Kwani Litfest

You can eat these vegan pine nut cookies for dessert or as a snack because they are sweet and nutty. They're simple to make and don't have gluten!

Ingredients: 1 cup pine nuts. 1 cup almond flour. 1/2 cup coconut sugar. 1/4 tsp sea salt. 1/2 tsp baking soda. 1 tsp vanilla extract. 1/4 cup coconut oil, melted. 1/4 cup unsweetened applesauce.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Add almond flour, coconut sugar, sea salt, and baking soda to a food processor. Then add 1/2 cup of the pine nuts. Pulse until the food is very small. Put in the applesauce, vanilla extract, and melted coconut oil. Mix until a dough forms. Add the last 1/2 cup of pine nuts and mix them in. Put tablespoonfuls of dough on the baking sheet that has been prepared. Use your fingers to make each cookie a little flatter. Cook for 10 to 12 minutes, or until the top is golden brown. Cool the cookies for 5 minutes on the baking sheet, then move them to a wire rack to cool all the way through.

Prep Time: 15 minutes

Cook Time: 10 minutes

This roasted nourish bowl is a satisfying and wholesome meal packed with nutrients. The combination of roasted vegetables, protein-rich chickpeas, and fluffy quinoa creates a delicious and filling dish. The lemon tahini dressing adds a zesty and creamy touch, tying all the flavors together perfectly.

Ingredients: 2 cups mixed vegetables e.g., broccoli, cauliflower, carrots. 1 cup cooked quinoa. 1 cup chickpeas, drained and rinsed. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup tahini. 2 tablespoons lemon juice. 1 clove garlic, minced. 2 tablespoons water.

Instructions: Get the oven ready by heating it up to 400F 200C. Toss chickpeas, mixed vegetables, olive oil, salt, and pepper in a bowl until everything is well coated. Place the chickpeas and vegetables on a baking sheet that has been lined with parchment paper. Place the dish in an oven that has already been heated. Roast for 20 to 25 minutes, stirring every so often, until the vegetables are soft and the chickpeas are golden. The dressing is made by whisking tahini, lemon juice, minced garlic, and water together in a small bowl until the mixture is smooth. Place cooked quinoa in bowls and top with chickpeas and roasted vegetables. Add the lemon tahini dressing right before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

These Easy Soft and Chewy Chocolate Chip Cookies are a delectable treat that's quick to make and ideal for satisfying your sweet tooth. The combination of buttery dough and gooey chocolate chips results in a divine flavor that everyone will enjoy.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 1 cup light brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 2 cups semisweet chocolate chips.

Instructions: Preheat your oven to 350F 175C and line baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the semisweet chocolate chips. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving enough space between each cookie. Bake for 10-12 minutes, or until the edges are golden but the centers are still slightly soft. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy your delicious soft and chewy chocolate chip cookies!

Prep Time: 20 minutes

Cook Time: 10-12

Enjoy tender and flavorful Asian-inspired salmon cooked to perfection in the Instant Pot. This dish is infused with a delicious blend of soy sauce, honey, garlic, and ginger, creating a mouthwatering meal that is perfect for any occasion.

Ingredients: 4 salmon fillets. 1/4 cup low-sodium soy sauce. 2 tablespoons honey. 2 cloves garlic, minced. 1 tablespoon grated fresh ginger. 1 tablespoon rice vinegar. 1 tablespoon sesame oil. 1 tablespoon olive oil. 1 tablespoon water. 2 green onions, chopped for garnish. Sesame seeds for garnish.

Instructions: In a small bowl, mix together soy sauce, honey, garlic, ginger, rice vinegar, sesame oil, olive oil, and water to create the marinade. Place salmon fillets in a shallow dish or a resealable plastic bag and pour the marinade over them, making sure they are well coated. Marinate for at least 30 minutes in the refrigerator. After marinating, remove salmon from the marinade and transfer them to the Instant Pot. Add 1 cup of water to the Instant Pot. Close the lid and set the Instant Pot to cook on high pressure for 3 minutes. Once the cooking cycle is complete, allow for a natural pressure release for 5 minutes, then do a quick pressure release to release any remaining pressure. Carefully open the lid of the Instant Pot and transfer the salmon fillets to a serving plate. Garnish with chopped green onions and sesame seeds before serving.

Prep Time: 35 minutes

Cook Time: 8 minutes

These Barbecued Chicken Avocado Burgers are a delicious twist on the classic burger, featuring juicy ground chicken patties with a hint of barbecue flavor, topped with creamy avocado slices. Perfect for your next barbecue!

Ingredients: 1 pound ground chicken. 1/2 cup breadcrumbs. 1/4 cup diced red onion. 2 cloves garlic, minced. 1/4 cup barbecue sauce. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 4 burger buns. 1 avocado, sliced. 4 lettuce leaves. 4 slices of tomato. 4 slices of red onion. 4 slices of cheddar cheese. Vegetable oil for grilling.

Instructions: In a mixing bowl, combine ground chicken, breadcrumbs, diced red onion, minced garlic, barbecue sauce, salt, and black pepper. Mix until well combined. Divide the chicken mixture into 4 equal portions and shape them into burger patties. Preheat your grill to medium-high heat and brush the grates with vegetable oil to prevent sticking. Place the chicken burger patties on the grill and cook for about 5-6 minutes per side, or until they are cooked through and have grill marks. During the last minute of grilling, place a slice of cheddar cheese on each burger patty and close the grill to melt the cheese. While the burgers are grilling, lightly toast the burger buns on the grill until they are golden brown. To assemble the burgers, place a lettuce leaf on the bottom half of each bun, followed by a chicken patty with melted cheese, a slice of tomato, a slice of red onion, and avocado slices. Spread additional barbecue sauce on the top half of the buns and place them on top of the assembled burgers. Serve your Barbecued Chicken Avocado Burgers hot, and enjoy!

Prep Time: 15 minutes

Cook Time: 12 minutes

A comforting and creamy chicken soup with sweet corn, hearty vegetables, and aromatic herbs, cooked to perfection in a slow cooker.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 2 cans 14.75 oz each creamed corn. 1 can 14.5 oz low-sodium chicken broth. 1 cup diced onion. 1 cup diced carrots. 1 cup diced celery. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup heavy cream.

Instructions: In a slow cooker, combine diced chicken, creamed corn, chicken broth, onion, carrots, celery, garlic, thyme, oregano, salt, and pepper. Stir well to combine all ingredients. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and vegetables are tender. Stir in heavy cream during the last 30 minutes of cooking. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 240 minutes

These Pumpkin Oat Hemp Muffins are a delightful and nutritious treat. Packed with the goodness of pumpkin, oats, and hemp seeds, they are gluten-free and vegan-friendly. Perfect for a healthy breakfast or snack!

Ingredients: 1 cup pumpkin puree. 1/4 cup maple syrup. 1/4 cup coconut oil. 1/4 cup unsweetened almond milk. 1 tsp vanilla extract. 1 cup gluten-free oat flour. 1/2 cup hemp seeds. 1/2 cup gluten-free rolled oats. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp cinnamon. 1/4 tsp nutmeg. 1/4 tsp salt.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. Pumpkin puree, maple syrup, coconut oil, almond milk, and vanilla extract should all be mixed together in a large bowl. Combine well. Put the rolled oats, baking powder, baking soda, cinnamon, nutmeg, salt, and oat flour in a different bowl. Set it aside. Add the dry ingredients to the wet ones and mix them together just until they are mixed. Fill up each muffin pan cup about two thirds of the way to the top with muffin batter. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. For a few minutes, let the muffins cool in the pan. Then, move them to a wire rack to cool completely. You can eat these pumpkin oat hemp muffins without gluten or dairy.

Prep Time: 15 minutes

Cook Time: 20 minutes

Experience the rich and nuanced flavors of coffee with this classic pour over method. It allows you to control every aspect of the brewing process for a perfect cup of coffee.

Ingredients: 2 tbsp coarsely ground coffee beans. 400 ml hot water about 200F or 93C. Pour over coffee maker. Paper filter.

Instructions: Set the coffee maker on top of your mug or carafe and put the paper filter inside. Put the coffee beans that have been ground up into the filter. Pour a small amount of hot water about 50 ml over the coffee grounds slowly, making sure to cover them all. Give it 30 seconds to bloom. Keep pouring hot water over the coffee grounds in a spiral motion so that the water level stays the same as the coffee bed. Don't rush, and pour slowly to get a smooth extraction. Let the coffee drip into your mug or carafe through the filter. That's how long it should take. Take out the pour over coffee maker, throw away the used grounds, and then enjoy your fresh coffee.

Prep Time: 5 minutes

Cook Time: 5 minutes

These Pumpkin Shortbread Sandwich Cookies are a perfect blend of fall flavors. The buttery shortbread cookies have a hint of pumpkin and warming spices, while the creamy spiced filling adds a delightful sweetness to every bite.

Ingredients: 1 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup pumpkin puree. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1 cup powdered sugar. 2 tablespoons heavy cream. 1/2 teaspoon ground ginger for filling. 1/4 teaspoon ground cloves for filling.

Instructions: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Stir in the pumpkin puree and vanilla extract until well combined. In a separate bowl, whisk together the flour, ground cinnamon, ground nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Divide the dough in half and shape each half into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 350F 175C and line baking sheets with parchment paper. Roll out the chilled dough to about 1/4-inch thickness on a floured surface. Use cookie cutters to cut out desired shapes and place them on the prepared baking sheets. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. In a small bowl, whisk together the powdered sugar, heavy cream, ground ginger, and ground cloves until smooth and creamy. Spread a teaspoon of the filling onto the bottom side of a cooled cookie and top with another cookie to create a sandwich. Repeat with the remaining cookies and filling. Allow the cookies to set for about 30 minutes before serving. Enjoy these delightful pumpkin shortbread sandwich cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

Taste the irresistible blend of spicy and sweet in this recipe for Sriracha Honey Popcorn. It's the ideal snack for any occasion, including movie nights!

Ingredients: 1/3 cup popcorn kernels. 2 tablespoons coconut oil. 2 tablespoons sriracha sauce. 2 tablespoons honey. Salt, to taste.

Instructions: Pop the popcorn kernels using your preferred method microwave or stovetop. In a small saucepan, melt the coconut oil over low heat. Stir in the sriracha sauce and honey until well combined. Drizzle the sriracha honey mixture over the popped popcorn, tossing gently to coat evenly. Sprinkle with salt to taste. Enjoy immediately!

Prep Time: 5 minutes

Cook Time: 5 minutes

A tasty potato and smoked salmon salad with a tangy dressing that's great for a quick and tasty meal.

Ingredients: 300g baby potatoes, boiled and sliced. 100g smoked salmon, thinly sliced. 1/4 cup red onion, finely chopped. 1/4 cup fresh dill, chopped. 2 tbsp capers. 2 tbsp olive oil. 1 tbsp lemon juice. Salt and pepper to taste. Mixed greens for serving.

Instructions: In a large bowl, combine the boiled and sliced baby potatoes, smoked salmon, chopped red onion, fresh dill, and capers. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle the dressing over the salad mixture and gently toss to coat all the ingredients evenly. Serve the salad over a bed of mixed greens. Enjoy your Potato & Smoked Salmon Salad!

Prep Time: 15 minutes

Cook Time: 15 minutes

Quick quinoa salad is a great low-carb and gluten-free lunch that you can make in less than ten minutes and take to the office. It's healthy and filling because it's full of fresh vegetables and dressed with a light lemony dressing.

Ingredients: 1/2 cup quinoa, rinsed. 1 cup water. 1/4 cup diced cucumber. 1/4 cup diced bell pepper. 1/4 cup cherry tomatoes, halved. 2 tablespoons chopped fresh parsley. 2 tablespoons olive oil. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: Bring water to a boil in a small pot. Cover, add the rinsed quinoa, and cook for 8 to 10 minutes, until the water is absorbed and the quinoa is done. Use a fork to fluff up the quinoa, then let it cool down a bit. Put cooked quinoa, diced bell pepper, diced cucumber, diced cherry tomatoes, and chopped parsley in a bowl. Pour the lemon juice and olive oil over the salad. Add salt and pepper to taste. Add everything to the bowl and mix it well. Serve right away or put in the fridge to enjoy later.

Prep Time: 5 minutes

Cook Time: 8 minutes

These chicory coffee meringues are delicate and airy, with a hint of rich coffee flavor, making them a delightful treat for any occasion.

Ingredients: 4 large egg whites. 1 cup granulated sugar. 1 tsp chicory coffee extract. 1/2 tsp vanilla extract. 1/4 tsp cream of tartar. Pinch of salt.

Instructions: Preheat your oven to 225F 110C. Line a baking sheet with parchment paper. In a clean, dry mixing bowl, beat the egg whites on medium speed until frothy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat. This will take about 5-7 minutes. Once all the sugar is added, beat the mixture on high speed until glossy and stiff peaks form. Gently fold in the chicory coffee extract, vanilla extract, and a pinch of salt until well combined. Using a piping bag fitted with a star tip, pipe the meringue mixture onto the prepared baking sheet in small swirls or rosettes. Bake in the preheated oven for about 1.5 to 2 hours, or until the meringues are crisp and dry to the touch. Turn off the oven and leave the meringues inside to cool completely. Once cooled, carefully remove the meringues from the parchment paper. Serve the chicory coffee meringues and enjoy!

Prep Time: 20 minutes

Cook Time: 120 minutes

Indulge in the rich combination of milk chocolate and fresh cherries with this delightful tart. The buttery cocoa crust perfectly complements the creamy chocolate ganache and juicy cherries, making every bite a decadent treat.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 cup granulated sugar. 1/4 teaspoon salt. 3/4 cup cold unsalted butter, cut into small cubes. 1 large egg yolk. 1 tablespoon cold water. 1 cup milk chocolate chips. 1/2 cup heavy cream. 1 cup fresh cherries, pitted and halved.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put flour, cocoa powder, sugar, and salt in a food processor and blend them together. Press and hold to mix. Put in the butter and pulse the food until it looks like coarse crumbs. Mix the egg yolk and water in a small bowl with a whisk. Add it to the flour mix and pulse it a few times to make dough. Make a 9-inch tart pan with a bottom that can be taken out. Press dough into the bottom and up the sides of the pan. Use a fork to make holes in the bottom of the crust. Bake for 12 to 15 minutes, or until set. Take out of the oven and let cool all the way down. Heavy cream should be heated in a small saucepan until it just starts to simmer. In a bowl that can handle heat, put chocolate chips. Then, pour hot cream over the chocolate. After one minute, stir it until it's smooth. Spread out the chocolate ganache in the tart shell that has been left to cool. Put cherry halves on top of the ganache. Put it in the fridge for at least an hour before you serve it. Cut it up and enjoy!

Prep Time: 30 minutes

Cook Time: 15 minutes

Instant Pot Bhapa Doi is a delightful Bengali dessert made with yogurt, condensed milk, and aromatic spices. The pressure cooking method ensures a creamy and perfectly set texture, making it a quick and easy treat for any occasion.

Ingredients: 2 cups Greek yogurt. 1 cup sweetened condensed milk. 1/4 cup sugar. 3 large eggs. 1/2 teaspoon cardamom powder. 1/4 teaspoon saffron strands, soaked in warm milk. 1 tablespoon slivered almonds for garnish. 1 tablespoon chopped pistachios for garnish.

Instructions: To make the yogurt smooth, put Greek yogurt, sweetened condensed milk, and sugar in a large bowl and mix them together using a whisk. Add the eggs and keep whisking until everything is well mixed. Mix in the cardamom powder and milk that has been soaked in saffron. Pour the mixture into an Instant Pot-safe bowl that can handle high temperatures. Cover the bowl with aluminum foil and make a sling out of the foil to make it easy to put and take the bowl out of the Instant Pot. Put the trivet inside the Instant Pot and add one cup of water. Use the foil sling to carefully lower the bowl onto the trivet. Set the vent to "Sealing" and close the Instant Pot lid. Then, choose "Pressure Cook" for 15 minutes at high pressure. Once the cooking cycle is over, let the pressure drop naturally for 10 minutes. Then, release any remaining pressure by hand. Use the foil sling to carefully take the bowl out of the Instant Pot. Once the Bhapa Doi is cool enough to touch, put it in the fridge for at least 4 hours or overnight. Before serving, top with chopped pistachios and sliced almonds.

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy the tasty tastes of peppermint and chocolate without feeling bad about it. Stevia is used to make this skinny peppermint mocha sweeter and lighter. It is made with almond milk.

Ingredients: 1 cup brewed coffee. 1/2 cup unsweetened almond milk. 1 tablespoon cocoa powder. 1 teaspoon instant coffee. 1/4 teaspoon peppermint extract. 1 packet of stevia or sweetener of choice adjust to taste. Whipped cream optional. Crushed peppermint candies optional.

Instructions: Put the almond milk in a saucepan and heat it over low heat until it's hot but not boiling. Add the instant coffee, cocoa powder, and stevia and mix them in well with a whisk. Take it off the heat and add the peppermint extract while stirring. Pour the coffee that has been brewed into a mug. Then, add the cocoa mixture and stir to mix. If you want, you can add whipped cream and crushed peppermint candies on top. Enjoy your peppermint mocha that is low in fat.

Prep Time: 5 minutes

Cook Time: 5 minutes

Indulge in the perfect blend of rich brownie, creamy pumpkin, gooey caramel, and crunchy toffee with these Pumpkin Heath Caramel Brownies. A delightful autumn-inspired treat!

Ingredients: 1 box brownie mix. 1 cup canned pumpkin puree. 1/2 cup caramel sauce. 1/2 cup chopped Heath bars or any toffee candy. 1/2 teaspoon pumpkin pie spice.

Instructions: Warm the oven up to 175F 350C. Follow the directions on the brownie mix package, but use pumpkin puree instead of water. Add pumpkin pie spice to the brownie batter and mix it in. Put half of the brownie batter into a 9x13-inch baking dish that has been greased. Spread half of the caramel sauce and half of the chopped Heath bars over the batter. Put the rest of the brownie batter on top, then the rest of the caramel sauce and the chopped Heath bars. To make it look like marble, gently swirl the layers together with a knife. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out with wet crumbs on it. Let it cool all the way down before cutting it into bars.

Prep Time: 15 minutes

Cook Time: 25 minutes