Miss Chihiro

This vegan dish, Spicy Moroccan Chickpea Stew, is hearty and full of flavor. It was inspired by the bright flavors of Morocco. It's great for a cozy weeknight dinner because it's full of protein-rich chickpeas, healthy vegetables, and fragrant spices.

Ingredients: 2 tbsp olive oil. 1 large onion, diced. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 carrot, diced. 1 tsp ground cumin. 1 tsp ground coriander. 1/2 tsp smoked paprika. 1/4 tsp cayenne pepper. 1 can 15 oz diced tomatoes. 1 can 15 oz chickpeas, drained and rinsed. 2 cups vegetable broth. 1 cup chopped kale or spinach. Salt and pepper, to taste. Fresh cilantro, for garnish. Cooked couscous or rice, for serving.

Instructions: In a large pot, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic, diced red bell pepper, and diced carrot. Cook for another 5 minutes. Add ground cumin, ground coriander, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant. Pour in diced tomatoes, chickpeas, and vegetable broth. Bring to a simmer and let it cook for 15-20 minutes. Stir in chopped kale or spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste. Serve hot over cooked couscous or rice, garnished with fresh cilantro.

Prep Time: 15 minutes

Cook Time: 25 minutes

This vegan baked pumpkin oatmeal is a great fall breakfast that tastes great and is good for you. It's made with healthy things like oats, pumpkin puree, and maple syrup, and spices like ginger, cinnamon, and nutmeg give it a warm flavor.

Ingredients: 2 cups rolled oats. 1/4 cup maple syrup. 1/4 cup pumpkin puree. 1 1/2 cups almond milk. 1 tsp vanilla extract. 1 tsp cinnamon. 1/4 tsp nutmeg. 1/4 tsp ginger. 1/4 tsp salt. 1/2 cup chopped pecans.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine oats, maple syrup, pumpkin puree, almond milk, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix well. Pour the mixture into a greased baking dish. Sprinkle chopped pecans evenly on top. Bake for 30-35 minutes, or until the edges are golden brown and the oatmeal is set. Let it cool slightly before serving. Enjoy your healthy baked pumpkin oatmeal!

Prep Time: 10 minutes

Cook Time: 35 minutes

This Tart Cherry Pie Smoothie by Hummuspien is a tasty and healthy treat that combines the sweet and sour taste of cherries with the creaminess of almond butter and banana. This is a great way to enjoy cherry pie without the bad stuff.

Ingredients: 1 cup frozen tart cherries. 1/2 ripe banana. 1/2 cup unsweetened almond milk. 1/4 cup rolled oats. 1 tablespoon almond butter. 1/2 teaspoon ground cinnamon. 1/4 teaspoon vanilla extract. 1 tablespoon honey or maple syrup optional for sweetness. Ice cubes optional for thickness.

Instructions: Place all the ingredients in a blender. Blend on high until smooth and creamy, adding more almond milk if needed to reach your desired consistency. Taste and adjust sweetness by adding honey or maple syrup if desired. Serve immediately in a glass and enjoy your Tart Cherry Pie Smoothie! You can garnish with additional tart cherries or a sprinkle of cinnamon, if you like.

Prep Time: 5 minutes

Cook Time: 0 minutes

Enjoy the best Belgian waffles for a delightful breakfast or brunch. These waffles are crisp on the outside and tender on the inside, making them a perfect canvas for your favorite toppings.

Ingredients: 2 cups all-purpose flour. 2 tablespoons granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 2 large eggs. 1 3/4 cups milk. 1/2 cup vegetable oil. 1 teaspoon vanilla extract.

Instructions: Put the flour, sugar, baking powder, and salt in a large bowl and mix them together. Put the eggs in a different bowl and beat them. Then add the milk, oil, and vanilla extract. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Make sure not to mix it too much; a few lumps are fine. Follow the directions that came with your waffle iron to get it hot. Cooking spray or oil that doesn't stick should be used to lightly grease the waffle iron. Put just the right amount of batter on the waffle iron so that it covers the waffle grid, but don't put too much on there or it will overflow. After putting the waffles in, close the iron and cook them until they are golden brown and crisp. It could take up to 5 minutes, but it depends on the waffle iron you have. With care, take the waffles out of the iron and serve them right away with syrup, fresh berries, whipped cream, or powdered sugar, or any other toppings you like.

Prep Time: 10 minutes

Cook Time: 5 minutes

This recipe for slow cooker spaghetti squash is very simple, and the squash always turns out perfectly cooked. Making this dish is an easy and healthy way to eat a plant-based meal.

Ingredients: 1 spaghetti squash. 1 cup water.

Instructions: Make sure to wash the spaghetti squash well. Split the spaghetti squash in half down the middle, and then scoop out the seeds. Put a cup of water in the bottom of the slow cooker. Put the spaghetti squash halves into the slow cooker with the cut side facing down. When the squash is soft enough to be pierced with a fork, cover and cook on low for 4 to 6 hours or high for 2 to 3 hours. Take the cooked squash out of the slow cooker with care and let it cool down a bit. Using a fork, scrape the squash's flesh to make strands that look like spaghetti. Top with your favorite sauce or thing you like. Have fun!

Prep Time: 10 minutes

Cook Time: 240 minutes

These BBQ Bacon Cheeseburger Sandwiches are the perfect combination of smoky, cheesy, and savory flavors. They're a must-try for any burger lover!

Ingredients: 1 lb ground beef. 4 hamburger buns. 4 slices of cheddar cheese. 8 slices of bacon. 1/2 cup barbecue sauce. 1/4 cup mayonnaise. 1/4 cup diced onions. 1/4 cup lettuce leaves. 1 tomato, sliced. Salt and pepper to taste.

Instructions: Warm up the grill over medium-high heat. Shape the ground beef into 4 burger patties that are all the same size. Add salt and pepper to each patty. Grill the bacon slices for about 4 to 5 minutes on each side until they are crispy. Take it off and let it dry on paper towels. The burger patties should be cooked for three to four minutes on each side, or until they're done the way you like them. Add a slice of cheddar cheese to each patty and let it melt in the last minute of cooking. While the burgers are cooking, put the hamburger buns on the grill and toast them until they are just barely crispy. Put the barbecue sauce and mayonnaise in a small bowl and mix them together to make a unique sauce. Spread the barbecue mayo sauce on the bottom half of each bun before putting the burgers together. Put a lettuce leaf on top of the sauce, then a burger patty with cheese that has melted on top of that. Put two pieces of bacon on top of every burger. Add diced onions and tomato slices on top. Put the top half of the hamburger bun on top to finish. With your favorite sides, serve your BBQ Bacon Cheeseburger Sandwiches hot. Have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes

These butter cookies with zesty lemon cream cheese frosting are the ideal blend of buttery goodness and tangy sweetness. They are delectable treats for any occasion and will undoubtedly impress your visitors.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1/2 cup granulated sugar. 2 cups all-purpose flour. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 1/2 cup cream cheese, softened. 1/4 cup powdered sugar. 1 tablespoon lemon zest. 1 tablespoon lemon juice. 1/2 teaspoon vanilla extract. Yellow food coloring optional. Lemon slices and zest for garnish optional.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the vanilla extract and mix until well combined. In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms. Roll the cookie dough into small balls and place them on the prepared baking sheet. Using a fork, gently press down on each cookie to create a crisscross pattern. Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn golden brown. Remove the cookies from the oven and let them cool completely on a wire rack. Meanwhile, prepare the lemon cream cheese frosting by combining the softened cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract in a bowl. If desired, add a few drops of yellow food coloring to achieve a pale yellow frosting. Once the cookies have cooled, spread a dollop of lemon cream cheese frosting on the flat side of half of the cookies. Top each frosted cookie with another unfrosted cookie to create cookie sandwiches. Garnish with lemon slices and zest if desired. Serve and enjoy these delicious butter cookies with lemon cream cheese frosting!

Prep Time: 20 minutes

Cook Time: 12 minutes

The sweet caramelized onions, savory mushrooms, and gooey Swiss cheese in this Caramelized Onion Mushroom and Swiss Panini taste great together. They are toasted between two slices of crusty bread.

Ingredients: 2 tablespoons olive oil. 2 onions, thinly sliced. 8 ounces mushrooms, sliced. Salt and pepper to taste. 8 slices Swiss cheese. 8 slices bread sourdough works well. 2 tablespoons butter, softened.

Instructions: Warm up the olive oil in a big pan over medium-low heat. With onions added, cook until caramelized, stirring every now and then for about 15 to 20 minutes. Put mushrooms into the pan with the onions that have been caramelized. For about 5 to 7 minutes, or until the mushrooms are soft, cook. Add pepper and salt to taste. Each piece of bread should have butter on one side. On the side of 4 bread slices that hasn't been buttered, place a slice of Swiss cheese. Then, add a lot of the caramelized onion and mushroom mixture on top of each slice. Top with another slice of Swiss cheese. Finally, cover with the other 4 bread slices that have been buttered side out. Warm up a skillet or a panini press over medium heat. Take the panini press or skillet and put the sandwiches on it. Cook for three to five minutes on each side, until the bread is golden brown and the cheese melts. Take it off the heat and let it cool down a bit before cutting it. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 25 minutes

The French dish Chicken Marengo is named after the Battle of Marengo. It's a tasty chicken stew made with white wine, mushrooms, tomatoes, and fresh parsley on top.

Ingredients: 4 chicken breasts. Salt and pepper to taste. 1/4 cup all-purpose flour. 2 tablespoons olive oil. 2 tablespoons butter. 1 onion, chopped. 2 cloves garlic, minced. 1 cup sliced mushrooms. 1/2 cup dry white wine. 1 14.5-ounce can diced tomatoes. 1/2 cup chicken broth. 1 tablespoon tomato paste. 1 teaspoon dried thyme. 1 teaspoon dried oregano. 1/4 cup chopped fresh parsley.

Instructions: Season chicken breasts with salt and pepper, then dredge in flour. Heat olive oil and butter in a large skillet over medium-high heat. Add chicken to skillet and cook until browned on both sides, about 5 minutes per side. Remove chicken from skillet and set aside. In the same skillet, add onion, garlic, and mushrooms. Cook until onions are translucent and mushrooms are tender, about 5 minutes. Deglaze skillet with white wine, scraping up any browned bits from the bottom of the pan. Stir in diced tomatoes, chicken broth, tomato paste, thyme, and oregano. Bring to a simmer. Return chicken to skillet and simmer until chicken is cooked through, about 10 minutes. Sprinkle with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

This simple recipe will help you make tasty Chinese Nasi Goreng in your air fryer. This dish is tasty and filling, and it's great for a quick dinner.

Ingredients: 2 cups cooked rice. 1/2 cup diced chicken breast. 1/2 cup diced shrimp. 1/2 cup diced carrots. 1/2 cup frozen peas. 2 cloves garlic, minced. 2 eggs, beaten. 2 tablespoons soy sauce. 1 tablespoon vegetable oil. 1/2 teaspoon sesame oil. 1/2 teaspoon ginger powder. Salt and pepper to taste. Green onions for garnish.

Instructions: Preheat your air fryer to 350F 175C. In a bowl, mix the cooked rice with soy sauce, sesame oil, and ginger powder. Set aside. Heat the vegetable oil in a frying pan over medium-high heat. Add garlic, chicken, and shrimp. Cook until the meat is cooked through. Push the cooked meat to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until they are fully cooked. Add the diced carrots and frozen peas to the pan. Cook for a few minutes until the vegetables are tender. Transfer the fried rice mixture from the bowl into the air fryer basket. Add the cooked meat, scrambled eggs, and vegetables on top of the rice in the air fryer basket. Air fry for 5-7 minutes, or until the Nasi Goreng is heated through and slightly crispy, stirring occasionally. Season with salt and pepper to taste and garnish with chopped green onions. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

These Homemade Key Lime Coconut Patties are a tropical delight! The combination of sweet coconut, tangy key lime, and creamy white chocolate makes for a refreshing and indulgent treat. Perfect for satisfying your sweet tooth or for gifting to loved ones.

Ingredients: 2 cups shredded coconut. 1/2 cup sweetened condensed milk. 2 tablespoons key lime juice. 1 teaspoon key lime zest. 1/2 teaspoon vanilla extract. Pinch of salt. 12 oz white chocolate chips. 1 tablespoon coconut oil. Green food coloring optional. Powdered sugar for dusting.

Instructions: In a mixing bowl, combine shredded coconut, sweetened condensed milk, key lime juice, key lime zest, vanilla extract, and a pinch of salt. Mix until well combined. Shape the mixture into small patties, about 1.5 inches in diameter, and place them on a parchment-lined baking sheet. Place the baking sheet in the freezer for about 30 minutes to firm up the patties. In a microwave-safe bowl, melt the white chocolate chips and coconut oil together in 30-second intervals, stirring between each interval, until smooth and fully melted. If desired, add a few drops of green food coloring to achieve the desired color. Remove the coconut patties from the freezer and dip each patty into the melted white chocolate, coating them completely. Use a fork to lift them out and let any excess chocolate drip back into the bowl. Place the chocolate-coated patties back on the parchment-lined baking sheet and allow them to set at room temperature for about 30 minutes, or until the chocolate hardens. Once the chocolate has hardened, dust the tops of the patties with powdered sugar for decoration. Serve and enjoy your homemade Key Lime Coconut Patties!

Prep Time: 20 minutes

Cook Time: 10 minutes

This Slow Cooker Cowboy Supper is a hearty and satisfying meal that's perfect for busy weeknights. Packed with ground beef, beans, corn, and flavorful spices, it's a delicious one-pot dish that the whole family will love.

Ingredients: 1 lb ground beef. 1 onion, chopped. 2 cloves garlic, minced. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz corn, drained. 1 can 14.5 oz diced tomatoes. 1 cup beef broth. 1 tablespoon chili powder. 1 teaspoon cumin. Salt and pepper to taste. 1 cup shredded cheddar cheese. 2 tablespoons chopped fresh cilantro optional.

Instructions: Brown the ground beef in a pan over medium-low heat until it's done. Get rid of extra fat. Put the minced garlic and chopped onion into the pan with the beef. Add the onions and cook for another two to three minutes, until they get soft. Put the slow cooker on high and add the cooked beef, onion, and garlic. The kidney beans should be drained. Then, the corn, diced tomatoes, beef broth, chili powder, cumin, salt, and pepper should be added. Use a stir to mix. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. If you want, you can serve it hot and top it with shredded cheddar cheese and chopped cilantro.

Prep Time: 15 minutes

Cook Time: 360 minutes

Deliciously spiced gingerbread cookies with a delightful Hershey's Kiss surprise in the center.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1/4 cup molasses. 2 cups all-purpose flour. 2 teaspoons ground ginger. 1 teaspoon ground cinnamon. 1/2 teaspoon ground cloves. 1/4 teaspoon salt. 1 teaspoon baking soda. 1/4 cup granulated sugar for rolling. 24 Hershey's Kisses, unwrapped.

Instructions: In a large bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy. Stir in the molasses until well combined. In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, salt, and baking soda. Gradually add the dry ingredients to the butter mixture, mixing well after each addition. Cover the dough and chill in the refrigerator for at least 1 hour. Preheat the oven to 350F 175C. Shape the dough into 1-inch balls. Roll each ball in the remaining 1/4 cup of granulated sugar. Place the coated dough balls on a baking sheet, about 2 inches apart. Bake for 8-10 minutes, or until the edges are set but the centers are still slightly soft. Remove the baking sheet from the oven and immediately press a Hershey's Kiss into the center of each cookie. Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 10 minutes

These Santa Fe frittatas are packed with flavor and perfect for a low carb and gluten-free breakfast or brunch. Made with eggs, vegetables, and cheese, they're easy to customize with your favorite toppings like avocado, sour cream, or salsa. Enjoy them hot out of the oven for a satisfying and delicious meal!

Ingredients: 6 large eggs. 1/4 cup heavy cream. Salt and pepper, to taste. 1 tablespoon olive oil. 1/4 cup diced onion. 1/4 cup diced bell pepper. 1/4 cup diced tomatoes. 1/4 cup diced green chilies. 1/4 cup shredded cheddar cheese. 1/4 cup chopped fresh cilantro. Optional toppings: avocado slices, sour cream, salsa.

Instructions: Start by heating the oven to 350F 175C. Add eggs, heavy cream, salt, and pepper to a bowl and whisk them together until they are well mixed. A skillet that can go in the oven should have olive oil in it. To make the vegetables soft, add diced onion and bell pepper to the pan. Add the green chilies and diced tomatoes and stir them in. Cook for one more minute. Add the egg mix to the pan and cover the cooked vegetables with it. Cover the whole thing with shredded cheddar cheese. Place the skillet in an oven that has already been heated and bake the frittata for 15 to 20 minutes, or until it is set and golden brown. Take it out of the oven and let it cool down a bit before cutting it. Add chopped fresh cilantro and any other toppings you'd like. Enjoy this tasty low-carb and gluten-free meal while the Santa Fe frittatas are still warm!

Prep Time: 10 minutes

Cook Time: 20 minutes

A tasty vegan carrot cake with a smooth frosting that's great for any event. It's moist, tasty, and made from only plants, so both vegans and non-vegans can eat it.

Ingredients: 2 cups grated carrots. 1 1/2 cups all-purpose flour. 1 cup coconut sugar. 1/2 cup chopped walnuts. 1/2 cup raisins. 1/2 cup unsweetened applesauce. 1/2 cup vegetable oil. 1/4 cup almond milk. 1 tsp vanilla extract. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp salt. For frosting: 1 cup powdered sugar, 1/4 cup vegan butter, 1/4 cup vegan cream cheese, 1 tsp vanilla extract.

Instructions: Preheat the oven to 350F 175C. Grease and flour a cake pan. In a large mixing bowl, combine grated carrots, flour, coconut sugar, chopped walnuts, raisins, applesauce, vegetable oil, almond milk, vanilla extract, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix until well combined. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool completely on a wire rack. For the frosting, beat together powdered sugar, vegan butter, vegan cream cheese, and vanilla extract until smooth and creamy. Once the cake has cooled, spread the frosting evenly over the top. Slice and serve the vegan carrot cake, and enjoy!

Prep Time: 20 minutes

Cook Time: 35 minutes

Coconut Curry Crispy Baked Salmon is a delicious fusion of flavors, combining the richness of coconut milk with the aromatic spices of red curry paste. The crispy breadcrumb topping adds a satisfying crunch to every bite, making it a delightful seafood dish that's sure to impress.

Ingredients: 4 salmon fillets. 1 cup coconut milk. 3 tablespoons red curry paste. 1 tablespoon lime juice. 2 tablespoons soy sauce. 1 tablespoon honey. 1 teaspoon grated ginger. 2 cloves garlic, minced. Salt and pepper to taste. 1/2 cup panko breadcrumbs. 2 tablespoons shredded coconut. 2 tablespoons chopped fresh cilantro. 1 tablespoon olive oil.

Instructions: Preheat the oven to 400F 200C. In a bowl, mix together coconut milk, red curry paste, lime juice, soy sauce, honey, ginger, and garlic. Season with salt and pepper. Place the salmon fillets in a baking dish and pour the coconut curry mixture over them. In another bowl, combine panko breadcrumbs, shredded coconut, cilantro, and olive oil. Mix well. Sprinkle the breadcrumb mixture evenly over the salmon fillets. Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and the topping is golden and crispy. Serve hot, garnished with additional chopped cilantro if desired.

Prep Time: 15 minutes

Cook Time: 20 minutes

The crispy meringue, creamy lemon mascarpone, and tangy raspberry coulis in this delicious pavlova cake go so well together. Your guests will love this dessert because it's light and cool.

Ingredients: 4 large egg whites. 1 cup granulated sugar. 1 teaspoon white vinegar. 1 teaspoon vanilla extract. 1 teaspoon cornstarch. 1 cup mascarpone cheese. 1/2 cup heavy cream. 2 tablespoons powdered sugar. Zest of 1 lemon. 1 cup fresh raspberries. 1/4 cup raspberry jam. 1 tablespoon lemon juice. Powdered sugar for dusting. Fresh mint leaves for garnish.

Instructions: Start by heating the oven up to 300F 150C. Put parchment paper on the bottom of a baking sheet. Beat the egg whites in a clean, dry bowl until they form stiff peaks. As you keep beating, add the granulated sugar little by little until the mixture is glossy and the sugar is completely mixed in. The white vinegar, vanilla extract, and cornstarch should be added slowly and carefully. Spread the meringue mixture out on the baking sheet that has been prepared. Make a big circle with a small hole in the middle for the filling. It should be baked in a hot oven for an hour, or until the outside is golden and the inside is soft. Leave the oven off and let it cool down all the way inside. Put the mascarpone cheese, powdered sugar, and lemon zest in a bowl and mix them together. Mix everything together well. Whip the heavy cream in a different bowl until stiff peaks form. Add the whipped cream to the mascarpone mixture and mix it in. After the pavlova has cooled, carefully move it to a plate to serve. Fill the pavlova's middle with the lemon mascarpone mix. Put the fresh raspberries, raspberry jam, and lemon juice in a blender. Mix until it's smooth. Spread the raspberry coulis on top of the lemon mascarpone filling. Sprinkle powdered sugar over the pavlova and top it off with fresh mint leaves. Serve right away and enjoy!

Prep Time: 20 minutes

Cook Time: 60 minutes