Warm Freekeh, Butternut Squash, and Pomegranate Salad

Warm Freekeh, Butternut Squash, and Pomegranate Salad is a tasty mix of hearty freekeh, sweet roasted butternut squash, sour pomegranate seeds, and fresh herbs. A tasty balsamic dressing brings it all together. It's great as a side dish or by itself as a light meal.

Ingredients:

• 1 cup freekeh
• 2 cups water
• 1 small butternut squash, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup pomegranate seeds
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup crumbled feta cheese
• For the dressing:
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

Rinse the freekeh under cold water and drain

In a medium saucepan, bring 2 cups of water to a boil

Add the rinsed freekeh and reduce the heat to low

Cover and simmer for about 20-25 minutes or until the freekeh is tender and the water is absorbed

Remove from heat and let it cool slightly

Preheat your oven to 400F 200C

In a large bowl, toss the diced butternut squash with 2 tablespoons of olive oil, salt, and pepper

Spread the squash on a baking sheet in a single layer

Roast for 20-25 minutes or until the squash is tender and slightly caramelized

Remove from the oven and let it cool

In a small bowl, whisk together the dressing ingredients - 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, salt, and pepper

In a large mixing bowl, combine the cooked freekeh, roasted butternut squash, pomegranate seeds, chopped parsley, and chopped mint

Drizzle the dressing over the salad and toss everything gently to combine

Sprinkle crumbled feta cheese on top

Serve warm and enjoy!

Quinoa Salad with Asparagus, Feta, and Pine Nuts

This Quinoa Salad with Asparagus, Feta, and Pine Nuts is a delightful and nutritious dish that combines the earthy flavors of quinoa with the freshness of asparagus, the creaminess of feta cheese, and the crunch of pine nuts. Tossed in a zesty lemon-garlic dressing, it's a perfect balance of textures and flavors.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup crumbled feta cheese
• 1/4 cup pine nuts
• 1/4 cup extra-virgin olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

Run cold water over the quinoa several times to clean it

Put the quinoa and water in a medium-sized saucepan

Bring to a boil, then turn down the heat, cover, and let it simmer for 15 to 20 minutes, or until the quinoa is done and the water is full

Take it off the heat and let it cool down

To make the asparagus white, boil them for two to three minutes in salted water while the quinoa cools

After draining, put them right into an ice bath to stop the cooking

Once more, drain and set aside

Toast the pine nuts over medium-low heat in a dry skillet until they turn a light golden color

Watch out not to burn them

Take it off the heat and set it aside

Salt and pepper should be mixed with the olive oil, lemon juice, minced garlic, and whisked together in a small bowl

Toss the cooked quinoa, blanched asparagus, crumbled feta cheese, and toasted pine nuts together in a large salad bowl

Add the dressing to the salad and mix everything together until it's well mixed

Put fresh basil leaves on top of the salad

Serve right away as a tasty and healthy salad option

East African Pelau

A flavorful East African dish, Pelau, made effortlessly in a pressure cooker. The combination of spices, chicken, and rice creates a delicious one-pot meal.

Ingredients:

• 2 cups basmati rice
• 1 lb chicken, cut into pieces
• 1 cup green peas
• 1 large onion, chopped
• 3 tomatoes, diced
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons vegetable oil
• 2 teaspoons cumin powder
• 2 teaspoons coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon paprika
• 4 cups chicken broth
• Salt and pepper to taste

Instructions:

Rinse the rice under cold water until the water runs clear

Set the pressure cooker to saut mode and heat the vegetable oil

Add the chopped onion, minced garlic, and grated ginger

Saut until the onion is translucent

Add the chicken pieces and brown them on all sides

Stir in the cumin powder, coriander powder, turmeric powder, and paprika

Add the diced tomatoes and cook until they start to soften

Pour in the rinsed rice and green peas

Mix well with the other ingredients

Pour in the chicken broth and season with salt and pepper

Close the pressure cooker lid and set it to high pressure for 5 minutes

Once the cooking is complete, allow natural pressure release for 10 minutes before quick-releasing the remaining pressure

Fluff the rice with a fork, ensuring it's evenly cooked and the chicken is tender

Serve the East African Pelau hot, garnished with fresh herbs if desired

Spring Quinoa Salad with Roasted Asparagus and Radishes

A light and nutritious quinoa salad with the vibrant flavors of spring, featuring roasted asparagus and crisp radishes. The lemony dressing adds a zesty kick, making it a perfect dish for a healthy and delightful meal.

Ingredients:

• 1 cup quinoa, rinsed and cooked
• 1 bunch asparagus, trimmed and cut into bite-sized pieces
• 1 bunch radishes, sliced
• 1/4 cup olive oil
• Salt and pepper to taste
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley
• 1/4 cup crumbled feta cheese optional

Instructions:

Preheat oven to 400F 200C

Toss asparagus with 2 tablespoons of olive oil, salt, and pepper on a baking sheet

Roast asparagus in the preheated oven for 15-20 minutes or until tender and slightly crispy

In a large bowl, combine cooked quinoa, roasted asparagus, and sliced radishes

In a small bowl, whisk together the remaining olive oil, lemon juice, and chopped parsley

Pour the dressing over the quinoa mixture and toss to combine

If desired, sprinkle with crumbled feta cheese before serving

Serve chilled or at room temperature

Enjoy your refreshing Spring Quinoa Salad!

Vegan Mushroom Meatloaf Sliders with Crispy Shallots

A tasty new take on a classic comfort food is these vegan mushroom meatloaf sliders with crispy shallots. They're great for any event, from a cozy dinner to a party snack, because they're full of flavor from the mushrooms, lentils, and fragrant herbs.

Ingredients:

• 2 cups finely chopped mushrooms
• 1 cup cooked lentils
• 1 cup breadcrumbs
• 1/2 cup finely chopped onions
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 tablespoons soy sauce
• 1 tablespoon vegan Worcestershire sauce
• 1 tablespoon ground flaxseed + 3 tablespoons water flax egg
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup finely chopped parsley
• 1/4 cup vegan mayonnaise
• 2 tablespoons olive oil
• 2 shallots, thinly sliced
• Slider buns, for serving
• Lettuce and tomato slices, for serving

Instructions:

Preheat the oven to 375F 190C and line a baking sheet with parchment paper

In a small bowl, mix together ground flaxseed and water to make flax egg

Let it sit for a few minutes to thicken

In a large skillet, heat olive oil over medium heat

Add mushrooms, onions, and garlic

Cook until softened, about 5 minutes

In a large mixing bowl, combine cooked lentils, breadcrumbs, tomato paste, soy sauce, Worcestershire sauce, thyme, oregano, salt, pepper, parsley, and the flax egg

Add the cooked mushroom mixture and mix well

Form the mixture into small patties and place them on the prepared baking sheet

Bake for 25-30 minutes until firm and golden brown

While the sliders are baking, heat a separate skillet over medium-high heat

Add a little olive oil and the thinly sliced shallots

Cook until crispy, about 5-7 minutes

To assemble the sliders, spread vegan mayonnaise on each bun

Place a mushroom meatloaf patty on the bottom half of each bun, top with crispy shallots, lettuce, tomato slices, and the top half of the bun

Serve immediately and enjoy!

Keto Dalgona Coffee

Dalgona coffee tastes rich and creamy, but you won't feel bad about it. Instead of sugar, this version uses erythritol or stevia, which makes it a tasty low-carb treat.

Ingredients:

• 2 tbsp instant coffee
• 2 tbsp erythritol or stevia
• 2 tbsp hot water
• 1 cup unsweetened almond milk or coconut milk
• Ice cubes optional

Instructions:

In a mixing bowl, combine instant coffee, erythritol or stevia, and hot water

Using a hand mixer or whisk, beat the mixture until it becomes thick and frothy

Fill a glass with ice cubes if desired and pour almond milk or coconut milk over the ice

Top the milk with the frothy coffee mixture

Stir gently before drinking, if desired

Instant Pot Black Eyed Peas Curry

This vegan Instant Pot Black Eyed Peas Curry is a delicious and nutritious meal packed with protein and flavor. It's easy to prepare and perfect for a cozy dinner.

Ingredients:

• 2 cups dried black eyed peas, soaked overnight
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tomatoes, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon paprika
• 1 teaspoon garam masala
• 1 teaspoon salt, or to taste
• 3 cups vegetable broth
• 1 cup coconut milk
• Fresh cilantro, for garnish

Instructions:

Heat olive oil in the Instant Pot using the saut function

Add diced onions, minced garlic, and grated ginger

Saut until onions are translucent

Add chopped tomatoes and cook until softened

Stir in ground cumin, ground coriander, turmeric powder, paprika, garam masala, and salt

Add soaked black eyed peas and vegetable broth

Stir to combine

Close the lid of the Instant Pot and set the valve to sealing position

Cook on high pressure for 10 minutes

Once done, allow for natural pressure release for 10 minutes before manually releasing any remaining pressure

Carefully open the lid and stir in coconut milk

Serve hot, garnished with fresh cilantro

Enjoy your flavorful Instant Pot Black Eyed Peas Curry!