Katazuki

Delicious and nutritious quinoa veggie burgers with a hint of spice, topped with creamy avocado slices. A perfect plant-based option for a satisfying meal.

Ingredients: 1 cup quinoa, cooked. 1 can black beans, drained and rinsed. 1 cup mixed vegetables carrots, bell peppers, corn, finely chopped. 1/2 cup breadcrumbs. 1/4 cup cilantro, chopped. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. 1 avocado, sliced. 4 whole wheat burger buns. Lettuce and tomato for garnish.

Instructions: In a large bowl, mash the black beans with a fork or potato masher. Add cooked quinoa, chopped mixed vegetables, breadcrumbs, cilantro, cumin, paprika, salt, and pepper to the mashed black beans. Mix well until combined. Divide the mixture into four equal portions and shape them into burger patties. Heat a non-stick pan over medium heat. Cook the quinoa veggie burgers for 4-5 minutes on each side or until golden brown and cooked through. Toast the whole wheat burger buns in the pan until lightly browned. Assemble the burgers by placing a quinoa veggie patty on the bottom half of each bun. Top with sliced avocado, lettuce, and tomato. Place the other half of the bun on top. Serve the quinoa veggie burgers with avocado immediately. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

With the star of the show, softened butter, you can make a delicious and decadent charcuterie board. This butter board is simple to make and goes well with a wide range of cured meats, cheeses, fruits, and nuts. It will give your guests a wonderful mix of tastes and textures to enjoy. It's a great snack or appetizer for any event.

Ingredients: 4 tablespoons of unsalted butter, softened. Assorted cured meats such as prosciutto, salami, and chorizo. Assorted cheeses such as brie, cheddar, and gouda. Crusty baguette or crackers. Fresh fruits such as grapes and figs. Nuts such as almonds and walnuts. Olives green and black. Honey for drizzling. Dijon mustard for dipping. Fresh herbs for garnish such as rosemary and thyme.

Instructions: Place a wooden or serving board on your table or counter to begin. Set the softened butter in the middle of the board in a small dish or ramekin. Place the different kinds of cured meats and cheeses around the butter dish, leaving room for other things. Place the baguette or crackers on one side of the board. For color and variety, spread out fresh fruits, nuts, and olives across the board. Add some honey to some of the cheese and fruit to make them taste sweeter. Put a small dish with Dijon mustard on the board so that people can dip their food in it. Fresh herbs, like rosemary and thyme, can be used to decorate the board and make it smell great. Tell your guests to spread the softened butter on the crackers or bread and mix and match the meats, cheeses, and toppings however they like. Have fun with your Easy Butter Board Charcuterie with family and friends!

Prep Time: 15 minutes

Cook Time: 0 minutes

With the ideal amount of heat and garlic, this spicy Chinese-inspired stir-fried chicken is flavorful and spicy. It's a fantastic option for a weeknight supper because it's simple and quick to prepare.

Ingredients: 1 lb boneless chicken thighs, thinly sliced. 2 tablespoons vegetable oil. 4 cloves garlic, minced. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 onion, thinly sliced. 1 teaspoon red pepper flakes adjust to taste. 1/4 cup soy sauce. 2 tablespoons oyster sauce. 1 tablespoon rice vinegar. 1 tablespoon brown sugar. 1/2 teaspoon sesame oil. Salt and pepper to taste. Chopped green onions for garnish.

Instructions: Combine the soy sauce, oyster sauce, rice vinegar, brown sugar, and sesame oil in a small bowl. Put aside. In a big skillet or wok, heat up one tablespoon of vegetable oil on high heat. Stir-fry the red pepper flakes and minced garlic for about 30 seconds, or until fragrant. When the chicken is cooked through and beginning to brown, add the sliced pieces to the skillet and stir-fry. Take out and place aside from the skillet. Add the onion and bell pepper slices to the same skillet along with the last tablespoon of vegetable oil. For 34 minutes, stir-fry until they begin to soften but maintain their crispness. After the chicken has finished cooking, add the vegetables and sauce to the skillet. Stir-fry for a further two to three minutes, or until the sauce is well incorporated and the food is thoroughly cooked. To taste, add salt and pepper for seasoning. Add some chopped green onions as a garnish and serve warm over steamed rice. Savor your Stir-fried Chicken with Spicy Garlic!

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in the rich flavors of vegan dark chocolate and sweet figs with this decadent layer cake. Perfect for special occasions or any time you're craving a delicious dessert!

Ingredients: 2 cups all-purpose flour. 1 cup granulated sugar. 1/2 cup cocoa powder. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 1/2 cups unsweetened almond milk. 1/2 cup vegetable oil. 2 tsp vanilla extract. 1/2 cup chopped dried figs. 1 cup vegan dark chocolate chips. 1 cup vegan butter, softened. 3 cups powdered sugar. 1 tsp vanilla extract. 2-3 tbsp almond milk. Fresh figs for decoration optional.

Instructions: Set the oven to 350F 175C and heat it up. Butter and flour two round cake pans that are 9 inches in diameter. You will need a large bowl to mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix the dry ingredients together with the almond milk, vegetable oil, and vanilla extract. Don't mix any further than that. Dark chocolate chips and chopped dried figs should be carefully mixed in. Spread the batter out evenly in the cake pans that have been prepared. Put it in the oven and bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Let the cakes cool in their pans for 10 minutes after taking them out of the oven. Then, move them to wire racks to cool completely. Vegan butter should be mixed in a different bowl until it is smooth. Add the powdered sugar, vanilla extract, and almond milk slowly while beating the mixture until it is smooth and creamy. Put a layer of frosting on top of one cake layer after the cakes have cooled all the way down. Spread the rest of the frosting on top of the cake and the sides. Then add the second cake layer on top. If you want, you can decorate with fresh fig slices. Cut it up and serve!

Prep Time: 30 minutes

Cook Time: 30 minutes

An easy, creamy vegan soup with gnocchi and vegetables that is great for a cold night in.

Ingredients: 1 tbsp olive oil. 1 onion, chopped. 2 cloves garlic, minced. 3 cups vegetable broth. 1 cup unsweetened almond milk. 1 cup diced potatoes. 1 cup diced carrots. 1 cup diced celery. 1 cup diced tomatoes. 1 cup canned white beans, drained and rinsed. 1 cup spinach leaves. 1 cup vegan gnocchi. 1/4 cup nutritional yeast. 1 tsp dried thyme. Salt and pepper to taste.

Instructions: In a large pot, heat olive oil over medium heat. Add onion and garlic, saut until softened. Add vegetable broth, almond milk, potatoes, carrots, celery, and tomatoes. Bring to a simmer and cook until vegetables are tender. Stir in white beans, spinach, gnocchi, nutritional yeast, thyme, salt, and pepper. Simmer for another 10 minutes. Taste and adjust seasoning if needed. Serve hot, garnished with fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

This Fiesta Chicken Casserole Pasta is a delightful twist on the classic casserole dish, bringing together the flavors of Mexican cuisine with the comfort of pasta. It's creamy, cheesy, and loaded with hearty ingredients like chicken, beans, corn, and salsa, making it a perfect crowd-pleaser for any fiesta or gathering.

Ingredients: 1 lb pasta shells. 2 cups cooked shredded chicken. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn, drained. 1 can 10 oz diced tomatoes with green chilies, drained. 1 cup salsa. 1 cup sour cream. 2 cups shredded Mexican blend cheese. 1 teaspoon chili powder. 1 teaspoon cumin. Salt and pepper to taste. Chopped fresh cilantro, for garnish.

Instructions: Warm the oven up to 175F 350C. Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Put cooked pasta, black beans, corn, salsa, sour cream, 1 cup of shredded cheese, chili powder, cumin, salt, and pepper in a large bowl. Mix the ingredients together. Combine well. Put the mix into a 9x13-inch baking dish that has been greased. Spread out evenly. Add the rest of the shredded cheese on top. Put it in an oven that is already hot and bake for 25 to 30 minutes, or until the cheese melts and bubbles. Add chopped cilantro as a garnish before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes

A delicious vegan pasta dish featuring a garlicky broccoli sauce that is both flavorful and satisfying. Perfect for a quick and nutritious weeknight dinner.

Ingredients: 200g pasta of your choice. 2 cups broccoli florets. 4 cloves garlic, minced. 2 tablespoons olive oil. 1/4 teaspoon red pepper flakes. Salt and pepper to taste. 2 tablespoons nutritional yeast optional. Fresh parsley for garnish optional.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the red pepper flakes and minced garlic. Saut for one to two minutes, until the garlic smells good. Put broccoli florets in the pan and cook for 5 to 7 minutes, until they are soft but still bright green. Add pepper and salt to taste. Toss the cooked pasta with the broccoli mixture in the pan after adding it. If you want to, sprinkle nutritional yeast on top of the pasta and toss it again until it is well covered. If you want, you can serve it hot with fresh parsley on top.

Prep Time: 10 minutes

Cook Time: 15 minutes

A tasty one-pot dish made with chicken, chorizo, prawns, rice, and vegetables cooked with aromatic spices. This jambalaya doesn't have any gluten and is a great hearty meal.

Ingredients: 1 cup long grain white rice. 2 tablespoons olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 green bell pepper, diced. 1 cup diced chorizo sausage. 2 boneless, skinless chicken breasts, diced. 1 cup peeled and deveined prawns. 1 can 14.5 ounces diced tomatoes. 2 cups chicken broth. 1 teaspoon smoked paprika. 1 teaspoon dried thyme. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. 2 green onions, chopped for garnish. Fresh parsley, chopped for garnish.

Instructions: Warm up the olive oil in a big pot or skillet over medium-low heat. Slice the onion, garlic, and bell peppers and add them. About 5 minutes of cooking will soften the food. Add chicken breasts that have been cut up and chorizo sausage. It will take about 5 to 7 minutes of cooking until the chicken is no longer pink. Chicken broth, smoked paprika, dried thyme, and cayenne pepper should all be stirred in. Once the mixture starts to boil, turn down the heat. Put the lid on top and let it simmer for 20 to 25 minutes, or until the rice is done and the liquid is gone. Before the end of the cooking time, add the prawns and stir them in until they turn pink and opaque. Add pepper and salt to taste. Before serving, sprinkle with fresh parsley and chopped green onions.

Prep Time: 15 minutes

Cook Time: 35 minutes

Indulge in the sweet and spicy goodness of candied crispy bacon twists, a perfect addition to your brunch menu.

Ingredients: 1 lb thick-cut bacon. 1/2 cup brown sugar. 1 teaspoon cayenne pepper. 1/2 teaspoon black pepper. 1/4 teaspoon cinnamon.

Instructions: Preheat your oven to 375F 190C. In a bowl, mix brown sugar, cayenne pepper, black pepper, and cinnamon. Cut each strip of bacon in half, creating shorter strips. Coat each bacon strip with the brown sugar mixture, ensuring an even coating. Twist each coated bacon strip and place it on a wire rack set over a baking sheet to allow proper air circulation. Bake in the preheated oven for 20-25 minutes or until the bacon is crispy and the sugar has caramelized. Remove from the oven and let it cool for a few minutes before serving. Serve as a delightful candied bacon twist, perfect for brunch or as a sweet-savory snack. Preparation and cooking time: approximately 10 minutes of prep + 20-25 minutes of baking.

Prep Time: 10 minutes

Cook Time: 25 minutes

This mouthwatering smoked meatloaf recipe adds a smoky touch to Not Your Mama's Meatloaf. This dish, with its combination of spices, ground beef, and smoky flavor, is sure to impress at any BBQ or get-together.

Ingredients: 2 lbs ground beef. 1 cup breadcrumbs. 1/2 cup milk. 1/2 cup ketchup. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 2 eggs, beaten. 1 tablespoon Worcestershire sauce. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon smoked paprika. 1/4 teaspoon cayenne pepper. Wood chips for smoking.

Instructions: Select your preferred wood chips and preheat your smoker to 225F 107C. Ground beef, breadcrumbs, milk, ketchup, minced garlic, chopped onion, beaten eggs, Worcestershire sauce, salt, black pepper, smoked paprika, and cayenne pepper should all be combined in a big mixing bowl. The ingredients should be thoroughly mixed. To keep the meatloaf tender, do not overmix. Place the mixture on a smoker rack after shaping it into a loaf. After preheating the smoker, place the rack inside and add wood chips to smoke. For about 2.5 to 3 hours, or until the internal temperature reaches 160F 71C, smoke the meatloaf at 225F 107C. After cooking, take the smoked meatloaf out of the smoker and give it ten minutes to rest before slicing. Slices of smoked meatloaf should be served with your preferred sides, then enjoyed!

Prep Time: 15 minutes

Cook Time: 180 minutes

These decadent Valentine Chocolate Cupcakes with Strawberry Buttercream are a perfect treat to celebrate love. The rich chocolate cupcakes are topped with a luscious strawberry-flavored buttercream frosting, making them a delightful and romantic dessert for Valentine's Day.

Ingredients: 1 and 3/4 cups all-purpose flour. 3/4 cup unsweetened cocoa powder. 1 and 3/4 cups granulated sugar. 1 and 1/2 tsp baking powder. 1 and 1/2 tsp baking soda. 1 tsp salt. 2 large eggs. 1 cup buttermilk. 1/2 cup vegetable oil. 2 tsp pure vanilla extract. 1 cup boiling water. 1 cup unsalted butter, softened. 4 cups powdered sugar. 1/2 cup strawberry puree. 1 tsp vanilla extract. Red food coloring optional. Fresh strawberries for decoration optional.

Instructions: Preheat your oven to 350F 175C. Line a muffin tin with cupcake liners. In a mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined. Pour in the boiling water and mix until the batter is smooth. The batter will be thin, but that's okay. Fill each cupcake liner about 2/3 full with batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. While the cupcakes are cooling, prepare the strawberry buttercream. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, strawberry puree, and vanilla extract. If desired, add a few drops of red food coloring to enhance the pink color. Beat the buttercream until it's smooth and fluffy. Once the cupcakes are completely cooled, frost them with the strawberry buttercream using a piping bag or a spatula. Decorate the cupcakes with fresh strawberries if you like. Your Valentine Chocolate Cupcakes with Strawberry Buttercream are ready to enjoy!

Prep Time: 20 minutes

Cook Time: 18-20

Enjoy these rich and creamy vegan mint chocolate cheesecake bites. You can eat them whenever you want a sweet treat, and they taste great without any dairy.

Ingredients: 1 cup raw cashews, soaked overnight. 1/4 cup coconut cream. 3 tablespoons maple syrup. 2 tablespoons melted coconut oil. 1 teaspoon vanilla extract. 1/4 teaspoon peppermint extract. 1 tablespoon fresh lemon juice. 1/2 cup vegan chocolate chips, melted. 1/4 cup almond flour. 1/4 cup cocoa powder. Pinch of salt. Fresh mint leaves for garnish.

Instructions: Take the cashews out of the water and rinse them well. Blend cashews, coconut cream, maple syrup, coconut oil, vanilla extract, peppermint extract, and lemon juice in a food processor until the mixture is smooth and creamy. Split the stuff up between two bowls. Melt the chocolate chips and put them in a bowl. Add cocoa powder, almond flour, and a pinch of salt to the other bowl and mix them together. Paper liners should be put inside a mini muffin tin. Put a small amount of the chocolate mixture into each liner, then a small amount of the mint mixture. Add more layers until all of the lines are filled. Use a spatula to smooth the tops and a light tap to get rid of any air bubbles. Put the cheesecake bites in the freezer for at least four hours, or until they are solid. After they're done, take them out of the muffin tin and let them cool for a few minutes before serving. Before serving, sprinkle with fresh mint leaves.

Prep Time: 20 minutes

Cook Time: 0 minutes

A tasty drink that combines the fruity flavors of Zinfandel grape juice with the botanical essence of gin and the herbal scent of rosemary.

Ingredients: 2 oz Zinfandel grape juice. 1.5 oz gin. 1 sprig of fresh rosemary. 0.5 oz simple syrup. 1/2 lime, juiced. Ice cubes.

Instructions: In a shaker, muddle the fresh rosemary with simple syrup. Add Zinfandel grape juice, gin, lime juice, and ice cubes. Shake well until chilled. Strain into a glass filled with ice. Garnish with a sprig of rosemary.

Prep Time: 5 minutes

Cook Time: 0 minutes

With herbs, chicken, olives, and sun-dried tomatoes, this homemade version of Papa Murphy's Mediterranean Herb Chicken Pizza is full of flavor.

Ingredients: 1 pre-made pizza dough. 1/2 cup pizza sauce. 1 1/2 cups shredded mozzarella cheese. 1 cup cooked chicken breast, diced. 1/4 cup sliced black olives. 1/4 cup sliced sun-dried tomatoes. 1/4 cup crumbled feta cheese. 1/4 cup chopped fresh basil leaves. 2 cloves garlic, minced. 1/2 teaspoon dried oregano. 1/4 teaspoon red pepper flakes optional. Salt and pepper to taste. Olive oil for brushing.

Instructions: Preheat your oven to 450F 232C. Roll out the pizza dough on a floured surface to your desired thickness. Transfer the dough to a pizza stone or baking sheet lined with parchment paper. Brush the dough with olive oil, then spread the pizza sauce evenly over it. Sprinkle half of the mozzarella cheese over the sauce. Evenly distribute the diced chicken, sliced black olives, and sliced sun-dried tomatoes on top of the cheese. Sprinkle the crumbled feta cheese, minced garlic, chopped basil leaves, dried oregano, and red pepper flakes if using over the toppings. Season with salt and pepper to taste. Top with the remaining mozzarella cheese. Bake in the preheated oven for 12-15 minutes or until the crust is golden and the cheese is bubbly and slightly browned. Remove from the oven and let it cool for a minute before slicing. Slice, serve, and enjoy your Mediterranean Herb Chicken Pizza!

Prep Time: 20 minutes

Cook Time: 15 minutes

Cashews and fresh blood oranges are used to make this creamy and citrusy vegan cheesecake, which is great for a sweet and sour dessert.

Ingredients: 2 cups raw cashews, soaked overnight. 1 cup Medjool dates, pitted. 1/2 cup almonds. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1/4 cup fresh blood orange juice. Zest of 1 blood orange. 1/2 tsp vanilla extract. Pinch of salt.

Instructions: Roll out parchment paper and put it inside a 9-inch springform pan. Use a food processor to chop dates and almonds into small pieces. Press the dough into the pan's bottom to make the crust. Cashews that have been soaked should be mixed with coconut oil, maple syrup, blood orange juice, zest, vanilla extract, and salt in a blender. Mix until it's smooth. Use a spatula to smooth the top of the filling after you pour it over the crust. Put in the fridge for at least four hours, or until it sets. Serve cold with blood orange slices on top.

Prep Time: 20 minutes

Cook Time: 0 minutes

Indulge in the rich flavors of Korean barbecue with this slow cooker twist on the classic Canadian dish, poutine. Tender kalbi beef cooked low and slow in a savory sauce, served over crispy French fries and topped with gooey cheese curds.

Ingredients: 2 lbs beef short ribs, cut into pieces. 1 cup soy sauce. 1 cup brown sugar. 1/2 cup water. 4 cloves garlic, minced. 1 teaspoon ginger, minced. 1/2 teaspoon black pepper. 1/4 cup cornstarch. 2 tablespoons water. 1 bag frozen French fries. 2 cups cheese curds. 2 green onions, thinly sliced.

Instructions: In a slow cooker, combine beef short ribs, soy sauce, brown sugar, 1/2 cup water, garlic, ginger, and black pepper. Cover and cook on low for 6-8 hours or until beef is tender. In a small bowl, mix cornstarch and 2 tablespoons water to make a slurry. Stir the slurry into the slow cooker, cooking for an additional 30 minutes or until the sauce thickens. Meanwhile, cook French fries according to package instructions. To assemble, layer French fries, kalbi beef, and cheese curds in serving dishes. Top with the thickened kalbi sauce and garnish with sliced green onions. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 360 minutes

This Butternut Squash Turmeric Ginger Soup is a comforting and flavorful vegan dish that's perfect for chilly days. The combination of butternut squash, turmeric, and ginger not only creates a vibrant color but also delivers a rich and aromatic taste. Coconut milk adds creaminess while vegetable broth forms the base of this nutritious soup.

Ingredients: 1 medium butternut squash, peeled and diced. 1 onion, diced. 3 cloves garlic, minced. 1 tablespoon fresh ginger, grated. 1 teaspoon ground turmeric. 4 cups vegetable broth. 1 cup coconut milk. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add minced garlic, grated ginger, and ground turmeric. Cook for another 2 minutes. Add diced butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer until squash is tender, about 20-25 minutes. Using an immersion blender or regular blender, puree the soup until smooth. Stir in coconut milk and season with salt and pepper to taste. Simmer for an additional 5 minutes to let flavors meld. Serve hot, garnished with a drizzle of coconut milk or a sprinkle of fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 35 minutes