Gummidam

Fill your vegan egg rolls with colorful vegetables and a tangy homemade duck sauce. They will taste great and be crispy. This recipe makes a tasty appetizer or is great for a party.

Ingredients: 1 package vegan egg roll wrappers. 2 cups shredded cabbage. 1 cup shredded carrots. 1 cup chopped mushrooms. 1 cup chopped bell peppers. 1 cup chopped green onions. 1/4 cup soy sauce. 2 tablespoons sesame oil. 1 tablespoon rice vinegar. 1 tablespoon minced ginger. 1 tablespoon minced garlic. 1 tablespoon cornstarch. 1/4 cup water. 1/4 cup apricot preserves. 2 tablespoons rice vinegar. 1 tablespoon soy sauce. 1 teaspoon sriracha optional.

Instructions: In a large skillet, heat sesame oil over medium heat. Add ginger and garlic, saut for 1 minute. Add mushrooms, bell peppers, and carrots, cook until softened. Stir in cabbage and green onions, cook until cabbage is wilted. In a small bowl, mix soy sauce, rice vinegar, cornstarch, and water to make a slurry. Pour slurry into the skillet, cook until the sauce thickens. Remove from heat and let cool slightly. Place a spoonful of the vegetable mixture onto each egg roll wrapper. Roll tightly, sealing the edges with water. In a separate bowl, mix apricot preserves, rice vinegar, soy sauce, and sriracha for the duck sauce. Preheat oven to 400F 200C. Place egg rolls on a baking sheet lined with parchment paper. Lightly spray or brush egg rolls with oil. Bake for 15-20 minutes, or until golden brown and crispy. Serve hot with homemade duck sauce for dipping.

Prep Time: 30 minutes

Cook Time: 20 minutes

These vegan apple strudel puff pastry waffles are a delightful twist on the classic pastry. They are filled with cinnamon-spiced apples and crunchy walnuts, sandwiched between layers of flaky puff pastry. Perfect for a cozy breakfast or dessert!

Ingredients: 2 sheets vegan puff pastry. 2 medium apples, peeled and thinly sliced. 2 tablespoons maple syrup. 1 teaspoon ground cinnamon. 1/4 cup chopped walnuts. 1 tablespoon lemon juice. 1 tablespoon cornstarch mixed with 2 tablespoons water.

Instructions: Follow the directions that came with your waffle iron to heat it up. To keep the apples from turning brown, toss the slices in a bowl with lemon juice. Put the sliced apples, maple syrup, cinnamon, and cornstarch mixture in a small saucepan and set it over medium-low heat. After 5 to 7 minutes of cooking, the apples will be soft and the mixture will get thicker. Take it off the heat and let it cool down a bit. Sprinkle a little flour on a surface and lay out one sheet of puff pastry. Cut it into four squares that are all the same size. Put a small amount of the apple filling on each square of puff pastry, making sure to leave some space around the edges. The apple filling should have chopped walnuts on top of it. Place the last sheet of puff pastry on top and press the edges together to seal. Carefully place each filled puff pastry square on a waffle iron that has already been heated. Put the lid back on and cook for 5 to 7 minutes, or until the food is crispy and golden brown. Do it again with the rest of the ingredients. If you want, you can serve it warm with powdered sugar or maple syrup on top.

Prep Time: 15 minutes

Cook Time: 15 minutes

These Grain-Free English Muffin Breakfast Sandwiches are a Paleo-friendly twist on a classic breakfast favorite. Almond flour and coconut flour provide a hearty base while bacon, eggs, tomato, and spinach add savory and nutritious layers.

Ingredients: 1 cup almond flour. 2 tablespoons coconut flour. 2 tablespoons ground flaxseed. 1/2 teaspoon baking soda. Pinch of salt. 2 large eggs. 1 tablespoon apple cider vinegar. 2 tablespoons ghee or coconut oil, melted. 4 slices cooked bacon or turkey bacon. 4 large eggs, fried or scrambled. 4 slices tomato. 2 cups fresh spinach leaves.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine almond flour, coconut flour, ground flaxseed, baking soda, and salt. In another bowl, whisk together eggs, apple cider vinegar, and melted ghee or coconut oil. Pour the wet ingredients into the dry ingredients and mix until a batter forms. Grease English muffin rings or use mason jar lids on a parchment-lined baking sheet. Divide the batter evenly among the rings, smoothing the tops with a spatula. Bake for 12-15 minutes, or until golden and firm to the touch. Remove from the oven and let cool slightly before removing from the rings. To assemble sandwiches, place a slice of bacon, a fried or scrambled egg, a slice of tomato, and a handful of spinach leaves between two halves of the English muffins. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Upgrade your grilled chicken game with this delicious marinade that infuses the meat with a perfect blend of savory, sweet, and tangy flavors. Simple to make and packed with taste, it's sure to become your go-to recipe for BBQ season.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup soy sauce. 1/4 cup olive oil. 1/4 cup Worcestershire sauce. 2 tablespoons Dijon mustard. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Soy sauce, olive oil, Worcestershire sauce, Dijon mustard, and honey should all be mixed together in a bowl. Fresh oregano, dried thyme, salt, and pepper should all be mixed in. Put the chicken breasts in a shallow dish or a plastic bag that can be closed again, and pour the marinade over them. Put the dish or bag in the fridge for at least 30 minutes, or better yet, overnight for better flavor. Warm up the grill over medium-high heat. Take the chicken out of the marinade and throw away the marinade. Preheat the grill to 165F 74C and cook the chicken for 6 to 8 minutes on each side, or until it is fully cooked. Wait a few minutes before cutting the chicken. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy the delicious combination of salted caramel ice cream that is creamy, pistachios that are crunchy, and rosemary that smells great.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1/4 cup water. 1/2 teaspoon sea salt. 4 large egg yolks. 1/2 cup roasted pistachios, chopped. 2 tablespoons fresh rosemary, finely chopped.

Instructions: Heavy cream and milk should be mixed in a saucepan. Put it on medium heat and heat it until it starts to steam, but not boil. Put sugar and water in a different saucepan. Don't stir it while it's cooking over medium heat until it turns a deep amber caramel color. Take the caramel off the heat and slowly add the warm cream mixture while whisking. Watch out, it might bubble up. Put the pan back on low heat and stir the caramel until it's all gone. Whisk egg yolks in a different bowl. Pour in a little of the warm caramel mixture at a time while whisking the eggs all the time. Put the egg mixture that has been tempered back into the saucepan with the rest of the caramel mixture. Keep stirring the mixture over low heat until it gets a little thicker and covers the back of a spoon. Take it off the heat and add the sea salt. Let the mixture cool all the way down, then put it in the fridge for at least 4 hours, or until it's cold. After the mixture has been chilled, use an ice cream maker according to the directions that came with it. Just before it stops churning, add the chopped pistachios and rosemary. Put the ice cream that has been churned into a container that can go in the freezer. Freeze for about 4 hours or overnight, until it is firm.

Prep Time: 20 minutes

Cook Time: 20 minutes

A quick and delicious stir-fry recipe with tender chicken, colorful vegetables, and flavorful rice noodles. This dish is perfect for a weeknight dinner or when you're craving a taste of Asia at home.

Ingredients: 8 oz about 225g rice noodles. 2 boneless, skinless chicken breasts, thinly sliced. 2 tablespoons vegetable oil. 2 cloves garlic, minced. 1 red bell pepper, thinly sliced. 1 carrot, julienned. 1 cup broccoli florets. 1/4 cup soy sauce. 2 tablespoons oyster sauce. 1 tablespoon hoisin sauce. 1 teaspoon sugar. 1/2 teaspoon crushed red pepper flakes optional. Salt and pepper to taste. Chopped green onions and sesame seeds for garnish.

Instructions: Follow the directions on the package to cook the rice noodles. After draining, set aside. Heat the vegetable oil in a big skillet or wok over high heat. Stir-fry the minced garlic for 30 seconds or until fragrant. Stir-fry the chicken slices until they become almost cooked through and turn white. Add the broccoli, carrot, and red bell pepper. Stir-fry the veggies for three to four minutes, or until they start to get soft. Combine the soy sauce, hoisin sauce, oyster sauce, sugar, and red pepper flakes, if using, in a small bowl. Cover the chicken and veggies with the sauce. Stir-fry for an additional two to three minutes so that the sauce covers everything and becomes slightly thicker. When the rice noodles are cooked, add them to the skillet and stir everything until everything is well heated. To taste, add salt and pepper for seasoning. Garnish with sesame seeds and chopped green onions and serve hot. Savor your Chicken Stir-Fried Noodles!

Prep Time: 15 minutes

Cook Time: 15 minutes

This Fireball chicken recipe adds the unique flavor of Fireball whiskey to tender chicken breasts, making a dish that is tangy and a little spicy that tastes great. The marinade gives the chicken more flavor and keeps it juicy and tender. It's great for a fancy dinner on a weeknight or for a special event.

Ingredients: 4 chicken breasts. 1/4 cup Fireball whiskey. 1/4 cup soy sauce. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 1/2 teaspoon black pepper. 1 tablespoon olive oil. Sesame seeds, for garnish optional. Green onions, sliced, for garnish optional.

Instructions: In a small bowl, mix together Fireball whiskey, soy sauce, honey, minced garlic, grated ginger, and black pepper. Place chicken breasts in a shallow dish or resealable plastic bag and pour the marinade over them. Ensure chicken is evenly coated. Marinate in the refrigerator for at least 30 minutes, or overnight for best flavor. Heat olive oil in a skillet over medium-high heat. Remove chicken from marinade, shaking off excess, and place in the skillet. Cook chicken for about 6-8 minutes per side, or until cooked through and juices run clear. Once cooked, remove chicken from skillet and let it rest for a few minutes before slicing. Garnish with sesame seeds and sliced green onions, if desired, before serving.

Prep Time: 40 minutes

Cook Time: 15 minutes

A flavorful and satisfying Italian wedding soup made with low carb and keto-friendly ingredients. Perfect for a comforting meal on a chilly day.

Ingredients: 1 lb ground turkey. 1/2 cup almond flour. 1/4 cup grated Parmesan cheese. 1/4 cup finely chopped parsley. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 4 cups chicken broth. 2 cups chopped spinach. 1/2 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Add almond flour, ground turkey, parsley, onion, garlic, salt, and pepper to a bowl and mix them all together. Make little meatballs out of the mix. Set chicken broth on low heat in a pot. Ten minutes later, add the meatballs to the broth and cook them. Add the dried oregano and chopped spinach, and cook for 5 more minutes. Add pepper and salt to taste. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

These Cranberry, Brie and Prosciutto Crostini with Balsamic Glaze are the perfect combination of sweet and savory flavors. They make for a delightful appetizer or snack, perfect for any occasion.

Ingredients: 1 French baguette, sliced into inch thick rounds. 8 oz Brie cheese, sliced. 4 oz prosciutto, thinly sliced. cup cranberry sauce. 1/4 cup balsamic vinegar. 2 tablespoons brown sugar. Fresh rosemary sprigs for garnish. Salt and pepper to taste.

Instructions: Preheat your oven to 375F 190C. Place the baguette slices on a baking sheet and toast them in the oven for about 5 minutes or until they are lightly crispy. Remove from the oven and let them cool slightly. While the crostini is toasting, in a small saucepan, combine the balsamic vinegar and brown sugar. Cook over medium heat, stirring constantly, until the mixture has reduced and thickened, about 5-7 minutes. Remove from heat and set aside. Spread a generous layer of Brie cheese on each crostini slice. Top the Brie with a slice of prosciutto, folding it if necessary to fit. Drizzle a teaspoon of cranberry sauce over the prosciutto. Place the crostini back in the oven for another 2-3 minutes, or until the Brie cheese has melted slightly. Remove from the oven and season with a pinch of salt and pepper. Drizzle the balsamic glaze over the crostini. Garnish each crostini with a small sprig of fresh rosemary. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

If you want to make juicy chicken breasts with a tasty, crispy coating, this Garlic Parmesan Chicken recipe is a great choice. When you mix garlic and Parmesan cheese, you get a savory crust that goes great with the soft chicken.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup grated Parmesan cheese. 1/4 cup bread crumbs. 4 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Preheat oven to 375F 190C. In a bowl, mix together Parmesan cheese, bread crumbs, minced garlic, salt, and pepper. Coat each chicken breast with olive oil, then dredge in the Parmesan mixture, pressing to adhere. Place chicken breasts in a baking dish and bake for 25-30 minutes, or until chicken is cooked through and coating is golden brown. Garnish with fresh parsley before serving.

Prep Time: 10 minutes

Cook Time: 30 minutes

The fun of a sandwich cookie combined with the flavors of hot chocolate makes these Hot Chocolate Sandwich Cookies a delightful treat. These are ideal on a chilly day, enjoyed with a warm beverage.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup cocoa powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup mini marshmallows. 1/2 cup chocolate chips. 1/2 cup crushed graham crackers.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. 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 a dough forms. Fold in the mini marshmallows, chocolate chips, and crushed graham crackers. Drop spoonfuls of dough onto the prepared baking sheet, spacing them apart. Bake for 10-12 minutes or until the edges are set. The cookies will continue to firm up as they cool. Remove from the oven and let the cookies 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, you can make sandwiches by spreading marshmallow fluff or ganache between two cookies. Enjoy your delicious hot chocolate sandwich cookies!

Prep Time: 20 minutes

Cook Time: 12 minutes

The Surf and Turf Burger combines the best of land and sea in one delicious burger. Perfectly grilled beef and shrimp patties are layered with fresh toppings for a mouthwatering experience. Enjoy it on its own or as a delightful addition to your surf and turf feast.

Ingredients: 1 lb ground beef. 1/2 lb shrimp, peeled and deveined. 1/4 cup breadcrumbs. 1/4 cup mayonnaise. 2 cloves garlic, minced. 1 tsp paprika. Salt and pepper to taste. 4 burger buns. Lettuce leaves. Tomato slices. Red onion slices. Pickles.

Instructions: In a food processor, pulse the shrimp until finely chopped. In a bowl, combine chopped shrimp, breadcrumbs, mayonnaise, minced garlic, paprika, salt, and pepper. Mix well to form the shrimp patty mixture. Divide the ground beef into 4 equal portions and shape them into burger patties. Form 4 shrimp patties using the shrimp mixture. Preheat your grill or stovetop pan over medium-high heat. Grill the beef patties for about 4-5 minutes per side, or until your desired level of doneness is reached. Grill the shrimp patties for about 2-3 minutes per side, or until they are cooked through and have a nice crust. Toast the burger buns on the grill for a minute or until they are lightly browned. Assemble the burgers by placing lettuce leaves, a beef patty, a shrimp patty, tomato slices, red onion slices, and pickles between the toasted buns. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

A comforting and creamy soup loaded with tender chicken, vegetables, and cheddar cheese, perfect for a cozy meal.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 4 cups chicken broth. 1 cup diced carrots. 1 cup diced celery. 1 cup diced onion. 2 cloves garlic, minced. 1 tsp dried thyme. 1/2 tsp dried rosemary. 1/2 tsp dried oregano. 1/2 tsp salt. 1/4 tsp black pepper. 2 cups shredded cheddar cheese. 1 cup heavy cream. 2 tbsp cornstarch. 2 tbsp water.

Instructions: Dice the chicken and put it in the slow cooker with the carrots, celery, onion, garlic, thyme, rosemary, oregano, salt, and pepper. Add chicken broth to the slow cooker and cover it. Turn the heat to low and cook for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is done and the vegetables are soft. Before you serve, mix the cornstarch and water in a small bowl with a whisk for about 30 minutes. Add the heavy cream, shredded cheddar cheese, and cornstarch mixture to the slow cooker and mix them together. Put the lid on top and cook on high for another 30 minutes, or until the soup gets thicker and the cheese melts. Serve hot, and if you want, top with more shredded cheese.

Prep Time: 15 minutes

Cook Time: 360 minutes

This vegan fudge is a guilt-free way to enjoy the rich flavors of raspberries and dark chocolate. It's a tasty treat for any event because it's made with healthy ingredients.

Ingredients: 1 cup coconut butter. 1/4 cup maple syrup. 1/4 cup coconut milk. 1/2 cup fresh raspberries, mashed. 1/2 cup dairy-free dark chocolate chips.

Instructions: In a saucepan, melt the coconut butter over low heat. Add maple syrup and coconut milk, stir until well combined. Remove from heat and fold in mashed raspberries. Pour half of the mixture into a lined baking dish. Sprinkle half of the dark chocolate chips evenly over the mixture. Pour the remaining mixture on top, spreading it evenly. Sprinkle the rest of the dark chocolate chips on top. Place in the freezer for 2-3 hours or until firm. Once firm, cut into squares and serve. Enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

A tasty change from the usual burger is these Salmon Burgers with Spicy Hoisin Mayo. The salmon patties are very tasty, and the hoisin mayo sauce on top of them is both creamy and spicy. Good for a quick and tasty meal!

Ingredients: 1 lb salmon fillets, skinless and boneless. 1/4 cup breadcrumbs. 1/4 cup green onions, finely chopped. 1/4 cup red bell pepper, finely chopped. 1 egg. 1 tbsp soy sauce. 1 tsp ginger, minced. 1/2 tsp garlic, minced. Salt and pepper to taste. 4 burger buns. Lettuce leaves. Tomato slices. For Spicy Hoisin Mayo:. 1/4 cup mayonnaise. 2 tbsp hoisin sauce. 1 tsp Sriracha sauce.

Instructions: Cut the salmon fillets into small pieces and place them in a food processor. Pulse the salmon until it becomes a coarse mixture. Be careful not to over-process; you want some texture. Transfer the salmon to a mixing bowl and add breadcrumbs, green onions, red bell pepper, egg, soy sauce, ginger, garlic, salt, and pepper. Mix until well combined. Divide the mixture into 4 equal portions and shape them into burger patties. Preheat a grill or stovetop pan over medium-high heat. Grease the grill grates or pan lightly with oil. Grill the salmon patties for about 4-5 minutes per side or until they are cooked through and have a nice char. You can also cook them in a pan. While the salmon patties are cooking, prepare the Spicy Hoisin Mayo by mixing mayonnaise, hoisin sauce, and Sriracha in a small bowl. Toast the burger buns on the grill or in a toaster until they are lightly browned. To assemble the burgers, spread a generous amount of Spicy Hoisin Mayo on the bottom half of each bun. Place a salmon patty on top of the mayo-covered bun, followed by lettuce leaves and tomato slices. Top with the other half of the bun, and your Salmon Burgers with Spicy Hoisin Mayo are ready to serve! Enjoy your delicious homemade salmon burgers!

Prep Time: 20 minutes

Cook Time: 10 minutes

If you want the best classic burger ever, get one with soft, slightly sweet brioche buns, juicy beef patties, melted cheddar, and a bunch of fresh toppings.

Ingredients: 4 brioche buns. 1 lb ground beef. Salt and pepper to taste. 4 slices of cheddar cheese. 4 lettuce leaves. 4 tomato slices. 4 slices of red onion. 4 tablespoons mayonnaise. 4 tablespoons ketchup. 4 tablespoons mustard. 4 pickle slices.

Instructions: Preheat grill or stovetop pan over medium-high heat. Divide the ground beef into 4 equal portions and shape them into burger patties. Season each patty with salt and pepper. Place the burger patties on the grill or pan and cook for about 4-5 minutes per side for medium-rare or longer for desired doneness. In the last minute of cooking, add a slice of cheddar cheese to each patty and cover to melt. Toast the brioche buns on the grill or in a toaster until they're lightly golden. Assemble the burgers: Spread mayonnaise on the bottom half of each bun, followed by lettuce, tomato, red onion, a cheese-topped patty, ketchup, mustard, and a pickle slice. Top with the other half of the bun. Serve your delicious brioche bun burgers hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

It's easy to make and filling, so it's great for a quick lunch or dinner.

Ingredients: 1 can black beans, drained and rinsed. 1 cup corn kernels. 1/2 red onion, diced. 1 teaspoon cumin. 1/2 teaspoon chili powder. Salt and pepper, to taste. 4 whole wheat tortillas. 1 cup vegan cheese, shredded. Guacamole and salsa, for serving.

Instructions: In a bowl, mash black beans with a fork until slightly chunky. Add corn, diced onion, cumin, chili powder, salt, and pepper, mix well. Spread the bean mixture evenly onto one half of each tortilla. Sprinkle vegan cheese over the bean mixture and fold the tortilla in half. Heat a non-stick skillet over medium heat and cook each quesadilla for 2-3 minutes on each side until crispy and golden brown. Slice and serve with guacamole and salsa.

Prep Time: 15 minutes

Cook Time: 10 minutes