Eleanor Sims

This vegan take on the traditional green bean casserole is very simple to make and tastes great. This dish is great for any event because it has creamy mushroom sauce, tender green beans, and crispy fried onions.

Ingredients: 1 can 10.75 oz vegan cream of mushroom soup. 1/2 cup unsweetened almond milk. 1/2 tsp garlic powder. 1/4 tsp black pepper. 4 cups cooked green beans. 1 1/3 cups crispy fried onions. 1 cup vegan shredded cheddar cheese. 1 tsp soy sauce. 1 tsp olive oil. 1/2 tsp onion powder.

Instructions: Warm the oven up to 175F 350C. Cream of mushroom soup, almond milk, garlic powder, black pepper, soy sauce, and onion powder should all be mixed together in a bowl. Add 2/3 cup of crispy fried onions, 1/2 cup of vegan shredded cheddar cheese, and mix everything together. Put the mixture in a baking dish and spread it out evenly. For 25 minutes, or until it starts to bubble. Take it out of the oven and add the rest of the crispy fried onions and vegan shredded cheddar cheese on top. Put it back in the oven and bake for five more minutes, or until the cheese melts and bubbles. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 20 minutes

This Easy Chunky Guacamole recipe is a delicious and refreshing dip that's perfect for parties, gatherings, or a tasty snack. Made with fresh ingredients, it's bursting with flavors and has just the right amount of kick from the jalapeño pepper.

Ingredients: 3 ripe avocados, peeled, pitted, and diced. 1 small red onion, finely chopped. 2 tomatoes, diced. 1/4 cup fresh cilantro, chopped. 1 jalapeo pepper, seeds removed and finely chopped. 2 cloves garlic, minced. Juice of 2 limes. Salt and pepper to taste.

Instructions: Use a fork to mash the diced avocados in a medium-sized bowl until the texture you want is reached. Cut the red onion into small pieces, dice the tomatoes, chop the cilantro, and mince the jalapeo pepper. Add these to the bowl with the mashed avocados. Add the juice of two limes and gently stir everything together. Cut up some garlic and add it to the dish. Add salt and pepper to taste. If you need to, change the seasoning. Make sure the plastic wrap touches the guacamole's surface to keep it from turning brown. Put it in the fridge for at least 30 minutes to let the flavors mix. You can eat it with tortilla chips or put it on tacos, nachos, or grilled meats.

Prep Time: 15 minutes

Cook Time: 0 minutes

These Vegan Chocolate Mincemeat Flapjacks are a fun take on the classic flapjack. They have the richness of chocolate and the holiday flavors of mincemeat. You can serve them at holiday parties or just as a sweet treat any time of the year.

Ingredients: 250g vegan chocolate. 200g vegan mincemeat. 200g rolled oats. 100g vegan butter. 100g brown sugar. 3 tbsp golden syrup.

Instructions: Preheat the oven to 180C 350F. In a saucepan, melt the vegan butter, brown sugar, and golden syrup over low heat, stirring until well combined. Remove from heat and stir in the rolled oats until fully coated. Press half of the oat mixture into a lined baking tin, smoothing it out evenly. Spread the vegan mincemeat over the oat mixture in the tin. Chop the vegan chocolate and scatter it over the mincemeat layer. Cover with the remaining oat mixture, pressing down gently. Bake in the preheated oven for 25-30 minutes until golden brown. Allow to cool in the tin before cutting into flapjack squares.

Prep Time: 15 minutes

Cook Time: 30 minutes

When you make a cheesy carrot casserole, this cheesy carrot casserole salad goes great with it. The creamy and tasty salad goes well with the warm and cheesy casserole because it is different and crunchy. Enjoy the way carrots and cheddar cheese taste together with a sour dressing!

Ingredients: 4 cups grated carrots. 1 cup grated cheddar cheese. 1/2 cup mayonnaise. 1/4 cup sour cream. 1/4 cup chopped fresh parsley. 2 tablespoons grated onion. 1 tablespoon Dijon mustard. 1 teaspoon white wine vinegar. Salt and pepper to taste.

Instructions: Put the grated carrots and cheddar cheese in a large bowl and mix them together. Mix the mayonnaise, sour cream, onion powder, Dijon mustard, chopped fresh parsley, and white wine vinegar in a different bowl using a whisk until everything is well mixed. Add the dressing to the carrots and cheese, and then toss to coat everything well. Add pepper and salt to taste. Put the salad in the fridge for at least 30 minutes with the lid on so the flavors can mix. Cool it down and serve it as a tasty side dish with your cheesy carrot casserole.

Prep Time: 15 minutes

Cook Time: 0 minutes

Do something fun today with this BBQ recipe! Sweet and juicy beef ribs that have been smoked to perfection and glazed with a thick BBQ sauce. A tasty dish that will make any day special.

Ingredients: 3 lbs beef ribs. 1 cup BBQ sauce. 2 tbsp olive oil. 1 tsp garlic powder. 1 tsp onion powder. 1 tsp smoked paprika. 1/2 tsp black pepper. Salt to taste. Wood chips for smoking.

Instructions: Warm up the grill to about 375F 190C, which is medium-high heat. Use garlic powder, onion powder, smoked paprika, black pepper, and salt to coat the beef ribs in olive oil. Pack wood chips into a smoker box or a pouch made of aluminum foil. Place this on the grill grates. On the grill, put the beef ribs bone side down and away from direct heat. Keep the temperature steady for two hours while you smoke with the lid closed. After smoking the ribs, use BBQ sauce to cover them all over. Keep cooking for another 30 minutes, adding more sauce every 10 minutes to baste. Check to see if it's done; the temperature inside should reach 200F 93C. After taking them off the grill, let them rest for 10 minutes before cutting them. Put the hot BBQ ribs on the table with your favorite sides, and enjoy!

Prep Time: 15 minutes

Cook Time: 150 minutes

You can easily make homemade refried beans in the Instant Pot for a tasty and filling side dish.

Ingredients: 2 cups dried pinto beans. 1 onion, chopped. 2 cloves garlic, minced. 1 jalapeo, diced optional. 4 cups vegetable broth. 1 teaspoon cumin. 1 teaspoon chili powder. 1 teaspoon salt. 1/2 teaspoon black pepper. 2 tablespoons vegetable oil. 1 cup water.

Instructions: Rinse the pinto beans under cold water and pick out any debris. In the Instant Pot, combine beans, onion, garlic, jalapeo, vegetable broth, cumin, chili powder, salt, and black pepper. Lock the lid, set the valve to sealing, and cook on high pressure for 45 minutes. Allow natural pressure release for 15 minutes, then quick release any remaining pressure. Using a slotted spoon, transfer the cooked beans and some liquid to a blender. Blend until smooth. In the Instant Pot, saut the blended bean mixture in vegetable oil for 5-7 minutes, stirring frequently. Add water gradually until you reach your desired consistency. Continue to cook for an additional 5 minutes. Serve the refried beans hot with your favorite toppings. Enjoy!

Prep Time: 15 minutes

Cook Time: 60 minutes

A chili lime marinade makes these skewers taste even better. They have sweet pineapple and succulent shrimp on them. Perfect for a BBQ party!

Ingredients: 1 lb large shrimp, peeled and deveined. 1 ripe pineapple, cut into chunks. 3 tablespoons olive oil. 2 tablespoons fresh lime juice. 2 teaspoons chili powder. 1 teaspoon garlic powder. 1 teaspoon paprika. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: In a bowl, mix olive oil, lime juice, chili powder, garlic powder, paprika, salt, and pepper to create the marinade. Add shrimp to the marinade, ensuring they are evenly coated. Allow to marinate for at least 30 minutes in the refrigerator. Preheat the grill to medium-high heat. Thread marinated shrimp and pineapple chunks alternately onto the soaked skewers. Brush the skewers with additional marinade before placing them on the preheated grill. Grill skewers for 3-4 minutes per side or until the shrimp is opaque and pineapple has a nice char. Serve immediately, garnished with lime wedges, and enjoy the flavorful Chili Lime Shrimp Pineapple Skewers!

Prep Time: 40 minutes

Cook Time: 8 minutes

This Easy Rocky Road Fudge recipe is a quick and delicious treat that can be made in the microwave. It's a perfect combination of creamy chocolate, sweet marshmallows, and crunchy nuts. Great for satisfying your sweet tooth in no time!

Ingredients: 2 cups semi-sweet chocolate chips. 1 can 14 ounces sweetened condensed milk. 1 teaspoon vanilla extract. 1 1/2 cups mini marshmallows. 1/2 cup chopped nuts e.g., almonds or walnuts.

Instructions: Put the chocolate chips and sweetened condensed milk in a bowl that can go in the microwave. For one to two minutes on high, stir the mixture every 30 seconds until it is smooth and all melted. Add the vanilla extract and mix well. Add the mini marshmallows and chopped nuts slowly and mix them in well. Put the mix into an 8x8 inch 20x20 cm square pan that has been greased and spread it out evenly. Put the fudge in the fridge for at least two hours, or until it sets. Cut it into squares when it's done and enjoy!

Prep Time: 10 minutes

Cook Time: 2 minutes

This soft flatbread made of chickpeas, garlic, and herbs is a tasty and flexible vegan option. It tastes great as a side dish or for dipping in your favorite sauces because it has minced garlic and fresh herbs in it.

Ingredients: 1 cup chickpea flour. 1/2 cup water. 2 cloves garlic, minced. 2 tbsp chopped fresh herbs such as parsley, cilantro, or basil. 1/2 tsp salt. 1/4 tsp black pepper. 1/4 tsp baking powder. 2 tbsp olive oil, for cooking.

Instructions: Chickpea flour, water, chopped fresh herbs, salt, black pepper, and baking powder should all be mixed together in a bowl. Make a smooth batter by mixing it well. Put olive oil in a nonstick skillet and heat it over medium heat. Put a small amount of batter on the pan and spread it out into a thin circle. Cook the bottom for two to three minutes, until it turns golden brown. Then flip it over and cook the other side for another two to three minutes. If you need to, add more olive oil to the pan and do it again with the rest of the batter. Take the flatbread out of the pan after it's done cooking and serve it warm.

Prep Time: 10 minutes

Cook Time: 10 minutes

Shrimp Creole is a classic Cajun dish that features succulent shrimp cooked in a flavorful tomato-based sauce with aromatic spices. This Immaculate Bites version is bursting with Cajun flavors and perfect served over a bed of fluffy rice.

Ingredients: 1 lb shrimp, peeled and deveined. 2 tablespoons olive oil. 1 onion, chopped. 1 bell pepper, chopped. 3 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 1 can 8 oz tomato sauce. 1 cup chicken broth. 2 teaspoons Cajun seasoning. 1 teaspoon paprika. 1 teaspoon dried thyme. 1 teaspoon dried oregano. 1 bay leaf. Salt and pepper to taste. 2 tablespoons chopped parsley, for garnish. Cooked rice, for serving.

Instructions: Warm up the olive oil in a big pan over medium-low heat. Cumin, bell pepper, and onions should be added. For about 5 minutes, or until softened, saut. Add the chicken broth, paprika, thyme, oregano, bay leaf, salt, and pepper, along with the diced tomatoes, tomato sauce, and bay leaf. Bring the mix to a simmer, then cook it, stirring it every now and then, for 10 minutes. Before you serve the shrimp, make sure they are pink and fully cooked. This should take about 5 minutes. Take the bay leaf out of the pan. Put cooked shrimp creole on top of cooked rice and sprinkle chopped parsley on top. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

Start your day with a burst of flavor and energy by sipping on this Raspberry Walnut Kefir Smoothie. Packed with the goodness of fresh raspberries, protein-rich kefir, and the crunch of walnuts, it's a rainbow of deliciousness!

Ingredients: 1 cup fresh raspberries. 1/4 cup chopped walnuts. 1 cup kefir. 1/2 cup Greek yogurt. 1 tablespoon honey. 1/2 teaspoon vanilla extract. Ice cubes optional.

Instructions: Wash the fresh raspberries and add them to a blender. Add the chopped walnuts to the blender. Pour in the kefir and Greek yogurt. Add honey and vanilla extract for sweetness and flavor. If you prefer a colder smoothie, add a handful of ice cubes. Blend everything until smooth and creamy. Taste the smoothie and adjust sweetness or thickness by adding more honey or kefir if necessary. Pour the Raspberry Walnut Kefir Smoothie into a glass, garnish with extra raspberries or walnuts if desired. Enjoy your nutritious and delicious start to the day!

Prep Time: 5 minutes

Cook Time: 0 minutes

This recipe for Slow Cooker Bolognese makes it easy to make a rich, flavorful sauce with little work. Slow cooking lets the flavors blend together beautifully, making a dish that is both comforting and filling.

Ingredients: 1 lb ground beef. 1 onion, finely chopped. 2 carrots, finely chopped. 2 celery stalks, finely chopped. 4 garlic cloves, minced. 1 can 28 oz crushed tomatoes. 1/2 cup beef broth. 2 tablespoons tomato paste. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon dried thyme. Salt and pepper to taste. Cooked pasta, for serving. Grated Parmesan cheese, for serving.

Instructions: Put the ground beef in a pan and cook it over medium-low heat until it turns brown. Remove any extra fat from the beef and put it in the slow cooker. Chop up some onion, carrots, celery, and garlic and put them in the slow cooker. Put in tomato paste, beef broth, and crushed tomatoes. Use a stir to mix. Put in the oregano, basil, thyme, salt, and pepper that have been dried. Mix it again. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the vegetables are soft and the flavors are well mixed. Put cooked pasta in the Bolognese sauce and top it with grated Parmesan cheese.

Prep Time: 15 minutes

Cook Time: 240 minutes

A refreshing and delightful dessert combining the sweet tartness of raspberries with the delicate floral notes of elderflower.

Ingredients: 1 cup fresh raspberries. 1/2 cup elderflower cordial. 1/4 cup water. 2 tablespoons sugar.

Instructions: In a blender, combine raspberries, elderflower cordial, water, and sugar. Blend until smooth. Pour the mixture into a shallow dish or tray. Place in the freezer and let it freeze for about 1 hour. Using a fork, scrape the mixture to break up any ice crystals. Return to the freezer and repeat scraping every 30 minutes for about 2-3 hours or until fully frozen and fluffy. Once done, scoop into serving glasses and garnish with fresh raspberries if desired.

Prep Time: 10 minutes

Cook Time: 0 minutes

Indulge in the ultimate chocolate experience with these decadent Chocolate Ganache Chocolate Cookies. Rich and fudgy cookies are paired with a luscious chocolate ganache filling, creating a heavenly treat for chocolate lovers.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups semisweet chocolate chips. 1 cup heavy cream. 1/4 cup unsalted butter. 1 teaspoon vanilla extract.

Instructions: Preheat the oven to 350F 175C and line baking sheets with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until well combined and creamy. Beat in the eggs, one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the semisweet chocolate chips. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets. Bake in the preheated oven for 10-12 minutes, or until the cookies are set around the edges but still slightly soft in the centers. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. To make the ganache, heat the heavy cream and 1/4 cup unsalted butter in a saucepan over medium heat. Bring to a simmer but do not let it boil. Remove from heat and stir in 1 teaspoon of vanilla extract. Place the semisweet chocolate chips in a heatproof bowl and pour the hot cream mixture over the chocolate. Let it sit for a minute, then gently whisk until smooth and shiny. Allow the ganache to cool and thicken slightly. Spread a generous amount of ganache onto the flat side of one cooled cookie and sandwich it with another cookie. Repeat with the remaining cookies. Allow the ganache to set before serving.

Prep Time: 20 minutes

Cook Time: 12 minutes

This Avocado Pasta Salad is great for any event because it is creamy and cool. The soft pasta, juicy cherry tomatoes, and crunchy red onion go great with the creamy avocado sauce. This salad is easy to make and tastes great. Your guests will be impressed!

Ingredients: 8 oz pasta. 2 ripe avocados. 1 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup fresh cilantro, chopped. 2 tablespoons lime juice. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the pasta. After draining, set it aside to cool. Mash the avocados in a big bowl until they are smooth. To the mashed avocados, add olive oil, salt, pepper, and lime juice. Combine well. To the bowl with the avocado mix, add the cooked pasta, cherry tomatoes, red onion, and cilantro. Toss gently until everything is covered all over. Put it in the fridge for 30 minutes before serving or serve it right away.

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in the rich flavors of black forest cake with these dairy-free popsicles. Creamy coconut milk combines with sweet cherries and cocoa powder, while dairy-free chocolate chips add a decadent touch.

Ingredients: 1 cup canned coconut milk. 1 cup frozen dark sweet cherries, pitted. 2 tablespoons cocoa powder. 2-3 tablespoons maple syrup or agave nectar. 1 teaspoon vanilla extract. 1/4 cup dairy-free chocolate chips.

Instructions: In a blender, combine coconut milk, frozen cherries, cocoa powder, maple syrup or agave nectar, and vanilla extract. Blend until smooth. Stir in dairy-free chocolate chips. Pour mixture into popsicle molds. Insert popsicle sticks and freeze for at least 4-6 hours or until solid. Once frozen, remove popsicles from molds and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

These Keto Cheese Shell Taco Cups are a delicious low-carb alternative to traditional tacos. The crispy cheese shells hold a flavorful mixture of seasoned ground beef and vegetables, topped with a zesty jalapeno cilantro sauce.

Ingredients: 2 cups shredded cheddar cheese. 1/2 lb ground beef. 1/4 cup diced tomatoes. 1/4 cup diced onions. 1/4 cup diced bell peppers. 1/4 cup sour cream. 1 jalapeno pepper, diced. 1/4 cup chopped cilantro. 1/4 cup mayonnaise. 1 tablespoon lime juice. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. Line a baking sheet with parchment paper. Divide shredded cheddar cheese into 6 piles on the baking sheet, forming circles. Bake cheese circles for 6-8 minutes until edges are golden brown and crispy. While cheese is baking, cook ground beef in a skillet over medium heat until browned. Add diced tomatoes, onions, and bell peppers to the skillet with the ground beef. Cook until vegetables are tender. In a small bowl, mix sour cream, diced jalapeno, chopped cilantro, mayonnaise, lime juice, salt, and pepper to make the sauce. Remove cheese circles from the oven and let them cool slightly. Carefully remove each cheese circle and place it over an overturned muffin tin to form a cup shape. Let cool completely. Fill each cheese cup with the ground beef mixture. Drizzle the jalapeno cilantro sauce over the taco cups. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes