Yuren Sohn

This cauliflower alfredo bake is a creamy and tasty vegan take on traditional Alfredo pasta. It's full of healthy ingredients and savory flavors. Great for a cozy dinner or a dish that everyone will enjoy at a potluck!

Ingredients: 1 large cauliflower, cut into florets. 1 cup raw cashews, soaked overnight. 3 cloves garlic, minced. 1/4 cup nutritional yeast. 1/2 cup vegetable broth. 1/4 cup lemon juice. 1/2 teaspoon onion powder. Salt and pepper to taste. 12 ounces pasta of choice. 2 cups baby spinach. 1 cup cherry tomatoes, halved. 1/4 cup chopped fresh basil. 1/4 cup breadcrumbs.

Instructions: Preheat oven to 375F 190C. Steam cauliflower until tender, then transfer to a blender. Drain soaked cashews and add them to the blender with garlic, nutritional yeast, vegetable broth, lemon juice, onion powder, salt, and pepper. Blend until smooth and creamy, adding more vegetable broth if needed. Cook pasta according to package instructions until al dente. Drain and return to the pot. Pour the cauliflower alfredo sauce over the pasta, add spinach and cherry tomatoes, and stir to combine. Transfer the mixture to a baking dish and sprinkle with chopped basil and breadcrumbs. Bake for 20-25 minutes, or until the top is golden and bubbly. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 25 minutes

Roasted chicken thighs that are soft and served with a rich and flavorful black garlic cream sauce. This dish has a great mix of savory tastes that will definitely please your taste buds.

Ingredients: 4 chicken thighs. Salt and pepper to taste. 1 tablespoon olive oil. 4 cloves black garlic, minced. 1 cup heavy cream. 1/4 cup grated Parmesan cheese. 1 teaspoon dried thyme. 1/2 teaspoon onion powder. 1/2 teaspoon garlic powder. Chopped fresh parsley for garnish.

Instructions: Preheat oven to 375F 190C. Season chicken thighs with salt and pepper. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken thighs, skin side down, until golden brown, about 5 minutes. Flip chicken thighs and cook for another 2 minutes. Transfer skillet to the preheated oven and bake for 20-25 minutes, or until chicken is cooked through. Meanwhile, in a saucepan, combine minced black garlic, heavy cream, Parmesan cheese, dried thyme, onion powder, and garlic powder. Bring the sauce to a simmer over medium heat, stirring occasionally, until it thickens, about 5-7 minutes. Once the chicken is cooked, remove it from the oven and let it rest for a few minutes. Serve the chicken thighs drizzled with the black garlic cream sauce and garnish with chopped fresh parsley.

Prep Time: 15 minutes

Cook Time: 30 minutes

These Paleo Cheesy Cauliflower Tater Tots are a delicious and healthy alternative to traditional tater tots. They are grain-free, dairy-free, and packed with flavor. Perfect as a snack or a side dish!

Ingredients: 1 medium head of cauliflower. 1/2 cup almond flour. 1/2 cup nutritional yeast. 2 eggs. 1/2 tsp garlic powder. 1/2 tsp onion powder. 1/2 tsp paprika. Salt and pepper to taste. Coconut oil or cooking spray for greasing.

Instructions: Set the oven temperature to 400F 200C. After cutting the cauliflower into florets, steam it for five to seven minutes, or until it becomes tender. After draining, let them cool a little. After the cauliflower has steamed, place it in a fresh kitchen towel or cheesecloth and squeeze out as much moisture as you can. Pulse the cauliflower in a food processor until it resembles fine crumbs. The cauliflower crumbs, almond flour, nutritional yeast, eggs, paprika, onion powder, garlic powder, and salt and pepper should all be combined in a big bowl. Stir until a dough-like texture takes shape. Shape the mixture into tiny tater tots and arrange them on a baking sheet that has been oiled. Bake for 25 to 30 minutes in a preheated oven, turning them over halfway through, or until they are crispy and golden brown. Enjoy your hot, Paleo Cheesy Cauliflower Tater Tots!

Prep Time: 20 minutes

Cook Time: 30 minutes

Enjoy the sweet and tangy goodness of homemade peach jam on your morning toast, in yogurt, or as a delightful gift for friends and family. This recipe yields approximately 5 cups of delicious peach jam.

Ingredients: 4 cups of peeled, pitted, and chopped fresh peaches. 3 cups of granulated sugar. 1/4 cup of fresh lemon juice. 1 packet of powdered pectin. 1/2 teaspoon of butter optional, to reduce foaming.

Instructions: Prepare the peaches by peeling, pitting, and chopping them into small pieces. In a large pot, combine the chopped peaches and lemon juice. Cook over medium heat, stirring occasionally, until the peaches are soft and begin to break down, about 10 minutes. Stir in the powdered pectin and butter if using. Gradually add the granulated sugar, stirring constantly. Continue to cook and stir until the mixture comes to a rolling boil that cannot be stirred down. This should take about 10-15 minutes. Allow the jam to boil for 1-2 minutes, then remove it from heat. Skim off any foam that may have formed on the surface. Ladle the hot peach jam into sterilized jars, leaving about 1/4-inch headspace at the top. Wipe the jar rims clean, place the lids and rings on the jars, and tighten them just until fingertip-tight. Process the jars in a boiling water bath for 10 minutes to ensure proper sealing. Carefully remove the jars from the water bath and let them cool on a clean towel or cooling rack. Once completely cool, check the seals on the jars. If sealed properly, store the homemade peach jam in a cool, dark place. If any jars didn't seal, refrigerate them and use them within a few weeks.

Prep Time: 30 minutes

Cook Time: 30 minutes

This rich chocolate cake recipe doesn't need any flour, so you can enjoy the best gluten-free chocolate treat ever. It's very rich and moist, and chocolate lovers will love it!

Ingredients: 1 cup 2 sticks unsalted butter. 1 1/4 cups granulated sugar. 1 cup semisweet chocolate chips. 1/2 cup unsweetened cocoa powder. 1/4 teaspoon salt. 1 teaspoon pure vanilla extract. 4 large eggs. 1/4 cup strong brewed coffee optional. Powdered sugar for dusting optional. Fresh berries for garnish optional.

Instructions: Turn on your oven and heat it up to 325F 163C. Put parchment paper around the bottom of a 9-inch 23 cm round cake pan that has been greased. It's best to melt the chocolate chips and butter together in 30 second increments in a bowl that can go in the microwave. Stir the mixture until it's smooth. It's also possible to melt them on the stove in a double boiler. Add the granulated sugar and mix it in well with a whisk. Add the salt, vanilla extract, and unsweetened cocoa powder and mix them in until the mixture is smooth and well mixed. One egg at a time, making sure to mix well after each addition. You can add strong brewed coffee to the chocolate if you want to make it taste better. Pour the batter into the cake pan that has been ready, and make the top smooth. After the oven is hot, bake the cake for 35 to 40 minutes, or until it's set but still a little moist in the middle. When you stick a toothpick into the middle, a few moist crumbs should come out. Take the cake out of the oven and let it cool for ten minutes in the pan. To loosen the cake, run a knife around the edge of it. Then, flip it over onto a serving plate and take the parchment paper off. Let the chocolate cake without flour cool all the way down. If you want, you can dust it with powdered sugar and add fresh berries on top before serving. Enjoy your rich chocolate cake that doesn't need flour!

Prep Time: 20 minutes

Cook Time: 40 minutes

Warm up with a bowl of Easy Cabbage and Sausage Soup. This hearty and flavorful soup features smoked sausage, cabbage, and a variety of vegetables simmered in a savory broth.

Ingredients: 1 lb smoked sausage, sliced. 1 onion, chopped. 3 cloves garlic, minced. 1 small head cabbage, chopped. 2 carrots, sliced. 3 potatoes, peeled and diced. 1 can 14 oz diced tomatoes. 6 cups chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: In a large pot or Dutch oven, cook the sliced sausage over medium heat until browned. Remove excess fat if needed. Add chopped onion and minced garlic to the pot. Saut until the onion is softened. Stir in chopped cabbage, sliced carrots, and diced potatoes. Cook for a few minutes until vegetables start to soften. Pour in the diced tomatoes and chicken broth. Season with dried thyme, dried oregano, salt, and pepper. Bring the soup to a boil, then reduce the heat to low. Simmer for about 20-25 minutes or until the vegetables are tender. Adjust seasoning if necessary. Serve the Easy Cabbage and Sausage Soup hot, garnished with fresh parsley if desired. Enjoy this comforting and hearty soup!

These traditional glazed donuts are a delightful confection that will sate your sweet tooth. They have a delicious vanilla glaze coating them and are fluffy and soft.

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 2/3 cup milk. 2 large eggs. 2 tbsp unsalted butter, melted. 1 tsp vanilla extract. Oil for frying. For the glaze:. 2 cups powdered sugar. 1/4 cup milk. 1 tsp vanilla extract.

Instructions: In a bowl, combine the flour, sugar, baking powder, and salt. In another bowl, whisk together the milk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. Heat the oil in a deep fryer or large pot to 350F 175C. Drop spoonfuls of dough into the hot oil and fry until golden brown, about 2-3 minutes per side. Remove the donuts and place them on a paper towel-lined plate to drain excess oil. For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Dip each donut into the glaze, allowing excess to drip off, and place them on a wire rack to set. Serve the classic glazed donuts once the glaze has hardened. Enjoy your homemade donuts!

Prep Time: 15 minutes

Cook Time: 20 minutes

This Spinach Ranch Pizza is a delightful blend of creamy ranch dressing, fresh spinach, and a medley of veggies. It's a perfect combination of flavors that will satisfy your pizza cravings with a twist.

Ingredients: 1 pizza dough. 1/2 cup ranch dressing. 2 cups fresh spinach. 1 cup shredded mozzarella cheese. 1/2 cup sliced red onion. 1/4 cup sliced black olives. 1/4 cup sliced cherry tomatoes. 1/4 cup grated Parmesan cheese. Salt and pepper to taste.

Instructions: Start by heating the oven up to 450F 230C. On a floured surface, roll out the pizza dough to the thickness you want. Lay out the pizza dough and use ranch dressing as the base sauce. Put some fresh spinach on top of the ranch dressing. Add some chopped mozzarella cheese on top of the spinach. On top of the cheese, put black olives, cherry tomatoes, and thin slices of red onion. Add pepper and salt to taste. Put grated Parmesan cheese on top of the pizza to finish. In a hot oven, bake the pizza for 12 to 15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. You can use a pizza stone or a baking sheet. Take it out of the oven, let it cool for a minute, then cut it up and serve it hot. Have fun with your tasty Spinach Ranch Pizza!

Prep Time: 15 minutes

Cook Time: 15 minutes

Take your sandwich game to the next level with this delicious steak and onion sandwich. Tender beef, caramelized onions, and peppery arugula come together between slices of toasted bread for a satisfying meal.

Ingredients: 2 beef steaks. 2 onions, thinly sliced. 4 slices of bread. 2 tablespoons olive oil. Salt and pepper to taste. 2 tablespoons balsamic vinegar. 2 tablespoons mayonnaise. 1 tablespoon Dijon mustard. Handful of arugula leaves.

Instructions: Season the beef steaks with salt and pepper. Heat 1 tablespoon of olive oil in a pan over medium-high heat. Add the onions and cook until caramelized, about 10 minutes. Remove the onions from the pan and set aside. In the same pan, add another tablespoon of olive oil. Add the seasoned beef steaks and cook to your desired doneness, about 3-4 minutes per side for medium-rare. Remove the steaks from the pan and let them rest for a few minutes. Toast the bread slices. In a small bowl, mix the mayonnaise and Dijon mustard. Spread the mayo-mustard mixture on the toasted bread slices. Slice the beef steaks thinly. Arrange the sliced beef on two slices of bread. Top the beef with caramelized onions and arugula leaves. Drizzle balsamic vinegar over the top. Cover with the remaining bread slices to make sandwiches. Slice in half and serve immediately.

Prep Time: 15 minutes

Cook Time: 20 minutes

Savor these rich, creamy, and precisely sweetened Paleo chocolate caramels made with coconut sugar and honey. They have a velvety texture from the coconut oil and cream combination, and a deliciously bittersweet contrast from the dark chocolate coating.

Ingredients: 1 cup coconut cream. 1/2 cup coconut sugar. 1/4 cup honey. 1/4 cup coconut oil. 1/2 teaspoon vanilla extract. Pinch of sea salt. 1 cup dark chocolate chips Paleo-friendly.

Instructions: In a saucepan, combine coconut cream, coconut sugar, honey, coconut oil, vanilla extract, and sea salt. Cook over medium heat, stirring constantly, until the mixture thickens and reaches a caramel-like consistency about 15-20 minutes. Pour the caramel mixture into a parchment-lined dish and let it cool in the refrigerator until firm about 1-2 hours. Once the caramel has set, cut it into small squares or rectangles. Melt the dark chocolate chips in a double boiler or microwave. Dip each caramel square into the melted chocolate, coating it completely. Place the chocolate-coated caramels on a parchment-lined tray and refrigerate until the chocolate sets about 30 minutes. Serve and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

Indulge in the exotic flavors of a Mango Lassi Smoothie Bowl. Creamy yogurt, ripe mango, and aromatic spices come together for a tropical delight. Topped with a variety of textures and flavors, this smoothie bowl is a satisfying and nutritious treat.

Ingredients: 1 ripe mango, peeled and diced. 1 cup Greek yogurt. 1/2 cup milk adjust to your desired thickness. 1 tablespoon honey or maple syrup optional, for sweetness. 1/2 teaspoon ground cardamom. 1/4 teaspoon ground turmeric. Toppings: Sliced fresh mango, chopped nuts, chia seeds, shredded coconut, and granola.

Instructions: Dice the mango and put it in a blender with Greek yogurt, milk, honey or maple syrup if you want to use it, ground cardamom, and ground turmeric. Blend until smooth and creamy. Add more milk if you want it to be thicker. Put the smoothie with mango and lassi into a bowl. Add granola, chopped nuts, chia seeds, shredded coconut, and thin slices of fresh mango on top. Serve your Mango Lassi Smoothie Bowl right away and enjoy it!

Prep Time: 10 minutes

Cook Time: 0 minutes

A delightful twist on traditional risotto, this Mushroom Kale Quinoa Risotto is a wholesome and nutritious alternative. The earthy flavors of mushrooms, combined with the vibrant kale, create a satisfying dish that's both comforting and healthy.

Ingredients: 1 cup quinoa, rinsed. 2 cups vegetable broth. 1 tablespoon olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 8 oz mushrooms, sliced. 2 cups kale, chopped. 1/2 cup dry white wine. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Warm up the vegetable broth in a medium-sized saucepan. Set aside a large skillet and heat the olive oil over medium-low heat in it. When you add the chopped onion and garlic, cook them until they get soft. When you add the sliced mushrooms, cook them until they dry out and turn golden brown. Add the quinoa and stir it in. Cook for two minutes to make it a little toasty. Add the white wine and cook until the quinoa soaks up most of it. Slowly pour in the broth one ladle at a time, stirring often and waiting for the liquid to soak in before adding more. Do this again and again until the quinoa is cooked but still has some bite to it and is smooth. Cook until the kale wilts after adding the chopped kale. Take it off the heat and add the Parmesan cheese. Add pepper and salt to taste. Before serving, sprinkle with fresh parsley.

Prep Time: 15 minutes

Cook Time: 30 minutes

Indulge in the ultimate comfort food fusion with this Mac n Cheese Burger. Juicy beef patties topped with creamy macaroni and cheese, all in a delicious burger bun.

Ingredients: 1 lb ground beef. 1 cup macaroni noodles, cooked. 1 cup cheddar cheese, shredded. 1/4 cup milk. 1/4 cup butter. 1/4 cup all-purpose flour. 1/4 cup breadcrumbs. 1 egg. Salt and pepper to taste. 4 burger buns. Lettuce leaves. Tomato slices. Onion slices. Ketchup and mustard for toppings.

Instructions: In a large bowl, combine ground beef, breadcrumbs, egg, salt, and pepper. Mix well and form into 4 burger patties. Heat a grill or stovetop pan over medium-high heat. Grill the burger patties to your desired level of doneness, about 4-5 minutes per side for medium-rare. While the burgers are cooking, prepare the mac n cheese. In a saucepan, melt butter over medium heat. Add flour and stir to create a roux. Gradually add milk, stirring constantly until the mixture thickens and becomes a smooth sauce. Add shredded cheddar cheese to the sauce, stirring until the cheese is fully melted and the sauce is creamy. Stir in cooked macaroni noodles. Remove the burgers from the grill or pan and assemble the burgers. Place a lettuce leaf on the bottom half of each bun, followed by a burger patty. Spoon a generous portion of mac n cheese onto each burger patty. Top with tomato and onion slices. Add ketchup and mustard as desired. Place the top half of the burger bun on each burger to complete the assembly. Serve hot, and enjoy your indulgent Mac n Cheese Burger!

Prep Time: 20 minutes

Cook Time: 15 minutes

This avocado toast recipe is elevated with the addition of roasted tomatoes, which add a burst of flavor and juiciness. It's a simple yet satisfying vegan dish perfect for breakfast, brunch, or a light lunch.

Ingredients: 2 slices whole grain bread. 1 ripe avocado, mashed. 1 cup cherry tomatoes, halved. 1 tablespoon olive oil. 1/2 teaspoon garlic powder. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: Turn on the oven and heat it up to 400F 200C. Cover a baking sheet with olive oil. Add garlic powder, salt, and pepper to the cherry tomatoes. Cook the tomatoes in the oven for 15 to 20 minutes, or until they start to crack and turn brown. Toast the pieces of bread until they turn golden brown. Cover each slice of toast with a thin layer of mashed avocado. Add roasted tomatoes on top. If you want, you can add fresh basil leaves as a garnish. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

Creamy and flavorful mashed potatoes made easy in the slow cooker. These Buttermilk Mashed Potatoes are perfect for holidays or any weeknight dinner. Let the slow cooker do the work!

Ingredients: 4 pounds Yukon Gold potatoes, peeled and diced. 1 cup chicken broth. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 cup unsalted butter, diced. 1 cup buttermilk. 1/4 cup chopped fresh chives, for garnish.

Instructions: Diced potatoes, chicken broth, garlic powder, onion powder, salt, and pepper should all be put in a slow cooker. Turn the heat to high for 4 hours or low for 8 hours, and cover. Cook until the potatoes are soft. Put small pieces of butter into the slow cooker and wait for it to melt. Mash the potatoes with a potato masher until they are smooth. Add buttermilk and stir until the consistency you want is reached. If you think it needs it, add more salt and pepper. Before you serve, sprinkle with chopped chives.

Prep Time: 15 minutes

Cook Time: 240 on high or 480 on low

Indulge in the rich and irresistible combination of salted dark chocolate and Nutella with these decadent cookies from The Fauxmartha.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1/4 cup Nutella. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup dark chocolate chips. Flaky sea salt, for sprinkling.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the cocoa powder, baking soda, salt, and flour together in a bowl using a whisk. To make the Nutella smooth and creamy, mix the softened butter, white sugar, brown sugar, and Nutella in a different bowl. Mix the egg and vanilla extract into the wet ingredients until everything is well mixed together. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The dark chocolate chips should be carefully mixed in. Place tablespoon-sized balls of cookie dough about 2 inches apart on the baking sheet that has been prepared. Use a fork or the palm of your hand to gently press down on each cookie dough ball. Add a little flaky sea salt to the top of each cookie. After the oven is hot, bake for 10 to 12 minutes, or until the edges are set but the middle is still a little soft. 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.

Prep Time: 15 minutes

Cook Time: 10-12

This Irish Potato and Leek Soup is a classic dish that's perfect for celebrating St. Patrick's Day. It's creamy, hearty, and bursting with flavor.

Ingredients: 4 potatoes, peeled and diced. 2 leeks, sliced. 1 onion, chopped. 2 cloves garlic, minced. 4 cups vegetable or chicken broth. 1 cup heavy cream. Salt and pepper to taste. 2 tablespoons butter. Chopped chives for garnish.

Instructions: Melt the butter in a big pot over medium-low heat. Put in the garlic, onions, and leeks. Cook until it gets soft. Put in the broth and potatoes. Bring to a boil, then lower the heat and let it cook slowly until the potatoes are soft. Pour the soup into a blender and blend it until it is smooth. Add the heavy cream and season with pepper and salt to taste. Serve hot with chopped chives on top.

Prep Time: 15 minutes

Cook Time: 30 minutes