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A delicious and nutritious salad featuring roasted sweet potatoes and broccoli, tossed with a flavorful balsamic maple dressing.

Ingredients: 2 medium sweet potatoes, diced. 1 head broccoli, chopped into florets. 2 tablespoons olive oil. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. Salt and pepper to taste. 1/4 cup chopped fresh parsley. 1/4 cup chopped walnuts. 2 tablespoons balsamic vinegar. 1 tablespoon maple syrup.

Instructions: Get the oven ready by heating it up to 400F 200C. Mix smoked paprika, garlic powder, salt, and pepper with 1 tablespoon of olive oil in a bowl. Toss the sweet potatoes until they are well covered. Place in a single layer on a baking sheet. For 20 to 25 minutes, or until soft and lightly browned, roast the sweet potatoes. Toss the broccoli florets with the last tablespoon of olive oil, salt, and pepper in a different bowl. When they're almost done, put them on the baking sheet with the sweet potatoes. Mix maple syrup and balsamic vinegar in a small bowl with a whisk. Move the broccoli and sweet potatoes to a serving bowl after they are done roasting. Add the balsamic maple dressing and drizzle it on top. Throw in some chopped parsley and walnuts on top. Carefully toss to mix. You can serve it hot or cold. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

Feel free to enjoy this tasty toasted orzo couscous dish with the nutty smell of toasted orzo, the richness of sun-dried tomatoes, the crunch of pine nuts, and the creaminess of feta cheese. This recipe is quick and easy, and it's great for any event!

Ingredients: 1 cup orzo pasta. 2 cups vegetable broth. 2 tablespoons olive oil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup chopped fresh parsley. 1/4 cup chopped sun-dried tomatoes. 1/4 cup toasted pine nuts. 1/4 cup crumbled feta cheese.

Instructions: In a large skillet, heat olive oil over medium heat. Add the orzo pasta and toast it in the skillet, stirring frequently, until it turns golden brown and fragrant about 3-4 minutes. Pour in the vegetable broth, add salt and black pepper, and stir well. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 10-12 minutes or until the orzo is tender and has absorbed the liquid. Remove the skillet from heat and let it sit, covered, for 5 minutes. Fluff the toasted orzo couscous with a fork, then stir in the chopped parsley, sun-dried tomatoes, toasted pine nuts, and crumbled feta cheese. Serve hot as a delicious side dish or a light main course.

Prep Time: 10 minutes

Cook Time: 20 minutes

These Baked Apple Cinnamon Donuts are a healthier and delicious treat made with whole wheat flour and the natural sweetness of applesauce. They are perfect for a cozy breakfast or snack.

Ingredients: 1 cup whole wheat flour. 1/2 cup sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp ground cinnamon. 1/4 tsp salt. 1/2 cup unsweetened applesauce. 1/4 cup vegetable oil. 1 egg. 1 tsp vanilla extract. 1 medium apple, peeled, cored, and finely chopped. For the cinnamon sugar coating:. 1/4 cup sugar. 1/2 tsp ground cinnamon.

Instructions: Preheat your oven to 350F 175C and grease a donut pan. In a mixing bowl, combine the whole wheat flour, sugar, baking powder, baking soda, ground cinnamon, and salt. In another bowl, whisk together the applesauce, vegetable oil, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped apple. Spoon the batter into the greased donut pan, filling each cavity about 2/3 full. Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into a donut comes out clean. While the donuts are baking, mix together the sugar and ground cinnamon for the coating in a shallow dish. Once the donuts are done, remove them from the oven and allow them to cool for a few minutes. Dip each donut into the cinnamon sugar mixture, coating it evenly. Serve the baked apple cinnamon donuts warm and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Instead of regular mayonnaise, try this Vegan Cashew Mayo, which is creamy and sour. With its seasoned cashews and soaked nuts, it's great for putting on sandwiches or pouring over salads.

Ingredients: 1 cup raw cashews, soaked overnight. 1/4 cup water. 2 tablespoons lemon juice. 1 tablespoon apple cider vinegar. 1 teaspoon dijon mustard. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste.

Instructions: The cashews should be drained and rinsed. Melt the butter and add the water, lemon juice, apple cider vinegar, Dijon mustard, garlic powder, and onion powder to a blender. As needed, scrape down the sides of the blender to make it smooth and creamy. If you want, you can add more salt and pepper to taste. To let the flavors blend, put the cashew mayo in a jar or other container and put it in the fridge for at least 30 minutes. Spread it on sandwiches, salads, or wraps as a creamy vegan spread or dress it.

Prep Time: 10 minutes

Cook Time: 0 minutes

Make colorful and entertaining Lego-shaped cookies for parties and gatherings. These delightful cookies are not only tasty but also a creative activity for both children and adults.

Ingredients: 2 1/2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1 cup unsalted butter, softened. 1 1/2 cups granulated sugar. 1 large egg. 2 teaspoons vanilla extract. Food coloring various colors. Royal icing for decorating.

Instructions: In a bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Divide the dough into equal portions and tint each portion with different food coloring to create the Lego brick colors. Wrap each colored dough in plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Take a small piece from each colored dough and press them together to form Lego brick patterns. Place the Lego brick patterns on the prepared baking sheet, leaving some space between them. Bake for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once the cookies are completely cool, decorate them with royal icing to create Lego details. Let the icing set before enjoying and serving the Lego cookies.

Prep Time: 30 minutes

Cook Time: 12 minutes

These Crispy Potato Pancakes are a delightful twist on traditional pancakes, with a crispy and savory potato goodness. They make a perfect side dish or a delicious snack.

Ingredients: 4 large russet potatoes, peeled and grated. 1 small onion, finely grated. 2 eggs, beaten. 1/4 cup all-purpose flour. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/4 cup vegetable oil, for frying.

Instructions: Grate the potatoes and put them in a clean kitchen towel. Squeeze out as much water as you can. Grate the potatoes and onion and mix them with the beaten eggs, flour, salt, and black pepper in a large bowl. It should be easy to make a batter. Put the vegetable oil in a big skillet and heat it over medium-high heat. Take a spoonful of the potato mix and drop it into the hot oil. Use the back of the spoon to flatten the potato mix into a pancake shape. The pancakes should be fried for three to four minutes on each side, or until they are crispy and golden brown. Place the pancakes on a plate lined with paper towels to drain the extra oil. For a dip, use your favorite sauce or sour cream and serve hot.

Prep Time: 15 minutes

Cook Time: 20 minutes

These Super Easy Oreo M&M Brownie Bars are a delightful treat for any occasion. Packed with the delicious crunch of Oreos and the colorful sweetness of M&M candies, these brownie bars are sure to be a hit with kids and adults alike.

Ingredients: 1 box brownie mix. 1/4 cup water. 1/2 cup vegetable oil. 2 eggs. 1 cup crushed Oreos. 1/2 cup M&M candies.

Instructions: Preheat oven to 350F 175C and grease a 9x13 inch baking pan. In a mixing bowl, combine brownie mix, water, vegetable oil, and eggs. Stir until well combined. Fold in crushed Oreos and M&M candies. Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownies to cool completely before cutting into bars.

Prep Time: 10 minutes

Cook Time: 25 minutes

You can make this homemade version of Panera's famous Broccoli Cheese Soup and enjoy its rich and creamy goodness. This soup is great for a cozy night in or when you just want a warm bowl of comfort.

Ingredients: 1/2 cup unsalted butter. 1 onion, diced. 1/3 cup all-purpose flour. 4 cups broccoli florets, chopped. 4 cups low-sodium chicken broth. 2 cups whole milk. 2 cups shredded sharp cheddar cheese. Salt and pepper to taste. 1/2 teaspoon nutmeg. 1/2 teaspoon cayenne pepper optional.

Instructions: Melt the butter in a big pot over medium-low heat. Add the diced onions and cook them until they get soft. Add the flour and stir to make a roux. Cook for two to three minutes. Slowly whisk in the chicken broth, then raise the heat and let it simmer. Put in the chopped broccoli and cook until it's soft. Turn down the heat, add the milk, and mix in the cheddar cheese until it melts. If you want to, add cayenne, nutmeg, salt, and pepper. Simmer for another 10 to 15 minutes, stirring every now and then. Make Copycat Panera Broccoli Cheese Soup and serve it hot. It tastes great!

Prep Time: 15 minutes

Cook Time: 30 minutes

These chipotle lime roasted potatoes are bursting with flavor - smoky, spicy, and tangy all at once. They make a perfect summer side dish for any grilled meal or barbecue.

Ingredients: 1.5 lbs small potatoes, halved or quartered. 2 tablespoons olive oil. 2 tablespoons chipotle peppers in adobo sauce, minced. 2 cloves garlic, minced. 1 lime, juiced. 1 teaspoon smoked paprika. Salt to taste. Fresh cilantro, chopped optional, for garnish.

Instructions: Preheat the oven to 400F 200C. In a large bowl, combine olive oil, minced chipotle peppers, minced garlic, lime juice, smoked paprika, and salt. Add the halved or quartered potatoes to the bowl and toss until evenly coated with the mixture. Spread the potatoes in a single layer on a baking sheet lined with parchment paper or aluminum foil. Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and tender, flipping halfway through. Once roasted, garnish with fresh chopped cilantro if desired, and serve hot.

Prep Time: 10 minutes

Cook Time: 30 minutes

Indulge in the warm, cozy flavors of apple butter combined with the crispness of apple brandy in this delightful cocktail. Perfect for a fall evening or anytime you want to savor the taste of autumn.

Ingredients: 1.5 oz apple brandy. 0.75 oz apple butter syrup. 0.5 oz lemon juice. 2 dashes aromatic bitters. Ice. Apple slice, for garnish.

Instructions: In a shaker, combine apple brandy, apple butter syrup, lemon juice, and aromatic bitters. Add ice and shake well. Strain the mixture into a chilled cocktail glass. Garnish with an apple slice. Serve and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Indulge in the rich chocolaty goodness of these delicious soft and chewy chocolate chunk cookies.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup packed brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups semi-sweet chocolate chunks.

Instructions: Warm your oven up to 350F 175C and put parchment paper on baking sheets. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Mix the flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the chocolate chunks and mix them into the dough until they are spread out evenly. Using a spoon or cookie scoop, drop dough by the tablespoonful onto the baking sheets that have been prepared, making sure there is enough space between each one. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way. Have fun with your tasty chocolate chunk cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

Indulge in the mouthwatering taste of smoked pork shoulder with a savory and sweet maple glaze. Perfectly seasoned with a dry rub and slow-smoked to perfection, this recipe is sure to impress your guests.

Ingredients: 1 whole pork shoulder, bone-in. 1/4 cup coarse salt. 1/4 cup black pepper. 1/4 cup paprika. 1/4 cup brown sugar. 2 tablespoons garlic powder. 1 tablespoon onion powder. 1 tablespoon cayenne pepper. 1 cup maple syrup. 1/2 cup apple cider vinegar. Wood chips for smoking.

Instructions: Set the smoker's temperature to 225F 107C. To make a dry rub, combine the salt, cayenne pepper, paprika, black pepper, brown sugar, onion powder, and garlic powder in a bowl. Making sure the pork shoulder is evenly covered, rub the dry rub all over it. With the fat side facing up, place the pork shoulder on the smoker grates and add wood chips to smoke it. Smoke the pork shoulder for approximately one hour per pound of meat, or until the internal temperature reaches 195F 90C, at 225F 107C. To make the glaze, combine the maple syrup and apple cider vinegar while it's smoking. Every 20 minutes for the final hour of smoking, brush the pork shoulder with the maple glaze. After the pork has reached the proper internal temperature, take it out of the smoker and give it a 15 to 20-minute rest. The smoked maple-glazed pork shoulder should be sliced and served. Savor the sweet and savory flavors of this mouthwatering smoked pork!

Prep Time: 20 minutes

Cook Time: 12 minutes

These yogurt cupcakes with sprinkles are a fun treat for any event. They're soft, fluffy, and full of bright sprinkles, so they're great for birthday parties or just to satisfy your sweet tooth. Adding yogurt to the cupcakes gives them a creamy texture and a slight sour taste. For extra sweetness, frost them with a delicious buttercream frosting.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1 cup vanilla yogurt. 1/4 cup rainbow sprinkles.

Instructions: Start by heating the oven to 350F 175C. You can line a cupcake tin with paper liners. Whisk the flour, baking powder, baking soda, and salt together in a bowl. In a different large bowl, beat the sugar and softened butter together until the mixture is light and fluffy. One at a time, add the eggs and mix well after each one. Add the vanilla extract and mix well. Mix the dry flour mixture into the wet ingredients slowly, adding it in pairs with yogurt, starting with the dry mixture and ending with it. Don't mix any further than that. Add the rainbow sprinkles slowly. Fill each lined cupcake tin cup about two thirds of the way to the top with cupcake batter. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Let the cupcakes cool for a few minutes in the pan, then move them to a wire rack to cool all the way down. Get your favorite buttercream frosting ready while the cupcakes cool. Once the cupcakes are completely cool, frost them with the buttercream and add more sprinkles if you want. Serve and have fun!

Prep Time: 20 minutes

Cook Time: 20 minutes

These sweet and sour glazed artichokes with caramelized onions are a delightful vegan dish that combines the earthy flavor of artichokes with the tangy sweetness of the glaze. Perfect as a side dish or a main course for a vegan feast.

Ingredients: 4 large artichokes, cleaned and trimmed. 2 tablespoons olive oil. 2 large onions, thinly sliced. 1/4 cup maple syrup. 1/4 cup apple cider vinegar. 1/4 cup soy sauce. 1 tablespoon cornstarch. 1/4 cup water. Salt and pepper, to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. After you've cleaned and trimmed the artichokes, put them in a baking dish and add olive oil. Season with salt and pepper. Place the baking dish in a preheated oven and cover it with foil. Roast for 30 to 40 minutes, or until the artichokes are soft. While that is going on, heat the olive oil in a skillet over medium-low heat. To make the onions caramelize, add them and cook for about 20 to 25 minutes. Mix apple cider vinegar, soy sauce, and maple syrup in a small bowl with a whisk. Add water to another small bowl and mix the cornstarch with it until it dissolves. This will make a slurry. Add the maple syrup mixture to the pan where the onions have been caramelized. Bring to a low boil. Slowly stir in the cornstarch slurry, and keep cooking for another two to three minutes, until the sauce gets thicker. Take the artichokes out of the oven when they are done roasting and pour the sweet and sour glaze over them. Put the artichokes back in the oven and bake for another 5 to 10 minutes, so the glaze can turn into a caramel. If you want, you can top the hot sweet and sour glazed artichokes with caramelized onions with fresh herbs.

Prep Time: 15 minutes

Cook Time: 50 minutes

Buffalo tofu wings are a delicious vegan alternative to traditional buffalo wings. They're crispy on the outside, tender on the inside, and packed with flavor.

Ingredients: 1 block extra firm tofu, pressed and cut into cubes. 1/2 cup all-purpose flour. 1/2 cup water. 1/2 cup bread crumbs. 1/4 cup hot sauce. 2 tablespoons melted vegan butter. 1 tablespoon soy sauce. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste. Oil for frying.

Instructions: To make a batter, combine the flour and water in a bowl. Mix the bread crumbs, salt, pepper, onion powder, and garlic powder in a separate bowl. Tofu cubes are coated with the breadcrumb mixture after being dipped into the batter. In a pan, warm up the oil over medium-high heat. After the coated tofu cubes are crispy and golden brown, drain them on paper towels. Combine soy sauce, melted vegan butter, and hot sauce in a different bowl. Coat the fried tofu cubes evenly with buffalo sauce by tossing them in it.

Prep Time: 15 minutes

Cook Time: 15 minutes

A hearty baked rigatoni dish with lots of cheese and tasty beef Bolognese sauce. Great for a cozy family dinner or having people over.

Ingredients: 1 lb rigatoni pasta. 1 lb ground beef. 1 onion, diced. 4 cloves garlic, minced. 1 can 28 oz crushed tomatoes. 1/2 cup beef broth. 1/4 cup tomato paste. 2 tsp dried basil. 2 tsp dried oregano. Salt and pepper to taste. 2 cups shredded mozzarella cheese. 1 cup grated Parmesan cheese. Fresh basil leaves, for garnish.

Instructions: Preheat oven to 375F 190C. Cook rigatoni pasta according to package instructions until al dente. Drain and set aside. In a large skillet, brown ground beef over medium-high heat until no longer pink. Drain excess fat. Add diced onion and minced garlic to the skillet with the beef. Cook until onions are translucent. Stir in crushed tomatoes, beef broth, tomato paste, dried basil, dried oregano, salt, and pepper. Simmer for 10-15 minutes. In a large mixing bowl, combine cooked rigatoni pasta and Bolognese sauce. Mix well. Transfer half of the pasta mixture to a 9x13-inch baking dish. Sprinkle with half of the mozzarella and Parmesan cheeses. Layer the remaining pasta mixture on top. Sprinkle with the remaining cheeses. Bake in the preheated oven for 20-25 minutes, or until cheese is bubbly and golden brown. Garnish with fresh basil leaves before serving.

Prep Time: 20 minutes

Cook Time: 40 minutes

Indulge in the delightful combination of chocolate and cinnamon with these vegan muffins, perfect for a quick and easy treat.

Ingredients: 1/4 cup all-purpose flour. 1 tbsp cocoa powder. 1/4 tsp baking powder. 1/8 tsp baking soda. 1/4 tsp ground cinnamon. 2 tbsp brown sugar. 2 tbsp unsweetened applesauce. 2 tbsp almond milk. 1/4 tsp vanilla extract. 1 tbsp vegan chocolate chips.

Instructions: Preheat oven to 350F 175C and grease a muffin tin or use liners. In a small bowl, whisk together flour, cocoa powder, baking powder, baking soda, cinnamon, and brown sugar. Add applesauce, almond milk, and vanilla extract to the dry ingredients, and mix until just combined. Fold in the chocolate chips. Pour the batter into the prepared muffin tin, filling each cavity about 3/4 full. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Prep Time: 10 minutes

Cook Time: 15 minutes