Daniel Vandenberg

Indulge in these delightful vegan cookies featuring the creamy richness of vegan cream cheese and the warm sweetness of cinnamon chips. Perfect for vegans and non-vegans alike!

Ingredients: 1 cup vegan cream cheese. 1/2 cup vegan butter, softened. 1 cup brown sugar. 1/2 cup white sugar. 2 teaspoons vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup vegan cinnamon chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put vegan cream cheese, vegan butter, brown sugar, and white sugar in a large bowl and mix them together until they are light and fluffy. Mix in the vanilla extract until everything is well mixed. Mix the flour, baking powder, baking soda, and salt in a different bowl using a whisk. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Add vegan cinnamon chips and mix them in until they are spread out evenly in the dough. Using a cookie scoop or spoon, drop dough onto the baking sheet in round tablespoons, leaving about 2 inches between each one. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. Take it out of the oven and let it cool for 5 minutes on the baking sheet. Then, move it to a wire rack to finish cooling. Plant-based milk goes well with these cookies made with cream cheese and cinnamon chips.

Prep Time: 15 minutes

Cook Time: 12 minutes

This Mediterranean Pasta Salad is a refreshing and flavorful dish perfect for any occasion. With a combination of pasta, fresh vegetables, tangy olives, and creamy feta cheese, it's a delightful blend of Mediterranean flavors. The homemade dressing adds a zesty kick that ties everything together beautifully.

Ingredients: 12 oz penne pasta. 1 pint cherry tomatoes, halved. 1 English cucumber, diced. 1/2 red onion, thinly sliced. 1/2 cup Kalamata olives, pitted and halved. 1/2 cup crumbled feta cheese. 1/4 cup chopped fresh parsley. 1/4 cup chopped fresh basil. 1/4 cup extra virgin olive oil. 2 tablespoons red wine vinegar. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the penne pasta until it is al dente. To stop the cooking process, drain and rinse with cold water. Put the pasta that has been cooked, cherry tomatoes, cucumber, red onion, olives, feta cheese, parsley, and basil in a large bowl. Put the olive oil, red wine vinegar, garlic powder, salt, and pepper in a small bowl and mix them together with a whisk. Add the dressing to the pasta salad and mix it all together until it's well covered. Put the salad in the fridge for at least an hour before you serve it so that the flavors can mix. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 10 minutes

The outside of these cabbage mushroom croquettes is crispy, and they taste great. They are a tasty snack or appetizer for any event.

Ingredients: 2 cups shredded cabbage. 1 cup chopped mushrooms. 1 cup breadcrumbs. 1/4 cup chopped onion. 2 cloves garlic, minced. 2 tablespoons nutritional yeast. 1 tablespoon soy sauce. 1 tablespoon olive oil. 1 tablespoon flaxseed meal. 2 tablespoons water. Salt and pepper to taste. Oil for frying.

Instructions: Shred cabbage, chop mushrooms, add breadcrumbs, chop onion, mince garlic, nutritional yeast, soy sauce, olive oil, salt, and pepper. Mix everything together in a large bowl. To make a flax egg, mix flaxseed meal and water in a small bowl. Take a break and let it thicken for a while. Add the flax egg to the cabbage mix and mix it in well. Make little croquettes out of the mix. Set a pan on medium heat and add the oil. This should take about 4 to 5 minutes per side. Fry the croquettes until they are golden brown and crispy on all sides. Take it out of the pan and put it on a paper towel to soak up the extra oil. Serve hot with the sauce of your choice.

Prep Time: 15 minutes

Cook Time: 15 minutes

This Easy Turmeric Lime Alaska Cod recipe offers a burst of flavor with minimal effort. The combination of turmeric and lime infuses the cod with zesty and aromatic notes, while baking ensures a moist and tender fish. Perfect for a quick and healthy seafood dinner.

Ingredients: 4 Alaska cod fillets. 2 tablespoons olive oil. 1 teaspoon turmeric powder. Juice of 2 limes. 2 cloves garlic, minced. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Preheat oven to 400F 200C. In a small bowl, mix olive oil, turmeric powder, lime juice, minced garlic, salt, and pepper. Place Alaska cod fillets on a baking sheet lined with parchment paper. Brush the turmeric lime mixture over the cod fillets, ensuring they are evenly coated. Bake in the preheated oven for 15-20 minutes, or until the cod is cooked through and flakes easily with a fork. Garnish with fresh cilantro before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

Chocolate Thumbprint Cookies have a rich cocoa flavor, a nutty crunch, and a fruity sweetness. Ideal for any occasion!

Ingredients: 1 cup all-purpose flour. 1/3 cup unsweetened cocoa powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 2/3 cup granulated sugar. 1 large egg, separated. 2 tablespoons milk. 1 teaspoon vanilla extract. 3/4 cup finely chopped nuts walnuts or pecans. 1/4 cup chocolate chips. 1/4 cup fruit preserves raspberry or strawberry.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together flour, cocoa powder, and salt. In another bowl, beat butter and 1/3 cup of the sugar until creamy. Add the egg yolk, milk, and vanilla extract to the butter mixture. Beat until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. In a separate small bowl, whisk the egg white until frothy. In another small bowl, mix the remaining 1/3 cup sugar and chopped nuts. Shape the dough into 1-inch balls. Dip each ball into the egg white and then roll in the sugar-nut mixture. Place the coated dough balls on the prepared baking sheet, spacing them apart. Use your thumb or the back of a small spoon to make an indentation in the center of each dough ball. Bake in the preheated oven for 10-12 minutes. While the cookies are still warm, gently re-press the indentations if needed. Allow the cookies to cool completely on the baking sheet. Melt the chocolate chips in a microwave or using a double boiler. Fill each cookie's indentation with a small amount of fruit preserves. Drizzle the melted chocolate over the cookies. Allow the chocolate to set before serving or storing.

Prep Time: 20 minutes

Cook Time: 10-12

Enjoy this Peanut Butter Pie Tart's creamy, rich goodness. It's a rich treat that will satisfy any sweet tooth. The crust is flaky, and the peanut butter filling is smooth and creamy.

Ingredients: 1 pre-made pie crust. 1 cup creamy peanut butter. 8 oz cream cheese, softened. 1 cup powdered sugar. 1 tsp vanilla extract. 1 1/2 cups heavy cream. 1/4 cup powdered sugar. 1/4 cup chopped peanuts optional, for garnish. 1/4 cup chocolate chips optional, for garnish.

Instructions: Preheat oven to 375F 190C. Place the pre-made pie crust in a tart pan and prick the bottom with a fork. Bake the crust for 10-12 minutes, or until lightly golden brown. Allow to cool completely. In a mixing bowl, beat together the creamy peanut butter, softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream and 1/4 cup powdered sugar until stiff peaks form. Fold the whipped cream into the peanut butter mixture until well combined. Spread the peanut butter mixture evenly into the cooled tart crust. Refrigerate the tart for at least 2 hours, or until set. Before serving, garnish with chopped peanuts and chocolate chips if desired.

Prep Time: 20 minutes

Cook Time: 12 minutes

#Tart, #Dessert, #PeanutButterPie

This Chicken Stuffed French Bread Burger is a delicious twist on a classic burger. The juicy and flavorful chicken patty is stuffed with herbs and spices, then grilled to perfection. Served in a hollowed-out French bread loaf with Swiss cheese, fresh veggies, and condiments, it's a mouthwatering sandwich experience you'll love.

Ingredients: 1 lb ground chicken. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. 1/4 cup diced onion. 1/4 cup diced bell pepper. 2 cloves garlic, minced. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper optional. 1 French bread loaf. 4 slices Swiss cheese. Lettuce leaves. Sliced tomatoes. Mayonnaise. Mustard. Pickles.

Instructions: Preheat your grill or stovetop grill pan to medium-high heat. In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, parsley, onion, bell pepper, garlic, salt, black pepper, paprika, and cayenne pepper. Mix until well combined. Form the chicken mixture into 4 burger patties. Grill the chicken patties for about 5-6 minutes per side, or until they are cooked through and have a nice char on the outside. Place a slice of Swiss cheese on each patty during the last minute of cooking to melt. While the chicken burgers are cooking, slice the French bread loaf in half horizontally and hollow out some of the bread from the top and bottom halves to create space for the burger fillings. Toast the hollowed-out French bread halves on the grill for 1-2 minutes until they become slightly crispy. Spread mayonnaise and mustard on the bottom half of the bread. Add lettuce leaves, sliced tomatoes, and pickles. Place the cooked chicken burgers with melted Swiss cheese on top of the vegetables. Cover with the top half of the French bread loaf. Slice into individual sandwich portions and serve immediately.

Prep Time: 20 minutes

Cook Time: 12 minutes

This Hawaiian-style shrimp dish is bursting with flavor, combining the sweetness of pineapple juice and honey with the savory tang of soy sauce and rice vinegar. Grilled to perfection, these shrimp skewers are a taste of paradise!

Ingredients: 1 lb large shrimp, peeled and deveined. 1/4 cup soy sauce. 1/4 cup pineapple juice. 3 tablespoons honey. 2 tablespoons rice vinegar. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1/2 teaspoon sesame oil. 1/4 teaspoon crushed red pepper flakes. 2 tablespoons chopped green onions, for garnish. Sesame seeds, for garnish.

Instructions: To make the marinade, mix the soy sauce, honey, rice vinegar, garlic, ginger, sesame oil, and red pepper flakes in a bowl with a whisk. Stir the shrimp around in the marinade to coat them all. Put it in the fridge for at least 30 minutes and up to two hours with the lid on. Warm the grill up to a medium-high level. Skewer shrimp on sticks. Brush shrimp with marinade every so often while grilling for two to three minutes on each side, until pink and cooked all the way through. Add chopped green onions and sesame seeds to the shrimp after taking them off the grill. Enjoy while hot!

Prep Time: 40 minutes

Cook Time: 6 minutes

These grilled sweet potato tacos are a delicious vegetarian option with a smoky and spicy kick. The lime crema adds a refreshing contrast to the sweet potatoes, making them a perfect choice for a quick and flavorful meal.

Ingredients: 2 large sweet potatoes, peeled and sliced into 1/2-inch rounds. 2 tablespoons olive oil. 1 teaspoon smoked paprika. 1/2 teaspoon ground cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. 8 small corn tortillas. 1 cup shredded red cabbage. 1/2 cup crumbled feta cheese. 1/4 cup fresh cilantro leaves. 1 lime, cut into wedges.

Instructions: Preheat your grill to medium-high heat. In a bowl, combine olive oil, smoked paprika, ground cumin, chili powder, salt, and pepper. Brush the sweet potato rounds with the spice mixture on both sides. Place the sweet potato rounds on the grill and cook for 3-4 minutes per side, or until they are tender and have grill marks. While the sweet potatoes are grilling, warm the corn tortillas on the grill for about 30 seconds per side. To make the lime crema, mix together the juice of one lime with 1/2 cup of sour cream in a small bowl. Once the sweet potatoes are done, assemble the tacos by placing a few sweet potato rounds on each tortilla. Top with shredded red cabbage, crumbled feta cheese, and fresh cilantro leaves. Drizzle the lime crema over the tacos and serve with lime wedges on the side. Enjoy your grilled sweet potato tacos with lime crema!

Prep Time: 15 minutes

Cook Time: 10 minutes

Creamy vanilla bean ice cream with a hint of ginger sandwiched between crisp ginger snap cookies - a delightful treat for any occasion!

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1 vanilla bean, split and seeds scraped. 2 teaspoons ground ginger. 6 large egg yolks. 1/4 teaspoon salt. 12 ginger snap cookies.

Instructions: In a saucepan, combine heavy cream, milk, sugar, vanilla bean seeds, and ground ginger. Heat over medium heat until just simmering. Meanwhile, whisk egg yolks in a bowl until smooth. 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 slightly and coats the back of a spoon, about 5-7 minutes. Remove from heat and stir in salt. 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. While the ice cream is churning, line a baking sheet with parchment paper and place 6 ginger snap cookies flat side up on the sheet. Once the ice cream is churned, scoop it onto 6 of the ginger snap cookies, then top with the remaining cookies to create sandwiches. Place the sandwiches in the freezer for at least 2 hours to firm up before serving.

Prep Time: 20 minutes

Cook Time: 10 minutes

Every bite of these baked blueberry donuts delivers a delightful burst of fresh blueberry flavor. They have an irresistible sweet and tangy finish from the fresh blueberry glaze.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, melted. 1/2 cup buttermilk. 1 egg. 1 teaspoon vanilla extract. 1 cup fresh blueberries. For the Glaze:. 1 cup fresh blueberries. 1 cup powdered sugar.

Instructions: Grease a donut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Mix the flour, sugar, baking soda, baking powder, and salt together in a mixing bowl. Mix the melted butter, buttermilk, egg, and vanilla extract in a separate bowl. Mixing until just combined, add the wet ingredients to the dry ingredients. Add the fresh blueberries and fold gently. Pour the batter into each cavity of the greased donut pan, filling it to about two thirds full. A toothpick inserted into one should come out clean after baking the donuts for 12 to 15 minutes, or until they are golden brown. Prepare the glaze while the donuts are baking. Cook the fresh blueberries in a saucepan over medium heat for about 5 minutes, or until they burst and release their juices. You will be left with blueberry juice after straining the mixture to get rid of any solids. To make the glaze, whisk the powdered sugar into the blueberry juice until it becomes smooth. After the donuts are slightly cool, dip the tops into the newly made blueberry glaze, letting the excess run off. Before serving, place the glazed donuts on a wire rack to cool for a few minutes. Savor your freshly made blueberry glaze and baked blueberry donuts!

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in these delightful vegan caramel Twix cookie bars that are not only gluten-free but also cruelty-free. A perfect combination of crunchy cookie base, gooey caramel, and a chocolatey coating!

Ingredients: 1 cup gluten-free all-purpose flour. 1/4 cup almond flour. 1/4 cup coconut flour. 1/2 cup vegan butter, softened. 1/4 cup maple syrup. 1/2 tsp vanilla extract. 1/4 tsp salt. For the caramel:. 1/2 cup coconut cream. 1/2 cup coconut sugar. 1/4 cup creamy peanut butter. 1/2 tsp vanilla extract. For the chocolate coating:. 1 cup dairy-free chocolate chips. 1 tbsp coconut oil.

Instructions: Preheat your oven to 350F 175C and line an 8x8-inch 20x20 cm baking pan with parchment paper. In a mixing bowl, combine the gluten-free all-purpose flour, almond flour, coconut flour, softened vegan butter, maple syrup, vanilla extract, and salt. Mix until a dough forms. Press the cookie dough evenly into the prepared baking pan, and bake in the preheated oven for 20-25 minutes, or until the edges start to turn golden brown. Remove from the oven and let it cool completely in the pan. While the cookie base is cooling, prepare the caramel. In a saucepan, combine the coconut cream, coconut sugar, creamy peanut butter, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and turns into caramel, about 5-7 minutes. Remove from heat and let it cool slightly. Pour the caramel over the cooled cookie base, spreading it evenly with a spatula. Place the pan in the refrigerator to set for about 30 minutes. In a microwave-safe bowl, melt the dairy-free chocolate chips and coconut oil in 30-second intervals, stirring until smooth. Pour the melted chocolate over the caramel layer and spread it evenly. Return the pan to the refrigerator and let it set for at least 2 hours or until the chocolate is firm. Once set, remove from the pan, peel off the parchment paper, and cut into bars. Enjoy your delicious Vegan Caramel Twix Cookie Bars!

Prep Time: 20 minutes

Cook Time: 25 minutes

With its tasty mix of Cuban flavors and traditional burger ingredients, this Cuban Steak Sandwich Burger is sure to please your taste buds. This dish is made with tender flank steak that has been marinated, Swiss cheese, and tangy pickles.

Ingredients: 1 lb flank steak. 1/4 cup sour orange juice. 3 cloves garlic, minced. 1 tsp cumin. 1 tsp oregano. Salt and pepper to taste. 4 burger buns. 4 slices Swiss cheese. Dill pickles. Yellow mustard. Butter for toasting buns.

Instructions: In a bowl, mix sour orange juice, minced garlic, cumin, oregano, salt, and pepper. Marinate the flank steak in the mixture for at least 30 minutes. Preheat grill or pan to high heat. Grill the steak for 3-4 minutes per side for medium-rare. Let the steak rest for a few minutes, then thinly slice it. Butter the burger buns and toast them on the grill or in a pan until lightly browned. Spread yellow mustard on the bottom half of each bun. Layer Swiss cheese on the top half of each bun and melt it on the grill. Assemble the burgers: Place sliced steak on the mustard-covered buns, add dill pickles, and top with the cheesy bun halves. Serve hot and enjoy your Cuban Steak Sandwich Burger!

Prep Time: 15 minutes

Cook Time: 8 minutes

Grilled Chicken Spiedies are a flavorful and easy-to-make dish that originated in Central New York. The marinated chicken skewers are perfect for BBQs and bring a taste of something new to your dinner table.

Ingredients: 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes. 1/2 cup olive oil. 1/4 cup red wine vinegar. 3 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon dried thyme. Salt and pepper to taste. Wooden skewers, soaked in water for 30 minutes.

Instructions: To make the marinade, mix olive oil, red wine vinegar, oregano, basil, thyme, salt, and pepper in a bowl with a whisk. Put the chicken cubes in a shallow dish or a plastic bag that can be closed again, and pour half of the marinade over them. Put the dish or bag in the fridge for at least two hours, or even better, overnight. Warm up the grill over medium-high heat. Put chicken cubes that have been marinated on the wet wooden skewers, leaving a little space between each one. For 10 to 12 minutes, flip the chicken skewers every so often and grill them until the chicken is cooked all the way through and the edges have a nice char. For extra flavor, baste the skewers with the rest of the marinade while they're cooking on the grill. If you want, you can serve the Grilled Chicken Spiedies hot with flatbreads or in sandwich rolls. This classic Spiedies recipe has a great mix of herbs and spices that you will love.

Prep Time: 15 minutes

Cook Time: 12 minutes

This easy slow cooker pulled pork recipe only needs four ingredients and very little work, but the pork turns out very tender and flavorful.

Ingredients: 3 lbs pork shoulder. 1 cup BBQ sauce. 1/2 cup brown sugar. 1 onion, sliced.

Instructions: At the bottom of the slow cooker, put slices of onion. Place the pork shoulder on top of the onions. Put BBQ sauce and brown sugar in a bowl and mix them together. Then, pour the sauce over the pork. Put the lid on top and cook on low for 8 hours or high for 4 hours, until the pork is soft and shreds easily. Remove from the heat and use two forks to shred the pork. Then, mix it with the sauce in the slow cooker. Put it on buns or your favorite side dish and serve.

Prep Time: 10 minutes

Cook Time: 240 minutes

This Paleo Crockpot Beef Stew is a hearty and flavorful dish perfect for cold days. It's packed with tender beef and wholesome vegetables, all cooked together in a savory broth. Plus, it's paleo-friendly, gluten-free, and sure to satisfy your hunger.

Ingredients: 2 lbs beef stew meat. 1 onion, chopped. 3 carrots, chopped. 3 celery stalks, chopped. 4 cloves garlic, minced. 1 cup beef broth. 1 can diced tomatoes. 1 tablespoon tomato paste. 2 teaspoons dried thyme. 2 teaspoons dried rosemary. 2 teaspoons paprika. Salt and pepper to taste. 2 tablespoons arrowroot powder optional, for thickening.

Instructions: The beef stew meat, onion, carrots, celery, and garlic should all be put in the crockpot. Beef broth, tomato paste, thyme, rosemary, paprika, salt, and pepper should all be mixed together in a different bowl. Add the mix to the crockpot with the beef and vegetables. Put the lid on and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the beef is soft. Arrowroot powder can be mixed with a little water to make a slurry. This can then be added to the stew and stirred in during the last 30 minutes of cooking to make it thicker. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 360 minutes

This fruit sweetened no churn ice cream is a delicious and healthy alternative to traditional ice cream. It's made with frozen mixed berries, coconut milk, and a touch of natural sweetener, resulting in a creamy and fruity dessert perfect for any time of the year.

Ingredients: 3 cups frozen mixed berries. 1 can 14 oz full-fat coconut milk, chilled. 1 teaspoon vanilla extract. 2-3 tablespoons honey or maple syrup adjust to taste.

Instructions: Put the frozen mixed berries in a food processor and blend them until they are smooth. Take the thick cream out of the chilled can of coconut milk and put it in a large bowl. Don't use the liquid. Throw away or keep for another time. Blend the berries and then add them to the coconut cream along with the vanilla extract and honey or maple syrup. Mix everything together well. Spread the mixture out evenly in a container that can go in the freezer. Put the lid on the container and freeze it for at least four to six hours, or until it gets hard. Once the ice cream is frozen, take a scoop and serve it. Have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes