Sandy6music

This Thai-inspired salad features spiralized zucchini noodles tossed with a vibrant mix of fresh herbs, vegetables, and a zesty dressing. The name 'Drunken' refers to the flavorful combination of fish sauce, soy sauce, lime juice, and a hint of chili heat that gives this salad its unique and delightful flavor.

Ingredients: 2 medium zucchinis, spiralized. 1/2 cup fresh Thai basil leaves, chopped. 1/4 cup fresh cilantro leaves, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup roasted peanuts, chopped. 1 red chili pepper, thinly sliced. 1/4 cup bean sprouts. 1/4 cup cucumber, julienned. 1/4 cup carrot, julienned. 1/4 cup red bell pepper, thinly sliced. 2 cloves garlic, minced. 2 tablespoons vegetable oil. 2 tablespoons fish sauce. 2 tablespoons soy sauce. 1 tablespoon brown sugar. Juice of 2 limes.

Instructions: In a small bowl, mix together the fish sauce, soy sauce, brown sugar, and lime juice to make the dressing. Set aside. Heat the vegetable oil in a large pan over medium-high heat. Add the minced garlic and sliced red chili pepper. Saut for 1-2 minutes until fragrant. Add the spiralized zucchini noodles to the pan and stir-fry for 2-3 minutes until they start to soften but are still slightly crisp. Remove the pan from heat and let the zucchini noodles cool for a few minutes. In a large mixing bowl, combine the Thai basil, cilantro, mint leaves, roasted peanuts, bean sprouts, cucumber, carrot, and red bell pepper. Add the sauted zucchini noodles to the mixing bowl and pour the dressing over the salad. Toss everything together until well combined and coated with the dressing. Serve the Thai Drunken Zucchini Noodles Salad immediately, garnished with extra chopped peanuts and herbs if desired.

Prep Time: 15 minutes

Cook Time: 5 minutes

The Avocado Salsa Verde and Sweet Potato Burrito Tacos are a great mix of tastes and textures. Spice-seasoned roasted sweet potatoes, black beans, brown rice, and a tangy avocado salsa verde make a filling for tacos that is both filling and delicious. Should you be a vegetarian or just want a tasty taco option, these will definitely impress!

Ingredients: 2 large sweet potatoes, peeled and diced. 2 tablespoons olive oil. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 1 cup cooked black beans. 1 cup cooked brown rice. 8 small tortillas. 1 ripe avocado, diced. 1/2 cup chopped fresh cilantro. 1/2 cup diced red onion. 1/2 cup diced tomatoes. 1/4 cup lime juice. 2 tablespoons diced jalapeo peppers. 1 clove garlic, minced. Salt and pepper to taste. Sour cream or Greek yogurt for serving optional.

Instructions: Preheat your oven to 425F 220C. In a large mixing bowl, combine the diced sweet potatoes, olive oil, chili powder, cumin, paprika, salt, and pepper. Toss until the sweet potatoes are evenly coated with the spices and oil. Spread the seasoned sweet potatoes in a single layer on a baking sheet and roast in the preheated oven for 25-30 minutes or until they are tender and slightly crispy. Be sure to toss them halfway through cooking. While the sweet potatoes are roasting, prepare the avocado salsa verde. In a separate bowl, combine the diced avocado, cilantro, red onion, tomatoes, lime juice, diced jalapeo peppers, minced garlic, salt, and pepper. Mix well and set aside. Warm the tortillas according to the package instructions. To assemble the tacos, lay out a tortilla and add a spoonful of black beans, a scoop of brown rice, and a generous portion of roasted sweet potatoes. Top each taco with a generous spoonful of the avocado salsa verde. Optional: Drizzle with sour cream or Greek yogurt for added creaminess. Serve the sweet potato burrito tacos immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

These Asian Tahini Noodle Bowls are bursting with flavor and nutrients. The creamy tahini sauce perfectly coats the whole wheat noodles and pairs beautifully with the crisp veggies. It's a quick and satisfying vegan meal that's perfect for lunch or dinner.

Ingredients: 8 oz 225g whole wheat spaghetti noodles. 1/4 cup 60ml tahini. 2 tbsp 30ml soy sauce. 1 tbsp 15ml rice vinegar. 1 tbsp 15ml maple syrup. 2 cloves garlic, minced. 1 tsp 5ml grated ginger. 1 cup 150g shredded carrots. 1 cup 150g sliced bell peppers. 1 cup 150g snap peas. 1/4 cup 15g chopped green onions. Sesame seeds, for garnish. Chopped cilantro, for garnish.

Instructions: Cook noodles according to package instructions, then drain and set aside. In a small bowl, whisk together tahini, soy sauce, rice vinegar, maple syrup, garlic, and ginger to make the sauce. In a large skillet or wok, heat a bit of oil over medium-high heat. Add carrots, bell peppers, and snap peas. Stir-fry until vegetables are tender-crisp, about 5-7 minutes. Add cooked noodles to the skillet along with the sauce. Toss everything together until noodles are well coated and heated through. Divide noodle mixture into serving bowls. Garnish with chopped green onions, sesame seeds, and cilantro. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

These Boozy Beef and Butternut Tacos are a delightful fusion of flavors, combining tender beef, sweet butternut squash, and a hint of bourbon for a unique twist. Topped with fresh avocado, crunchy cabbage, and zesty lime, they're sure to be a hit at your next taco night!

Ingredients: 1 lb beef chuck roast, thinly sliced. 2 cups butternut squash, diced. 1 onion, thinly sliced. 3 cloves garlic, minced. 1 jalapeno, seeded and diced. 1/2 cup beef broth. 1/4 cup bourbon. 2 tablespoons tomato paste. 1 tablespoon chili powder. 1 teaspoon ground cumin. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 8 small flour tortillas. Toppings: avocado slices, shredded cabbage, chopped cilantro, lime wedges.

Instructions: Brown the beef slices in small amounts in a large skillet over medium-high heat. Put away. Put the chopped onion, garlic, jalapeo, and butternut squash in the same pan. About 5 minutes of cooking will soften the food. Put the beef back in the pan. Add tomato paste, chili powder, cumin, smoked paprika, salt, and pepper, and mix them in. Lower the heat and cook until the sauce gets thicker and the beef is soft, about 15 to 20 minutes. You can use a different pan or the microwave to warm up the tortillas. Spoon some of the beef and butternut squash mixture onto each tortilla to make tacos. Place slices of avocado, shreds of cabbage, and chopped cilantro on top. Put lime wedges on the side and serve.

Prep Time: 20 minutes

Cook Time: 30 minutes

Pigeon peas are used to make the traditional Puerto Rican rice dish, arroz con gandules. It's aromatic, flavorful, and the ideal side for any dish with a Latin flair.

Ingredients: 2 cups long-grain white rice. 3 cups water. 1 can 15 ounces pigeon peas gandules, drained and rinsed. 1/4 cup olive oil. 1 small onion, finely chopped. 1 bell pepper, finely chopped. 3 cloves garlic, minced. 1 packet sazn seasoning. 1 teaspoon ground cumin. Salt and pepper to taste. 1/4 cup chopped fresh cilantro optional.

Instructions: In a large pot, heat olive oil over medium heat. Add onion, bell pepper, and garlic. Saut until softened, about 5 minutes. Add rice, sazn seasoning, cumin, salt, and pepper. Stir well to coat the rice in the seasonings. Pour in water and add drained pigeon peas. Bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is cooked and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork, and sprinkle with chopped cilantro if desired. Serve hot.

Prep Time: 10 minutes

Cook Time: 25 minutes

This Sweet Potato Mac & Cheese is a great take on the classic comfort food. It's creamy and full of flavor.

Ingredients: 2 cups sweet potatoes, peeled and cubed. 8 oz macaroni noodles. 1 cup milk. 2 cups shredded cheddar cheese. 1/4 cup grated Parmesan cheese. 2 tbsp butter. 1/2 tsp garlic powder. Salt and pepper to taste.

Instructions: Boil sweet potatoes until tender, then mash them. Cook macaroni according to package instructions, then drain. In a saucepan, melt butter over medium heat. Add mashed sweet potatoes, milk, garlic powder, salt, and pepper. Stir until combined. Add cheddar cheese and Parmesan cheese, stirring until melted and smooth. Combine the cheese sauce with cooked macaroni. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

With a hint of spice and a nutty flavor, these chili peanut tofu burgers are a tasty and filling vegetarian option. Great for a burger night without meat!

Ingredients: 200g firm tofu, drained and pressed. 2 tablespoons peanut butter. 1 tablespoon soy sauce. 1 teaspoon chili sauce adjust to taste. 1/2 cup breadcrumbs. 1/4 cup finely chopped red bell pepper. 1/4 cup finely chopped red onion. 2 cloves garlic, minced. 1 egg or substitute for a vegan version. Salt and pepper to taste. 4 whole wheat burger buns. Lettuce leaves, tomato slices, and any desired toppings. Olive oil for cooking.

Instructions: In a mixing bowl, crumble the tofu into small pieces. Add peanut butter, soy sauce, chili sauce, breadcrumbs, red bell pepper, red onion, minced garlic, and egg or substitute. Mix until well combined. Season the mixture with salt and pepper to taste. Divide the mixture into 4 equal portions and shape them into burger patties. Heat a skillet or grill pan over medium heat and lightly grease it with olive oil. Cook the tofu patties for about 4-5 minutes on each side, or until they are golden brown and heated through. Toast the burger buns in the skillet for a minute or until they are lightly browned. Assemble the burgers by placing lettuce leaves, tofu patties, tomato slices, and any desired toppings on the bottom bun. Top with the other half of the bun. Serve your chili peanut tofu burgers hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

A hearty and flavorful vegan chili mac recipe that's easy to make and perfect for a cozy meal. The combination of pasta, beans, and spices makes this dish a satisfying and comforting option for lunch or dinner.

Ingredients: 2 cups macaroni pasta. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1 cup corn kernels. 1 onion, chopped. 2 cloves garlic, minced. 2 tbsp chili powder. 1 tbsp cumin. 1 tsp smoked paprika. 1/2 cup nutritional yeast. 2 cups vegetable broth. Salt and pepper, to taste.

Instructions: Cook macaroni according to package instructions, drain, and set aside. In a large pot, saut onion and garlic until softened. Add chili powder, cumin, and smoked paprika, and cook for another minute. Add black beans, kidney beans, diced tomatoes, corn, nutritional yeast, and vegetable broth. Bring to a simmer and let cook for 10-15 minutes, stirring occasionally. Add cooked macaroni to the pot and stir to combine. Season with salt and pepper, to taste. Serve hot, optionally topped with vegan cheese and chopped cilantro.

Prep Time: 15 minutes

Cook Time: 20 minutes

Matcha Cookies bring the flavors of travel to your table, elevating your cookie game. Matcha's earthy notes combined with the sweetness of white chocolate chips make for a delectable treat.

Ingredients: 1 cup all-purpose flour. 2 tablespoons matcha powder. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1 egg. 1 teaspoon vanilla extract. 1/2 cup white chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the flour, baking powder, matcha powder, and salt together in a bowl using a whisk. Melt the butter and mix it with the sugar in a different bowl until it is light and fluffy. Add the egg and vanilla extract and mix them in well. Slowly add the dry ingredients to the wet ones, mixing only until everything is well combined. The white chocolate chips should be carefully mixed in. Using a spoon or cookie scoop, place about 2-inch-diameter drops of cookie dough on the baking sheet that has been prepared. Press down a little on each cookie with the back of the spoon. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. After they've cooled, these matcha cookies are great with coffee or tea.

Prep Time: 15 minutes

Cook Time: 10 minutes