This New Urbanity

This tuna casserole is comforting and filling, and it's perfect for weeknight dinners since it doesn't have any gluten or dairy. Tuna, a variety of vegetables, creamy coconut milk, and gluten-free pasta are all mixed together and baked until they are perfect. Nutritional yeast makes food taste cheesy without using dairy. This makes it good for people who are allergic to dairy or are on a dairy-free diet.

Ingredients: 12 ounces gluten-free pasta. 2 tablespoons olive oil. 1 onion, diced. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 cup frozen peas. 2 5-ounce cans tuna, drained. 1 14-ounce can coconut milk. 1/4 cup nutritional yeast. 2 tablespoons gluten-free tamari or soy sauce. 1 tablespoon Dijon mustard. 1 teaspoon dried thyme. 1/2 teaspoon paprika. Salt and pepper to taste. 1/4 cup gluten-free breadcrumbs optional, for topping.

Instructions: Before you start cooking, heat the oven to 375F 190C. Follow the directions on the package to cook the gluten-free pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the diced onion and cook for about 5 minutes, until the onion turns clear. To the pan, add chopped red bell pepper, minced garlic, and frozen peas. Add the vegetables and saut for three to four more minutes, until they are soft. Add coconut milk, nutritional yeast, tamari or soy sauce, dried thyme, paprika, salt, and pepper, and mix well. Combine well by mixing. Toss the cooked pasta in the pan with the sauce until it's all covered. Put the mixture in a casserole dish that has been greased. For extra crunch, you can sprinkle gluten-free breadcrumbs on top if you want to. Put the dish in an oven that has already been heated up and bake it for 20 to 25 minutes, or until it is bubbling and the breadcrumbs are golden brown. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

This Vegan Irish Colcannon recipe offers a delightful twist on traditional mashed potatoes by incorporating finely shredded cabbage, resulting in a creamy, flavorful dish perfect for St. Patrick's Day or any cozy meal. The vegan butter and almond milk ensure a rich and creamy texture without the need for dairy.

Ingredients: 4 large potatoes, peeled and cubed. 1/2 head cabbage, finely shredded. 1/4 cup vegan butter. 1/2 cup unsweetened almond milk or any plant-based milk. Salt and pepper to taste. 2 green onions, thinly sliced optional, for garnish.

Instructions: In a large pot of salted water, boil the potatoes for about 15 to 20 minutes, or until they are soft. Shred the cabbage and steam it in a different pot until it's soft, about 5 to 7 minutes. Put the potatoes back in the pot after draining them. Mash the potatoes with the vegan butter and almond milk until they are smooth and creamy. Add the steamed cabbage and season with salt and pepper to taste. Put the colcannon on a serving dish. If you want, you can top it with sliced green onions. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

These pecan snowballs are a delicious treat that can be used for any event. They are buttery, nutty, and covered in powdered sugar, so they're great for holiday parties or just for treating yourself every day.

Ingredients: 2 cups pecans, finely chopped. 1 cup all-purpose flour. 1/4 cup powdered sugar, plus extra for coating. 1/2 cup vegan butter, softened. 1 tsp vanilla extract.

Instructions: Preheat oven to 350F 175C. In a large bowl, mix together pecans, flour, and powdered sugar. Add softened vegan butter and vanilla extract to the dry mixture. Mix until well combined and a dough forms. Shape the dough into 1-inch balls and place them on a parchment-lined baking sheet. Bake for 15-18 minutes, or until lightly golden brown. Allow the cookies to cool slightly, then roll them in powdered sugar while still warm. Let the cookies cool completely, then roll them in powdered sugar again for a snowy finish. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 18 minutes

These cupcakes that look like Impossible Pumpkin Pie are a fun take on the classic pumpkin pie. The inside is like pumpkin pie and the outside is like a cupcake. Great for fall or whenever you want something pumpkin-y!

Ingredients: 1 can 15 ounces pumpkin puree. 1 can 12 ounces evaporated milk. 3/4 cup white sugar. 1/2 cup all-purpose flour. 1/4 cup unsalted butter, melted. 2 large eggs. 2 teaspoons vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 1/4 teaspoon baking powder. 1/4 teaspoon baking soda.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Add the pumpkin puree, evaporated milk, and sugar to a large mixing bowl. Mix everything together well. Mix the eggs, vanilla extract, and melted butter into the mixture. Stir the mixture until it is smooth. Mix the flour, cinnamon, nutmeg, cloves, salt, baking powder, and baking soda together in a different bowl. Add the dry ingredients to the wet ones one at a time, stirring constantly until everything is well mixed. Fill up each cupcake liner about three quarters of the way to the top with batter. After the oven is hot, bake the cupcakes for 20 to 25 minutes, or until they are set and a toothpick inserted into the middle comes out clean. Take the cupcakes out of the oven and let them cool in the pan for a few minutes before moving them to a wire rack to cool all the way down. After the cupcakes have cooled, you can either dust them with powdered sugar or put whipped cream on top of them before serving. Have fun with your tasty Impossible Pumpkin Pie Cupcakes!

Prep Time: 15 minutes

Cook Time: 25 minutes

This Vegan Sweet Potato Massaman Curry is a tasty and comforting meal made with sweet potatoes, creamy coconut milk, and fragrant spices.

Ingredients: 2 large sweet potatoes, peeled and diced. 1 can 400ml coconut milk. 2 tablespoons massaman curry paste. 1 onion, chopped. 2 cloves garlic, minced. 1 red bell pepper, sliced. 1 cup vegetable broth. 1 tablespoon soy sauce. 1 tablespoon maple syrup. 1 tablespoon peanut butter. 1 tablespoon lime juice. 1/4 cup roasted peanuts, crushed. Fresh cilantro leaves, for garnish. Cooked rice, for serving.

Instructions: In a large pot, heat some oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and sliced red bell pepper, cook for another 2 minutes. Stir in the massaman curry paste and cook for 1 minute until fragrant. Add the diced sweet potatoes, coconut milk, vegetable broth, soy sauce, maple syrup, and peanut butter. Bring to a simmer and let it cook until the sweet potatoes are tender, about 15-20 minutes. Once the sweet potatoes are cooked, stir in the lime juice. Serve the curry over cooked rice, garnished with crushed peanuts and fresh cilantro leaves.

Prep Time: 15 minutes

Cook Time: 25 minutes

For a hectic morning, these Paleo egg muffins make the ideal gluten-free breakfast. Rich in vegetables and high in protein, they can be prepared in advance and quickly consumed.

Ingredients: 8 large eggs. 1/2 cup diced bell peppers. 1/2 cup diced tomatoes. 1/4 cup diced onions. 1/4 cup chopped spinach. Salt and pepper to taste.

Instructions: Set the oven temperature to 175C 350F. Beat the eggs thoroughly in a bowl. Add the chopped spinach, tomatoes, onions, and diced bell peppers. Blend thoroughly. To taste, add salt and pepper for seasoning. Use coconut oil to grease or line a muffin tin with parchment paper liners. Evenly pour the egg mixture into each muffin cup. Bake for 20 to 25 minutes, or until the tops of the egg muffins are lightly golden and set. Let cool slightly before arranging to serve. Savor these healthy, gluten-free Paleo egg muffins for breakfast!

Prep Time: 10 minutes

Cook Time: 20 minutes

Indulge in the flavors of apple pie in a convenient parfait form. Layers of graham cracker crust, vanilla yogurt, and apple pie filling create a delightful treat topped with whipped cream and cinnamon.

Ingredients: 1 cup graham cracker crumbs. 2 tablespoons melted butter. 2 cups vanilla yogurt. 1/4 cup honey. 2 cups apple pie filling homemade or store-bought. 1 cup whipped cream. Cinnamon for garnish.

Instructions: The crust is made by mixing graham cracker crumbs and melted butter in a bowl. Fill glasses or jars with the crust mixture and press it into the bottom of them. Vanilla yogurt and honey should be mixed well in a different bowl. In the serving glasses, put the yogurt mixture on top of the crust. Follow the steps below to add apple pie filling on top of the yogurt. Repeat the layers until the glasses are full. Add a dollop of whipped cream on top to finish. As a finishing touch, sprinkle cinnamon on top of the whipped cream. Put it in the fridge for at least an hour before you serve it. Enjoy the tasty Apple Pie Cupcake Parfait when it's cold.

Prep Time: 20 minutes

Cook Time: 0 minutes

This Roasted Chipotle Cauliflower Tofu Veggie Bowl is a delicious and nutritious vegan meal packed with flavor and texture. The combination of roasted chipotle cauliflower and tofu with quinoa or rice, mixed veggies, avocado, and fresh cilantro creates a satisfying and wholesome dish perfect for a quick weeknight dinner or meal prep.

Ingredients: 1 head cauliflower, cut into florets. 1 block tofu, pressed and cubed. 2 tablespoons olive oil. 2 teaspoons chipotle powder. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. Salt and pepper to taste. 2 cups cooked quinoa or rice. 2 cups mixed veggies such as bell peppers, zucchini, and carrots, diced. 1 avocado, sliced. Fresh cilantro, for garnish. Lime wedges, for serving.

Instructions: Turn on the oven and heat it up to 400F 200C. Add the tofu cubes and cauliflower florets to a large bowl. Add the olive oil, chipotle powder, smoked paprika, garlic powder, salt, and pepper. Toss the food until it is well covered. Place the cauliflower and tofu mix in a single layer on a baking sheet that has been lined with parchment paper. Put the cauliflower and tofu in a hot oven and roast for 25 to 30 minutes, flipping them over halfway through, until the cauliflower is soft and the tofu is golden brown. Follow the directions on the package to cook the quinoa or rice and get the mixed vegetables ready while the cauliflower and tofu are roasting. To put the bowls together, add cooked quinoa or rice to each serving bowl. Add roasted chipotle cauliflower and tofu, mixed vegetables, sliced avocado, and fresh cilantro on top. Serve with lime wedges on the side so that you can squeeze them over the bowls before you eat.

Prep Time: 15 minutes

Cook Time: 30 minutes

These sugar-free keto snowball Christmas cookies are a delightful treat for the holiday season. Made with almond and coconut flour, they are low-carb and perfect for those following a ketogenic diet. Coated in powdered erythritol sweetener, they offer the classic snowball cookie experience without the guilt.

Ingredients: 1 3/4 cups almond flour. 1/4 cup coconut flour. 1/3 cup powdered erythritol sweetener. 1/2 cup unsalted butter, softened. 1 tsp vanilla extract. 1/4 tsp salt. 1/2 cup chopped pecans or walnuts optional. 1/2 cup powdered erythritol sweetener for coating.

Instructions: Preheat your oven to 325F 160C and line a baking sheet with parchment paper. In a mixing bowl, combine almond flour, coconut flour, powdered erythritol sweetener, softened butter, vanilla extract, and salt. Mix until a dough forms. If desired, stir in chopped nuts until evenly distributed throughout the dough. Shape the dough into 1-inch balls and place them on the prepared baking sheet. Bake for 12-15 minutes, or until the edges are golden brown. Remove from the oven and let cool for 5 minutes. Place the remaining powdered erythritol sweetener in a shallow bowl. Roll each cookie in the sweetener until coated. Allow the cookies to cool completely before serving. Enjoy your sugar-free keto snowball Christmas cookies!

Prep Time: 15 minutes

Cook Time: 15 minutes

A creamy green cashew sauce goes well with these crispy kumara cakes, which taste great with both sweet and savory foods.

Ingredients: 2 large kumara sweet potatoes, peeled and grated. 1 small onion, finely chopped. 2 cloves garlic, minced. 1/4 cup chickpea flour. 1/4 cup breadcrumbs. Salt and pepper to taste. 1/4 cup cashews, soaked in water for 2 hours. 1 cup fresh spinach leaves. 1/4 cup fresh basil leaves. 1 tablespoon nutritional yeast. 1 tablespoon lemon juice. 1/4 cup water. 2 tablespoons olive oil.

Instructions: Grate the kumara and mix it with the chopped onion, minced garlic, chickpea flour, breadcrumbs, salt, and pepper in a large bowl. Place the patties on a baking sheet that has been lined with parchment paper. Place in an oven that has already been heated to 200C 400F and bake for 25 to 30 minutes, turning over once, until golden brown and crispy. Make the green cashew sauce at the same time. Soak cashews and put them in a blender with basil leaves, spinach leaves, nutritional yeast, lemon juice, water, and olive oil. Mix until it's creamy and smooth. Put the green cashew sauce on top of the hot kumara cakes when they are done. Have fun with your green cashew sauce and crispy kumara cakes!

Prep Time: 20 minutes

Cook Time: 30 minutes

This Thin Crust Cheesesteak Pizza is a mouthwatering fusion of classic cheesesteak flavors and the convenience of pizza. With a crispy thin crust, savory steak, sautéed veggies, and gooey mozzarella cheese, it's the perfect meal for pizza lovers and cheesesteak enthusiasts alike.

Ingredients: 1 pre-made thin pizza crust. 1/2 cup pizza sauce. 1 1/2 cups shredded mozzarella cheese. 1/2 pound thinly sliced steak. 1/2 cup sliced green bell peppers. 1/2 cup sliced onions. 2 cloves garlic, minced. Salt and pepper to taste. Olive oil for drizzling. Fresh parsley for garnish optional.

Instructions: Preheat your oven to 450F 230C. Place the pre-made thin pizza crust on a baking sheet or pizza stone. Spread the pizza sauce evenly over the crust, leaving a small border around the edges for the crust. Sprinkle half of the shredded mozzarella cheese over the sauce. In a skillet, heat a bit of olive oil over medium-high heat. Add the thinly sliced steak and cook until browned and cooked through, about 2-3 minutes per side. Season with salt and pepper to taste. Remove the steak from the skillet and set aside. In the same skillet, add a bit more olive oil if needed, and saut the sliced green bell peppers, onions, and minced garlic until they soften and become slightly caramelized, about 5-7 minutes. Spread the cooked steak, sauted vegetables, and the remaining mozzarella cheese evenly over the pizza. Drizzle a little olive oil over the top of the pizza for added flavor. Bake in the preheated oven for 10-12 minutes or until the crust is golden and the cheese is bubbly and slightly browned. Remove the pizza from the oven and let it cool for a minute before slicing. Garnish with fresh parsley if desired. Serve hot and enjoy your delicious Thin Crust Cheesesteak Pizza!

Prep Time: 20 minutes

Cook Time: 12 minutes