NelGÇÖs Blog

This Butternut Squash Chana Masala is a flavorful and hearty vegan dish, combining the sweetness of butternut squash with the richness of chickpeas and aromatic Indian spices. It's perfect for a cozy dinner or meal prep for the week.

Ingredients: 1 butternut squash, peeled, seeded, and diced. 1 can chickpeas, drained and rinsed. 1 onion, diced. 3 cloves garlic, minced. 1-inch piece ginger, minced. 1 can diced tomatoes. 1 can coconut milk. 2 tablespoons olive oil. 2 teaspoons garam masala. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon turmeric. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. Fresh cilantro, for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add diced onion, garlic, and ginger. Saut until onions are translucent. Add diced butternut squash and cook for 5 minutes, stirring occasionally. Stir in garam masala, cumin, coriander, turmeric, and cayenne pepper. Cook for another minute. Add diced tomatoes and coconut milk. Stir well to combine. Bring the mixture to a simmer, then reduce heat to low and cover. Let it simmer for about 20 minutes, or until the butternut squash is tender. Add chickpeas to the pot and stir. Cook for an additional 5 minutes to heat the chickpeas through. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro leaves. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Enjoy the rich tastes of chocolate, peanuts, and salted caramel in these rich mousse bars. Great for any event or just because you want something sweet!

Ingredients: 1 box brownie mix. 1 cup creamy peanut butter. 1/2 cup powdered sugar. 1 cup heavy cream. 1/2 cup caramel sauce. 1/2 teaspoon sea salt.

Instructions: Prepare brownie mix according to package instructions and bake in a lined baking pan. Let brownies cool completely. In a mixing bowl, beat peanut butter and powdered sugar until smooth. Spread peanut butter mixture evenly over the cooled brownies. In another bowl, whip the heavy cream until stiff peaks form. Fold in caramel sauce and sea salt until well combined. Spread caramel mousse over the peanut butter layer. Refrigerate for at least 2 hours to set. Slice into bars and serve chilled.

Prep Time: 20 minutes

Cook Time: 25 minutes

These Slow Cooker Pulled Pork Sandwiches are a super easy and delicious meal perfect for busy days or gatherings. The pork cooks low and slow in a flavorful barbecue sauce until it's tender and falling apart, making it ideal for sandwich filling.

Ingredients: 3 lbs pork shoulder, trimmed of excess fat. 1 cup barbecue sauce. 1/2 cup apple cider vinegar. 1/4 cup brown sugar. 1 tablespoon mustard. 1 tablespoon Worcestershire sauce. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon smoked paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 8 hamburger buns.

Instructions: Add mustard, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper to a bowl. Then add barbecue sauce and mix them all together. Put the pork shoulder in the crock pot. Make sure the pork is evenly covered with the sauce mixture as you pour it over it. When the pork is soft enough to shred with a fork, cover and cook on low for 8 to 10 hours or high for 4 to 6 hours. Take the pork out of the slow cooker when it's done cooking and shred it with two forks. Put the shredded pork back in the slow cooker and mix it with the rest of the sauce. Put the lid on and cook on low for another 30 minutes to let the flavors mix. Toast the hamburger buns if you want, and then put the pulled pork mixture inside them. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 480 minutes

This recipe for gluten-free and vegan banana bread is moist and full of flavor, making it perfect for people who have to follow certain diets. It's simple to make and full of healthy things like coconut oil, maple syrup, and ripe bananas.

Ingredients: 3 ripe bananas, mashed. 1/3 cup coconut oil, melted. 1/2 cup maple syrup. 1 teaspoon vanilla extract. 1 3/4 cups gluten-free flour blend. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon cinnamon. 1/4 teaspoon salt. 1/2 cup chopped walnuts optional.

Instructions: Start by heating the oven to 350F 175C. A 9x5-inch loaf pan should be greased or lined with parchment paper. Put mashed bananas, melted coconut oil, maple syrup, and vanilla extract in a large bowl. Mix gluten-free flour, baking powder, baking soda, cinnamon, and salt in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones while stirring them together. If you want to, fold in chopped walnuts. Spread out the batter in the loaf pan that has been prepared. After the oven is hot, bake it for 50 to 60 minutes, or until a toothpick stuck in the middle comes out clean. Let the banana bread cool for 10 minutes in the pan, then move it to a wire rack to cool all the way down before cutting it. Have fun with your tasty gluten-free vegan banana bread!

Prep Time: 15 minutes

Cook Time: 55 minutes

This cool Frozen Raspberry Lemonade is great for a summer BBQ or Mother's Day. It's very simple to make, vegan, and tastes great with fruit.

Ingredients: 2 cups frozen raspberries. 1 cup freshly squeezed lemon juice. 1/2 cup maple syrup. 4 cups cold water. Ice cubes optional. Fresh mint leaves for garnish optional.

Instructions: Frozen raspberries, lemon juice, maple syrup, and cold water should all be put in a blender. Mix everything together until it's smooth. Taste it, and if you think it needs more sweetness, add more maple syrup. If you want to chill it even more, add ice cubes and blend again. Place glasses of raspberry lemonade in the pitcher. Add some fresh mint leaves as a garnish. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Take your grilling skills to the next level with these tasty pork chops topped with a light herb butter. This recipe is both easy and fancy, and it's sure to impress.

Ingredients: - 4 pork chops. - Salt and pepper to taste. - 1/2 cup 1 stick unsalted butter, softened. - 2 tablespoons fresh parsley, chopped. - 1 tablespoon fresh rosemary, minced. - 1 tablespoon fresh thyme, minced. - 2 cloves garlic, minced. - Zest of 1 lemon. - 1 tablespoon olive oil.

Instructions: Warm up the grill over medium-high heat. On both sides, season the pork chops with salt and pepper. Put the softened butter, parsley, rosemary, thyme, minced garlic, and lemon zest in a bowl. To make the herb butter, mix it well. Use olive oil to coat the pork chops so they don't stick to the grill. The pork chops should be grilled for four to five minutes on each side, or until they are done the way you like them. During the last minute of grilling, put a lot of herb butter on each pork chop and let it melt and cover the meat. Grab the pork chops from the grill and give them a moment to rest before you serve them. Grilled Pork Chops with Herb Butter are delicious when served with your favorite sides. The pork is cooked just right, and the herb butter is rich and full of flavor.

Prep Time: 10 minutes

Cook Time: 10 minutes

Adding nutritional yeast to this recipe gives roasted cauliflower a tasty twist by giving it a cheesy and savory taste. A great vegan side dish that is simple to make and goes well with any main dish.

Ingredients: 1 head cauliflower, cut into florets. 2 tablespoons olive oil. 2 tablespoons nutritional yeast. 1 teaspoon garlic powder. 1/2 teaspoon smoked paprika. Salt and pepper, to taste. Fresh parsley, for garnish optional.

Instructions: Preheat the oven to 425F 220C. In a large bowl, toss cauliflower florets with olive oil, nutritional yeast, garlic powder, smoked paprika, salt, and pepper until evenly coated. Spread the cauliflower onto a baking sheet lined with parchment paper or a silicone mat. Roast in the preheated oven for 20-25 minutes, or until the cauliflower is tender and golden brown, tossing halfway through. Garnish with fresh parsley if desired before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

Enjoy the pleasure of a tasty vegan and low-carb carrot cake without feeling bad about it. This cake is moist, tasty, and great for any event because it is made with healthy ingredients like coconut flour, almond flour, and maple syrup.

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1/2 cup unsweetened shredded coconut. 1 tsp baking powder. 1 tsp baking soda. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp salt. 1/2 cup almond milk. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 2 flax eggs 2 tbsp ground flaxseed meal + 6 tbsp water. 1 tsp vanilla extract. 2 cups grated carrots. 1/2 cup chopped walnuts optional.

Instructions: Warm the oven up to 175F 350C. Butter and flour a cake pan. Put coconut flour, shredded coconut, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl. Mix them all together. Add the melted coconut oil, flax eggs, maple syrup, and vanilla extract to a different bowl and mix them together using a whisk. Add the wet ingredients to the dry ones and mix them together until everything is well mixed. If you want to add walnuts or grated carrots, do so now. Spread out the batter in the cake pan that has been prepared. Put it in the oven and bake for 35 to 40 minutes, or until a toothpick stuck in the middle comes out clean. Grab it from the oven and let it cool for 10 minutes in the pan. Then move it to a wire rack to finish cooling. Cut it up and serve after it has cooled down.

Prep Time: 15 minutes

Cook Time: 40 minutes

These mini sandwiches are perfect for a quick and delicious meal. They combine crispy chicken nuggets with a runny fried egg and optional toppings for a delightful flavor and texture contrast.

Ingredients: 12 chicken nuggets. 6 mini burger buns. 6 large eggs. 6 slices of cheese your choice. Salt and pepper to taste. Cooking oil for frying. Optional toppings: lettuce, tomato, mayo, ketchup.

Instructions: Warm the oven up to 350F 175C, and bake the chicken nuggets as directed on the package until they are golden brown and fully cooked. Set the pan on medium heat and add a little cooking oil while the nuggets are baking. In a skillet, crack the eggs into it and cook them until they're done the way you like. Add pepper and salt. Cut the mini burger buns in half and toast them in the oven until they are just a little crispy. Take the nuggets out of the oven and put a slice of cheese on top of each one. Put them back in the oven for a short time to melt the cheese. Put the sandwiches together: On the bottom half of each bun, put a chicken nugget with cheese on top. Add a fried egg and any other toppings you want on top. Finish off each sandwich by putting the top bun on top of it. Serve your egg and chicken nugget sandwiches hot and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

A classic dish that works great as a keto-friendly meal is this spinach salad with hot bacon dressing. Adding tangy dressing to fresh spinach, crispy bacon, and other tasty ingredients makes a salad that everyone will love.

Ingredients: 6 cups fresh baby spinach leaves. 6 slices bacon, chopped. 1/4 cup chopped red onion. 1/4 cup apple cider vinegar. 1 tablespoon Dijon mustard. 1 tablespoon erythritol or keto-friendly sweetener. Salt and pepper, to taste.

Instructions: In a large salad bowl, place the spinach leaves. In a skillet over medium heat, cook the chopped bacon until crisp. Remove the cooked bacon from the skillet and set aside, leaving the bacon drippings in the skillet. In the same skillet with the bacon drippings, add the chopped red onion and saut until softened. Add the apple cider vinegar, Dijon mustard, and erythritol to the skillet, stirring to combine. Bring the dressing mixture to a simmer and cook for 1-2 minutes, then remove from heat. Pour the hot dressing over the spinach leaves in the salad bowl and toss to coat evenly. Top the salad with the cooked bacon pieces. Season with salt and pepper to taste. Serve immediately.

Prep Time: 10 minutes

Cook Time: 10 minutes

A flavorful and nutritious stir fry featuring crispy tofu marinated in a sesame ginger sauce, combined with colorful veggies, and served over fluffy rice.

Ingredients: 1 block firm tofu, pressed and cubed. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 tablespoon maple syrup. 1 tablespoon grated ginger. 2 cloves garlic, minced. 2 tablespoons vegetable oil. 1 bell pepper, thinly sliced. 1 small broccoli crown, cut into florets. 1 carrot, julienned. 2 green onions, chopped. 2 tablespoons sesame seeds. Cooked rice, for serving.

Instructions: In a bowl, combine soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic to make the marinade. Add cubed tofu to the marinade, coating evenly, and let it marinate for at least 15 minutes. Heat vegetable oil in a large skillet or wok over medium-high heat. Add marinated tofu to the skillet, reserving the marinade, and cook until golden brown on all sides. Remove tofu from the skillet and set aside. In the same skillet, add bell pepper, broccoli, and carrot. Stir-fry for about 5 minutes until vegetables are tender-crisp. Return tofu to the skillet and pour in the reserved marinade. Stir well to combine and cook for another 2-3 minutes until everything is heated through and the sauce thickens slightly. Sprinkle with chopped green onions and sesame seeds. Serve hot over cooked rice. Enjoy your delicious Sesame Ginger Tofu Stir Fry!

Prep Time: 20 minutes

Cook Time: 15 minutes

A delightful twist on the classic grilled cheese sandwich, this Pumpkin Grilled Cheese with Apples and Cheddar combines the earthy flavor of pumpkin with the sweetness of apples and the creamy goodness of cheddar cheese. It's a perfect fall comfort food.

Ingredients: 2 slices of bread. 2 tablespoons pumpkin puree. 4 slices of cheddar cheese. 1/2 apple, thinly sliced. 1 tablespoon butter.

Instructions: Cover one piece of bread with pumpkin puree. On top of the pumpkin puree, put two slices of cheddar cheese. Put the cheese slices on top of the thinly sliced apples. On top of the apples, put the last two slices of cheddar cheese. Put the second slice of bread on top to make a sandwich. Cover the outside of the sandwich with butter. Set a griddle or skillet over medium heat to warm it up. It will take about 34 minutes per side for the bread to turn golden brown and the cheese to melt after you put the sandwich in the pan. Once it's cool enough, take it out of the pan and cut it in half. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 8 minutes

A delightful vegan twist on the classic custard tart, made with a creamy coconut milk custard filling in a flaky pie crust.

Ingredients: 1 cup coconut milk. 1/4 cup cornstarch. 1/4 cup maple syrup. 1 tsp vanilla extract. 1/4 tsp turmeric powder for color. 1 pre-made vegan pie crust.

Instructions: Mix coconut milk and cornstarch with a whisk in a saucepan until the mixture is smooth. When the pan is hot enough, add the vanilla extract, turmeric powder, and maple syrup. For about 5 to 7 minutes, stir the mixture all the time until it gets thick. Take it off the heat and let it cool down a bit. Warm the oven up to 175F 350C. Put the custard mix into the vegan pie crust that has already been made. Use a spatula to make the top smooth. After the oven is hot, bake for 15 to 20 minutes, or until the crust is golden brown. Get it out of the oven and let it cool down completely before you serve.

Prep Time: 10 minutes

Cook Time: 20 minutes

Use this simple recipe to make an adorable and vibrant collage of Easter marshmallow Peeps. These sweet and adorable treats would look great on your dessert table and are ideal for Easter celebrations.

Ingredients: 12 Easter marshmallow Peeps. 2 cups of colorful sprinkles. 12 wooden skewers.

Instructions: Make sure there is space at the top for holding by threading one marshmallow Peep onto each wooden skewer. Transfer the vibrant sprinkles to a plate or shallow dish. Make sure the marshmallow Peep skewers are slightly damp but not soaked by dipping them into a small bowl of water. Evenly coat the moist marshmallow Peeps with the vibrant sprinkles. Gently press the sprinkles to stick them on. Place the coated Peep skewers on a plate or tray covered with parchment paper and let them dry for about ten minutes. Savor your festive and delicious Easter Marshmallow Peeps Collage!

Prep Time: 15 minutes

Cook Time: 0 minutes

This vegan stir-fry is quick and easy, and it's full of protein and fiber from the chickpeas and colorful vegetables. This tasty dish is great for a quick dinner during the week.

Ingredients: 1 can chickpeas, drained and rinsed. 2 cups mixed vegetables such as bell peppers, broccoli, carrots. 1 tablespoon soy sauce. 1 tablespoon maple syrup. 1 teaspoon garlic powder. 1 teaspoon ginger, minced. 1 tablespoon sesame seeds. Cooked rice or quinoa, for serving.

Instructions: Cook the mixed vegetables in a large skillet until they are soft. Put the chickpeas in the pan and cook them for two to three minutes. Put soy sauce, maple syrup, garlic powder, and ginger in a small bowl and mix them together. Pour the sauce over the chickpea and vegetable mix and mix it well to cover everything. Add more salt and pepper and cook for another two to three minutes, or until everything is hot and the sauce has thickened a bit. Put sesame seeds on top and serve over cooked quinoa or rice.

Prep Time: 10 minutes

Cook Time: 15 minutes

Masala Dosa is a popular South Indian breakfast dish made with crispy rice and lentil crepes filled with a flavorful potato masala. It's a delicious and satisfying meal.

Ingredients: 1 cup rice. 1/4 cup urad dal black gram lentils. 1/4 cup chana dal split chickpeas. 1/2 teaspoon fenugreek seeds. Salt to taste. Oil for cooking dosas. 2-3 medium-sized potatoes, boiled and mashed. 1 onion, finely chopped. 1-2 green chilies, chopped. 1/2 teaspoon mustard seeds. 1/2 teaspoon cumin seeds. A pinch of asafoetida hing. A few curry leaves. 1/2 teaspoon turmeric powder. 1/2 teaspoon red chili powder. Salt to taste. Fresh coriander leaves for garnish.

Instructions: First, wash the rice, urad dal, chana dal, and fenugreek seeds. Then, soak them in water for 4 to 6 hours or overnight. After the ingredients have been soaked, drain them and blend them into a smooth batter. After you add the salt, let the batter sit for 6 to 8 hours or overnight. Add some oil to a pan and set it over medium-low heat. Use a little oil to grease it. Put a small amount of the batter in the middle of the pan and spread it out in a circle to make a thin dosa. Put some oil around the edges. Keep cooking the dosa until it gets golden and crisp. Turn it over and cook the other side too. Warm up some oil in a pan for the potato masala. Asafoetida, curry leaves, mustard seeds, and cumin seeds should all be added. Allow them to sputter. Put in green chilies and chopped onions. Cook the onions until they become clear. Put in salt, turmeric powder, red chili powder, and mashed potatoes. After you mix it well, cook it for a while. In the middle of the dosa, put some of the potato masala. Fold it over and serve hot. Add fresh coriander leaves as a garnish before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes

You can eat these crispy potato nests as a starter or as a side dish. They're simple to make and great for a family dinner or a party.

Ingredients: 4 medium-sized potatoes. 2 tablespoons olive oil. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon paprika. 1/4 cup grated Parmesan cheese. Chopped fresh herbs optional.

Instructions: Turn on your oven and heat it up to 375F 190C. To grate the potatoes, peel them and use a box grater or a food processor. Put the grated potatoes on a clean kitchen towel and squeeze out as much water as you can. Add the grated potatoes, olive oil, salt, pepper, and paprika to a bowl and mix them together. Put olive oil in a muffin tin to grease it. Put equal amounts of the potato mixture into each muffin cup and press it into the bottom and up the sides to make nests. After the oven is hot, bake for 20 to 25 minutes, or until the edges are golden brown and crispy. Grate some Parmesan cheese over the potato nests after taking them out of the oven. Put it back in the oven and bake for five more minutes, or until the cheese melts and bubbles. If you want, you can add chopped fresh herbs as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes