Von s Art Blog

A tasty and healthy casserole with broccoli, quinoa, and a cheesy sauce. Great for a hearty meal that the whole family will enjoy.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups broccoli florets. 1 1/2 cups shredded cheddar cheese. 1/2 cup grated Parmesan cheese. 1/2 cup milk. 1/4 cup all-purpose flour. 3 tablespoons unsalted butter. 2 cloves garlic, minced. 1 teaspoon Dijon mustard. Salt and pepper to taste. Chopped parsley for garnish.

Instructions: Preheat the oven to 375F 190C. Cook quinoa according to package instructions. In a saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant. Stir in flour to make a roux. Gradually whisk in milk until smooth and thickened. Add Dijon mustard, 1 cup cheddar cheese, and 1/4 cup Parmesan cheese. Stir until melted. Season with salt and pepper to taste. Remove from heat. In a large bowl, combine cooked quinoa, broccoli, and the cheese sauce. Mix well. Transfer the mixture to a greased casserole dish. Top with the remaining cheddar and Parmesan cheeses. Bake in the preheated oven for 20-25 minutes or until the cheese is bubbly and golden brown. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

This sandwich is great for a quick lunch or picnic because it is full of flavor and filling chickpea salad.

Ingredients: 1 can chickpeas, drained and rinsed. 1/4 cup diced red onion. 1/4 cup diced celery. 1/4 cup diced dill pickles. 1/4 cup vegan mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon lemon juice. 1/2 teaspoon garlic powder. Salt and black pepper to taste. 8 slices whole grain bread. Lettuce leaves, for serving. Sliced tomatoes, for serving.

Instructions: Use a fork or potato masher to mash the chickpeas in a large bowl until they are mostly smooth. The mashed chickpeas should have pickles, vegan mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and black pepper added to them. Mix everything together well. Toast the slices of whole grain bread until they turn golden brown. Put a lot of the chickpea salad mixture on one side of each piece of toasted bread. Put lettuce leaves and tomato slices on top of half of the bread slices. Add the last few slices of bread to make sandwiches. You can serve the sandwiches right away by cutting them in half, or you can wrap them in plastic wrap or parchment paper and save them for later. Have fun with your tasty Chickpea Salad Sandwich!

Prep Time: 15 minutes

Cook Time: 5 minutes

This vegan cranberry-pecan rye bread is a delightful combination of hearty rye flour, sweet dried cranberries, and crunchy pecans. It's perfect for breakfast or as a snack, and it's easy to make!

Ingredients: 2 cups rye flour. 1 cup all-purpose flour. 1/2 cup chopped pecans. 1/2 cup dried cranberries. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 1/4 cups almond milk. 1/4 cup maple syrup. 2 tbsp apple cider vinegar. 2 tbsp vegetable oil.

Instructions: Preheat your oven to 350F 175C. Grease and flour a loaf pan. In a large mixing bowl, combine rye flour, all-purpose flour, chopped pecans, dried cranberries, baking powder, baking soda, and salt. In a separate bowl, mix together almond milk, maple syrup, apple cider vinegar, and vegetable oil. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Transfer the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 50 minutes

This version of the classic sweet, dense, and buttery loaf is grain-free and great for people who are on a low-carb diet. It's easy to make, tastes great, and stays moist, so it's a great treat for any event.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup erythritol or preferred keto-friendly sweetener. 1 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, melted. 4 large eggs. 1/4 cup unsweetened almond milk. 1 tsp vanilla extract.

Instructions: Set the oven to 350F 175C and heat it up. Put butter or parchment paper inside a loaf pan. Put almond flour, coconut flour, erythritol, baking powder, and salt in a bowl and mix them together. Whisk the eggs, almond milk, vanilla extract, and melted butter together in a different bowl. Pour the wet ingredients into the dry ones one at a time while stirring them together. After getting the loaf pan ready, pour the batter into it and smooth the top. Put it in the oven and bake for 40 to 45 minutes, or until a toothpick stuck in the middle comes out clean. The loaf should cool in the pan for 10 minutes before being moved to a wire rack to cool all the way down. Cut and serve. Have fun!

Prep Time: 10 minutes

Cook Time: 40 minutes

Simplify your diet and enjoy these Paleo Chocolate Muffins guilt-free. They are the ideal way to indulge your chocolate cravings while adhering to your Paleo lifestyle because they are made with healthy ingredients.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 cup cocoa powder. 1/2 cup honey or maple syrup. 3 large eggs. 1/2 cup coconut oil, melted. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup dairy-free chocolate chips.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a large mixing bowl, combine the almond flour, coconut flour, cocoa powder, baking soda, and salt. In another bowl, whisk together the honey or maple syrup, eggs, melted coconut oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until well combined. Fold in the dairy-free chocolate chips into the batter. Scoop the batter into the prepared muffin tin, filling each muffin cup about 2/3 full. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Paleo Chocolate Muffins!

Prep Time: 15 minutes

Cook Time: 25 minutes

This Creamy Instant Pot Mac and Cheese is the ultimate comfort food. It's quick and easy to make. Quick and easy pasta that's been cooked just right and covered in a rich, velvety cheese sauce.

Ingredients: 16 oz elbow macaroni. 4 cups shredded sharp cheddar cheese. 2 cups shredded mozzarella cheese. 1/2 cup unsalted butter. 1/2 cup all-purpose flour. 4 cups whole milk. 1 teaspoon Dijon mustard. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Cook elbow macaroni in the Instant Pot according to package instructions. Drain and set aside. Select 'Saute' on the Instant Pot, melt butter, and whisk in flour to create a roux. Gradually add milk while continuously whisking to avoid lumps. Stir until the mixture thickens. Stir in Dijon mustard, garlic powder, salt, and pepper. Turn off 'Saute' function. Add shredded cheddar and mozzarella cheese, stirring until melted and smooth. Add the cooked macaroni to the cheese sauce, stirring until well coated. Serve the creamy mac and cheese hot, optionally garnished with additional shredded cheese.

Prep Time: 10 minutes

Cook Time: 15 minutes

These adorable cupcake cookies are a fun and colorful treat for any occasion. With a soft and buttery texture, they are sure to delight both kids and adults.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. Food coloring desired colors. Sprinkles for decoration.

Instructions: In a mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Divide the dough into separate portions for each desired color of cupcakes. Add a few drops of food coloring to each portion and mix until the color is evenly distributed. Wrap each colored dough in plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Take a small amount of each colored dough and roll them into small balls. Place the balls next to each other on the baking sheet to form cupcake shapes, leaving space in between. Gently press sprinkles onto the tops of the cupcake cookies. Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Prep Time: 30 minutes

Cook Time: 10 minutes

Enjoy tender pork chops cooked slowly with a flavorful tomato and vegetable sauce, served over your choice of pasta or rice.

Ingredients: 4 boneless pork chops. 1 onion, sliced. 1 green bell pepper, sliced. 1 red bell pepper, sliced. 3 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 1 can 6 oz tomato paste. 1/2 cup chicken broth. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon dried thyme. Salt and pepper to taste. Cooked pasta or rice for serving.

Instructions: In a slow cooker, layer onion, bell peppers, and garlic. Place pork chops on top of the vegetables. In a bowl, mix diced tomatoes, tomato paste, chicken broth, oregano, basil, thyme, salt, and pepper. Pour the tomato mixture over the pork chops. Cover and cook on low for 6-8 hours or high for 3-4 hours, until pork is tender. Serve over cooked pasta or rice.

Prep Time: 15 minutes

Cook Time: 360 minutes

These vegan and gluten-free peanut butter pancakes are a delicious and wholesome breakfast option. The peanut butter adds a rich and nutty flavor, making them a favorite among peanut butter lovers. Plus, they are free from gluten, making them suitable for those with gluten sensitivities or dietary preferences.

Ingredients: 1 cup gluten-free flour. 2 tablespoons peanut butter. 1 tablespoon maple syrup. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup almond milk or any plant-based milk. 1 teaspoon vanilla extract. 1 tablespoon apple cider vinegar. 1 tablespoon vegetable oil for cooking.

Instructions: In a large mixing bowl, combine the gluten-free flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the peanut butter, maple syrup, almond milk, vanilla extract, and apple cider vinegar until well combined. Pour the wet ingredients into the dry ingredients and stir until you have a smooth pancake batter. Heat a non-stick skillet or griddle over medium-high heat and lightly grease it with vegetable oil. Pour 1/4 cup of the pancake batter onto the hot skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat this process for the remaining batter, adding more oil to the skillet as needed. Serve the vegan gluten-free peanut butter pancakes warm, drizzled with extra maple syrup if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes