Corvid Katana

In this recipe, juicy portobello mushrooms marinated in beer are mixed with the flavors of a Vietnamese banh mi. The mushrooms get their rich flavors from the marinade, and the pickled vegetables and spicy sriracha mayo give them a tangy kick. It's a tasty vegetarian take on a traditional sandwich.

Ingredients: 4 large portobello mushrooms. 1 cup beer. 1/4 cup soy sauce. 2 tablespoons rice vinegar. 2 tablespoons sesame oil. 2 cloves garlic, minced. 1 tablespoon fresh ginger, minced. 2 tablespoons honey. 1/2 teaspoon black pepper. 1/4 cup mayonnaise. 1 tablespoon sriracha sauce. 4 French baguettes, sliced and toasted. Pickled vegetables carrots, daikon, cucumber, etc.. Fresh cilantro leaves, for garnish. Thinly sliced jalapenos, for garnish. Lime wedges, for serving.

Instructions: In a bowl, whisk together beer, soy sauce, rice vinegar, sesame oil, garlic, ginger, honey, and black pepper to make the marinade. Clean the portobello mushrooms and remove the stems. Place them in a shallow dish and pour the marinade over them. Let them marinate for at least 30 minutes, turning occasionally. While mushrooms marinate, mix mayonnaise and sriracha sauce in a small bowl. Heat a grill or grill pan over medium-high heat. Remove mushrooms from marinade and grill for 4-5 minutes on each side, until tender and slightly charred. Spread the sriracha mayo on the toasted baguette slices. Place grilled mushrooms on the bread and top with pickled vegetables, cilantro, and jalapenos. Serve the sandwiches with lime wedges on the side. Enjoy!

Prep Time: 40 minutes

Cook Time: 10 minutes

A Paleo and Whole30 twist on the classic comfort food, these slow cooker healthy sloppy joes are packed with flavor and free from processed ingredients.

Ingredients: 1 pound ground beef grass-fed. 1 onion, diced. 1 green bell pepper, diced. 2 cloves garlic, minced. 1 cup tomato sauce no added sugar. 1/2 cup tomato paste. 2 tablespoons apple cider vinegar. 2 tablespoons coconut aminos. 1 tablespoon Dijon mustard. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. 1/2 teaspoon ground cumin. Salt and pepper to taste. Lettuce leaves or paleo-friendly buns optional, for serving.

Instructions: Cook the ground beef in a skillet over medium heat until browned. Remove any extra fat. Move the beef that has browned to a slow cooker. To the slow cooker with the beef, add the chopped garlic, green bell pepper, and diced onion. Mix the tomato sauce, tomato paste, Dijon mustard, coconut aminos, apple cider vinegar, ground cumin, smoked paprika, chili powder, and salt and pepper in a small bowl. Over the beef and veggies in the slow cooker, pour the sauce mixture. Toss to mix everything thoroughly. Cook on low, covered, for four to six hours, or until the mixture thickens and the flavors combine. If preferred, you can serve the nutritious sloppy joe mixture on paleo-friendly buns or over lettuce leaves. Savor your delectable slow cooker sloppy joes that are Whole30 and paleo-friendly!

Prep Time: 15 minutes

Cook Time: 240 minutes

This hearty and healthy stew is full of protein from the quinoa and different kinds of vegetables. This dish is great for busy days when you need something healthy and comforting.

Ingredients: 1 cup quinoa, rinsed. 2 cups vegetable broth. 1 can 15 oz diced tomatoes, undrained. 2 carrots, diced. 2 celery stalks, diced. 1 onion, chopped. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon turmeric. Salt and pepper to taste. 2 cups chopped kale or spinach.

Instructions: In a slow cooker, combine quinoa, vegetable broth, diced tomatoes, carrots, celery, onion, garlic, cumin, paprika, turmeric, salt, and pepper. Cover and cook on low for 6-8 hours or high for 3-4 hours, until vegetables are tender and quinoa is cooked. Stir in chopped kale or spinach during the last 30 minutes of cooking. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes

The rich flavors of miso and curry come together in this miso-curry roasted salad, which also has fresh roasted vegetables and mixed greens. There's no doubt that this salad will blow your mind with its deliciousness.

Ingredients: 2 tbsp miso paste. 1 tbsp curry powder. 2 tbsp olive oil. 1 lb mixed vegetables e.g., carrots, bell peppers, zucchini. 1 cup cherry tomatoes. 1/4 cup red onion, thinly sliced. 4 cups mixed greens. 1/4 cup almonds, toasted and chopped. Salt and pepper to taste.

Instructions: Preheat the oven to 400F 200C. In a bowl, mix miso paste, curry powder, and olive oil to make a marinade. Toss the mixed vegetables, cherry tomatoes, and red onion in the marinade until well coated. Spread the coated vegetables on a baking sheet and roast for 20-25 minutes or until tender and slightly caramelized. While the vegetables roast, divide the mixed greens among serving plates. Once the roasted vegetables are ready, arrange them on top of the mixed greens. Sprinkle with toasted almonds and season with salt and pepper to taste. Serve the miso-curry roasted salad warm and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

These vegan heart cupcakes are perfect for celebrating love and compassion. They're moist, fluffy, and bursting with flavor, making them an ideal treat for Valentine's Day or any special occasion.

Ingredients: 1 1/2 cups all-purpose flour. 1 cup almond milk. 1/2 cup granulated sugar. 1/4 cup coconut oil, melted. 2 teaspoons vanilla extract. 1 teaspoon apple cider vinegar. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. Vegan food coloring optional.

Instructions: Preheat oven to 350F 175C and line a cupcake tin with heart-shaped liners. In a large bowl, mix together almond milk, sugar, melted coconut oil, vanilla extract, and apple cider vinegar. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. If desired, add vegan food coloring to achieve the desired hue. Pour batter into the prepared cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely on a wire rack before decorating.

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in the creamy richness of avocado combined with the decadence of chocolate in this luscious vegan ice cream.

Ingredients: 2 ripe avocados. 1/2 cup cocoa powder. 1/2 cup coconut milk. 1/2 cup maple syrup. 1 tsp vanilla extract.

Instructions: Peel and pit the avocados, then place them in a blender. Add cocoa powder, coconut milk, maple syrup, and vanilla extract to the blender. Blend until smooth and creamy. Transfer the mixture to an ice cream maker and churn according to manufacturer's instructions, typically 25-30 minutes. Once churned, transfer the ice cream to a container and freeze for at least 4 hours before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

A quick and delicious breakfast option using the air fryer - fluffy scrambled eggs with colorful bell peppers and onions, wrapped in whole wheat tortillas.

Ingredients: 4 large eggs. 1/2 cup diced bell peppers. 1/2 cup diced onions. 1/2 cup shredded cheddar cheese. 4 whole wheat tortillas. Salt and pepper to taste. Cooking spray.

Instructions: Get the air fryer ready by heating it up to 360F 180C. Add the eggs to a bowl and whisk them together. Add salt and pepper to taste. Add chopped onions and bell peppers to the egg mix. Use cooking spray on the air fryer basket. Put the egg mix into the basket and air fry for 8 to 10 minutes, stirring every now and then. I used the air fryer to warm the tortillas for one to two minutes. Place the egg mixture on top of each tortilla and top with shredded cheese to make a burrito. After making the burritos, fold the tortillas into them and air fry for two more minutes, until they are crispy. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 15 minutes

Sonia's Paleo Pie Crust is a wholesome and grain-free alternative to traditional pie crusts. Made with almond flour, coconut flour, and arrowroot powder, it's perfect for your favorite Paleo pie recipes. This crust is both delicious and nutritious, making your Paleo desserts even more satisfying.

Ingredients: 1 1/2 cups almond flour. 1/4 cup coconut flour. 1/4 cup arrowroot powder. 1/4 tsp sea salt. 1/4 cup coconut oil, melted. 1 large egg. 1 tbsp honey optional.

Instructions: Set the oven temperature to 175C 350F. Almond flour, coconut flour, arrowroot powder, and sea salt should all be combined in a bowl. Combine the dry ingredients with the melted coconut oil, egg, and honey if desired. Stir to form a dough. Evenly press the dough into the bottom and up the sides of a 9-inch pie dish. Using a fork, prick the crust to avoid air pockets from forming while baking. Bake for 10 to 12 minutes, or until the crust is golden brown, in a preheated oven. Take it out of the oven and let it cool fully before adding your preferred Paleo pie filling. Savor your tasty Paleo pie with a nutritious crust!

Prep Time: 15 minutes

Cook Time: 12 minutes

This refreshing cucumber and radish salad with creamy feta, tangy red wine vinegar, and buttermilk dressing is a perfect side dish for a summer meal. It's light, crisp, and bursting with flavor.

Ingredients: 2 cucumbers, thinly sliced. 1 cup radishes, thinly sliced. 1/2 cup crumbled feta cheese. 2 tablespoons red wine vinegar. 1/4 cup buttermilk. Salt and pepper to taste. Fresh dill for garnish.

Instructions: In a large bowl, combine the sliced cucumbers and radishes. In a small bowl, whisk together the red wine vinegar, buttermilk, salt, and pepper. Pour the dressing over the cucumber and radish mixture and toss to coat. Sprinkle crumbled feta cheese over the top of the salad. Garnish with fresh dill. Refrigerate for at least 30 minutes before serving. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

A zesty ginger stir-fry with juicy pineapple, soft chicken, and a sweet-savory taste. A tasty weeknight dinner that's quick and simple to prepare is this pineapple ginger chicken stir fry.

Ingredients: 2 boneless, skinless chicken breasts, thinly sliced. 1 cup fresh pineapple chunks. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 onion, thinly sliced. 3 cloves garlic, minced. 1 tablespoon fresh ginger, minced. 1/4 cup soy sauce. 2 tablespoons hoisin sauce. 2 tablespoons rice vinegar. 1 tablespoon honey. 2 tablespoons vegetable oil. 1 teaspoon cornstarch. Salt and pepper to taste. Cooked rice for serving.

Instructions: In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, honey, and cornstarch to make the sauce. Set aside. In a large skillet or wok, heat the vegetable oil over high heat. Add the sliced chicken and stir-fry for 3-4 minutes until it's no longer pink. Remove the chicken from the skillet and set aside. In the same skillet, add a bit more oil if needed and add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant. Add the sliced onion and bell peppers to the skillet. Stir-fry for 2-3 minutes until they start to soften. Return the cooked chicken to the skillet and pour the sauce over everything. Stir-fry for another 2-3 minutes until the sauce thickens and coats the ingredients. Add the pineapple chunks and stir-fry for an additional 1-2 minutes until heated through. Season with salt and pepper to taste. Serve the Pineapple Ginger Chicken Stir Fry over cooked rice. Enjoy your delicious homemade stir fry!

Prep Time: 15 minutes

Cook Time: 15 minutes

This comforting cheesy hash brown casserole is great for breakfast, brunch, or any other event where people want to get together. It's sure to be a hit because it's creamy inside and crunchy on top.

Ingredients: 1 package 30 ounces frozen shredded hash browns. 1/2 cup 1 stick unsalted butter, melted. 1 can 10.5 ounces condensed cream of chicken soup. 1 container 8 ounces sour cream. 1 small onion, finely chopped. 2 cups shredded cheddar cheese. Salt and pepper to taste. 2 cups crushed cornflakes. 1/4 cup 1/2 stick unsalted butter, melted.

Instructions: Warm the oven up to 175F 350C. Prepare a 9x13-inch baking dish by greasing it. Melt the butter and add the cream of chicken soup, sour cream, chopped onion, and shredded cheese to a large bowl. Add pepper and salt to taste. Mix everything together well. Spread the hash brown mix out evenly in the baking dish that has been prepared. Put the melted butter and crushed cornflakes in a different bowl. Spread out evenly on top of the hash brown mix. After the oven is hot, bake the casserole for 45 to 50 minutes, or until the top is golden brown and hot. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 45 minutes

When you roast these baby potatoes, the outside gets crispy and the inside gets creamy. To go with any meal or just on their own, they're a great side dish.

Ingredients: 500g baby potatoes, washed and halved. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried thyme. Salt and black pepper to taste. Fresh parsley for garnish optional.

Instructions: Preheat oven to 200C 400F. In a large bowl, toss the baby potatoes with olive oil, minced garlic, dried thyme, salt, and black pepper until evenly coated. Spread the seasoned potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and tender, stirring halfway through. Once roasted, remove from the oven and garnish with fresh parsley if desired. Serve hot as a delicious side dish or snack.

Prep Time: 10 minutes

Cook Time: 25 minutes

This tasty vegan and gluten-free granola has the rich flavors of chocolate and the bright zestiness of orange. It's great for breakfast or as a healthy snack.

Ingredients: 3 cups rolled oats. 1 cup almonds, chopped. 1/2 cup shredded coconut. 1/4 cup cocoa powder. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 tablespoon orange zest. 1/2 cup dried cranberries or raisins.

Instructions: Warm the oven up to 325F 160C. Put chopped almonds, shredded coconut, cocoa powder, and rolled oats in a large bowl. Put maple syrup, melted coconut oil, and orange zest in a different bowl and mix them together. Pour the wet mixture over the dry ingredients and mix them well so that everything is covered. Place the mix on a baking sheet that has parchment paper on it. Granola should be baked for 25 to 30 minutes, stirring it once or twice, until it is golden brown and crisp. Take out of the oven and let cool all the way down. Add dried cranberries or raisins after it has cooled down. Keep in a container that keeps air out for up to two weeks.

Prep Time: 10 minutes

Cook Time: 25 minutes

This quick chickpea curry is packed with flavor and perfect for a weeknight dinner. It's creamy, hearty, and satisfying.

Ingredients: 1 can chickpeas, drained and rinsed. 1 can coconut milk. 1 onion, diced. 2 cloves garlic, minced. 1 tbsp curry powder. 1 tsp ground turmeric. 1 tsp ground cumin. 1 tsp ground coriander. 1 cup diced tomatoes. 1 cup vegetable broth. Salt and pepper to taste. Cooked rice or naan, for serving.

Instructions: In a large skillet, saut onion and garlic until softened. Add chickpeas, curry powder, turmeric, cumin, and coriander, cook for 2 minutes. Pour in coconut milk, diced tomatoes, and vegetable broth. Simmer for 15-20 minutes until flavors meld and sauce thickens. Season with salt and pepper to taste. Serve over cooked rice or with naan. Enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

There's nothing better on a busy day than this Crock Pot Cheesy Chicken, Bacon, and Tator Tot Bake. It has soft chicken, crispy bacon, cheesy tater tots, and a creamy sauce that all work together perfectly in the slow cooker.

Ingredients: 4 boneless, skinless chicken breasts. 1 package 12 oz bacon, cooked and crumbled. 1 package 32 oz frozen tater tots. 1 can 10.75 oz condensed cream of chicken soup. 1 cup shredded cheddar cheese. 1 cup shredded mozzarella cheese. 1/2 cup chicken broth. 1/2 teaspoon garlic powder. Salt and pepper to taste. Optional: chopped green onions or parsley for garnish.

Instructions: In the slow cooker's bottom, put chicken breasts. Add cream of chicken soup, cheddar cheese, mozzarella cheese, chicken broth, garlic powder, salt, and pepper to a large bowl. Mix in the cooked bacon and frozen tater tots. Add the mix to the slow cooker with the chicken breasts. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is done and the tater tots are golden brown and crispy. If you want, you can add chopped green onions or parsley as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 360 minutes

Indulge in the creamy, tangy flavors of a classic cheesecake in a healthy, raw vegan smoothie form. This Raw Vegan Lemon Cheesecake Smoothie is bursting with lemony goodness and rich cashew creaminess.

Ingredients: 1 cup soaked cashews. 1 cup almond milk. 1 ripe banana. 1/4 cup fresh lemon juice. 1 tbsp maple syrup. 1 tsp vanilla extract. Zest of 1 lemon. Ice cubes optional.

Instructions: Soaked cashews, almond milk, banana, lemon juice, maple syrup, vanilla extract, and lemon zest should all be put into a blender. Mix until it's creamy and smooth. You can add ice cubes and blend again to make it smooth if you want to. Put it in glasses and serve it cold.

Prep Time: 10 minutes

Cook Time: 0 minutes

These 15 Minute Mushroom Melts with Mustard Aioli are a quick and tasty take on a grilled cheese sandwich. With just a few ingredientssauted mushrooms, melted cheese, and a tangy mustard aioliyou can make a quick and tasty meal.

Ingredients: 8 slices of bread. 2 cups of sliced mushrooms. 1 cup of shredded mozzarella cheese. 1/2 cup of grated Parmesan cheese. 2 tablespoons of olive oil. 1/4 cup of mayonnaise. 1 tablespoon of Dijon mustard. 1 clove of garlic minced. 1 teaspoon of lemon juice. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a skillet, heat the olive oil over medium heat. Add the sliced mushrooms and saut for about 5-7 minutes until they become tender and browned. Season with salt and pepper to taste. While the mushrooms are cooking, make the mustard aioli by mixing together the mayonnaise, Dijon mustard, minced garlic, lemon juice, and a pinch of salt in a small bowl. Set aside. Place 4 slices of bread on a clean surface and spread a generous amount of mustard aioli on each slice. Divide the sauted mushrooms evenly among the 4 slices of bread. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese on top of the mushrooms. Place the remaining 4 slices of bread on top to create sandwiches. Preheat a panini press or a grill pan over medium-high heat. Place the sandwiches in the panini press or grill pan and cook for about 3-5 minutes until the bread is toasted, and the cheese is melted. Remove the mushroom melts from the heat and let them cool slightly for a minute or two. Cut the sandwiches in half diagonally and garnish with fresh parsley. Serve the 15 Minute Mushroom Melts with Mustard Aioli hot and enjoy!

Prep Time: 10 minutes

Cook Time: 5 minutes