Siyelalah

Indulge in the irresistible combination of peanut butter, chocolate, and marshmallows with these decadent vegan s'mores parfaits. Creamy coconut whipped cream adds a luscious touch to this delightful dessert.

Ingredients: 1 cup vegan graham cracker crumbs. 1/4 cup melted vegan butter. 1/2 cup vegan chocolate chips. 1/4 cup creamy peanut butter. 2 cups vegan marshmallows. 1 can 13.5 oz full-fat coconut milk, chilled overnight. 2 tablespoons powdered sugar. 1 teaspoon vanilla extract.

Instructions: Melt vegan butter and mix graham cracker crumbs with it in a bowl. Put a small amount of the graham cracker mix in the bottom of each serving glass. Melt the peanut butter and chocolate chips together in a bowl that can go in the microwave. Stir the mixture until it is smooth. On top of the graham cracker layer, pour a layer of the melted chocolate-peanut butter mix. Add some vegan marshmallows on top. Take the solid coconut cream out of the can and put it in a chilled mixing bowl. Throw away the liquid and beat the solid coconut cream with powdered sugar and vanilla extract until it becomes fluffy. Add a big spoonful of the coconut whipped cream on top of the marshmallow layer. Repeat the layers: graham cracker mix, peanut butter and chocolate mix, marshmallows, and coconut whipped cream. Add a few chocolate chips and a sprinkle of graham cracker crumbs to finish. Put it in the fridge for at least 30 minutes before you serve it.

Prep Time: 20 minutes

Cook Time: 5 minutes

This 30-minute sticky sesame tofu stir fry is a flavorful and satisfying vegan dish. Crispy tofu cubes are tossed in a sweet and savory sauce, combined with colorful bell peppers and broccoli for a nutritious meal.

Ingredients: 1 block extra firm tofu, pressed and cubed. 2 tablespoons cornstarch. 1 tablespoon sesame oil. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 cup broccoli florets. 2 tablespoons soy sauce. 2 tablespoons maple syrup. 1 tablespoon rice vinegar. 2 teaspoons sriracha sauce. 1 tablespoon sesame seeds, for garnish. 2 green onions, chopped, for garnish.

Instructions: Toss the cubed tofu in cornstarch until well coated. Heat sesame oil in a large skillet over medium-high heat. Add tofu cubes and cook until crispy on all sides, about 5-7 minutes. Remove from skillet and set aside. In the same skillet, add garlic, ginger, and sliced bell peppers. Saut for 2-3 minutes. Add broccoli florets and cook for another 2 minutes. In a small bowl, mix soy sauce, maple syrup, rice vinegar, and sriracha. Pour the sauce into the skillet with the vegetables. Add the cooked tofu back to the skillet. Stir well to coat everything in the sauce. Cook for another 2-3 minutes until the sauce thickens and coats the tofu and vegetables. Sprinkle sesame seeds and chopped green onions over the stir fry before serving. Serve hot over cooked rice or noodles.

Prep Time: 15 minutes

Cook Time: 15 minutes

A tasty change from regular chocolate chip cookies are these Chocolate Chip Waffle Cookies. They have the shape of waffles and are crispy on the outside and soft on the inside. Great for any time you want a sweet treat!

Ingredients: 1 cup all-purpose flour. 1/2 cup unsalted butter, melted. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1 egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup chocolate chips.

Instructions: Follow the directions that came with your waffle iron to get it hot. Melt the butter and mix it with the brown sugar and white sugar in a large bowl. Mix everything together well. Mix the egg and vanilla extract into the butter and sugar. Mix until it's smooth. Mix the flour, baking soda, and salt together in a different bowl. Mix the dry ingredients in slowly with the wet ones until you get cookie dough. The chocolate chips should be carefully mixed in. Spray nonstick cooking spray on the waffle iron to make it a little less stick. Make sure not to overfill the waffle iron when you drop spoonfuls of cookie dough on it. Let the cookies cook for three to four minutes, or until they are golden brown and set. Use a spatula to carefully take the waffle cookies out of the iron. At first, they'll be soft, but as they cool, they'll get crisp. Do it again with the rest of the cookie dough. You can eat the chocolate chip waffle cookies warm or wait until they are completely cool.

Prep Time: 15 minutes

Cook Time: 15 minutes

A refreshing and fruity cocktail featuring the bold flavor of blackberry rum combined with the tartness of fresh lime juice and the sweetness of simple syrup.

Ingredients: 2 oz blackberry rum. 1 oz fresh lime juice. 1 oz simple syrup. 4-6 fresh blackberries. Club soda. Ice.

Instructions: Mix the blackberries, lime juice, and simple syrup in a shaker. Put ice and blackberry rum in the shaker. Make sure to shake it well until it's cold. Sort the mix into an ice-filled glass. Add club soda on top. Put a lime wheel and fresh blackberries on top to look nice. Have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

The rich flavors of creamy peanut butter, crunchy toffee bits, and salty potato chips combine in these delectable Peanut Butter Bonbons, which are wrapped in a luscious chocolate coating. The sweet and savory combination creates a one-of-a-kind and irresistible treat!

Ingredients: 1 cup creamy peanut butter. 1/2 cup powdered sugar. 1/2 cup crushed toffee bits. 1/2 cup crushed potato chips. 1 cup chocolate chips, melted.

Instructions: In a bowl, combine the creamy peanut butter and powdered sugar. Mix until smooth. Fold in the crushed toffee bits and crushed potato chips into the peanut butter mixture. Using your hands, roll the mixture into small balls and place them on a parchment-lined tray. Chill the peanut butter balls in the refrigerator for about 15-20 minutes to firm up. While the bonbons are chilling, melt the chocolate chips in a microwave-safe bowl in 20-second intervals, stirring in between, until smooth. Dip each chilled peanut butter ball into the melted chocolate, coating it evenly. Use a fork to lift the coated bonbon out of the chocolate, allowing any excess to drip off. Place the coated bonbons back on the parchment-lined tray and let them set in the refrigerator for another 10-15 minutes. Once the chocolate coating is firm, the Peanut Butter Bonbons with Toffee and Potato Chips are ready to be enjoyed! Store any leftovers in an airtight container in the refrigerator.

Prep Time: 30 minutes

Cook Time: 0 minutes

With this Cheesy Broccoli Bread Dunk, you can enjoy the ultimate comfort food. Take a bite of rich and creamy broccoli cheese soup that goes well with the crunch of toasted bread. Every dunk makes a great cheese pull, which makes every bite a savory treat.

Ingredients: 1 lb broccoli, chopped. 2 cups cheddar cheese, shredded. 1 cup mozzarella cheese, shredded. 4 cups chicken or vegetable broth. 1 cup milk. 1/2 cup all-purpose flour. 1/4 cup unsalted butter. 1 onion, finely chopped. 2 cloves garlic, minced. Salt and pepper to taste. 1 loaf crusty bread, sliced.

Instructions: In a large pot, melt butter over medium heat. Add chopped onion and garlic, saut until softened. Stir in flour to create a roux, cooking for 2 minutes. Gradually whisk in broth and milk until smooth. Add chopped broccoli, bring to a simmer, and cook until broccoli is tender. Reduce heat, add cheddar and mozzarella cheese, stirring until melted and creamy. Season with salt and pepper to taste. While the soup simmers, toast slices of crusty bread. Serve the soup hot, and dunk the toasted bread slices for a fabulous cheese pull! Enjoy the perfect blend of cheesy goodness and broccoli goodness!

Prep Time: 15 minutes

Cook Time: 25 minutes

The idea for these Super Mushroom Cupcakes came from the famous power-up in Mario Bros. Not only are they tasty, but gamers of all ages will enjoy them!

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. Red food coloring. White icing. Chocolate chips.

Instructions: Warm up the oven to 350F 175C and put cupcake liners in a pan. Mix the flour, baking powder, baking soda, and salt in a bowl with a whisk. Mix the butter and sugar in a different bowl until the mixture is light and fluffy. Slowly add the eggs, making sure to mix well after each one. Add vanilla extract and stir. Add the dry ingredients to the wet mixture slowly, mixing in the milk every so often. Mix everything together well. Separate the batter into two parts. Add red food coloring to a small amount at a time until the color is the right Mario red. Put some red batter in each cupcake liner and then some white batter on top of that. Do this again and again to get the classic Mario mushroom cap look. Bake for 18 to 20 minutes, or until you can stick a toothpick in the cupcake and it comes out clean. Wait until the cupcakes are completely cool. After the cupcakes have cooled, use white icing to make mushroom shapes on the red part of them. To finish off the Mario mushroom look, put a chocolate chip in the middle of each white spot. Get these Super Mushroom Cupcakes out and enjoy them!

Prep Time: 20 minutes

Cook Time: 20 minutes

Indulge in the rich, creamy goodness of this vegan pasta dish, infused with the bold flavors of garlic and cashews. It's a simple yet luxurious meal that will satisfy your cravings and impress your guests.

Ingredients: 8 oz linguine pasta. 1 cup raw cashews, soaked for 4 hours. 1 cup unsweetened almond milk. 4 cloves garlic, minced. 2 tbsp nutritional yeast. 2 tbsp lemon juice. 2 tbsp olive oil. 1/2 tsp salt. 1/4 tsp black pepper. Fresh parsley, chopped for garnish.

Instructions: Cook linguine pasta according to package instructions until al dente. Drain and set aside. In a blender, combine soaked cashews, almond milk, minced garlic, nutritional yeast, lemon juice, olive oil, salt, and black pepper. Blend until smooth and creamy. In a large skillet, heat the creamy sauce over medium heat until warmed through. Add cooked pasta to the skillet with the creamy sauce, tossing until well coated. Cook for an additional 2-3 minutes, allowing the flavors to meld together. Serve hot, garnished with fresh chopped parsley. Enjoy your Vegan Creamy Garlicky Pasta!

Prep Time: 15 minutes

Cook Time: 15 minutes