La Trish

This Vegan Sugar Cookie Crust Fruit Pizza is a delicious dessert with a sweet and soft sugar cookie crust, a layer of creamy vegan cream cheese, and a bunch of fresh fruits. It's great for any event and will impress both vegans and non-vegans!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup vegan butter, softened. 1/2 cup powdered sugar. 1 tsp vanilla extract. 1/4 tsp salt. 1 cup vegan cream cheese. 1/4 cup maple syrup. Assorted fresh fruits e.g., strawberries, kiwi, blueberries, pineapple. 1/4 cup apricot preserves for glaze.

Instructions: Preheat the oven to 350F 175C. In a mixing bowl, cream together the vegan butter and powdered sugar until smooth. Add vanilla extract and salt, mix well. Gradually add flour until a dough forms. Press the dough into a greased 12-inch pizza pan, creating an even crust. Bake for 12-15 minutes or until lightly golden. Allow the crust to cool completely. In another bowl, mix vegan cream cheese and maple syrup until smooth. Spread the cream cheese mixture evenly over the cooled cookie crust. Arrange sliced fruits over the cream cheese layer in a decorative pattern. In a small saucepan, heat apricot preserves until melted. Brush over the arranged fruits for a glaze. Chill the fruit pizza for about 30 minutes before serving. Slice and serve. Enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

A delightful and refreshing parfait combining the creaminess of coconut with the sweetness of mango, creating a perfect tropical treat.

Ingredients: 1 can 400ml coconut milk. 1 cup cultured coconut yogurt. 1/2 cup maple syrup. 1 tsp vanilla extract. 1 tbsp agar-agar powder. 1 cup mango puree. 1/4 cup shredded coconut toasted. Fresh mango slices for garnish.

Instructions: In a saucepan, combine coconut milk, cultured coconut yogurt, maple syrup, and vanilla extract. Sprinkle agar-agar powder over the mixture and whisk to combine. Heat the mixture over medium heat until it begins to simmer, stirring constantly. Once it simmers, remove from heat and let it cool slightly. Pour half of the mixture into serving glasses, filling them halfway. Allow it to set in the refrigerator for about 30 minutes. While the first layer sets, mix mango puree into the remaining coconut mixture. Carefully pour the mango-coconut mixture over the set layer in the glasses. Chill the glasses in the refrigerator for at least 2 hours or until fully set. Before serving, top each parfait with toasted shredded coconut and fresh mango slices. Enjoy your Coconut Mango Parfait!

Prep Time: 20 minutes

Cook Time: 10 minutes

These PBandJ Baked Breakfast Bars are a delicious twist on the classic peanut butter and jelly combination. Perfect for a quick and nutritious breakfast or snack on the go!

Ingredients: 1 cup creamy peanut butter. 1/2 cup honey. 1 large egg. 1 teaspoon vanilla extract. 1 cup old-fashioned oats. 1/2 teaspoon baking soda. 1/4 cup whole wheat flour. 1/2 cup raspberry jam or jelly.

Instructions: Warm the oven up to 175F 350C. A 8x8-inch baking pan should be greased. Mix peanut butter, honey, egg, and vanilla extract in a large bowl until the mixture is smooth. To the peanut butter mix, add the oats, baking soda, and whole wheat flour. Mix everything together well. Spread out half of the mixture in the bottom of the baking pan that has been prepared. Put raspberry jam on top of the mixture that you pressed into the pan. Break up the rest of the peanut butter mixture and sprinkle it on top of the jam. After the oven is hot, bake for 20 to 25 minutes, or until the top is just beginning to turn golden. Let it cool all the way down before cutting it into bars.

Prep Time: 15 minutes

Cook Time: 25 minutes

There is no meat in this quick and easy avocado pasta dinner, and it is full of creamy avocado goodness. It's great for a quick dinner during the week.

Ingredients: 200g pasta. 2 ripe avocados. 1/4 cup fresh basil leaves. 2 cloves garlic. 2 tablespoons lemon juice. 3 tablespoons olive oil. Salt and pepper to taste. Optional: cherry tomatoes, nutritional yeast, pine nuts.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Put the garlic, basil, lemon juice, olive oil, salt, and pepper in a food processor and blend them all together. Mix until it's creamy and smooth. Add the cooked pasta to the avocado sauce and toss it around until it's well covered. Add cherry tomatoes, nutritional yeast, and pine nuts as a garnish if you want before serving.

Prep Time: 10 minutes

Cook Time: 10 minutes

These crispy cauliflower florets are a vegan take on the classic General Tso's Chicken. They are covered in a sweet and savory sauce.

Ingredients: 1 head cauliflower, cut into florets. 1/2 cup cornstarch. 1/4 cup soy sauce. 3 tablespoons maple syrup. 2 tablespoons rice vinegar. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 1/2 teaspoon red pepper flakes. 1 tablespoon sesame oil. 2 green onions, sliced. 1 tablespoon sesame seeds, for garnish. Cooked rice, for serving.

Instructions: Preheat the oven to 400F 200C. Toss cauliflower florets with cornstarch until well coated. Place cauliflower on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until cauliflower is crispy and golden brown. In a small saucepan, combine soy sauce, maple syrup, rice vinegar, garlic, ginger, and red pepper flakes. Bring to a simmer and cook for 2-3 minutes until slightly thickened. Heat sesame oil in a large skillet over medium heat. Add baked cauliflower and sauce to the skillet, tossing to coat evenly. Cook for an additional 2-3 minutes until cauliflower is coated and heated through. Garnish with sliced green onions and sesame seeds. Serve hot over cooked rice.

Prep Time: 15 minutes

Cook Time: 25 minutes

These banana popsicles dipped in dark chocolate are a tasty treat that combines the naturally sweet bananas with the rich chocolate. Great for when you want something sweet on a hot day!

Ingredients: 4 ripe bananas. 200g dark chocolate. 50g chopped nuts optional. Popsicle sticks.

Instructions: Peel bananas and cut them in half. Insert a popsicle stick into each banana half and freeze them for at least 2 hours. Melt dark chocolate in a heatproof bowl over simmering water or in the microwave, stirring until smooth. Dip each frozen banana half into the melted chocolate, ensuring it's fully coated. If desired, roll the chocolate-coated banana in chopped nuts before the chocolate sets. Place the coated bananas on a baking sheet lined with parchment paper and freeze until the chocolate hardens, about 30 minutes. Once hardened, serve immediately or store in the freezer in an airtight container.

Prep Time: 15 minutes

Cook Time: 0 minutes

Fresh tuna, creamy avocado, and a kick of Sriracha make up this tasty and spicy sushi roll.

Ingredients: 1 cup sushi rice. 2 tablespoons rice vinegar. 1 tablespoon sugar. 1/2 teaspoon salt. 4 sheets nori seaweed. 1/2 pound sushi-grade tuna, diced. 2 tablespoons mayonnaise. 1 tablespoon Sriracha sauce. 1 avocado, thinly sliced. Soy sauce, for serving. Pickled ginger, for serving. Wasabi, for serving.

Instructions: Follow the directions on the package to cook the sushi rice. Put rice vinegar, sugar, and salt in a small bowl and mix them together. Add salt and sugar and stir until they are mixed in. Add this to the cooked sushi rice and mix it in. Put a nori sheet on a sushi mat made of bamboo. Cover the nori with a thin layer of cooked rice, leaving about 1/2 inch of nori exposed at the top. Chop up tuna and put it in a bowl. Add Sriracha sauce and mayonnaise. Lay out a line of avocado slices and the tuna mixture across the middle of the rice. Start at the bottom edge of the bamboo mat and roll the sushi tightly. With a sharp knife, cut the roll into small pieces that are easy to eat. Soy sauce, pickled ginger, and wasabi should be served with it.

Prep Time: 25 minutes

Cook Time: 0 minutes

A flavorful and comforting soup with the sweetness of sweet potatoes, the richness of coconut milk, and the savory goodness of shrimp, all infused with the aromatic blend of red curry and spices.

Ingredients: 1 lb shrimp, peeled and deveined. 2 sweet potatoes, peeled and diced. 1 onion, finely chopped. 3 cloves garlic, minced. 1 can 14 oz coconut milk. 4 cups chicken or vegetable broth. 2 tablespoons red curry paste. 1 tablespoon ginger, grated. 1 teaspoon turmeric powder. 1 teaspoon cumin powder. 1 tablespoon vegetable oil. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: In a large pot, heat vegetable oil over medium heat. Add chopped onion and minced garlic, saut until softened. Stir in red curry paste, grated ginger, turmeric, and cumin. Cook for 2 minutes. Add diced sweet potatoes, shrimp, and season with salt and pepper. Cook for another 3-4 minutes. Pour in coconut milk and chicken or vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until sweet potatoes are tender. Adjust seasoning if needed. Serve hot, garnished with fresh cilantro.

Prep Time: 15 minutes

Cook Time: 25 minutes

This recipe for Braised Chuck Roast makes meat that is tender and juicy, and the red wine and aromatic herbs give it a lot of flavor. This dish is perfect for cozy family dinners or important events.

Ingredients: 1 4-5 pound chuck roast. Salt and black pepper to taste. 2 tablespoons olive oil. 1 onion, chopped. 3 cloves garlic, minced. 2 carrots, chopped. 2 stalks celery, chopped. 1 cup red wine. 2 cups beef broth. 2 sprigs fresh thyme. 2 sprigs fresh rosemary. 2 bay leaves.

Instructions: Preheat oven to 325F 165C. Season the chuck roast generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the chuck roast on all sides until browned, about 4-5 minutes per side. Remove the roast from the pot and set aside. Add onion, garlic, carrots, and celery to the pot. Cook until softened, about 5 minutes. Deglaze the pot with red wine, scraping up any browned bits from the bottom. Return the chuck roast to the pot and add beef broth, thyme, rosemary, and bay leaves. Cover and transfer to the preheated oven. Braise for 3-4 hours, or until the meat is tender and falling apart. Remove the roast from the pot and let it rest for 10-15 minutes before slicing. Serve the sliced roast with the braising liquid spooned over the top.

Prep Time: 20 minutes

Cook Time: 240 minutes

An oil drum can be turned into a unique and useful pizza oven for a fun and tasty BBQ. Your homemade pizzas taste smoky because of the high heat from the charcoal and wood.

Ingredients: 1 oil drum barrel. Fire bricks. Grill grate. Metal mesh. High-heat paint. Fire-resistant mortar. Charcoal. Wood chunks. Pizza dough. Pizza sauce. Mozzarella cheese. Your favorite pizza toppings.

Instructions: Cut the oil drum barrel vertically to create a lid and a base. Line the inside of the barrel with fire bricks, leaving space for airflow. Attach the metal mesh to the bottom of the barrel for the pizza to cook on. Place a grill grate on top of the fire bricks for additional support. Apply a layer of fire-resistant mortar to seal any gaps between the bricks. Paint the outside of the barrel with high-heat paint for a finished look. Allow the paint and mortar to dry completely before use. Fill the barrel with charcoal and add wood chunks for flavor. Ignite the charcoal and let it burn until the wood chunks produce a steady flame. Stretch pizza dough onto the metal mesh, add sauce, cheese, and toppings. Place the lid on the barrel to create a convection-style pizza oven. Rotate the pizza occasionally for even cooking, using a pizza peel. Cook until the crust is golden brown and the cheese is melted and bubbly. Remove the pizza, let it cool for a few minutes, then slice and enjoy!

Prep Time: 60 minutes

Cook Time: 15-20

Indulge in the perfect combination of sweet and salty with these ooey gooey Kettle Chip Chocolate Chunk Cookies! The crushed kettle chips add a delightful crunch and a hint of saltiness to complement the rich chocolate chunks.

Ingredients: 1 cup crushed kettle chips. 2 1/4 cups all-purpose flour. 1/2 teaspoon baking soda. 1 cup unsalted butter, softened. 3/4 cup granulated sugar. 3/4 cup packed brown sugar. 1 teaspoon vanilla extract. 2 large eggs. 1 1/2 cups chocolate chunks.

Instructions: Preheat the oven to 375F 190C. In a bowl, mix the crushed kettle chips, flour, and baking soda. In a separate bowl, beat together the butter, granulated sugar, brown sugar, and vanilla extract until creamy. Add the eggs one at a time, beating well after each addition. Gradually mix in the dry ingredients until well combined. Stir in the chocolate chunks. Drop rounded tablespoons of dough onto ungreased baking sheets. Bake for 9-11 minutes or until golden brown. Cool on the baking sheets for a few minutes, then transfer to wire racks to cool completely.

Prep Time: 20 minutes

Cook Time: 10 minutes

If you like peanut butter and chocolate, these Vegan Magic Butterfinger Bars are a great treat. They're sweet, crunchy, and hard to resist, and they're great for any event.

Ingredients: 1 cup creamy peanut butter. 1/2 cup maple syrup. 1/2 cup coconut oil. 2 cups vegan crispy rice cereal. 1 cup vegan chocolate chips.

Instructions: Mix peanut butter, maple syrup, and coconut oil in a saucepan over low heat. Mix everything together until it's smooth. Take it off the heat and mix in the crispy rice cereal until it's all covered. Put the mixture firmly into an 8x8-inch baking dish that has been lined with parchment paper. You can melt vegan chocolate chips in the microwave or over two pots of water. Spread the melted chocolate out over the peanut butter mixture. Put it in the fridge for at least an hour so it can set. Cut into bars and serve after it's set.

Prep Time: 15 minutes

Cook Time: 0 minutes

Enjoy a healthier version of Zupas Nuts About Berries Salad that's packed with a variety of fresh berries, crunchy nuts, and creamy feta cheese, all drizzled with a tangy balsamic vinaigrette dressing. It's a delightful and nutritious salad that's perfect for a light meal or a side dish.

Ingredients: 4 cups mixed greens e.g., spinach, arugula, romaine. 1 cup strawberries, sliced. 1/2 cup blueberries. 1/2 cup raspberries. 1/4 cup chopped pecans. 1/4 cup sliced almonds. 1/4 cup crumbled feta cheese. 1/4 cup balsamic vinaigrette dressing.

Instructions: Wash and dry the mixed greens thoroughly. In a large salad bowl, combine the mixed greens, strawberries, blueberries, raspberries, pecans, almonds, and crumbled feta cheese. Drizzle the balsamic vinaigrette dressing over the salad. Toss the salad gently to evenly distribute the ingredients and coat them with the dressing. Serve immediately as a refreshing and nutritious salad.

Prep Time: 15 minutes

Cook Time: 0 minutes

It only takes 8 minutes to cook this Air Fryer Chicken Breast recipe, and it's very juicy and tasty. This is the perfect quick and healthy meal.

Ingredients: 2 boneless, skinless chicken breasts. 1 tablespoon olive oil. 1 teaspoon paprika. 1 teaspoon garlic powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Get your air fryer ready by heating it up to 375F 190C. Put the olive oil, paprika, garlic powder, salt, and black pepper in a small bowl. Mix them together to make a marinade. Make sure to cover all of the chicken breasts with the marinade by rubbing them in it. Stack the chicken breasts one on top of the other in the air fryer basket. Flip the food over halfway through the 8-minute cooking time in the air fryer. Use a meat thermometer to find out how hot the chicken breasts are inside. To make sure they are fully cooked, they should reach 165F 74C. Take the chicken breasts out of the air fryer when they're done and let them rest for a few minutes before cutting them. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 8 minutes

These Slow Cooker Shredded Pork French Dip Sandwiches are tender, flavorful, and perfect for a satisfying meal. The pork is slow-cooked with a blend of savory seasonings until it's fall-apart tender, then piled high onto crusty French rolls with gooey melted provolone cheese. These sandwiches are then toasted to perfection and served with a side of savory au jus for dipping.

Ingredients: 3 lbs pork shoulder, trimmed of excess fat. 1 cup beef broth. 1/2 cup soy sauce. 1/4 cup Worcestershire sauce. 2 cloves garlic, minced. 1 teaspoon dried rosemary. 1 teaspoon dried thyme. 1/2 teaspoon black pepper. 6 French rolls or baguettes. 12 slices provolone cheese. 1/4 cup butter, melted. 1 tablespoon chopped fresh parsley optional.

Instructions: In a slow cooker, combine pork shoulder, beef broth, soy sauce, Worcestershire sauce, garlic, rosemary, thyme, and black pepper. Cover and cook on low for 8-10 hours, or until pork is tender and easily shreds with a fork. Preheat oven to broil. Split French rolls or baguettes lengthwise and place them on a baking sheet. Remove pork from slow cooker and shred using two forks. Place shredded pork on one half of each roll, top with two slices of provolone cheese, and place under the broiler until cheese is melted and bubbly. Brush the top halves of the rolls with melted butter and sprinkle with chopped parsley, if desired. Serve sandwiches with the remaining juices from the slow cooker for dipping.

Prep Time: 20 minutes

Cook Time: 480 minutes

This spiked punch is a delicious mix of apple cider, ginger ale, and spiced rum. It's great for parties and cozy nights in. Adding fresh apple slices gives it a crisp texture, and cinnamon sticks give it a warm smell and taste.

Ingredients: 6 cups apple cider. 2 cups ginger ale. 1 cup spiced rum. 1/4 cup lemon juice. 2 apples, thinly sliced. Cinnamon sticks for garnish.

Instructions: Fill a big pitcher or punch bowl with ice. Add apple cider, ginger ale, spiced rum, and lemon juice. Mix things together well. Slice the apples very thinly and add them to the mix. Put it in the fridge for at least an hour to let the flavors mix. Serve cold over ice. Add a cinnamon stick to the top of each glass before serving.

Prep Time: 10 minutes

Cook Time: 0 minutes

BLT Roll-ups are a tasty take on the traditional BLT sandwich. They're quick and simple to make, and they're great for a snack or light lunch. There is a soft tortilla with a creamy mayo spread on it. Inside is crispy bacon, fresh lettuce, and juicy tomatoes.

Ingredients: 4 large lettuce leaves. 8 slices bacon, cooked crispy. 1 large tomato, thinly sliced. 4 tablespoons mayonnaise. 4 large tortillas or wraps.

Instructions: Lay out one tortilla or wrap on a clean surface. Spread 1 tablespoon of mayonnaise evenly over the entire tortilla. Place a lettuce leaf on top of the mayo-covered tortilla. Place 2 slices of crispy bacon on top of the lettuce. Add a few slices of tomato over the bacon. Carefully roll up the tortilla, tucking in the sides as you go, to create a roll-up. Repeat steps 1-6 for the remaining tortillas and ingredients. Slice each roll-up in half diagonally to serve as halves or leave them whole.

Prep Time: 15 minutes

Cook Time: 10 minutes