Dokoroko Game

A creamy and flavorful vegan twist on classic mac n cheese, infused with the zing of green chilies.

Ingredients: 250g macaroni pasta. 2 cups raw cashews, soaked overnight. 1 cup water. 2 tablespoons nutritional yeast. 1 tablespoon lemon juice. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon turmeric powder. 1 can 4 oz diced green chilies, drained. Salt and pepper to taste. Chopped fresh cilantro, for garnish.

Instructions: Follow the directions on the package to cook the macaroni pasta. Remove the water and set it aside. Soak cashews in water, add nutritional yeast, lemon juice, garlic powder, onion powder, and turmeric powder. Blend these ingredients together in a blender. Mix until it's creamy and smooth. Over medium heat, stir the cashew cheese mixture all the time in a large saucepan until it is fully heated through. Mix in the green chilies that have been drained and the cooked macaroni. Keep cooking for another two to three minutes, or until everything is hot all the way through. Add pepper and salt to taste. Serve hot with chopped fresh cilantro on top. Have fun with your vegan green chili mac and cheese!

Prep Time: 15 minutes

Cook Time: 15 minutes

These baked potatoes with a cornmeal crust are a tasty change from regular potato wedges. The cornmeal coating is crunchy and gives each bite a satisfying crunch. The potatoes are soft and fluffy on the inside. They're great as a snack or side dish for any event!

Ingredients: 4 medium potatoes, washed and cut into wedges. 1/2 cup cornmeal. 1/4 cup gluten-free all-purpose flour. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons olive oil.

Instructions: Set the oven to 425F 220C and heat it up. Gluten-free flour, garlic powder, paprika, salt, and black pepper should all be mixed together in a shallow bowl. Toss the potato wedges in olive oil so that they are all covered. Cover each potato wedge with the cornmeal mix and press it down gently to make it stick. Cover the potato wedges with the sauce and place them on a baking sheet lined with parchment paper. Leave space between each wedge. Place the potatoes in an oven that has already been heated. Bake for 25 to 30 minutes, or until they are golden brown and crispy. Flip them over halfway through cooking. Serve hot with your choice of herbs or dipping sauce on top.

Prep Time: 15 minutes

Cook Time: 30 minutes

If you like coconut, these creamy coconut popsicles are a great treat. They're simple to make and great for keeping cool on hot days.

Ingredients: 1 can 13.5 oz coconut milk. 1/4 cup sweetened condensed milk. 1/2 teaspoon vanilla extract. 1/4 cup shredded coconut flakes.

Instructions: Add sweetened condensed milk, vanilla extract, and coconut milk to a mixing bowl. Use a whisk to mix the ingredients well. Add coconut flakes that have been shred. Place the mix into popsicle molds. Place a popsicle stick in each mold. Put it in the freezer for at least four hours, or until it's solid. Once the popsicles are frozen, run the molds under warm water for a short time to get the popsicles out. Serve and have fun!

Prep Time: 10 minutes

Cook Time: 0 minutes

These White Chocolate Cranberry Macadamia Nut Cookies in a Jar are a delicious vegan take on a classic cookie recipe. They make a thoughtful gift or an easy treat to make yourself. They're easy to make and taste great because they come in a jar and are made with vegan-friendly ingredients.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup vegan white chocolate chips. 1/2 cup dried cranberries. 1/2 cup chopped macadamia nuts. 1/2 cup granulated sugar. 1/2 cup packed brown sugar.

Instructions: To make the cookies, put flour, baking powder, baking soda, salt, white chocolate chips, cranberries, macadamia nuts, granulated sugar, and brown sugar in a clean, dry 1-quart jar. Lock the lid on tight. Put a label on it that says the following: The oven should be heated up to 350F 175C. Pour what's in the jar into a large mixing bowl. Put in one teaspoon of vanilla extract and half a cup of softened vegan butter. Mix everything together well. Put tablespoon-sized amounts on a baking sheet that has been lined with parchment paper. For 10 to 12 minutes, or until the edges are just beginning to turn golden. Take them off the baking sheet and let them cool for 5 minutes before moving them to a wire rack to cool completely.

Prep Time: 10 minutes

Cook Time: 10 minutes

Rancheros Tofu Scramble Tacos are a vegan twist on a classic Tex-Mex breakfast dish. The tofu scramble is loaded with flavorful spices, veggies, and protein-rich ingredients, making it a satisfying and tasty filling for tacos.

Ingredients: 1 package of firm tofu, crumbled. 1/2 cup diced onion. 1/2 cup diced bell pepper any color. 2 cloves garlic, minced. 1 cup diced tomatoes. 1/4 cup black beans, drained and rinsed. 1/4 cup corn kernels fresh or frozen. 1 teaspoon chili powder. 1/2 teaspoon cumin powder. Salt and pepper to taste. 2 tablespoons vegetable oil. 4 small tortillas. 1/2 cup shredded vegan cheese optional. Fresh cilantro for garnish. Salsa for serving.

Instructions: Heat the vegetable oil in a large skillet over medium heat. Add diced onions and bell peppers to the skillet and saut until they start to soften, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. Add crumbled tofu to the skillet and sprinkle with chili powder, cumin powder, salt, and pepper. Cook, stirring occasionally, for 5-7 minutes or until tofu is heated through and slightly crispy. Fold in diced tomatoes, black beans, and corn. Cook for an additional 2-3 minutes until everything is well combined and heated. Warm the tortillas in a dry skillet or microwave for a few seconds until pliable. Divide the tofu scramble mixture among the tortillas, and top with vegan cheese if desired. Garnish with fresh cilantro and serve with salsa on the side. Enjoy your delicious Rancheros Tofu Scramble Tacos!

Prep Time: 15 minutes

Cook Time: 15 minutes

These vegan crepes are made with a simple batter of bananas, oats, and almond milk, infused with cinnamon for warmth. They're served with a luscious berry ice cream made from frozen mixed berries and ripe bananas, topped with fresh slices of mango for a burst of tropical flavor. It's a delightful and healthy dessert or breakfast option.

Ingredients: For the crepes:. 2 ripe bananas. 1 cup oats. 1 cup almond milk. 1 tsp cinnamon. For the berry ice cream:. 2 cups frozen mixed berries. 2 ripe bananas. 1/4 cup coconut milk. For serving:. 1 ripe mango, sliced.

Instructions: To make the crepes, blend bananas, oats, almond milk, and cinnamon until smooth. Heat a non-stick pan over medium heat and pour a small amount of batter to make thin crepes. Cook for about 2 minutes on each side, or until lightly browned. Repeat with the remaining batter, making several crepes. To make the berry ice cream, blend frozen berries, bananas, and coconut milk until smooth and creamy. Serve crepes with a scoop of berry ice cream and sliced mango on the side.

Prep Time: 15 minutes

Cook Time: 15 minutes

Sheet Pan Chicken Fajitas are a quick and easy weeknight dinner option. They're loaded with flavor, colorful bell peppers, and tender chicken, all cooked on a single sheet pan for minimal cleanup.

Ingredients: 1 lb boneless, skinless chicken breasts, sliced. 3 bell peppers, thinly sliced. 1 large onion, thinly sliced. 2 cloves garlic, minced. 2 tbsp olive oil. 2 tsp chili powder. 1 tsp cumin. 1 tsp paprika. Salt and pepper to taste. 8 small flour tortillas. Sour cream, salsa, and guacamole for serving.

Instructions: Start by heating the oven to 400F 200C. Put the sliced chicken, bell peppers, onion, and minced garlic in a large bowl. Add salt, pepper, chili powder, cumin, and paprika to the mix, then drizzle olive oil over it all. Toss everything to cover it all. Place the chicken and vegetable mix on a sheet pan so that it covers the whole thing. After the oven is hot, bake the dish for 20 to 25 minutes, stirring it once halfway through, until the chicken is done and the vegetables are soft. Prepare the flour tortillas by following the directions on the package. Warm them up in a dry skillet or microwave while the chicken and vegetables are roasting. Put the chicken fajitas on a sheet pan and cook them. Serve them with warm tortillas and sour cream, salsa, or guacamole. Enjoy your tasty fajitas that you made yourself!

Prep Time: 15 minutes

Cook Time: 25 minutes

A zesty and flavorful dish featuring tender chicken breasts cooked with fragrant cilantro, tangy lime juice, and aromatic garlic, served over a bed of fluffy rice cooked in chicken broth.

Ingredients: 4 chicken breasts. 1 cup rice. 2 cups chicken broth. 1/4 cup lime juice. 1/4 cup chopped cilantro. 2 cloves garlic, minced. 1 teaspoon cumin. Salt and pepper to taste.

Instructions: In a large skillet, brown chicken breasts over medium heat until cooked through, about 5-7 minutes per side. Remove chicken from skillet and set aside. In the same skillet, add rice, chicken broth, lime juice, cilantro, garlic, cumin, salt, and pepper. Bring mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until rice is cooked and liquid is absorbed. Return chicken to skillet, cover, and cook for an additional 5 minutes to heat through. Serve hot, garnished with extra cilantro and lime wedges if desired.

Prep Time: 10 minutes

Cook Time: 30 minutes

With this easy recipe, you can turn your waffle iron into a useful kitchen tool and make tasty, crispy hashbrowns. Great for a quick brunch or breakfast!

Ingredients: 2 cups grated potatoes. 1/4 cup finely chopped onions. 1/4 cup melted butter. 1/4 cup grated Parmesan cheese. Salt and pepper to taste.

Instructions: Preheat your waffle iron according to the manufacturer's instructions. In a large bowl, combine the grated potatoes, chopped onions, melted butter, and grated Parmesan cheese. Season with salt and pepper to taste. Spray the waffle iron with non-stick cooking spray to prevent sticking. Place a portion of the potato mixture onto the preheated waffle iron. Close the lid and cook for about 10-12 minutes, or until the hashbrowns are golden brown and crispy. Carefully remove the hashbrowns from the waffle iron and serve hot. Optional: Top with sour cream, chives, or your favorite toppings for added flavor.

Prep Time: 15 minutes

Cook Time: 12 minutes

Perfect for a quick fall treat, these 3 Ingredient Baked Pumpkin Donuts are incredibly simple to make. They are quick to prepare and have a delicious flavor of pumpkin spice!

Ingredients: 1 cup canned pumpkin puree. 1 box spice cake mix. 1/2 cup water.

Instructions: Grease a donut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Mix the spice cake mix, water, and canned pumpkin puree in a large mixing bowl. Mix until smooth and well combined. Pour the batter into each of the donut pan's cavities, filling them about two thirds of the way. A toothpick inserted into a donut should come out clean after baking for 12 to 15 minutes in a preheated oven. The donuts should be taken out of the oven and given a few minutes to cool in the pan before being transferred to a wire rack to finish cooling. After the donuts cool completely, you can choose to either glaze them or sprinkle powdered sugar on them. Savor your delectable Baked Pumpkin Donuts with Three Ingredients!

Prep Time: 10 minutes

Cook Time: 15 minutes

This delicious Irish Caramel and Vanilla Fudge recipe combines the rich flavors of caramel, the warmth of Irish whiskey, and the sweetness of vanilla. It's a delightful treat perfect for any occasion, especially when you want to add a touch of Irish flair to your dessert.

Ingredients: 2 cups granulated sugar. 1 cup heavy cream. 1/2 cup unsalted butter. 1/4 cup light corn syrup. 1/4 cup Irish whiskey. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Prepare an 8x8-inch 20x20 cm square baking pan by lining it with parchment paper, leaving some overhang for easy removal later. In a large saucepan, combine the granulated sugar, heavy cream, unsalted butter, and light corn syrup. Place it over medium heat and stir until the sugar has dissolved and the mixture comes to a boil. Insert a candy thermometer into the mixture and cook until it reaches 240F 115C, the soft-ball stage. This should take about 10-15 minutes, stirring occasionally. Once the mixture reaches the desired temperature, remove it from the heat and let it sit for a couple of minutes. Stir in the Irish whiskey, vanilla extract, and a pinch of salt until well combined. Pour the hot mixture into the prepared baking pan and let it cool at room temperature for 2-3 hours. Once the fudge has cooled and set, use the parchment paper overhang to lift it out of the pan. Place it on a cutting board and cut it into small squares or rectangles. Your Irish Caramel and Vanilla Fudge is ready to be enjoyed! Store it in an airtight container for up to two weeks.

Prep Time: 15 minutes

Cook Time: 15 minutes

These Chicken Spring Rolls are delicious. They have soft chicken and crunchy vegetables inside a thin spring roll wrapper. They come with a creamy and tasty peanut dip. With a satisfying mix of tastes and textures, they're great as an appetizer or light meal.

Ingredients: 200g chicken breast, thinly sliced. 1 tablespoon soy sauce. 1 tablespoon sesame oil. 1 garlic clove, minced. 1 teaspoon ginger, grated. 1 carrot, julienned. 1/2 cucumber, julienned. 4 spring roll wrappers. 2 tablespoons peanut butter. 1 tablespoon soy sauce. 1 tablespoon rice vinegar. 1 teaspoon honey. Water, as needed for dipping sauce.

Instructions: Marinate chicken slices with soy sauce, sesame oil, minced garlic, and grated ginger for 15 minutes. In a pan over medium heat, cook marinated chicken until fully cooked, about 5-7 minutes. Set aside to cool. Soak spring roll wrappers in warm water for a few seconds until they become pliable. Place a portion of cooked chicken, julienned carrot, and cucumber on each wrapper. Roll tightly, folding the sides inward as you go. In a small bowl, mix peanut butter, soy sauce, rice vinegar, and honey to make the dip. Add water gradually to achieve desired consistency. Serve the spring rolls with the peanut dip. Enjoy!

Prep Time: 25 minutes

Cook Time: 10 minutes

Take pleasure in the traditional tastes of barbecue chicken with a crispy twist, all thanks to your air fryer. This recipe is quick and easy, and it's great for a dinner during the week or a BBQ on the weekend.

Ingredients: 4 bone-in chicken thighs. 1/2 cup barbecue sauce. 1 teaspoon olive oil. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. Fresh cilantro or parsley for garnish optional.

Instructions: For 5 minutes, heat your air fryer up to 375F 190C. Put the smoked paprika, garlic powder, onion powder, salt, and pepper in a bowl and mix them together. Use paper towels to dry the chicken thighs. Make sure the chicken thighs are well covered on both sides by brushing them with the barbecue sauce mix. In a single layer, put the chicken thighs in the hot air fryer basket with the skin side down. For 10 minutes, air fry the chicken thighs at 375F 190C. After 10 minutes, flip the chicken thighs over and brush them with more of the barbecue sauce mixture. Air fry for another 10 to 12 minutes, or until the chicken reaches 165F 74C inside and the skin is crispy and caramelized. The BBQ chicken should be taken out of the air fryer and left to rest for a few minutes before it is served. If you want, you can add fresh cilantro or parsley as a garnish. Enjoy your tasty air-fried barbecue chicken while it's still hot!

Prep Time: 10 minutes

Cook Time: 25 minutes

These sweet potato bombs are a delightful treat, with gooey marshmallow centers and a crispy cinnamon sugar coating. Perfect for a cozy dessert or a festive snack!

Ingredients: 3 medium sweet potatoes, peeled and cubed. 1/4 cup brown sugar. 1/4 cup unsalted butter, melted. 1 teaspoon ground cinnamon. 1/2 teaspoon salt. 12 marshmallows. 1/4 cup granulated sugar.

Instructions: Preheat oven to 375F 190C. In a large bowl, toss sweet potatoes with brown sugar, melted butter, cinnamon, and salt until evenly coated. Spread sweet potatoes onto a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until tender, stirring halfway through. Remove from oven and let cool slightly. Using a spoon, scoop out a small portion from the center of each sweet potato cube, creating a small well. Place a marshmallow into each well. In a small bowl, combine granulated sugar and additional cinnamon. Roll each sweet potato bomb in the cinnamon sugar mixture until evenly coated. Return sweet potato bombs to the baking sheet. Bake for an additional 5-7 minutes, or until marshmallows are melted and slightly golden. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 35 minutes

With this creamy cauliflower casserole, you can enjoy a keto-friendly take on the classic Caprese flavors. With the richness of heavy cream and cheeses and the freshness of tomatoes and basil, this dish is both comforting and low in carbs, making it perfect for satisfying cravings.

Ingredients: 1 large head cauliflower, cut into florets. 1 cup heavy cream. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/2 cup cherry tomatoes, halved. 1/4 cup fresh basil leaves, chopped. 2 cloves garlic, minced. Salt and pepper to taste.

Instructions: Preheat the oven to 375F 190C. Steam or boil cauliflower florets until tender, about 5-7 minutes. Drain well. In a large bowl, mix together heavy cream, mozzarella cheese, Parmesan cheese, minced garlic, salt, and pepper. Add cauliflower florets, cherry tomatoes, and chopped basil to the creamy mixture. Stir until well combined. Transfer the mixture to a greased casserole dish. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly. Remove from the oven and let it cool for a few minutes before serving. Garnish with additional fresh basil leaves if desired. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

These almond flour pancakes are a perfect choice for a healthy, low-carb breakfast. They are fluffy, flavorful, and easy to make. You can customize them with your favorite toppings like fresh berries and sugar-free maple syrup.

Ingredients: 1 cup almond flour. 2 tablespoons coconut flour. 2 eggs. 1/4 cup unsweetened almond milk. 2 tablespoons melted butter or coconut oil. 1 teaspoon baking powder. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. Stevia or your preferred sweetener to taste optional. Fresh berries for topping optional. Sugar-free maple syrup optional.

Instructions: Mix the baking powder, salt, almond flour, and coconut flour in a bowl with a whisk. Beat the eggs in a different bowl. Then, add the almond milk, melted coconut oil or butter, vanilla extract, and sugar, if you want. Combine well. Add the wet ingredients to the dry ones and mix them together until both are well mixed. Let it sit for a while so it can get thicker. Put a nonstick skillet or griddle over medium-low heat and add a little butter or oil to coat it. To make pancakes, pour 1/4 cup portions of the batter onto the pan. Once the top starts to bubble, flip it over and cook the other side until it's golden brown. Do the same thing again with the rest of the batter. If you want, you can serve the pancakes with sugar-free maple syrup and fresh berries. Have fun with your tasty and healthy low-carb pancakes!

Prep Time: 10 minutes

Cook Time: 15 minutes

Enjoy these chocolatey, creamy vegan ice cream pops with a hint of sea salt and the crunch of almonds. It's the perfect treat for a cool day!

Ingredients: 2 cups coconut milk. 1/2 cup cocoa powder. 1/2 cup maple syrup. 1/2 cup almond butter. 1/2 teaspoon vanilla extract. 1/4 teaspoon sea salt. 1/4 cup chopped almonds. 1/4 cup dairy-free chocolate chips.

Instructions: In a blender, combine coconut milk, cocoa powder, maple syrup, almond butter, vanilla extract, and sea salt. Blend until smooth. Stir in chopped almonds and dairy-free chocolate chips. Pour mixture into ice cream pop molds, insert sticks, and freeze for at least 4 hours or until firm. Once frozen, remove pops from molds and sprinkle with a pinch of sea salt before serving.

Prep Time: 15 minutes

Cook Time: 240 minutes