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On cold days or when you're sick, this hearty and comforting vegan chicken noodle soup is just what you need.

Ingredients: 8 cups vegetable broth. 2 cups water. 1 tbsp oil. 1 medium onion, chopped. 3 cloves garlic, minced. 2 medium carrots, sliced. 2 celery stalks, sliced. 1 cup sliced mushrooms. 1 tsp dried thyme. 1 tsp dried parsley. 1/2 tsp turmeric powder. 1/2 tsp paprika. Salt and pepper to taste. 8 oz vegan chicken strips or cubes. 8 oz noodles of choice. 2 tbsp soy sauce. 1 tbsp nutritional yeast. 1 tbsp lemon juice.

Instructions: In a large pot, heat oil over medium heat. Add onions and garlic, saut until onions are translucent. Add carrots, celery, and mushrooms. Cook for another 5 minutes. Stir in thyme, parsley, turmeric, paprika, salt, and pepper. Add vegetable broth and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Add vegan chicken strips and noodles. Cook until noodles are tender, about 8-10 minutes. Stir in soy sauce, nutritional yeast, and lemon juice. Adjust seasoning if needed. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

These Spicy Seitan Lettuce Wraps are a delicious and healthy way to enjoy homemade seitan. The spicy stir-fry filling is packed with flavor and nestled inside crisp lettuce leaves for a satisfying and low-carb meal.

Ingredients: 1 cup homemade seitan, thinly sliced. 2 tablespoons soy sauce. 1 tablespoon sriracha sauce. 1 teaspoon sesame oil. 1 clove garlic, minced. 1/2 teaspoon ginger, minced. 1/2 cup red bell pepper, thinly sliced. 1/2 cup green bell pepper, thinly sliced. 1/4 cup red onion, thinly sliced. 1/4 cup carrots, julienned. 8 large lettuce leaves. 2 tablespoons chopped fresh cilantro. 2 tablespoons chopped peanuts optional.

Instructions: In a bowl, mix together soy sauce, sriracha sauce, sesame oil, minced garlic, and minced ginger. Heat a skillet or wok over medium-high heat and add the sliced homemade seitan. Pour the sauce mixture over the seitan and stir-fry for 3-4 minutes until seitan is heated through and coated with the sauce. Add the sliced red and green bell peppers, red onion, and julienned carrots to the skillet. Stir-fry for an additional 2-3 minutes until the vegetables are slightly tender but still crisp. Remove the skillet from heat and let the filling cool slightly. To assemble the wraps, take a large lettuce leaf and place a spoonful of the spicy seitan mixture in the center. Sprinkle with fresh cilantro and chopped peanuts if desired. Wrap the lettuce around the filling like a burrito, folding in the sides as you go. Secure with toothpicks if needed. Repeat with the remaining lettuce leaves and filling. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

The flavors in these Chicken, Bacon, and Onion Kebabs make your mouth water. The smoky bacon, sweet caramelized onions, and juicy chicken make this a great recipe for grilling.

Ingredients: 1 lb chicken breast, cut into 1-inch cubes. 6 slices of bacon, cut into halves. 1 large onion, cut into chunks. Wooden skewers, soaked in water for 30 minutes.

Instructions: Warm up the grill over medium-high heat. Kebabs are made by threading the chicken, bacon, and onion on the wet wooden skewers one after the other. Use your favorite herbs and spices or marinade to season the kebabs. To cook the kebabs, put them on the grill and turn them over a few times during the 10 to 12 minutes, until the chicken is done and the bacon is golden. Serve hot with any side dish you like. Have fun with your tasty kebabs of chicken, bacon, and onions!

Prep Time: 15 minutes

Cook Time: 12 minutes

These Candy Stuffed Brownie Bites are a delightful treat that combines the rich and fudgy goodness of brownies with your favorite candy surprises inside. They're perfect for parties, gatherings, or simply satisfying your sweet tooth!

Ingredients: 1 box of brownie mix. Eggs as required by brownie mix. Vegetable oil as required by brownie mix. Assorted candy of your choice miniature Reese's Cups, Snickers, or Milky Way bars work well.

Instructions: Warm the oven up to the temperature written on the box of brownie mix. Following the directions on the package, make the brownie mix by adding the eggs and vegetable oil as directed. If you need to, cut the mixed candies into smaller pieces. Set aside a mini muffin pan and grease it or line it with mini muffin liners. Half of the brownie batter should be put into each muffin cup. In the middle of each muffin cup that has been filled, put one piece of candy. Fill up each cup about three quarters of the way to the top with more brownie batter and spread it over the candy. For mini muffins, the brownie mix box tells you how long to bake the brownie bites in a hot oven. They may need less time in the oven because they are smaller than normal brownies. Put a toothpick into the middle of a brownie bite to see if it's done. It should come out with a few moist crumbs on it, but no raw batter. After taking the brownie bites out of the oven, let them cool in the muffin tin for a few minutes. Then, move them to a wire rack to cool all the way through. Enjoy these tasty brownie bites that are filled with candy!

Prep Time: 15 minutes

Cook Time: 20 minutes

This recipe makes a dip that tastes just like In-N-Out's Spread. It's great for dipping fries or burgers in. It has all the sour, sweet, and salty tastes that make In-N-Out's spread so tasty.

Ingredients: 1/2 cup mayonnaise. 2 tablespoons ketchup. 1 tablespoon white vinegar. 2 teaspoons sugar. 2 teaspoons sweet pickle relish. 1 teaspoon finely minced onion. 1/8 teaspoon salt. Pinch of garlic powder.

Instructions: In a small bowl, combine mayonnaise, ketchup, white vinegar, sugar, sweet pickle relish, minced onion, salt, and garlic powder. Mix well until all ingredients are thoroughly combined. Cover and refrigerate for at least 1 hour to allow flavors to meld together. Serve as a dip with your favorite fries, onion rings, or burgers.

Prep Time: 10 minutes

Cook Time: 0 minutes

Enjoy the flavors of a Chipotle chicken burrito bowl at home with this gluten-free recipe. It's packed with protein, fiber, and delicious Tex-Mex flavors.

Ingredients: 2 boneless, skinless chicken breasts, diced. 1 tablespoon olive oil. 1 teaspoon chili powder. 1 teaspoon ground cumin. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 1 cup cooked white rice. 1 cup canned black beans, drained and rinsed. 1 cup corn kernels. 1 avocado, sliced. 1/2 cup salsa. 1/4 cup chopped fresh cilantro. 1 lime, sliced.

Instructions: In a large skillet, heat olive oil over medium-high heat. Add diced chicken to the skillet and season with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook chicken until no longer pink, about 6-8 minutes, stirring occasionally. In serving bowls, layer cooked rice, black beans, corn, and cooked chicken. Top with avocado slices, salsa, chopped cilantro, and a squeeze of lime juice. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

A keto-friendly salad that is both refreshing and filling. It has the creamy richness of avocados, the burst of flavor from cherry tomatoes, the creaminess of fresh mozzarella, and the aromatic touch of basil leaves. The dressing is just olive oil and balsamic vinegar.

Ingredients: 2 ripe avocados, diced. 2 cups cherry tomatoes, halved. 8 oz fresh mozzarella, diced. 1/4 cup fresh basil leaves, chopped. 2 tbsp extra virgin olive oil. 1 tbsp balsamic vinegar. Salt and pepper to taste.

Instructions: Dice the avocados, cherry tomatoes, mozzarella, and basil leaves, and then gently mix them all together in a large bowl. Add extra virgin olive oil and balsamic vinegar to the salad and mix them together. To taste, add salt and pepper to the food. Gentle toss to cover all the ingredients evenly. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

This blueberry mint sangria is a cool take on the classic drink and is great for summer parties. It's a hit with everyone because it has sweet blueberries, fragrant mint, and citrusy flavors.

Ingredients: 1 bottle white wine. 1 cup blueberries. 1/4 cup mint leaves. 1/4 cup blueberry vodka. 1/4 cup orange liqueur. 1/4 cup simple syrup. 1 lemon, sliced. 1 lime, sliced. 1 orange, sliced. Club soda, to top off.

Instructions: White wine, blueberries, mint leaves, orange liqueur, simple syrup, lemon slices, lime slices, and orange slices should all be mixed together in a large pitcher. Mix things together well. Put it in the fridge for at least two hours to let the flavors mix. To serve, put ice in glasses and pour sangria over them. Add a splash of club soda to the top of each glass. If you want, you can add more mint leaves and blueberries as a garnish.

Prep Time: 10 minutes

Cook Time: 0 minutes

Black Cod with Miso is a classic Japanese dish that combines the delicate flavor of black cod with the rich umami taste of miso. Marinating the fish infuses it with incredible flavor, while baking it creates a tender and flaky texture. This dish is perfect for a special dinner or entertaining guests.

Ingredients: 4 black cod fillets 6 ounces each. 1/2 cup white miso paste. 1/4 cup mirin. 1/4 cup sake. 2 tablespoons sugar. 1 teaspoon sesame oil. 2 green onions, thinly sliced for garnish. 1 tablespoon sesame seeds for garnish.

Instructions: Put sake, sugar, miso paste, mirin, and sesame oil in a small saucepan. Heat the pan over medium-low heat. Keep stirring for about three to four minutes, or until the sugar is gone and the mixture is smooth. Take it off the heat and let it cool down. Put the black cod fillets in a shallow dish. Pour the miso mixture over the fillets, making sure to cover them all. Put the mixture in the fridge for at least two hours, but preferably overnight. Turn on the oven and heat it up to 400F 200C. Take the black cod that has been marinated out of the fridge and scrape off any extra marinade. Put the fillets on a baking sheet that has parchment paper on it. Place the dish in an oven that has already been heated up. Bake for 12 to 15 minutes, or until the fish is golden brown on top and flaky with a fork. Before serving, top with sliced green onions and sesame seeds.

Prep Time: 15 minutes

Cook Time: 15 minutes

These tasty grilled chicken skewers will make your picnic better. The marinade adds the perfect amount of sweet and savory, making it a great time to eat outside.

Ingredients: 2 lbs chicken breasts, cut into chunks. 1/4 cup olive oil. 2 tablespoons soy sauce. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon smoked paprika. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: In a bowl, mix olive oil, soy sauce, honey, minced garlic, smoked paprika, cayenne pepper, salt, and pepper to create the marinade. Add chicken chunks to the marinade, ensuring each piece is well-coated. Marinate for at least 30 minutes. Preheat the grill to medium-high heat. Thread marinated chicken onto soaked wooden skewers. Grill skewers for 12-15 minutes, turning occasionally, until chicken is fully cooked and has a smoky char. Serve hot and enjoy!

Prep Time: 40 minutes

Cook Time: 15 minutes

This oven-fried chicken with dill brine has the crispy texture of regular fried chicken plus the flavor of dill in the brine. Great for a family dinner or having people over.

Ingredients: 4 chicken thighs, bone-in, skin-on. 1 cup buttermilk. 2 tablespoons fresh dill, chopped. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon paprika. 1 cup breadcrumbs. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. Cooking spray.

Instructions: In a bowl, combine buttermilk, chopped dill, garlic powder, onion powder, paprika, salt, and pepper. Add chicken thighs to the buttermilk mixture, ensuring they are fully coated. Marinate in the refrigerator for at least 1 hour, or overnight for best results. Preheat the oven to 400F 200C. In a shallow dish, mix breadcrumbs, Parmesan cheese, and a pinch of salt. Remove chicken from the marinade and dredge each piece in the breadcrumb mixture, pressing to adhere. Place the coated chicken thighs on a baking sheet lined with parchment paper or a wire rack sprayed with cooking spray. Lightly spray the top of each chicken thigh with cooking spray. Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the coating is golden brown and crispy. Serve hot and enjoy!

Prep Time: 70 minutes

Cook Time: 40 minutes

A refreshing and timeless classic lemonade recipe perfect for any occasion.

Ingredients: 1 cup freshly squeezed lemon juice. 1 cup granulated sugar. 4 cups cold water. Ice cubes. Lemon slices for garnish.

Instructions: Put the sugar and lemon juice in a small saucepan and mix them together. Stir the mixture all the time while heating it over medium heat until the sugar is completely dissolved, which will make a syrup. Take the syrup off the heat and let it cool down. Put the syrup and cold water in a pitcher. Mix things together well. Fill glasses with ice cubes, then pour the lemonade over the ice. Add lemon slices as a garnish. Enjoy! Serve cold.

Prep Time: 10 minutes

Cook Time: 5 minutes

Enjoy this tasty pressed roasted vegetable sandwich. It's full of roasted vegetables, mozzarella, pesto, and balsamic glaze. It's a tasty and filling meal that can be eaten for lunch or dinner.

Ingredients: 1 zucchini, sliced. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 red onion, thinly sliced. 2 tablespoons olive oil. Salt and pepper to taste. 4 ciabatta rolls. 4 tablespoons basil pesto. 8 slices mozzarella cheese. 1 cup baby spinach leaves. 1/2 cup sun-dried tomatoes, drained. 1/4 cup balsamic glaze.

Instructions: Turn on your oven and heat it up to 425F 220C. Add the red onion, zucchini, yellow bell pepper, and red bell pepper to a large bowl. Add the olive oil, salt, and pepper. Place the veggies on a baking sheet and roast them in a hot oven for 20 to 25 minutes, or until they are soft and slightly caramelized. Set the ciabatta rolls on a flat surface and spread 1 tablespoon of basil pesto on the bottom half of each half while the vegetables roast. Put slices of mozzarella cheese on top of the pesto, then the roasted vegetables. To make sandwiches, put the top halves of the ciabatta rolls on top of the vegetables. Put a lot of aluminum foil around each sandwich. Use a heavy pan or a cast-iron skillet to press down on the wrapped sandwiches on a baking sheet. Put the pressed sandwiches in the oven and heat them up for 10 to 15 minutes, or until the cheese melts and the sandwiches are warm all the way through. After taking the sandwiches out of the oven, carefully open them up and put sun-dried tomatoes and baby spinach leaves on top. Add the balsamic glaze and serve the food hot.

Prep Time: 20 minutes

Cook Time: 40 minutes

This delicious Yellow Squash Casserole is a creamy and cheesy side dish that's perfect for family gatherings or weeknight dinners. The combination of sautéed squash, cheddar cheese, and a crispy cracker topping makes it a crowd-pleaser.

Ingredients: 4 cups sliced yellow squash. 1/2 cup chopped onion. 2 tablespoons butter. 1 cup shredded cheddar cheese. 2 eggs, beaten. 1/4 cup milk. 1/4 cup sour cream. 1/2 cup crushed buttery crackers. Salt and pepper to taste. 1/4 teaspoon paprika.

Instructions: Start by heating the oven to 350F 175C. Add the yellow squash slices and onion pieces to a large skillet. Add the butter and cook for about 5 minutes, or until the vegetables are soft. Put the sauted onion and squash in a bowl. Add the shredded cheddar cheese, beaten eggs, milk, and sour cream. Combine well. Add salt and pepper to taste to the mixture, and then put it in a casserole dish that has been greased. Crush the buttery crackers and mix them with the paprika in a different bowl. Then, sprinkle this mixture evenly on top of the casserole. The casserole should be baked in a hot oven for 25 to 30 minutes, or until it is golden brown and set. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 30 minutes

This refreshing and nutritious green ginger smoothie is packed with vitamins and minerals from spinach, banana, and pineapple, with a zing of fresh ginger to awaken your senses. It's a perfect way to start your day or refuel after a workout.

Ingredients: 2 cups spinach leaves. 1 ripe banana. 1/2 cup frozen pineapple chunks. 1 tablespoon grated fresh ginger. 1 cup unsweetened almond milk. 1 tablespoon maple syrup or agave nectar optional.

Instructions: Put everything into a blender. If you need to, add more almond milk to get the consistency you want. Blend until smooth and creamy. If you want to make it sweeter, you can add maple syrup or agave nectar after tasting it. Pour into glasses and serve right away. If you want, you can add a slice of pineapple or grated ginger to the top.

Prep Time: 5 minutes

Cook Time: 0 minutes

Enjoy the rich and creamy chocolate marshmallow ice cream that you made yourself. This frozen treat has just the right amount of sweetness from the marshmallows and richness from the chocolate to satisfy your cravings.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1/2 cup unsweetened cocoa powder. 1 tsp vanilla extract. 1 cup mini marshmallows. 1/2 cup chocolate chips.

Instructions: In a saucepan, combine heavy cream, whole milk, sugar, and cocoa powder over medium heat. Whisk until sugar and cocoa powder dissolve, then remove from heat and stir in vanilla extract. Transfer mixture to a bowl, cover, and chill in the refrigerator for at least 4 hours or overnight. Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions. In the last few minutes of churning, add mini marshmallows and chocolate chips. Transfer churned ice cream to a container, cover, and freeze for at least 4 hours until firm.

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge guilt-free with this creamy, decadent chocolate frosting made entirely from plant-based ingredients. Rich in healthy fats and natural sweetness, this vegan frosting is perfect for topping your favorite baked goods.

Ingredients: 1 cup soaked dates. 1 ripe avocado. 1/4 cup unsweetened cocoa powder. 2 tablespoons almond butter. 1 teaspoon vanilla extract. Pinch of sea salt. 2-4 tablespoons almond milk as needed.

Instructions: Soak dates in warm water for 15 minutes, then drain. In a food processor, blend soaked dates, avocado, cocoa powder, almond butter, vanilla extract, and sea salt until smooth. Add almond milk gradually until desired consistency is reached, blending well. Spread or pipe frosting onto cakes or cupcakes. Enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes