Fulcher Depp

Indulge in the irresistible combination of creamy vegan cheesecake and decadent salted caramel. This dairy-free dessert is the perfect blend of sweet and salty flavors.

Ingredients: 2 cups raw cashews, soaked overnight. 1/2 cup coconut cream. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1/4 cup lemon juice. 1 teaspoon vanilla extract. Pinch of salt. 1 cup pitted dates. 1/2 cup coconut milk. 1/4 cup coconut sugar. 1/4 teaspoon sea salt flakes. 1/4 cup water.

Instructions: Soak cashews in water, then add coconut cream, coconut oil, maple syrup, lemon juice, vanilla extract, and a pinch of salt. Blend the mixture in a food processor until it is smooth and creamy. Cover a cake pan and press the mixture into the bottom to make the base of the cheesecake. Put the cake tin in the freezer to set. Make the salted caramel while you wait. To do this, blend dates, coconut milk, coconut sugar, sea salt flakes, and water together until the mixture is smooth and creamy. Place the cheesecake base back in the freezer and spread the salted caramel evenly over it. Let it set for at least 4 hours, or until it is firm. Take the cheesecake out of the pan, cut it into pieces, and serve. Enjoy the sweet and salty goodness!

Prep Time: 20 minutes

Cook Time: 0 minutes

Instead of regular beef burgers, these Beetroot Burgers are a tasty and healthy option. They are great for a meatless meal because they are full of the earthy sweetness of beets and the protein-rich goodness of black beans. You can eat them with your favorite sauces and toppings.

Ingredients: 2 medium-sized beetroots, grated. 1 can 15 oz black beans, drained and rinsed. 1/2 cup breadcrumbs. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 1/4 cup fresh parsley, chopped. 1 tsp cumin powder. 1/2 tsp paprika. Salt and pepper to taste. 4 burger buns. Lettuce leaves. Sliced tomatoes. Sliced red onion. Your favorite burger sauce.

Instructions: Use a fork or potato masher to mash the black beans in a large bowl. To the bowl, add the breadcrumbs, chopped onion, minced garlic, chopped parsley, cumin powder, paprika, salt, and pepper. Until everything is well mixed. Split the mixture in half and shape each half into a burger patty. Set the grill or skillet over medium-high heat and add a little oil to it. The beetroot burger patties should be cooked for about 4 to 5 minutes on each side, or until they are nicely browned and warm all the way through. Toast the buns on the grill until they are just barely golden while the patties are cooking. Place a lettuce leaf on the bottom bun of each burger, then a beetroot patty, sliced tomatoes, sliced red onion, and your favorite burger sauce. Put the other half of the bun on top, and then serve your tasty Beetroot Burger!

Prep Time: 20 minutes

Cook Time: 10 minutes

These Carrot Cookies with Orange Glaze are a delightful treat that combines the sweetness of carrots with a tangy orange glaze. The soft and chewy cookies are spiced with cinnamon and topped with a glossy orange glaze, making them a perfect blend of flavors and textures.

Ingredients: 1 cup grated carrots. 1/2 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt. For the glaze:. 1 cup powdered sugar. 2 tablespoons fresh orange juice. 1 teaspoon grated orange zest.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the sugar in a bowl until the mixture is light and fluffy. Add the egg and vanilla extract and mix them in well. Mix the flour, baking powder, ground cinnamon, 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 the grated carrots and mix them into the dough until they are spread out evenly. Place spoonfuls of dough on the baking sheet that has been prepared, leaving a couple of inches between each one. Make each ball of dough a little flatter with the back of a fork. After the oven is hot, bake for 12 to 15 minutes, or until the edges are golden. Cool the cookies for a few minutes on the baking sheet, then move them to a wire rack to cool all the way down. To make the glaze, mix the powdered sugar, orange juice, and orange zest until the mixture is smooth. Once the cookies are cool enough to touch, drizzle the glaze over each one. Wait for the glaze to set up before you serve. Have fun with these tasty carrot cookies that have a hint of citrus!

Prep Time: 20 minutes

Cook Time: 15 minutes

If you like BBQ, these Delicious Turkey Smash Burgers are a tasty take on the old favorite. The turkey patties have the right amount of seasoning, are smashed to make the crust crispy, and are topped with a tasty mayo-mustard sauce. A tasty and better for you alternative to regular beef burgers!

Ingredients: 1.5 lbs ground turkey. 1/2 cup breadcrumbs. 1/4 cup finely chopped red onion. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon smoked paprika. Salt and pepper to taste. 4 slices of cheddar cheese. 4 hamburger buns. 1/4 cup mayonnaise. 2 tablespoons Dijon mustard. Lettuce, tomato, and pickles for toppings.

Instructions: Ground turkey, breadcrumbs, garlic, oregano, smoked paprika, salt, and pepper should all be mixed together in a bowl. Combine well. Split the mixture in half and shape each half into a burger patty. Warm up your grill or BBQ over medium-high heat. To make a thin, crispy crust, put the turkey patties on a hot grill and use a spatula to smash them. For every side, cook for 4 to 5 minutes. In the last minute of cooking, cover the grill and put a slice of cheddar cheese on top of each patty. This will melt the cheese. Put mayonnaise and Dijon mustard in a small bowl and mix them together while the burgers are cooking. On the grill, toast the buns for one minute until they turn golden brown. Put some mayo-mustard sauce on the bottom half of each bun. Buns should have turkey smash burgers on them. Add lettuce, tomato, and pickles on top of the burgers. Put on the top half of the bun, use toothpicks to hold it in place if needed, and serve hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

These Peanut Butter Banana Ice Cream Pops are a tasty and healthy way to eat breakfast on the go. They have the right amount of sweetness from the honey and bananas and protein from the Greek yogurt and peanuts to get your day off to a great start.

Ingredients: 2 ripe bananas. 1/4 cup peanut butter. 1/2 cup Greek yogurt. 2 tablespoons honey. 1/2 teaspoon vanilla extract. 1/4 cup chopped peanuts optional.

Instructions: Peel the bananas and cut them up. Put Greek yogurt, peanut butter, bananas, honey, and vanilla extract in a blender. Mix until it's smooth. If you want to add more crunch, you can mix in chopped peanuts. Put the mix into molds for ice cream pops. Put a stick in each mold. Put it in the freezer for at least four hours, or until it's solid. Take them out of the molds and enjoy once they're frozen.

Prep Time: 10 minutes

Cook Time: 240 minutes

Chickpea flour and a rainbow of vegetables are used to make a vegan version of the traditional Canarian Pancakes. These tasty pancakes are great for a party because they are full of flavor.

Ingredients: 2 cups chickpea flour. 2 cups water. 1 onion, finely chopped. 1 red bell pepper, finely chopped. 1 green bell pepper, finely chopped. 1 tomato, finely chopped. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon paprika. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Chickpea flour and water should be mixed together in a large bowl. Mix until it's smooth. To the bowl, add the tomato, garlic, cumin, paprika, salt, and pepper. Also add the chopped onion and bell peppers red and green. To mix everything together, mix it well. Set a pan on medium heat and add the olive oil. Put a small amount of the pancake batter on the pan and spread it out into a thin layer. It should be cooked for two to three minutes on each side, or until it turns golden brown. Do it again with the rest of the batter, adding more oil to the pan if needed. Make the vegan Canarian pancakes and serve them hot with any sauces or toppings you like.

Prep Time: 15 minutes

Cook Time: 20 minutes

This Quinoa Granola with Dried Fruit and Flaked Coconut is a wholesome and crunchy treat that adds a nutritious twist to your breakfast or snack time. Packed with the goodness of quinoa, nuts, and dried fruits, it's a delightful balance of flavors and textures.

Ingredients: 1 cup quinoa. 1/2 cup rolled oats. 1/2 cup chopped nuts e.g., almonds or walnuts. 1/2 cup dried fruit e.g., raisins or cranberries. 1/4 cup flaked coconut. 2 tablespoons honey or maple syrup. 2 tablespoons coconut oil, melted. 1 teaspoon vanilla extract. 1/2 teaspoon cinnamon. Pinch of salt.

Instructions: Set the oven to 325F 163C before you start cooking. Run cold water over the quinoa and let it drain well. Flake the coconut, chopped nuts, dried fruit, and rolled oats together in a large bowl. Put the melted coconut oil, vanilla extract, cinnamon, and a pinch of salt in a different bowl. Add the honey or maple syrup and mix them together. It's important to mix the dry and wet ingredients well before adding the wet ones. On a baking sheet that has been lined, spread the mixture out. Bake for 20 to 25 minutes, or until golden brown. To make sure everything cooks evenly, stir the pan halfway through. Let the granola cool all the way down before putting it in a container that won't let air in. It's great as a snack or with yogurt or milk.

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in the perfect combination of rich chocolate and pumpkin flavors with these gluten-free swirled pumpkin brownies. They're moist, decadent, and easy to make, making them a delightful treat for any occasion.

Ingredients: 1 cup pumpkin puree. 1/2 cup almond flour. 1/2 cup cocoa powder. 1/2 cup coconut sugar. 2 eggs. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon salt. 1/2 teaspoon baking powder. 1/4 cup dairy-free chocolate chips.

Instructions: Set the oven to 350F 175C and heat it up. You can use coconut oil to grease or line a square baking pan. Pumpkin puree, cocoa powder, eggs, melted coconut oil, vanilla extract, cinnamon, nutmeg, salt, and baking powder should all be mixed together in a large bowl. Mix everything together well. Spread the batter out evenly in the baking pan that has been prepared. Over low heat, melt the dairy-free chocolate chips in a small saucepan until the mixture is smooth. Spread the chocolate that has been melted over the brownie batter in the pan. To make it look like marble, swirl the chocolate into the pumpkin batter with a knife or toothpick. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Let the brownies cool in the pan for ten to fifteen minutes before cutting them into squares. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

You can start your day off right with these Protein Quinoa Pancakes, which taste great and are good for you. Being full of quinoa flour and protein powder, they will keep you going. Plus they don't have gluten!

Ingredients: 1 cup quinoa flour. 1/4 cup protein powder your choice of flavor. 1 tsp baking powder. 1/4 tsp salt. 2 eggs. 1 cup milk dairy or non-dairy. 2 tbsp honey or maple syrup. 1 tsp vanilla extract. 1/4 cup Greek yogurt. Cooking spray or oil for frying.

Instructions: Put quinoa flour, protein powder, baking powder, and salt in a bowl and mix them together. Add the eggs, milk, honey or maple syrup, and vanilla extract to a different bowl and mix them together using a whisk. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Don't mix it too much; a few lumps are fine. Now add the Greek yogurt to the batter. It will make it creamier and give it more protein. Add a little cooking spray or oil to a nonstick skillet or griddle and heat it up over medium-high heat. For every pancake, put 1/4 cup of pancake batter on a hot skillet. Once the top starts to bubble, flip it over and cook the other side until it's golden brown. It takes about two to three minutes per side. Do it again with the rest of the batter, adding more cooking spray or oil if needed. If you want to add something sweet to your protein quinoa pancakes, serve them warm and top them with fresh berries, sliced bananas, or honey. Enjoy your healthy breakfast that's full of protein!

Prep Time: 10 minutes

Cook Time: 15 minutes

This SunButter Latte Smoothie is a nut-free and dairy-free delight that combines the rich flavors of coffee, SunButter, and banana into a creamy and satisfying beverage. It's perfect for a quick and delicious breakfast or a pick-me-up snack during the day.

Ingredients: 1 ripe banana. 2 tablespoons SunButter sunflower seed butter. 1 tablespoon instant coffee granules. 1 tablespoon maple syrup or to taste. 1/2 teaspoon ground cinnamon. 1/2 teaspoon vanilla extract. 1 cup unsweetened almond milk. 1/2 cup cold brewed coffee. 1 cup ice cubes.

Instructions: Put the ripe banana in a blender after peeling it. As you like it sweet, add 2 tablespoons of SunButter, 1 tablespoon of instant coffee granules, 1 tablespoon of maple syrup, 1/2 teaspoon of ground cinnamon, and 1/2 teaspoon of vanilla extract to the blender. Adding one cup of plain almond milk and half a cup of cold brewed coffee will make it taste better. It will be cold and creamy if you add 1 cup of ice cubes to the blender. Mix everything together until it's smooth and creamy. You can add more coffee or almond milk if you need to get the consistency you want. Put the SunButter Latte Smoothie in a glass. If you want, add a sprinkle of cinnamon or a drizzle of maple syrup on top, and then drink it!

Prep Time: 5 minutes

Cook Time: 0 minutes

Indulge in the rich and chewy goodness of these gluten-free double chocolate almond cookies. Sandwiched together with your favorite filling, they make for a delightful treat that's perfect for any occasion.

Ingredients: 1 cup almond flour. 1/4 cup cocoa powder. 1/4 cup powdered sugar. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup chocolate chips. 1/4 cup almond butter. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/4 cup sliced almonds, for topping.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Add cocoa powder, baking soda, salt, and almond flour to a bowl. Use a whisk to mix the ingredients together. To make the chocolate and almond butter smooth, melt them together in the microwave for 20 seconds at a time in a different bowl that can go in the microwave. Add the maple syrup, vanilla extract, and melted chocolate to the dry ingredients and mix them together until a thick batter forms. Place tablespoon-sized amounts of batter on the baking sheet that has been prepared, leaving space between each one so that it can spread. Do not press too hard on each cookie mound. Then, add sliced almonds on top. Put the cookies in the oven and bake for 10 to 12 minutes, or until the edges are set. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. Spread your favorite filling, like almond butter, chocolate ganache, or cream cheese frosting, on the flat side of one cookie once they are completely cool. Then, put another cookie between them. Do the same thing with the rest of the cookies to make the sandwich cookies. Do not eat gluten, and enjoy your Double Chocolate Almond Chewy Cookie Sandwiches!

Prep Time: 20 minutes

Cook Time: 10 minutes

Experience the rich and savory flavors of this Balsamic Brown Sugar Glazed Pork Roast. Slow-cooked to perfection, the pork is infused with a delicious balsamic glaze, creating a mouthwatering dish that's both sweet and tangy.

Ingredients: 1 3-4 lb pork roast. Salt and pepper to taste. 1 cup balsamic vinegar. 1/2 cup brown sugar. 1/4 cup Dijon mustard. 2 tablespoons soy sauce. 4 cloves garlic, minced. 1 teaspoon dried rosemary. 1 teaspoon dried thyme. 1/2 teaspoon red pepper flakes optional.

Instructions: Put the pork roast in the slow cooker after seasoning it with salt and pepper. Mix soy sauce, brown sugar, Dijon mustard, minced garlic, dried rosemary and thyme, and red pepper flakes if using in a bowl using a whisk. Make sure the pork roast is well covered with the balsamic glaze by pouring it over it. Keep the lid on and cook on low for 6 to 8 hours, or until the pork is soft and can be shred with a fork. Take the pork out of the slow cooker when it's done cooking and let it rest for a few minutes. Using two forks, shred the pork. Then, put it back in the slow cooker and mix it with the tasty juices. The Balsamic Brown Sugar Glazed Pork Roast goes well with rice or any other side dish you like. Balsamic Glaze

These delightful Orange Creamsicle Cookies are a citrusy twist on the classic creamsicle flavor. The combination of fresh orange zest, juice, and white chocolate chips creates a burst of creamy orange goodness in every bite.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 2 tablespoons fresh orange zest. 3 tablespoons fresh orange juice. 3 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1 cup white chocolate chips. 1/2 cup powdered sugar for rolling.

Instructions: Put the softened butter and granulated sugar in a large bowl and mix them together until they are light and fluffy. Add the egg, vanilla extract, orange zest, and orange juice and beat until everything is well mixed. Mix the flour, baking powder, and salt together in a different bowl. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. The white chocolate chips should be carefully mixed in. Put the dough in the fridge for at least an hour with the lid on. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Take dough balls about the size of a tablespoon and roll them into balls. Place each dough ball on the baking sheet that has been prepared. Then, roll each one in powdered sugar until it is covered. Flatten each dough ball out with the bottom of a glass. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way.

Prep Time: 20 minutes

Cook Time: 10-12

These gluten-free salmon kebabs taste great and are great for a healthy meal. You can marinate them in a zesty mix of olive oil, lemon, and spices, and then grill them to perfection with colorful vegetables. Your next family dinner or cookout will be a hit.

Ingredients: 1 lb salmon fillet, cut into 1-inch cubes. 1 bell pepper, cut into chunks. 1 red onion, cut into chunks. 1 zucchini, sliced. 1/4 cup olive oil. 2 tablespoons lemon juice. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon paprika. Salt and pepper to taste.

Instructions: Put garlic, oregano, paprika, salt, and pepper in a bowl. Add the lemon juice and mix it all together. Cover the salmon cubes well with the marinade after adding them. Let it sit for at least 30 minutes. Warm the grill up to a medium-high level. Skewers should have zucchini, bell pepper, onion, and salmon on them. Kebabs should be cooked on a grill for 8 to 10 minutes, turning them over every so often, until the salmon is cooked through and the vegetables are soft. Enjoy while hot!

Prep Time: 40 minutes

Cook Time: 10 minutes

A spicy and flavorful dish with soft shrimp served over fluffy couscous. Cumin and chili powder add to the dish's strong flavors. Perfect for a quick and tasty meal!

Ingredients: 1 cup couscous. 1 1/2 cups chicken broth. 1 lb shrimp, peeled and deveined. 1 tsp cumin. 1/2 tsp chili powder. 2 tbsp olive oil. 1/2 cup diced tomatoes. 1/4 cup chopped fresh cilantro. Salt and pepper to taste. Lemon wedges for garnish.

Instructions: In a medium saucepan, bring the chicken broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff it with a fork. In a large skillet, heat the olive oil over medium-high heat. Season the shrimp with cumin, chili powder, salt, and pepper. Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side or until they turn pink and opaque. Stir in the diced tomatoes and cook for an additional 2 minutes until heated through. Serve the shrimp and tomato mixture over the fluffed couscous. Garnish with fresh cilantro and lemon wedges. Enjoy your spicy shrimp with couscous!

Prep Time: 10 minutes

Cook Time: 15 minutes

This slow cooker pulled pork recipe makes meat that is tender and full of flavor. It goes well with a North Carolina-style BBQ sauce that is tangy and slightly sweet. It's a simple and tasty dish that's great for parties or dinner during the week.

Ingredients: 4 lbs pork shoulder, trimmed of excess fat. 1 onion, thinly sliced. 4 cloves garlic, minced. 1 cup apple cider vinegar. 1/2 cup ketchup. 1/4 cup brown sugar. 2 tablespoons Worcestershire sauce. 2 teaspoons smoked paprika. 1 teaspoon mustard powder. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/4 teaspoon cayenne pepper optional.

Instructions: In the bottom of the slow cooker, put garlic and onions that have been sliced. Put ketchup, brown sugar, Worcestershire sauce, smoked paprika, mustard powder, salt, black pepper, and cayenne pepper if using in a small bowl. Mix them all together. In the slow cooker, put the pork shoulder on top of the garlic and onions. Make sure the pork shoulder is evenly covered with the BBQ sauce mixture as you pour it over it. Leave the lid on and set the heat to low. Cook for 8 to 10 hours, or until the pork is soft and can be easily shred with a fork. Take the pork out of the slow cooker when it's done cooking and shred it with two forks. Put the shredded pork back in the slow cooker and add the rest of the BBQ sauce. If you want, you can add more BBQ sauce to the buns with the pulled pork. Have fun!

Prep Time: 20 minutes

Cook Time: 480 minutes

These vegan lemon crinkle cookies are just the right amount of sweet and sour. They're better for you than regular cookies because they only have four ingredients and don't have any butter or oil in them.

Ingredients: 1 cup creamy almond butter. 1 cup powdered sugar. 1 tablespoon lemon zest. 2 tablespoons lemon juice.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put powdered sugar, lemon zest, and lemon juice in a bowl and mix them together. Mix everything together well. Take tablespoon-sized chunks of the dough and roll them into balls. Leave space between each cookie when you put them on the baking sheet that has been worked on. Before you put them in the oven, heat it up. Bake for 10 to 12 minutes, or until the edges are set and the tops are cracked. 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. After it has cooled, serve and enjoy!

Prep Time: 15 minutes

Cook Time: 10-12