Only Little Human

This Vegan Fruit & Nut Bread is a delightful combination of sweet dried fruits, crunchy nuts, and warm spices, perfect for breakfast or as a snack. It's moist, flavorful, and completely plant-based!

Ingredients: 2 cups all-purpose flour. 1/2 cup brown sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1 cup non-dairy milk such as almond or soy milk. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1 cup mixed dried fruits such as raisins, cranberries, chopped apricots. 1/2 cup chopped nuts such as walnuts, almonds, pecans.

Instructions: Warm the oven up to 175F 350C. Butter and flour a loaf pan. Mix the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Frozen coconut oil, non-dairy milk, and vanilla extract should all be mixed together in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Add chopped nuts and dried fruits and mix until everything is well distributed. As soon as the loaf pan is ready, pour the batter into it and use a spatula to smooth the top. Put it in the oven and bake for 50 to 60 minutes, or until a toothpick stuck in the middle comes out clean. Take it out of the oven and let it cool for 10 minutes in the pan. Then, move it to a wire rack to cool all the way down before cutting it.

Prep Time: 15 minutes

Cook Time: 50 minutes

Enjoy the rich flavors of mocha with these tasty mocha pancakes that are topped with a rich mocha syrup. This is a great treat for breakfast!

Ingredients: 1 cup all-purpose flour. 2 tablespoons cocoa powder. 2 tablespoons instant coffee granules. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1/4 cup brewed strong coffee, cooled. 1 egg. 2 tablespoons melted butter. 1 teaspoon vanilla extract. For Mocha Syrup:. 1/2 cup chocolate chips. 1/4 cup heavy cream. 2 tablespoons brewed strong coffee. 1 tablespoon sugar.

Instructions: Whisk the sugar, baking powder, baking soda, salt, cocoa powder, instant coffee grounds, and flour together in a bowl. Put the brewed coffee, egg, melted butter, and vanilla extract in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Watch out not to mix too much; lumps are fine. Put a griddle or nonstick skillet over medium-high heat and use butter or oil to lightly coat it. For every pancake, put 1/4 cup of the batter on the hot griddle. It's ready when the top starts to bubble. Flip it over and cook the other side until it's golden brown and 100% done. In a saucepan over low heat, melt the sugar, heavy cream, chocolate chips, and brewed coffee. Stir the mixture until it is smooth and well mixed. Sprinkle some mocha syrup over the mocha pancakes and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Are you ready to step up your sushi game Try these crispy sushi rolls. On the outside it's crispy, and on the inside it's soft. Fresh salmon and creamy avocado are inside. A tasty change from regular sushi.

Ingredients: 200g sushi rice. 4 sheets nori seaweed. 100g fresh salmon, thinly sliced. 100g avocado, thinly sliced. 4 sheets plastic wrap. 1 cup tempura batter mix. 1 cup cold water. Oil for air frying. Soy sauce for dipping.

Instructions: Follow the directions on the package to cook the sushi rice, then let it cool. Put a bamboo sushi rolling mat on top of a piece of plastic wrap that is flat on the ground. Cover the bamboo mat with a sheet of nori seaweed. Place the shiny side down. If you wet your hands, grab a handful of sushi rice and spread it out evenly over the nori, leaving about half an inch of nori at the top. On top of the rice, put slices of fresh salmon and avocado. Carefully use the bamboo mat to roll the sushi into a tight roll by applying light pressure. To make the tempura batter, mix the mix for tempura batter with cold water until it seems smooth. Turn on your air fryer and heat it up to 375F 190C. Spread the tempura batter out on a plate and dip each sushi roll into it. Put the sushi rolls in a single layer in the air fryer basket that has already been heated. Fry the sushi in the air fryer for 5 to 7 minutes, or until it's golden brown and crispy. Remove the fried sushi rolls from the air fryer with care and let them cool for one minute. Cut each roll into small pieces that you can easily eat. Put the krokant gefrituurde sushi out with soy sauce for people to dip it in. Enjoy your fried sushi, it's crispy and tasty!

Prep Time: 20 minutes

Cook Time: 10 minutes

This cake is vegan-friendly and tastes great with the sweet flavors of blueberries and coconut. It's soft, fluffy, and full of juicy blueberries, so it's a great treat for any event.

Ingredients: 2 cups all-purpose flour. 1 cup shredded coconut. 1 cup coconut milk. 1 cup maple syrup. 1/2 cup coconut oil, melted. 1/4 cup unsweetened applesauce. 1 tablespoon apple cider vinegar. 1 teaspoon vanilla extract. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 1/2 cups fresh blueberries, divided.

Instructions: Preheat the oven to 350F 175C. Grease and flour a 9-inch round cake pan. In a large mixing bowl, combine flour, shredded coconut, baking powder, baking soda, and salt. In another bowl, whisk together coconut milk, maple syrup, melted coconut oil, applesauce, apple cider vinegar, and vanilla extract until well combined. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Gently fold in 1 cup of fresh blueberries into the batter. Pour the batter into the prepared cake pan, spreading it evenly. Sprinkle the remaining 1/2 cup of blueberries on top of the batter. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 40 minutes

Rich chocolate flavor and deliciously creamy peanut butter come together perfectly in these Chocolate Peanut Butter Oatmeal Bowls. Not only are they filling, but they are also brimming with healthy ingredients to give your day a tasty and energizing boost.

Ingredients: 1 cup rolled oats. 2 cups milk or plant-based milk. 2 tablespoons cocoa powder. 2 tablespoons peanut butter. 2 tablespoons honey or maple syrup. 1/4 cup chopped dark chocolate. 1/4 cup chopped roasted peanuts. 1 banana, sliced. Fresh berries for topping optional.

Instructions: Place the milk and the rolled oats in a saucepan. Heat to a simmer on a medium setting. Once simmering, turn down the heat to low and mix in the peanut butter, honey, or maple syrup, and cocoa powder. Simmer the oats for an additional five to seven minutes, or until they are creamy and cooked through, stirring frequently. Take the oatmeal off of the stove and mix in the chopped dark chocolate until it melts and is thoroughly mixed in. Spoon into bowls the chocolate peanut butter oatmeal. If preferred, sprinkle chopped roasted peanuts, banana slices, and fresh berries over the top of each bowl. Enjoy your delectable chocolate peanut butter oatmeal bowls while they're still hot!

Prep Time: 5 minutes

Cook Time: 10 minutes

This chicken recipe is good for people on the keto diet because it makes chicken that is tender and juicy with a tasty, crispy coating that melts in your mouth. This dish is filling, low in carbs, and full of tasty things.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup grated parmesan cheese. 1/4 cup almond flour. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons melted butter.

Instructions: Preheat oven to 375F 190C. In a shallow dish, mix together parmesan cheese, almond flour, garlic powder, paprika, salt, and black pepper. Dip each chicken breast in melted butter, then coat evenly with the cheese mixture. Place chicken breasts in a baking dish. Bake for 25-30 minutes, or until chicken is cooked through and coating is golden brown and crispy. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

This is a delicious recipe for breakfast or brunch that has crispy hash browns and perfectly poached eggs on top. Your taste buds will be happy with the way the textures and flavors work together.

Ingredients: 4 large eggs. 2 russet potatoes, peeled and grated. 1/2 onion, finely chopped. 2 tablespoons olive oil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon paprika. 1/4 teaspoon cayenne pepper. 2 tablespoons chopped fresh parsley for garnish.

Instructions: Start by preparing the hash browns. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and saut until translucent, about 2-3 minutes. Add the grated potatoes to the skillet, spreading them out evenly. Season with salt, black pepper, paprika, and cayenne pepper. Cook without stirring for about 5-7 minutes or until the bottom layer is crispy and golden brown. Flip the hash browns over using a spatula, and cook the other side for an additional 5-7 minutes until crispy and golden brown. Remove from the skillet and keep warm. Fill a large saucepan with water and bring it to a gentle simmer over medium heat. Add a splash of white vinegar to the simmering water. The vinegar will help the egg whites coagulate faster when poaching. Crack each egg into a small bowl or ramekin, being careful not to break the yolks. Create a gentle whirlpool in the simmering water by stirring it with a spoon. Carefully slide one egg into the center of the whirlpool. Poach for about 3-4 minutes for a runny yolk, or longer for a firmer yolk. Using a slotted spoon, carefully remove the poached egg from the water and place it on a paper towel to drain excess water. Repeat the poaching process with the remaining eggs. To serve, place a generous portion of the crispy hash browns on each plate. Top with a perfectly poached egg. Garnish with chopped fresh parsley and a sprinkle of salt and black pepper. Enjoy your Perfect Poached Eggs Over Double Hatch Hash Browns!

Prep Time: 15 minutes

Cook Time: 20 minutes

These Black Bean Burgers from Chipotle are full of flavor and make a great vegan alternative to regular burgers. The chipotle powder and smoked paprika give them a smoky and spicy kick, and the cilantro makes them taste fresh. Add your favorite toppings to make them your own for a filling meal.

Ingredients: 2 cans 30 oz black beans, drained and rinsed. 1 cup breadcrumbs gluten-free if preferred. 1/2 cup diced red bell pepper. 1/2 cup diced red onion. 2 cloves garlic, minced. 2 tsp ground cumin. 1 tsp smoked paprika. 1/2 tsp chipotle powder adjust to taste. Salt and pepper to taste. 1/4 cup chopped fresh cilantro. 2 tbsp olive oil. 4 whole-grain burger buns. Toppings of your choice lettuce, tomato, avocado, vegan mayo, etc..

Instructions: In a food processor, combine black beans, breadcrumbs, red bell pepper, red onion, garlic, cumin, smoked paprika, chipotle powder, salt, and pepper. Pulse until well combined but still slightly chunky. Transfer the mixture to a bowl and stir in chopped cilantro. Divide the mixture into 4 portions and shape them into burger patties. Heat olive oil in a skillet over medium heat. Cook the black bean burgers for about 4-5 minutes per side, or until they are crispy on the outside and heated through. Toast the burger buns in the skillet or toaster until lightly browned. Assemble your burgers with your choice of toppings and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

A healthy and tasty way to start the day is with this Breakfast Banana Split with Yogurt and Jam. The smooth texture of Greek yogurt is mixed with the naturally sweet taste of ripe bananas, berries, and honey or maple syrup. The warm fruit jam gives it a burst of flavor, and the nuts and granola give it a satisfying crunch. That's a breakfast treat that looks good and tastes great!

Ingredients: 2 ripe bananas. 1 cup Greek yogurt. 1/4 cup granola. 1/4 cup mixed berries strawberries, blueberries, raspberries. 2 tablespoons honey or maple syrup. 2 tablespoons fruit jam your choice of flavor. 1/4 cup chopped nuts optional. Fresh mint leaves for garnish optional.

Instructions: Peel and split the ripe bananas in half lengthwise. Place the banana halves in a serving dish or on a plate. Spoon the Greek yogurt over the banana halves. Sprinkle granola over the yogurt. Top with mixed berries and drizzle honey or maple syrup over the top. Warm the fruit jam in a microwave for a few seconds until it's slightly runny. Drizzle the warm jam over the banana split. If desired, sprinkle chopped nuts over the top for added crunch. Garnish with fresh mint leaves for a pop of color and flavor. Serve immediately and enjoy your breakfast banana split!

Prep Time: 10 minutes

Cook Time: 0 minutes

The crispy tortilla, black beans, zucchini, tomatoes, and cheese in these quesadillas make them taste great. They are quick and easy to make, and they're great for lunch or dinner.

Ingredients: 1 cup black beans, cooked and drained. 1 zucchini, thinly sliced. 1 tomato, diced. 1 cup shredded cheddar cheese. 4 medium-sized flour tortillas. 2 tablespoons olive oil. 1 teaspoon cumin powder. 1/2 teaspoon chili powder. Salt and pepper to taste. Sour cream and salsa for serving optional.

Instructions: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Put in the zucchini slices and cook for three to four minutes, until they start to get soft. Add the chili powder, salt, and pepper, and mix them in. Go on and cook for two more minutes. Take the zucchini out of the pan and set it aside. The last tablespoon of olive oil should be added to the same pan. Add one tortilla to the pan and sprinkle with 1/4 cup of cheddar cheese that has been shred. On top of the cheese, put a quarter of the cooked black beans, some sauted zucchini, and some diced tomato. Smooth out the top with a spatula after adding another tortilla. The tortilla should be cooked for two to three minutes on each side until it is crispy and the cheese melts. Do the same thing with the rest of the tortillas and filling. Take the quesadillas out of the pan and let them cool for one minute. Then cut them into wedges. If you want, serve it hot with sour cream and salsa. Have fun with your tasty quesadillas of black beans, zucchini, and tomatoes!

Prep Time: 15 minutes

Cook Time: 15 minutes

These Vegan Oreo Cheesecake Bites are rich, creamy, and irresistibly delicious. Made with a blend of cashews and coconut cream, they're perfectly sweetened with maple syrup and flavored with vanilla. The addition of crushed Oreos adds a delightful crunch to every bite. They're easy to make and sure to satisfy any sweet tooth, making them a perfect treat for any occasion.

Ingredients: 1 cup raw cashews, soaked overnight. 1/4 cup coconut cream. 1/4 cup maple syrup. 2 tablespoons coconut oil, melted. 1 teaspoon vanilla extract. Pinch of salt. 12 vegan Oreo cookies, crushed. Vegan chocolate chips, for topping optional.

Instructions: To make the cashew cream, add the coconut cream, maple syrup, melted coconut oil, vanilla extract, and salt. Use a food processor to blend the ingredients until the cream is smooth and creamy. Crush the Oreos and add them to the mixture. Pulse a few times to mix them in. Paper liners should be put inside a mini muffin tin. Fill each liner almost to the top with the cheesecake mixture. Use a spatula or the back of a spoon to smooth the tops. If you want, you can top it with vegan chocolate chips. The muffin tin should be frozen for at least 4 hours, or until it gets hard. The cheesecake bites can be served after they have set. Put any leftovers in a container that won't let air in and put it in the freezer.

Prep Time: 20 minutes

Cook Time: 0 minutes

Take a bite of the Maple-Bacon Beer Burger and enjoy its rich and savory flavors. This burger is a mouthwatering treat because it has the sweetness of maple syrup, the smokey flavor of bacon, and the strong flavor of beer. Great for a barbecue on the weekend or whenever you want a burger!

Ingredients: 1 lb ground beef. 1/4 cup maple syrup. 4 slices of bacon. 4 hamburger buns. 1/2 cup beer. 1/2 cup cheddar cheese, grated. 1/2 onion, thinly sliced. 4 lettuce leaves. 4 tomato slices. Salt and pepper to taste.

Instructions: Preheat grill to medium-high heat. In a small saucepan, cook bacon until crispy. Remove bacon and set aside on paper towels to drain. In the same saucepan, add maple syrup and beer. Simmer over low heat for about 10 minutes, or until the mixture thickens into a glaze. Set aside. Divide the ground beef into 4 equal portions and shape them into burger patties. Season both sides with salt and pepper. Place the burger patties on the grill and cook for about 4-5 minutes per side for medium-rare, or to your desired level of doneness. During the last minute of cooking, top each burger patty with a slice of cheddar cheese and close the grill lid to melt the cheese. Toast the hamburger buns on the grill for about 1-2 minutes until lightly browned. Assemble the burgers by placing a lettuce leaf on the bottom half of each bun, followed by a burger patty with melted cheese, a slice of tomato, a slice of crispy bacon, and some thinly sliced onions. Drizzle the maple-beer glaze over the burger toppings. Top with the other half of the bun and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

Delight your taste buds with the exotic flavors of Hawaiian marinated flank steak. The Clever Carrot brings you a succulent and savory dish infused with soy, pineapple, and sesame notes, creating the perfect harmony of taste. Ideal for a BBQ gathering or a weeknight dinner.

Ingredients: 1.5 lbs flank steak. 1/2 cup soy sauce. 1/4 cup pineapple juice. 3 tbsp brown sugar. 2 tbsp sesame oil. 2 tbsp rice vinegar. 3 cloves garlic, minced. 1 tsp ginger, grated. 1/2 tsp black pepper. 1/4 cup green onions, chopped for garnish.

Instructions: In a bowl, whisk together soy sauce, pineapple juice, brown sugar, sesame oil, rice vinegar, garlic, ginger, and black pepper to create the marinade. Place the flank steak in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours or overnight, turning the bag occasionally to ensure even marination. Preheat the grill to medium-high heat. Remove the flank steak from the marinade, allowing excess to drip off, and grill for about 5-7 minutes per side for medium-rare, or longer if desired. Let the steak rest for 10 minutes before slicing it against the grain into thin strips. Garnish with chopped green onions and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

Chickpeas, fresh vegetables, and a tangy dressing make this vegan take on the classic Nicoise salad very refreshing.

Ingredients: 1 can of chickpeas, drained and rinsed. 200g cherry tomatoes, halved. 150g green beans, trimmed and blanched. 1 small red onion, thinly sliced. 100g olives, pitted. 2 tbsp capers. 1 small cucumber, sliced. 1 avocado, diced. 4-6 leaves of lettuce. 1/4 cup chopped fresh parsley. 3 tbsp olive oil. 2 tbsp red wine vinegar. 1 tsp Dijon mustard. Salt and pepper to taste.

Instructions: Put green beans, red onion, olives, capers, cucumber, avocado, lettuce, parsley, and cherry tomatoes in a large bowl. Salt and pepper should be mixed with olive oil, red wine vinegar, Dijon mustard, and red wine vinegar in a small bowl. Pour the dressing over the salad and gently toss it all together. Serve right away or put in the fridge to enjoy later.

Prep Time: 15 minutes

Cook Time: 5 minutes

The Carrot Green Tea Smoothie is a healthy drink that is both refreshing and filling. It is full of antioxidants, vitamins, and minerals. Carrots, spinach, and matcha green tea powder together give you energy and help your skin look healthy. This fall beauty smoothie is a great way to start the day!

Ingredients: 2 large carrots, peeled and chopped. 1 ripe banana, peeled. 1 cup spinach leaves. 1 tablespoon chia seeds. 1 teaspoon matcha green tea powder. 1 cup almond milk. 1 tablespoon maple syrup optional, for sweetness.

Instructions: Carrots, banana, spinach, chia seeds, matcha powder, almond milk, and maple syrup if using should all be put in a blender. Mix until it's creamy and smooth. Pour into glasses and serve right away. Have a nice, cool Carrot Green Tea Smoothie!

Prep Time: 10 minutes

Cook Time: 0 minutes

This gluten-free Tomato Cucumber Feta Quinoa Salad is a refreshing and nutritious dish perfect for any occasion. Packed with protein-rich quinoa, juicy cherry tomatoes, crisp cucumbers, and tangy feta cheese, it's tossed in a simple lemony dressing for a burst of flavor.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 cup crumbled feta cheese. 1/4 cup fresh parsley, chopped. 2 tablespoons extra-virgin olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: Put the quinoa and water in a medium-sized saucepan. Turn down the heat, cover, and simmer for 15 minutes, or until the quinoa is soft and the water is absorbed. Take it off the heat and let it cool down. Put cooked quinoa, cherry tomatoes, cucumber, feta cheese, and parsley in a large bowl. Mix olive oil, lemon juice, salt, and pepper in a small bowl with a whisk. Add the dressing to the quinoa salad and mix it together gently. It can be served right away or put in the fridge to cool down until you're ready to serve.

Prep Time: 15 minutes

Cook Time: 15 minutes

This garlic mashed cauliflower is a tasty, low-carb alternative to mashed potatoes. It is creamy, full of flavor, and works with keto diets. This is a great side dish for any meal.

Ingredients: 1 medium head cauliflower, chopped into florets. 2 cloves garlic, minced. 2 tablespoons butter. 2 tablespoons cream cheese. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. Chopped chives for garnish optional.

Instructions: Place cauliflower florets in a microwave-safe bowl with minced garlic and 2 tablespoons of water. Cover and microwave on high for 6-8 minutes, or until cauliflower is tender. Drain any excess liquid from the bowl. Add butter, cream cheese, and Parmesan cheese to the bowl with the cauliflower. Mash everything together until smooth using a potato masher or immersion blender. Season with salt and pepper to taste. Garnish with chopped chives if desired before serving.

Prep Time: 10 minutes

Cook Time: 10 minutes