Obsimsessed

Shrimp, squid, scallops, and mussels are stir-fried with rice noodles and tossed in a tangy sauce to make this seafood-themed take on the classic Pad Thai.

Ingredients: 200g shrimp, peeled and deveined. 200g squid, sliced into rings. 200g scallops. 200g mussels, cleaned. 200g rice noodles. 3 cloves garlic, minced. 2 eggs, lightly beaten. 1 cup bean sprouts. 1 red bell pepper, thinly sliced. 4 green onions, sliced. 1/4 cup peanuts, crushed. 3 tablespoons fish sauce. 2 tablespoons tamarind paste. 2 tablespoons soy sauce. 2 tablespoons brown sugar. 2 tablespoons vegetable oil. 1 lime, cut into wedges.

Instructions: Soak rice noodles in warm water until softened, then drain. In a small bowl, mix fish sauce, tamarind paste, soy sauce, and brown sugar. Set aside. Heat oil in a large skillet or wok over medium-high heat. Add garlic and stir-fry for 30 seconds. Add shrimp, squid, scallops, and mussels. Stir-fry until seafood is cooked through, about 3-4 minutes. Push seafood to one side of the pan and pour beaten eggs into the empty space. Scramble until cooked. Add softened rice noodles to the pan along with the prepared sauce. Toss everything together until well combined. Stir in bean sprouts, bell pepper, and green onions. Cook for another 2 minutes. Remove from heat and sprinkle with crushed peanuts. Serve hot with lime wedges on the side.

Prep Time: 20 minutes

Cook Time: 15 minutes

Host a Crepe Bar Party to bring friends and family together for a delightful culinary experience. Create these thin, delicious crepes and let everyone personalize their own with an array of toppings. It's a fun and interactive way to enjoy a tasty treat!

Ingredients: 2 cups all-purpose flour. 2 cups milk. 3 large eggs. 1/4 cup sugar. 1/4 cup melted butter. 1 tsp vanilla extract. 1/2 tsp salt. Assorted toppings e.g., Nutella, strawberries, bananas, whipped cream, powdered sugar, chocolate chips.

Instructions: In a large bowl, whisk together the flour, sugar, and salt. In another bowl, beat the eggs and then add milk, melted butter, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until you have a smooth batter. Heat a non-stick skillet over medium-high heat and lightly grease it with butter or cooking spray. Pour 1/4 cup of the batter into the skillet and quickly swirl it around to cover the bottom evenly. Cook for about 1-2 minutes until the edges start to lift and the crepe is lightly browned on the bottom. Flip the crepe and cook for another 1-2 minutes on the other side until it's lightly browned as well. Transfer the crepe to a plate and repeat the process with the remaining batter. Set up a crepe bar with various toppings and let your guests fill their crepes with their favorite ingredients. Fold the crepes into quarters or roll them up, and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

This raw vegan sushi with no rice is a healthy and refreshing alternative to regular sushi rolls. It's lower in carbs and full of veggies because cauliflower "rice" is used as a base. It's great for a light lunch or snack.

Ingredients: 4 nori sheets. 2 cups cauliflower florets. 1 avocado, sliced. 1 cucumber, julienned. 1 carrot, julienned. 1 red bell pepper, julienned. 1 small mango, thinly sliced. 1/4 cup alfalfa sprouts.

Instructions: Place cauliflower florets in a food processor and pulse until they resemble rice-like consistency. Lay a nori sheet on a clean surface. Spread a thin layer of cauliflower 'rice' on the nori sheet, leaving about 1 inch of space at the top. Arrange avocado, cucumber, carrot, bell pepper, mango, and alfalfa sprouts on top of the cauliflower 'rice'. Starting from the bottom, tightly roll the nori sheet into a sushi roll, using a bamboo sushi mat if needed. Slice the roll into bite-sized pieces using a sharp knife. Repeat with remaining nori sheets and fillings. Serve with soy sauce or tamari for dipping, if desired.

Prep Time: 20 minutes

Cook Time: 0 minutes

Treat yourself to these rich, fudgy, and utterly delicious vegan brownies. They're a great way to satisfy your chocolate cravings without using any animal products.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 teaspoon baking powder. 1/2 teaspoon salt. 1/2 cup coconut oil, melted. 1 cup granulated sugar. 1/4 cup almond milk. 1 teaspoon vanilla extract. 1/2 cup dairy-free chocolate chips.

Instructions: Set the oven to 350F 175C and heat it up. A 9x9-inch baking pan should be greased. Whisk flour, cocoa powder, baking powder, and salt together in a bowl. Melt the coconut oil and mix it with the sugar in a different bowl until the two are well mixed. To make it smooth, add almond milk and vanilla extract to the coconut oil mix and stir. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the chocolate chips that don't contain dairy and mix them in. Spread the batter out evenly in the baking pan that has been prepared. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out with a few moist crumbs on it. Let the brownies cool all the way in the pan before cutting them into pieces and serving them.

Prep Time: 15 minutes

Cook Time: 25 minutes

These Vegan Pizza Zucchini Boats taste great and are better for you than regular pizza. They are filled with quinoa, marinara sauce, vegetables, and vegan cheese, which makes them a tasty meal for people who like vegetables.

Ingredients: 2 large zucchinis. 1 cup cooked quinoa. 1 cup marinara sauce. 1/2 cup diced bell peppers. 1/2 cup diced onions. 1/2 cup sliced mushrooms. 1/2 cup sliced black olives. 1/2 cup vegan mozzarella cheese. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Before you start cooking, heat the oven to 375F 190C. Cut the zucchinis in half down the middle, and then scoop out the seeds to make a hole in the middle. Put cooked quinoa, marinara sauce, mushrooms, black olives, onions, bell peppers, dried oregano, dried basil, salt, and pepper in a bowl. Mix the ingredients together. Put a little of the quinoa mixture into each half of the zucchini and press it down gently. Toast the zucchini slices and then put them on a baking sheet that has parchment paper on it. Place in an oven that has already been heated and bake for 25 to 30 minutes, or until the zucchini is soft and the filling is hot all the way through. Before serving, sprinkle with fresh basil leaves.

Prep Time: 15 minutes

Cook Time: 30 minutes

A delightful vegan dessert featuring the perfect blend of sweet butternut squash, tart apples, and warm spices, topped with a crunchy oat and nut crumble. The creamy whipped coconut cream adds a luxurious touch to this comforting dish.

Ingredients: 1 small butternut squash, peeled and cubed. 2 apples, peeled, cored, and thinly sliced. 1/4 cup maple syrup. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1 cup rolled oats. 1/2 cup almond flour. 1/4 cup coconut oil, melted. 1/4 cup chopped pecans or walnuts. 1 can 14 oz full-fat coconut milk, refrigerated overnight. 1 tablespoon powdered sugar optional. 1 teaspoon vanilla extract.

Instructions: Preheat the oven to 375F 190C. In a large bowl, combine the butternut squash, apple slices, maple syrup, cinnamon, and nutmeg. Toss until well coated. Transfer the mixture to a baking dish and spread it out evenly. In another bowl, mix together the rolled oats, almond flour, melted coconut oil, and chopped nuts. Sprinkle this mixture over the butternut squash and apple mixture in the baking dish. Bake for 30-35 minutes, or until the crumble topping is golden brown and the squash is tender. While the crumble is baking, prepare the whipped coconut cream. Open the refrigerated coconut milk can and scoop out the thick cream at the top into a mixing bowl, leaving the liquid behind. Add powdered sugar if using and vanilla extract. Whip with an electric mixer until light and fluffy. Serve the warm butternut squash and apple crumble with a dollop of whipped coconut cream on top. Enjoy!

Prep Time: 20 minutes

Cook Time: 35 minutes

This Keto Feta Basil Greek Yogurt Dip is a tasty snack that is perfect for people who are following a low-carb diet. It's a satisfying choice for dipping vegetables or spreading on keto-friendly crackers because it's full of protein and healthy fats.

Ingredients: 1 cup full-fat Greek yogurt. 1/2 cup crumbled feta cheese. 1/4 cup fresh basil leaves, chopped. 1 clove garlic, minced. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: In a mixing bowl, combine Greek yogurt, crumbled feta cheese, chopped basil leaves, minced garlic, and lemon juice. Season with salt and pepper to taste. Mix well until all ingredients are evenly incorporated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled and enjoy with your favorite keto-friendly vegetables or low-carb crackers.

Prep Time: 10 minutes

Cook Time: 0 minutes

This foil pouch pot roast recipe is an easy and tasty way to make a hearty meal with little work. The vegetables and beef roast cook together in the pouch, adding flavor to each other as they cook. The juices from the meat make a savory gravy. It's great for a cozy family dinner or a warm meal on the weekend.

Ingredients: 2 lbs beef chuck roast. 4 medium potatoes, diced. 3 carrots, sliced. 1 onion, sliced. 2 cloves garlic, minced. 1 cup beef broth. 2 tablespoons Worcestershire sauce. 1 tablespoon soy sauce. 1 tablespoon Dijon mustard. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Start by heating the oven to 350F 175C. Put down a big piece of aluminum foil on a baking sheet. It should be big enough to cover the roast and vegetables. On both sides, season the chuck roast with salt, pepper, and dried thyme. Put the Worcestershire sauce, soy sauce, Dijon mustard, and minced garlic in a bowl and mix them together. Put the chuck roast that has been seasoned in the middle of the foil sheet. Put the carrots, onions, and potatoes that have been diced around the roast. Pour the broth mixture that you made over the roast and vegetables. To make a pouch, fold the foil's edges over the roast and vegetables and seal them tightly. It should be baked in a hot oven for two to two and a half hours, or until the vegetables are soft and the beef is cooked all the way through. Be careful as you open the foil pouch because there is steam inside. Move the vegetables and roast to a serving platter. Turn on the heat and add the juices from the foil pouch to a saucepan. For gravy, let the juices simmer for a few minutes until they get a little thicker. Use your own gravy to go with the pot roast and vegetables. Have fun!

Prep Time: 15 minutes

Cook Time: 150 minutes

An alternative to regular banana bread that is grain-free, gluten-free, and dairy-free is this Paleo Banana Bread made with cassava flour. It can be enhanced with chocolate chips or almonds for more taste. It is sweetened with pure honey or maple syrup. Ideal for a breakfast or snack that fits the Paleo diet.

Ingredients: 3 ripe bananas, mashed. 3 large eggs. 1/4 cup coconut oil, melted. 1/4 cup pure honey or maple syrup. 1 teaspoon pure vanilla extract. 1 1/2 cups cassava flour. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. Pinch of salt. 1/2 cup chopped walnuts optional. 1/4 cup dark chocolate chips optional.

Instructions: Set the oven temperature to 175C 350F. Line a loaf pan with parchment paper or grease it. The mashed bananas, eggs, melted coconut oil, vanilla extract, honey, or maple syrup, and a large mixing bowl should all be combined. Blend until thoroughly blended. Mix the cassava flour, baking soda, ground cinnamon, and a small amount of salt in a different bowl. Mixing until a smooth batter forms, gradually add the dry ingredients to the wet ones. Add chopped walnuts and dark chocolate chips, if desired. Transfer the banana bread mixture into the loaf pan that has been preheated and level it out. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven. After taking the banana bread out of the oven, let it cool in the pan for ten or so minutes before moving it to a wire rack to finish cooling. After cooling down, cut and present. Savor the flavor of your Paleo Banana Bread made with cassava flour!

Prep Time: 15 minutes

Cook Time: 45 minutes

A delightful and creamy red bean ice cream that blends the richness of milk and cream with the distinct flavor of red beans. Ideal for a cool treat with a hint of sweetness inspired by Asian cuisine.

Ingredients: 2 cups cooked red beans. 1 cup whole milk. 1 cup heavy cream. 3/4 cup granulated sugar. 1 teaspoon vanilla extract. 1/2 teaspoon salt.

Instructions: Blend together cooked red beans, heavy cream, whole milk, granulated sugar, vanilla extract, and salt in a blender. Blend until well combined and smooth. After transferring the mixture to an ice cream maker, follow the manufacturer's instructions for churning it until the consistency of soft serve is achieved. Once the ice cream is in a container with a lid, freeze it for a minimum of four hours, or until it solidifies. Enjoy the red bean ice cream that is served in bowls or cones!

Prep Time: 15 minutes

Cook Time: 20 minutes

The juicy shrimp, Cajun spices, rice, and melted cheese in this Cajun Shrimp Casserole make it a tasty dish. It is simple to make and great for a cozy dinner.

Ingredients: 1 lb shrimp, peeled and deveined. 2 cups cooked rice. 1 can diced tomatoes, drained. 1 bell pepper, diced. 1 onion, diced. 2 cloves garlic, minced. 1 cup chicken broth. 1 cup shredded cheese cheddar or Monterey Jack. 2 tbsp Cajun seasoning. 2 tbsp olive oil. Salt and pepper to taste. Chopped parsley for garnish optional.

Instructions: Preheat oven to 375F 190C. In a skillet, heat olive oil over medium heat. Saut bell pepper, onion, and garlic until softened, about 5 minutes. Add shrimp to the skillet and cook until pink, about 2-3 minutes per side. Season with Cajun seasoning, salt, and pepper. In a greased casserole dish, layer cooked rice, diced tomatoes, and cooked shrimp mixture. Pour chicken broth over the casserole and sprinkle shredded cheese on top. Cover the casserole dish with foil and bake for 20-25 minutes until heated through and cheese is melted. Garnish with chopped parsley if desired before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Frittata di patate con peperoni e cipolla is a delicious Italian potato, red bell pepper, and onion frittata. It's a perfect dish for breakfast, brunch, or even a light dinner. The combination of tender vegetables, eggs, and Parmesan cheese creates a flavorful and satisfying meal.

Ingredients: 4 large eggs. 2 potatoes, thinly sliced. 1 red bell pepper, diced. 1 onion, thinly sliced. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup grated Parmesan cheese. Fresh parsley for garnish.

Instructions: A big skillet that can go in the oven should have olive oil in it. After you add the sliced potatoes, cook for about 5 minutes, or until they start to get soft. Cut up some red bell pepper and onion and add them to the pan. Keep cooking for 5 minutes more, until the vegetables are soft. Add the eggs to a different bowl and whisk them. Add salt and pepper to taste. Add the egg mix to the vegetables that have been cooking in the skillet. Cover the eggs and vegetables with a thin layer of grated Parmesan cheese. For two to three minutes, until the frittata's edges begin to set, cook it on the stove. Place the skillet in an oven that has already been heated and broil the frittata for three to four minutes, or until the top is golden and set. Take it out of the oven, sprinkle it with fresh parsley, and let it sit for one minute. Cut it up and serve it hot. Have a great time with your Frittata di patate con peperoni e cipolla!

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy the delicious flavors of Tiramisu with this rich crepe cake. A creamy mascarpone and coffee-flavored filling is poured into layers of delicate crepes to make a dessert that's great for special occasions or just as a tasty treat any time.

Ingredients: For the Crepes:. 2 cups all-purpose flour. 2 tablespoons sugar. 1/2 teaspoon salt. 4 large eggs. 2 1/2 cups whole milk. 2 tablespoons unsalted butter, melted. 1 teaspoon vanilla extract. For the Tiramisu Filling:. 1 cup mascarpone cheese. 1 cup heavy cream. 1/2 cup powdered sugar. 1/4 cup brewed espresso, cooled. 2 tablespoons coffee liqueur optional. For Assembly:. Cocoa powder, for dusting. Chocolate shavings, for garnish. Ladyfinger cookies, for decoration.

Instructions: In a mixing bowl, whisk together flour, sugar, and salt for the crepes. In another bowl, whisk eggs, milk, melted butter, and vanilla extract. Gradually add the wet mixture to the dry ingredients, whisking until smooth. Heat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray. Pour 1/4 cup of crepe batter into the skillet, swirling to spread it evenly. Cook for about 1-2 minutes until the edges start to lift, then flip and cook for another 1-2 minutes. Repeat until all crepes are cooked, stacking them on a plate with parchment paper in between. For the tiramisu filling, in a mixing bowl, beat mascarpone cheese until smooth. In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form. Gently fold the whipped cream into the mascarpone cheese. Mix brewed espresso and coffee liqueur in a shallow dish. To assemble the crepe cake, dip each crepe into the espresso mixture briefly, making sure not to soak them. Place a crepe on a serving platter, spread a layer of tiramisu filling, and repeat the process until you use all crepes. Chill the cake in the refrigerator for at least 4 hours or overnight to set. Before serving, dust the top with cocoa powder, garnish with chocolate shavings, and arrange ladyfinger cookies around the edges. Slice and enjoy your delicious Tiramisu Crepe Cake!

Prep Time: 30 minutes

Cook Time: 30 minutes

Delight your friends and family with these festive Chocolate-Dipped Peppermint and Pumpkin Walnut Biscotti. The combination of pumpkin, walnuts, and peppermint brings a unique twist to the classic biscotti, and the chocolate dip adds an extra touch of indulgence. These biscotti make for a perfect edible gift during the holiday season.

Ingredients: 1 cups all-purpose flour. cup granulated sugar. 1 tsp baking powder. tsp salt. 2 large eggs. cup canned pumpkin puree. 1 tsp vanilla extract. cup chopped walnuts. cup crushed peppermint candies. cup dark chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the flour, sugar, baking powder, and salt in a bowl with a whisk. Mix the eggs, pumpkin puree, and vanilla extract together in a different bowl by beating them well. Add the dry ingredients to the wet ones one at a time and mix them together until a dough forms. Add the chopped walnuts and crushed peppermint candies and mix them in. Before you put the dough on the baking sheet, split it in half and roll each half into a log. Take the logs out of the oven and heat it up. Bake them for 25 to 30 minutes, or until they feel firm. Do not put the logs back in the oven until they are cool. Bring the oven's temperature down to 325F 160C. Cut the logs diagonally into biscotti that are -inch thick with a sharp knife. Place the biscotti flat on the baking sheet and put them back in the oven for another 15 to 20 minutes. Halfway through the cooking time, flip them over so that both sides get crispy. Let the biscotti cool all the way down on a wire rack after taking them out of the oven. In a bowl that can go in the microwave, melt the dark chocolate chips for 20 seconds at a time, stirring after each time until the chocolate is smooth. Melt the chocolate and dip one end of each biscotti into it. Then, put them on parchment paper to set. Before the chocolate sets, sprinkle crushed peppermint candies on top of it. After the chocolate has set, put the biscotti in a box.

Prep Time: 20 minutes

Cook Time: 50 minutes

A hearty and flavorful vegan chili made with pumpkin puree and beer for a unique twist. Perfect for chilly nights and gatherings with friends.

Ingredients: 1 tbsp olive oil. 1 onion, diced. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 green bell pepper, diced. 1 jalapeno pepper, seeded and minced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz pumpkin puree. 1 can 15 oz diced tomatoes. 1 bottle 12 oz vegan beer. 2 tbsp tomato paste. 2 tbsp chili powder. 1 tsp cumin. 1/2 tsp smoked paprika. Salt and pepper to taste. Fresh cilantro, chopped for garnish. Vegan sour cream optional, for serving. Sliced green onions for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Dice the jalapeo pepper, red bell pepper, green bell pepper, and onion. For about 5 to 7 minutes, or until soft, cook. Pumpkin puree, diced tomatoes, ale, tomato paste, chili powder, cumin, smoked paprika, salt, and pepper should all be added and mixed in. Bring the chili to a low boil, then stir it every now and then for 20 to 25 minutes. Check the seasonings and make changes if needed. If you want, you can serve it hot with vegan sour cream, green onions, and fresh cilantro on top.

Prep Time: 15 minutes

Cook Time: 30 minutes

Indulge in the flavors of a classic cinnamon roll in the form of delicious donuts. These Cinnamon Roll Donuts are perfect for breakfast or as a sweet treat any time of day.

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 1/2 cup milk. 1/4 cup unsalted butter, melted. 1 large egg. 1 tsp vanilla extract. For Cinnamon Sugar Coating:. 1/2 cup granulated sugar. 1 tsp ground cinnamon. 1/4 cup unsalted butter, melted. For Cream Cheese Glaze:. 4 oz cream cheese, softened. 1 cup powdered sugar. 1/2 tsp vanilla extract. 2-3 tbsp milk.

Instructions: Preheat your oven to 350F 175C and grease a donut pan. In a mixing bowl, combine flour, sugar, baking powder, and salt. In another bowl, whisk together milk, melted butter, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Transfer the batter to a piping bag and pipe it into the greased donut pan, filling each cavity about 2/3 full. Bake in the preheated oven for 12-15 minutes or until a toothpick comes out clean. While the donuts are baking, prepare the cinnamon sugar coating by mixing sugar and ground cinnamon in a shallow bowl. Once the donuts are done, let them cool for a few minutes. Then, dip each donut into the melted butter and roll it in the cinnamon sugar mixture. For the cream cheese glaze, beat together softened cream cheese, powdered sugar, vanilla extract, and milk until smooth. Drizzle the cream cheese glaze over the cinnamon-coated donuts. Enjoy your homemade Cinnamon Roll Donuts!

Prep Time: 15 minutes

Cook Time: 15 minutes

This Vegan Tomato Basil Pasta Bake is a comforting and flavorful dish perfect for a cozy dinner. With a rich tomato sauce, savory vegan cheese, and fragrant basil, it's sure to be a hit with vegans and non-vegans alike!

Ingredients: 300g penne pasta. 2 cups cherry tomatoes, halved. 1 can 400g crushed tomatoes. 1/4 cup fresh basil leaves, chopped. 3 cloves garlic, minced. 1 small onion, diced. 1/4 cup olive oil. 1 teaspoon dried oregano. 1/2 teaspoon red pepper flakes. Salt and pepper, to taste. 1 cup vegan cheese, shredded.

Instructions: Preheat the oven to 375F 190C. Cook the penne pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and diced onion, saut until fragrant and translucent. Add halved cherry tomatoes to the skillet and cook until they start to soften. Stir in crushed tomatoes, dried oregano, red pepper flakes, salt, and pepper. Let simmer for 5 minutes. Add cooked penne pasta to the skillet and toss to coat the pasta in the tomato sauce. Transfer the pasta mixture to a baking dish. Sprinkle shredded vegan cheese evenly on top. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Once baked, remove from the oven and sprinkle chopped fresh basil leaves over the top. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes