Rick Casshole

You can make these vegan English muffins at home and eat them for breakfast or as a snack. They're simple to make and great for toast!

Ingredients: 2 cups all-purpose flour. 1 tablespoon sugar. 1 tablespoon instant yeast. 1/2 teaspoon salt. 3/4 cup warm water. 1/4 cup unsweetened almond milk. 2 tablespoons vegan butter, melted. Cornmeal, for dusting.

Instructions: Mix the flour, sugar, yeast, and salt in a large bowl. Melt vegan butter and add it to the dry ingredients along with warm water. Mix until you get a dough. For about 5 minutes, knead the dough on a floured surface until it is smooth and springy. Cover the dough with a clean towel and set it in a greased bowl. Let it rise in a warm place for about an hour, or until it goes double in size. Roll out the dough and cut it into six equal pieces. Make a ball out of each piece and then flatten it out a bit to make muffins. Put the muffins on a baking sheet that has been dusted with cornmeal. Let them rise again for about half an hour. Set a skillet on medium heat to warm it up. The muffins should be cooked for five to seven minutes on each side, or until they are golden brown and done all the way through. Let it cool on a wire rack before cutting it up and serving it.

Prep Time: 15 minutes

Cook Time: 15 minutes

A hearty and comforting potato bacon soup made from shelf-stable ingredients. Perfect for a cozy meal on a budget.

Ingredients: 4 slices of shelf-stable bacon, chopped. 1 onion, diced. 3 cloves of garlic, minced. 4 cups of shelf-stable chicken broth. 4 cups of dehydrated potato flakes. 2 cups of water. 1 cup of evaporated milk. 1/2 cup of grated cheddar cheese. Salt and pepper to taste. Chopped chives for garnish optional.

Instructions: Cook the chopped bacon in a big pot over medium heat until it's crispy. The bacon should stay in the pot with the bacon grease removed and set aside. To the pot containing the bacon grease, add the chopped onion and minced garlic. After about five minutes, or until the onions turn translucent, saut them. Add the chicken broth that is shelf-stable and heat until it boils. Add the two cups of water and the dehydrated potato flakes and stir. After the potatoes are soft and the soup has thickened, reduce the heat to medium-low and simmer for ten to fifteen minutes. Grated cheddar cheese and evaporated milk should be added and thoroughly mixed. Simmer for a further five minutes, or until the soup is thoroughly heated and the cheese has melted. Add salt and pepper to taste when preparing the soup. If desired, top hot dish with chopped chives and crispy bacon bits. Savor your tasty and affordable Potato Bacon Soup!

Prep Time: 15 minutes

Cook Time: 30 minutes

This Almond Butter Protein Smoothie is a delicious and nutritious way to refuel after a workout or start your day with a boost of energy. Packed with almond butter, banana, and protein powder, it's a satisfying treat that will keep you full and energized.

Ingredients: 1 cup almond milk. 1 banana. 2 tablespoons almond butter. 1 scoop protein powder. 1 tablespoon honey. 1/2 teaspoon cinnamon. Ice cubes optional.

Instructions: Place all the ingredients in a blender. Blend until smooth and creamy. If desired, add ice cubes and blend again for a colder consistency. Pour into a glass and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

On hot summer days, these Cherry Buttermilk Popsicles are a great way to cool off. Everyone will love the taste of this treat, which is made with sweet cherries, tangy buttermilk, and a hint of honey.

Ingredients: 2 cups fresh cherries, pitted. 1 cup buttermilk. 1/4 cup honey. 1 teaspoon vanilla extract.

Instructions: In a blender, combine pitted cherries, buttermilk, honey, and vanilla extract. Blend until smooth. Pour mixture into popsicle molds. Insert popsicle sticks into each mold. Freeze for at least 4 hours or until solid. To release popsicles from molds, run under warm water for a few seconds. Enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

This Magic Garlicky Tofu recipe is super easy to make and incredibly delicious! It features crispy tofu cubes coated in a flavorful garlic sauce, making it a perfect vegan option for any meal.

Ingredients: 1 block firm tofu, drained and pressed. 3 tablespoons soy sauce. 2 tablespoons maple syrup. 2 tablespoons rice vinegar. 3 cloves garlic, minced. 1 tablespoon sesame oil. 1 tablespoon cornstarch. 1 tablespoon water. 2 green onions, thinly sliced. 1 tablespoon sesame seeds, for garnish.

Instructions: Preheat oven to 400F 200C. Cut the pressed tofu into bite-sized cubes. In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, minced garlic, and sesame oil. In a separate bowl, mix cornstarch and water until smooth to create a slurry. Pour the sauce mixture over the tofu cubes, ensuring they are evenly coated. Spread the tofu cubes on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until tofu is golden and crispy. Remove from oven and sprinkle with sliced green onions and sesame seeds. Serve hot over rice or with your favorite stir-fried vegetables.

Prep Time: 15 minutes

Cook Time: 30 minutes

The flavorful and mildly spicy sauce perfectly complements the juicy chicken, vibrant bell peppers, and sweet loquats in this stir-fried dish. It's a flavor-filled, quick, and simple weeknight dinner option.

Ingredients: 1 lb boneless, skinless chicken breast, cut into bite-sized pieces. 1 cup fresh loquats, pitted and halved. 1 bell pepper, thinly sliced. 1 onion, thinly sliced. 2 cloves garlic, minced. 1/4 cup soy sauce. 2 tablespoons hoisin sauce. 1 tablespoon rice vinegar. 1 teaspoon sesame oil. 1/2 teaspoon ginger, grated. 1/2 teaspoon red pepper flakes adjust to taste. 2 tablespoons vegetable oil. Salt and pepper to taste. Cooked rice for serving.

Instructions: In a small bowl, mix together soy sauce, hoisin sauce, rice vinegar, sesame oil, ginger, and red pepper flakes. Set aside. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and stir-fry until they are cooked through and slightly browned. Remove the chicken from the skillet and set aside. In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add garlic, bell pepper, and onion. Stir-fry for 2-3 minutes until they start to soften. Add the loquats and continue to stir-fry for another 2 minutes. Return the cooked chicken to the skillet and pour the prepared sauce over everything. Stir-fry for an additional 2-3 minutes, making sure everything is coated with the sauce and heated through. Season with salt and pepper to taste. Serve the Loquat Chicken Stir Fry over cooked rice. Garnish with additional red pepper flakes if desired. Enjoy your delicious loquat chicken stir fry!

Prep Time: 15 minutes

Cook Time: 15 minutes

The flavors of pumpkin, cinnamon, maple syrup, and Greek yogurt come together in this delicious Fall Harvest Veggie Dip, which goes well with a wide range of fall vegetables. You can serve it at Thanksgiving or any other fall party because it's fun and healthy.

Ingredients: 1 cup Greek yogurt. 1/2 cup pumpkin puree. 2 tablespoons maple syrup. 1 teaspoon cinnamon. 1/2 teaspoon nutmeg. Salt to taste.

Instructions: Blend Greek yogurt, pumpkin puree, and maple syrup together in a bowl until the mixture is smooth. Salt, nutmeg, and cinnamon can be added when you like. Combine well by mixing. Put it in the fridge for at least 30 minutes before serving so the flavors can mix. Put it on a platter with lots of fall vegetables.

Prep Time: 10 minutes

Cook Time: 0 minutes

This refreshing cocktail combines the floral notes of elderflower liqueur with the vibrant citrus flavor of blood orange juice, resulting in a delightful drink perfect for any occasion.

Ingredients: 2 oz gin. 1 oz elderflower liqueur. 1 oz blood orange juice. 1/2 oz simple syrup. Splash of club soda. Blood orange slices, for garnish.

Instructions: In a cocktail shaker filled with ice, combine gin, elderflower liqueur, blood orange juice, and simple syrup. Shake until well-chilled, about 15 seconds. Strain into a glass filled with ice. Top with a splash of club soda. Garnish with blood orange slices. Serve and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes