Luci Draws

This is a quick and tasty lunch that is loaded with veggies and protein in a simple vegan stir fry bowl with tofu. Perfectly marinated tofu is stir-fried with vibrant carrots, broccoli, and bell peppers. For a filling dinner, serve it over quinoa or rice!

Ingredients: 1 block tofu, pressed and cubed. 2 tablespoons soy sauce. 1 tablespoon maple syrup. 1 tablespoon sesame oil. 1 tablespoon cornstarch. 1 tablespoon vegetable oil. 2 cloves garlic, minced. 1 bell pepper, sliced. 1 carrot, julienned. 2 cups broccoli florets. Cooked rice or quinoa, for serving. Sesame seeds, for garnish. Green onions, sliced, for garnish.

Instructions: To make the marinade, combine the soy sauce, cornstarch, maple syrup, and sesame oil in a bowl. Make sure all of the cubed tofu is covered by adding it to the marinade. Give it a minimum of fifteen minutes to marinate. In a big skillet, heat the vegetable oil over medium heat. Garlic powder should be added and sauted until aromatic. With the marinade reserved, add the marinated tofu to the skillet. Tofu should be cooked until browned all over. Take out the tofu and place it aside in a skillet. Add the bell pepper, carrot, and broccoli to the same skillet. Saut the veggies until they are crisp-tender. Stir thoroughly after adding the reserved marinade to the vegetables. Put the cooked tofu back into the skillet and mix everything until it's well heated. Serve the stir-fry over quinoa or cooked rice. Before serving, garnish with sliced green onions and sesame seeds.

Prep Time: 20 minutes

Cook Time: 15 minutes

The beef and pork in these Over-the-Top Burgers taste great together. They are topped with cheddar cheese, crispy bacon, sauted onions, pickles, and a tangy sauce, and they come between two toasted buns. People who love burgers will love them!

Ingredients: 1 lb ground beef. 1/2 lb ground pork. 1/2 cup diced bacon. 1/4 cup diced onion. 1/4 cup diced pickles. 4 slices cheddar cheese. 4 burger buns. 1/4 cup mayonnaise. 2 tbsp ketchup. 2 tbsp mustard. Lettuce leaves. Tomato slices. Salt and pepper to taste.

Instructions: In a bowl, combine ground beef and ground pork. Season with salt and pepper. Divide the meat mixture into 4 equal portions and shape them into burger patties. In a skillet, cook diced bacon until crispy. Remove and drain on paper towels. In the same skillet, saut diced onion until translucent. Preheat grill or stovetop pan over medium-high heat. Cook burger patties to your desired doneness, about 4-5 minutes per side for medium-rare. During the last minute of cooking, top each patty with a slice of cheddar cheese. Toast burger buns on the grill or in a toaster until lightly browned. In a small bowl, mix mayonnaise, ketchup, and mustard to create the burger sauce. Spread the sauce on the bottom half of each bun. Place lettuce leaves on the sauce-covered bun, followed by the cooked burger patty with melted cheese. Add diced pickles, sauted onions, crispy bacon, and tomato slices on top of the burger patty. Finish with the top half of the burger bun. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

The earthy flavor of wild rice and the rich flavor of sauted mushrooms come together in this flavorful and nourishing dish known as Wild Rice and Mushroom Pilaf. It works well as a main course for vegetarians or as a side dish.

Ingredients: 1 cup wild rice. 2 cups vegetable broth. 2 tablespoons olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 8 ounces mushrooms, sliced. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup chopped fresh parsley.

Instructions: Use cold water to rinse the wild rice. Bring the vegetable broth to a boil in a pot. When the wild rice is tender, simmer it for 45 minutes with a lid on. Heat the olive oil in a skillet over medium heat. Add the garlic and onions, and saut until transparent. Add the black pepper, salt, and mushrooms. Saut the mushrooms until they are soft. Mix the mushroom mixture with the cooked wild rice. Add the chopped parsley and stir. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 50 minutes

Classic Diner-Style Patty Melts are a nostalgic favorite, featuring juicy beef patties, caramelized onions, and Swiss cheese sandwiched between slices of rye bread, all grilled to perfection.

Ingredients: 1 lb ground beef. Salt and pepper to taste. 8 slices rye bread. 8 slices Swiss cheese. 1 large onion, thinly sliced. 4 tbsp butter, divided. Thousand Island dressing, for serving.

Instructions: Divide the ground beef into 4 equal portions and shape them into patties. Season with salt and pepper. Heat a skillet over medium-high heat and cook the patties for 3-4 minutes per side, or until cooked to your desired doneness. Remove from skillet and set aside. In the same skillet, add 2 tablespoons of butter and saut the sliced onions until caramelized, about 10 minutes. Remove from skillet and set aside. Spread Thousand Island dressing on one side of each slice of rye bread. On the other side of 4 slices of bread, place a slice of Swiss cheese, followed by a cooked beef patty, caramelized onions, and another slice of Swiss cheese. Top each with the remaining bread slices, dressing side down. Heat the remaining 2 tablespoons of butter in the skillet over medium heat. Place the assembled sandwiches in the skillet and cook for 2-3 minutes per side, or until the bread is golden brown and the cheese is melted. Remove from skillet, slice diagonally, and serve hot.

Prep Time: 15 minutes

Cook Time: 20 minutes

These gluten-free oatmeal cookies feature a chewy and flavorful combination of cranberries and coconut. Ideal as a snack or dessert!

Ingredients: 1 cup gluten-free rolled oats. 1/2 cup almond flour. 1/2 cup dried cranberries. 1/2 cup shredded coconut. 1/3 cup coconut oil, melted. 1/4 cup maple syrup. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melt the coconut oil and add the maple syrup and vanilla extract to a large mixing bowl. Combine well. The gluten-free rolled oats, baking soda, and salt should be added to the wet ingredients. Stir everything together until it's well mixed. Spread the dried cranberries and shredded coconut out evenly in the dough as you fold them in. Place spoonfuls of dough on the baking sheet that has been prepared, leaving space between each cookie. Use the back of a spoon to gently press down on each cookie. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges turn golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Enjoy your tasty gluten-free cranberry coconut oatmeal cookies after they've cooled down.

Prep Time: 15 minutes

Cook Time: 10-12

Indulge in the perfect combination of crispy shoestring fries seasoned with Parmesan and rosemary, served alongside a tangy and zesty Lemony Garlic Mayo. This salad is a delightful twist on traditional fries and makes for a fantastic appetizer or side dish.

Ingredients: 4 large potatoes, thinly sliced into shoestring fries. 2 tablespoons olive oil. 2 tablespoons grated Parmesan cheese. 1 tablespoon fresh rosemary, minced. Salt and pepper to taste. 1 cup mayonnaise. 2 cloves garlic, minced. 2 tablespoons lemon juice. 1 teaspoon lemon zest. 1 teaspoon Dijon mustard. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Fresh parsley for garnish.

Instructions: Turn on your oven and heat it up to 425F 220C. Add the shoestring potato slices to a large bowl. Add the olive oil, Parmesan cheese, minced rosemary, salt, and pepper. Toss the potatoes until they are well covered. Toss the potato slices with the spices and place them in a single layer on a baking sheet lined with silicone baking mats or parchment paper. Fries should be baked in a hot oven for 25 to 30 minutes, or until they are golden brown and crispy. Flip them over halfway through cooking to make sure they cook evenly. In a small bowl, mix together mayonnaise, minced garlic, lemon juice, lemon zest, Dijon mustard, salt, and black pepper while the fries are baking. This will make the Lemony Garlic Mayo. Mix everything together well. Remove the fries from the oven and let them cool down a bit when they're done. On a plate or platter, put the Baked Parmesan Rosemary Shoestring Fries and top them with fresh parsley. The Lemony Garlic Mayo can be put on the side and used as a dipping sauce or to cover the fries. Have fun with your tasty salad of shoestring fries that are crispy and lemony garlic mayo.

Prep Time: 15 minutes

Cook Time: 30 minutes

This creamy vegan tomato soup will take you back to the comforting tastes of Italy. With just a few simple ingredients and lots of fragrant herbs, it's a delicious dish that's great for any event.

Ingredients: 1 tbsp olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 carrot, diced. 1 celery stalk, diced. 1 can 28 oz crushed tomatoes. 2 cups vegetable broth. 1 cup coconut milk. 1 tsp dried basil. 1 tsp dried oregano. Salt and pepper to taste. Fresh basil leaves for garnish. Dairy-free cheese optional.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the diced onion and cook until it turns clear. Cut up some garlic, carrot, and celery and add them. For another two to three minutes, cook. Add the crushed tomatoes, coconut milk, vegetable broth, and dried oregano and basil. Work them all in. Lower the heat and let the soup cook for 15 to 20 minutes, stirring every now and then. Add pepper and salt to taste. Blend the soup with an immersion blender until it is smooth and creamy. If you want, you can serve it hot with fresh basil leaves and dairy-free cheese on top.

Prep Time: 10 minutes

Cook Time: 25 minutes

Indulge in the ultimate brownie experience with these Snickers-infused treats. Rich, fudgy, and packed with chunks of Snickers bars, these brownies are sure to satisfy your sweet tooth cravings!

Ingredients: 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 cup granulated sugar. 1/2 cup unsalted butter, melted. 2 large eggs. 1 teaspoon vanilla extract. 6 Snickers bars, chopped.

Instructions: Warm the oven up to 175F 350C. A 9x9-inch baking pan should be greased. Mix flour, cocoa powder, baking powder, and salt in a medium-sized bowl with a whisk. Take a different large bowl and mix the sugar, melted butter, eggs, and vanilla extract together until everything is well mixed. Slowly add the dry ingredients to the wet ones while stirring them together. Add the chopped Snickers bars and mix them in until they are spread out evenly in the batter. When the baking pan is ready, pour the batter in and spread it out evenly. If you stick a toothpick into the middle and it comes out with a few moist crumbs, the cake is done. Let the brownies cool in the pan for a while before cutting them into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

A hearty and healthy turkey chili that is full of different colored vegetables. Great for a healthy and filling meal.

Ingredients: 1 lb ground turkey. 1 onion, diced. 3 cloves garlic, minced. 1 bell pepper, chopped. 2 carrots, diced. 2 celery stalks, sliced. 1 zucchini, diced. 1 can 14 oz diced tomatoes. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz black beans, drained and rinsed. 4 cups vegetable broth. 2 tablespoons tomato paste. 2 teaspoons chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 2 cups kale, chopped. Juice of 1 lime. Optional toppings: shredded cheese, avocado, cilantro.

Instructions: Over medium heat, brown the ground turkey in a large pot. Put in the minced garlic and diced onion and saut until the onion is soft. Add the chopped zucchini, carrots, celery, and bell pepper and stir them in. Cook for 5 minutes. Black beans, kidney beans, tomato paste, chili powder, cumin, paprika, salt, and pepper should all be added. Bring to a low boil. Lower the heat and let the chili cook for twenty to twenty-five minutes. Add the chopped kale and lime juice, and cook until the kale wilts. Season to your liking, then serve hot with any toppings you'd like.

Prep Time: 15 minutes

Cook Time: 30 minutes

This dairy-free, grain-free mayo is ideal for anyone on a Paleo diet. It's very simple to prepare at home and tastes creamy and tangy.

Ingredients: 1 egg yolk. 1 teaspoon Dijon mustard. 1 tablespoon apple cider vinegar. 1 cup light olive oil or avocado oil. Salt to taste.

Instructions: In a blender or food processor, combine the egg yolk, Dijon mustard, and apple cider vinegar. Blend on low speed until well mixed. Slowly drizzle in the olive oil or avocado oil while the blender is running until the mixture emulsifies and thickens. Season with salt to taste and blend for another few seconds. Transfer the mayo to a jar or container and store in the refrigerator for up to a week.

Prep Time: 5 minutes

Cook Time: 0 minutes

These Double Mushroom Burgers with Roasted Garlic Aioli are a delicious and flavorful twist on classic burgers. The combination of ground beef and finely chopped mushrooms creates a juicy and umami-packed patty, while the roasted garlic aioli adds a creamy and savory kick. Perfect for burger lovers looking for something extra special!

Ingredients: 1 lb ground beef. 1/2 lb cremini mushrooms, finely chopped. 1/2 lb shiitake mushrooms, finely chopped. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. 2 cloves garlic, minced. Salt and pepper to taste. 4 burger buns. Lettuce, tomato, and red onion slices for garnish. 1/2 cup mayonnaise. 2 cloves roasted garlic, mashed. 1 teaspoon lemon juice. 1 teaspoon Dijon mustard. 1/2 teaspoon dried thyme. 1/4 teaspoon smoked paprika.

Instructions: In a large mixing bowl, combine ground beef, chopped cremini mushrooms, chopped shiitake mushrooms, breadcrumbs, grated Parmesan cheese, chopped fresh parsley, minced garlic, salt, and pepper. Mix everything together until well combined, then form the mixture into 4 burger patties. Preheat your grill or a skillet over medium-high heat. Cook the burger patties for about 4-5 minutes per side or until they reach your desired level of doneness. While the burgers are cooking, prepare the roasted garlic aioli by mixing together mayonnaise, mashed roasted garlic, lemon juice, Dijon mustard, dried thyme, and smoked paprika in a small bowl. Toast the burger buns on the grill or in a toaster until they are lightly browned. Assemble the burgers by placing a lettuce leaf on the bottom bun, followed by a burger patty, a spoonful of roasted garlic aioli, a slice of tomato, and a few red onion slices. Top with the second half of the bun and serve hot.

Prep Time: 20 minutes

Cook Time: 10 minutes

Indulge in a moist, creamy, and flavor-packed vegan Cauliflower Kale Potato Pie. Layers of tender cauliflower, hearty kale, and thinly sliced potatoes are enveloped in a luscious cashew cream sauce, creating a comforting and satisfying dish perfect for any occasion.

Ingredients: 1 medium cauliflower, chopped. 2 cups chopped kale. 2 medium potatoes, thinly sliced. 1 cup cashews, soaked overnight. 1 cup vegetable broth. 1/4 cup nutritional yeast. 2 cloves garlic, minced. 1 tablespoon lemon juice. 1 teaspoon Dijon mustard. 1/2 teaspoon turmeric powder. Salt and pepper to taste. 1 tablespoon olive oil. 1/4 cup breadcrumbs. Fresh parsley for garnish.

Instructions: Warm the oven up to 190C 375F. It will take about 10 to 15 minutes of steaming to make the potatoes, cauliflower, and kale soft. Remove the water and set it aside. Soaked cashews, vegetable broth, nutritional yeast, garlic, lemon juice, mustard, turmeric, salt, and pepper should all be put in a blender. Mix until it's creamy and smooth. Steam the vegetables and add them to a large bowl. Then, mix the cashew cream sauce in well. Put olive oil in a pie dish and then sprinkle breadcrumbs all over the bottom of it. Put the vegetable mix into the pie dish and spread it out evenly. Place the thinly sliced potatoes on top of the mixture so that they overlap. Place foil over the pie dish and bake for 30 minutes. Take off the foil and bake the potatoes for another 15 minutes, or until they are crispy and golden brown. Before serving, sprinkle with fresh parsley.

Prep Time: 20 minutes

Cook Time: 45 minutes

Turn your family reunion into a memorable BBQ fiesta with these mouthwatering skewers. The perfect blend of sweet and savory flavors will have everyone asking for seconds!

Ingredients: 4 lbs assorted meats chicken wings, pork ribs, beef skewers. 1 cup BBQ sauce. 1/4 cup soy sauce. 2 tbsp honey. 2 cloves garlic, minced. 1 tsp smoked paprika. 1 tsp cayenne pepper. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: In a bowl, mix BBQ sauce, soy sauce, honey, minced garlic, smoked paprika, cayenne pepper, salt, and pepper to create the marinade. Place assorted meats in a large resealable bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours, or preferably overnight. Preheat the grill to medium-high heat. Thread marinated meats onto soaked wooden skewers, alternating varieties for a colorful presentation. Grill skewers for about 15-20 minutes, turning occasionally and basting with extra marinade until the meats are cooked through and have a delicious char. Serve hot and enjoy the sizzling BBQ feast with your family!

Prep Time: 15 minutes

Cook Time: 20 minutes

Enjoy the comforting goodness of mashed potatoes without gluten or dairy. This creamy vegan recipe, adapted from The Blender Girl, incorporates nutritious ingredients for a delicious and satisfying side dish.

Ingredients: 6 medium Yukon Gold potatoes, peeled and quartered. 4 cloves garlic, peeled. 1/2 cup unsweetened almond milk. 2 tablespoons olive oil. 2 tablespoons nutritional yeast. 1 tablespoon lemon juice. 1 teaspoon sea salt, plus more to taste. 1/4 teaspoon black pepper, plus more to taste. Fresh chives, chopped, for garnish optional.

Instructions: Place the potatoes and garlic in a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and garlic, then transfer them to a large bowl or the bowl of a stand mixer. Add the almond milk, olive oil, nutritional yeast, lemon juice, sea salt, and black pepper to the potatoes and garlic. Mash the potatoes and garlic with a potato masher or beat with the stand mixer until smooth and creamy. Season with additional salt and pepper to taste. Transfer the mashed potatoes to a serving bowl and garnish with chopped chives, if desired. Serve hot.

Prep Time: 15 minutes

Cook Time: 20 minutes

These delicious brownies from Love From The Oven are made with a rich mix of chocolate, caramel, and toffee. Great for satisfying your sweet tooth!

Ingredients: 1 box brownie mix. 1/2 cup butter, melted. 2 eggs. 1/4 cup water. 1/2 cup caramel sauce. 1 cup toffee bits.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine brownie mix, melted butter, eggs, and water. Stir until well combined. Spread half of the brownie batter into a greased 9x13 inch baking pan. Drizzle caramel sauce over the brownie batter. Sprinkle half of the toffee bits over the caramel layer. Spread the remaining brownie batter over the caramel and toffee layer. Top with the remaining toffee bits. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow to cool before slicing into squares.

Prep Time: 10 minutes

Cook Time: 30 minutes

A refreshing Caribbean-inspired couscous salad with a medley of tropical flavors, perfect for your next barbecue or summer gathering.

Ingredients: 1 cup couscous. 1 1/4 cups water. 1 cup black beans, drained and rinsed. 1 cup pineapple, diced. 1 cup mango, diced. 1/2 cup red bell pepper, chopped. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup lime juice. 2 tablespoons olive oil. 1 teaspoon ground cumin. Salt and pepper to taste.

Instructions: In a saucepan, bring water to a boil. Stir in couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork. In a large bowl, combine cooked couscous, black beans, pineapple, mango, red bell pepper, red onion, and cilantro. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper. Pour the dressing over the couscous mixture and toss gently to combine. Chill in the refrigerator for at least 30 minutes before serving. Serve cold, garnished with additional cilantro if desired.

Prep Time: 15 minutes

Cook Time: 5 minutes

This quick and simple garlic butter pasta is a delicious meal that can be made in minutes. The combination of garlic, butter, and Parmesan cheese creates a rich and flavorful sauce that coats the pasta beautifully.

Ingredients: 200g pasta. 4 cloves garlic, minced. 4 tbsp butter. Salt and pepper to taste. Fresh parsley, chopped. Grated Parmesan cheese.

Instructions: Cook pasta according to package instructions, drain, and set aside. In a pan, melt butter over medium heat. Add minced garlic to the melted butter and saut until fragrant. Toss cooked pasta into the garlic butter mixture, season with salt and pepper. Garnish with chopped parsley and grated Parmesan cheese before serving.

Prep Time: 5 minutes

Cook Time: 10 minutes