly. Prick the bottom with a fork. Bake crust for 15-20 minutes or until set. Remove from oven and let it cool. In a small saucepan, heat heavy cream until it just begins to simmer. Remove from heat and stir in chocolate chips and vanilla extract until smooth and well combined. Pour chocolate mixture into the cooled tart shell, spreading it evenly. Refrigerate tart for at least 2 hours or until set. Serve chilled, optionally garnished with whipped cream or fresh berries.

Prep Time: 20 minutes

Cook Time: 20 minutes

#DeliciousTreats, #DessertIdeas, #EasyBaking, #TartRecipe

With our Brew Burger recipe, you can enjoy the best classic burger ever. It has all the classic toppings, like melted cheddar cheese and juicy beef. Good for a cookout on the weekend or a craving during the week.

Ingredients: 1 lb ground beef. 1/2 onion, finely chopped. 1/4 cup breadcrumbs. 1 egg. Salt and pepper to taste. 4 burger buns. 4 slices of cheddar cheese. Lettuce leaves. Tomato slices. Pickles. Ketchup and mustard.

Instructions: In a bowl, combine ground beef, chopped onion, breadcrumbs, and egg. Season with salt and pepper. Mix well. Divide the mixture into 4 equal portions and shape them into burger patties. Preheat your grill or stovetop pan over medium-high heat. Cook the burger patties for about 4-5 minutes on each side, or until they reach your desired level of doneness. During the last minute of cooking, place a slice of cheddar cheese on each patty and cover until melted. Toast the burger buns on the grill or in a toaster until lightly browned. Assemble your Brew Burger by placing lettuce leaves, a burger patty with melted cheese, tomato slices, and pickles on the bottom bun. Add ketchup and mustard to taste. Top with the other bun half. Serve hot and enjoy your delicious Classic Brew Burger!

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy the crispiest French fries you've ever tasted with this simple oven-baked recipe. Coating the potato strips with cornstarch before baking ensures a perfectly crispy exterior while maintaining a fluffy interior.

Ingredients: 4 large potatoes. 2 tablespoons cornstarch. 1/4 cup vegetable oil. Salt to taste.

Instructions: Turn on your oven and heat it up to 425F 220C. Cut the potatoes into thin strips that are about 1/4 inch thick. This will get rid of the extra starch. Soak the potato strips in cold water for at least 30 minutes. To get rid of the water, drain the potato strips and pat them dry with paper towels. Mix the cornstarch with the dried potato strips in a bowl until they are well covered. The potato strips should be spread out on a baking sheet that has been lined with parchment paper. Add the vegetable oil to the potato strips and toss to cover them all. Make sure there aren't too many potato strips on the baking sheet by spreading them out in a single layer. Fries should be baked in a hot oven for 20 to 25 minutes, flipping them over halfway through, until they are golden brown and crispy. Add salt to your liking, and serve right away.

Prep Time: 35 minutes

Cook Time: 25 minutes

The crisp apples, fresh fennel, and tangy vinaigrette dressing in Marian's Apple-Fennel Salad go so well together. It has the right amount of sweet, savory, and nutty flavors to be a side dish or light meal.

Ingredients: 2 apples, thinly sliced. 1 fennel bulb, thinly sliced. 1/2 cup walnuts, toasted and chopped. 1/4 cup dried cranberries. 3 cups arugula. 1/4 cup crumbled feta cheese. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: In a large bowl, combine the sliced apples and fennel. Add the toasted walnuts and dried cranberries to the bowl. In a separate small bowl, whisk together the olive oil and balsamic vinegar. Drizzle the dressing over the salad and toss to coat the ingredients evenly. Season with salt and pepper to taste. Divide the arugula among serving plates and top with the apple-fennel mixture. Sprinkle crumbled feta cheese on top. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

This Mega Crumble Apple Pie is the best vegan and gluten-free dessert you can eat. Fresh apples are covered in a tasty mix of spices and topped with a crunchy oat and almond crumble. The different textures and tastes make it a delicious treat.

Ingredients: 8 large apples, peeled, cored, and sliced. 1 tablespoon lemon juice. 1/2 cup granulated sugar. 1/4 cup cornstarch. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1 cup gluten-free rolled oats. 1/2 cup almond flour. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1/4 cup chopped pecans or walnuts.

Instructions: Warm the oven up to 190C 375F. Put apple slices and lemon juice in a large bowl and toss them around. Granulated sugar, cornstarch, cinnamon, nutmeg, and salt should all be mixed together in a small bowl. Toss the apples in the mixture until they are well covered. Put the apples that have been coated into a 9-inch pie dish. Put rolled oats, almond flour, maple syrup, melted coconut oil, and chopped nuts in a different bowl. Mix until it falls apart. Cover the apples in the pie dish with the crumble mixture. Put it in the oven and bake for 45 to 50 minutes, or until the topping is brown and the apples are soft. Let the pie cool down for at least 15 minutes before you serve it. If you want, you can serve it warm with vegan whipped cream or dairy-free ice cream.

Prep Time: 20 minutes

Cook Time: 50 minutes

With a rich barbecue sauce covering them, these BBQ Bacon Chicken Kabobs are a tasty mix of juicy chicken, smoky bacon, and flavorful vegetables. They are a great addition to the food you serve at a summer barbecue. Ingredients: 4 boneless, skinless chicken breasts, cut into 1-inch cubes. 8 slices of bacon, cut into 2-inch pieces. 1 red bell pepper, cut into 1-inch squares. 1 green bell pepper, cut into 1-inch squares. 1 red onion, cut into 1-inch squares. 1 cup barbecue sauce. Salt and pepper to taste. Wooden skewers, soaked in water for 30 minutes. Instructions: In a bowl, season the chicken cubes with salt and pepper. Wrap each chicken cube with a piece of bacon and thread onto the soaked wooden skewers, alternating with pieces of bell peppers and red onion. Preheat your grill to medium-high heat and oil the grates. Place the assembled kabobs on the grill and brush with barbecue sauce. Grill the kabobs for about 15-20 minutes, turning occasionally and basting with more barbecue sauce until the chicken is cooked through and the bacon is crispy. Remove the kabobs from the grill and let them rest for a few minutes before serving. Serve hot, garnished with extra barbecue sauce if desired. Prep Time: 20 minutes Cook Time: 20 minutes