Pork Belly & Green Mango Sushi

Wrapped in nori and rice, this sushi has the richness of pork belly, the tangy crunch of green mango, and the flavors of tempura prawns and trout rillette to go with them.

Ingredients:

• 150g pork belly, thinly sliced
• 1 green mango, thinly sliced
• 4 tempura prawns
• 4 slices of trout rillette
• 4 slices of beetroot
• 4 sheets of nori
• 2 cups sushi rice, cooked
• Soy sauce, for dipping
• Wasabi, for serving
• Pickled ginger, for serving

Instructions:

Lay a sheet of nori on a bamboo sushi mat

Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top

Arrange slices of pork belly and green mango on the rice

Place a tempura prawn, a slice of trout rillette, and a slice of beetroot in the center of the rice

Roll the sushi tightly using the bamboo mat, sealing the edge with water

Slice the sushi roll into 6-8 pieces using a sharp knife

Repeat with remaining ingredients

Serve the sushi with soy sauce, wasabi, and pickled ginger

Coconut Lentil Soup with Lemongrass and Ginger

This coconut lentil soup made in a slow cooker has the richness of coconut milk and the fragrant tastes of ginger and lemongrass. This dish is ideal for a cozy meal because it is filling and healthy, full of protein and vegetables.

Ingredients:

• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 can 13
• 5 oz coconut milk
• 2 stalks lemongrass, bruised and chopped
• 2 inches fresh ginger, peeled and minced
• 2 cloves garlic, minced
• 1 onion, chopped
• 2 carrots, diced
• 1 red bell pepper, chopped
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons lime juice
• Fresh cilantro, for garnish

Instructions:

In a slow cooker, combine red lentils, vegetable broth, coconut milk, lemongrass, ginger, garlic, onion, carrots, red bell pepper, curry powder, turmeric, cumin, salt, and pepper

Cover and cook on low for 6-8 hours or high for 3-4 hours, until lentils are tender and flavors are well combined

Stir in lime juice just before serving

Garnish with fresh cilantro and serve hot

Roasted Veggie Galette

This Roasted Veggie Galette is a delightful savory pastry filled with roasted vegetables, cheese, and a flavorful egg mixture. Its perfect for brunch or a light dinner.

Ingredients:

• 1 store-bought pie crust
• 2 cups mixed vegetables e
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• , bell peppers, zucchini, tomatoes
• 1 cup shredded mozzarella cheese
• 4 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil

Instructions:

Preheat your oven to 375F 190C

Roll out the pie crust on a baking sheet lined with parchment paper

In a bowl, mix the mixed vegetables with olive oil, salt, pepper, thyme, oregano, and garlic powder

Spread the shredded mozzarella cheese evenly over the pie crust, leaving a border around the edge

Arrange the seasoned mixed vegetables on top of the cheese layer

Fold the edges of the pie crust over the vegetables, creating a rustic galette shape

In a separate bowl, whisk together the eggs and milk until well combined

Pour the egg mixture evenly over the vegetables and crust

Sprinkle the grated Parmesan cheese on top of the galette

Bake in the preheated oven for 30-35 minutes or until the crust is golden and the eggs are set

Remove from the oven and let it cool slightly before slicing

Serve your Roasted Veggie Galette warm and enjoy

Grilled Veggie Kabobs

These Grilled Veggie Kabobs are a delicious and colorful addition to your BBQ. The balsamic marinade adds a flavorful kick to the assortment of vegetables. Perfect for a vegetarian grilling feast

Ingredients:

• 1 zucchini, sliced
• 1 bell pepper, diced
• 1 red onion, cut into chunks
• 1 cup cherry tomatoes
• 1 cup button mushrooms
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

To make a marinade, mix olive oil, balsamic vinegar, garlic powder, oregano, salt, and pepper in a bowl with a whisk

On skewers, put the mushrooms, bell pepper, zucchini, red onion, and cherry tomatoes

Brush the vegetable skewers all over with the marinade to make sure they are covered evenly

Warm up the grill over medium-high heat

Turn the kabobs over every so often for 10 to 15 minutes, or until the vegetables are charred and soft

Enjoy while hot

Simply the BEST Blondie Cookies

Enjoy the irresistible appeal of these blondie cookies, which have the perfect balance of sweetness and chewiness. Make it your own by adding your favorite mix-ins for a delicious treat.

Ingredients:

• 1 cup unsalted butter, melted
• 2 cups light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup mix-ins of your choice chocolate chips, chopped nuts, etc

Instructions:

Preheat the oven to 350F 175C and line a baking pan with parchment paper

In a mixing bowl, combine the melted butter and brown sugar until well blended

Add the eggs and vanilla extract, and mix until smooth and creamy

In a separate bowl, whisk together the flour, baking powder, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Fold in your chosen mix-ins to distribute them evenly in the batter

Pour the batter into the prepared baking pan and spread it evenly

Bake in the preheated oven for about 25-30 minutes or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs

Remove from the oven and allow the blondies to cool completely in the pan on a wire rack

Once cooled, cut into square or rectangular cookies

Enjoy your delicious Simply the BEST Blondie Cookies

Copycat Panera Bread Strawberry Poppyseed Salad

Enjoy a refreshing and flavorful salad that mimics the famous Panera Bread Strawberry Poppyseed Salad. This salad is bursting with the sweetness of strawberries, the crunch of candied pecans, and the creaminess of feta cheese, all drizzled with a delightful poppyseed dressing.

Ingredients:

• 6 cups of mixed greens such as spinach, romaine, and arugula
• 1 cup fresh strawberries, sliced
• 1/2 cup blueberries
• 1/2 cup candied pecans
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup poppyseed dressing
• 2 tablespoons balsamic vinaigrette
• Salt and pepper to taste

Instructions:

Mixed greens, blueberries, candied pecans, red onion, and crumbled feta cheese should all be put in a large salad bowl together

Pour the balsamic vinaigrette and poppyseed dressing over the salad

Gentle toss the salad to mix all the ingredients together and spread the dressings out evenly

Add pepper and salt to taste

Serve your tasty Copycat Panera Bread Strawberry Poppyseed Salad right away and enjoy it

Vegan French Onion Chowder

Rich caramelized onions, savory broth, and fragrant herbs come together in this Vegan French Onion Chowder to make a comforting and filling soup. This hearty chowder will warm you up from the inside out. Its great for cold days or cozy nights.

Ingredients:

• 2 tbsp olive oil
• 4 large yellow onions, thinly sliced
• 4 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups vegetable broth
• 1 cup vegan white wine
• 2 cups unsweetened almond milk
• 2 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 4-6 slices of crusty bread, cubed
• 1 cup vegan cheese, shredded optional
• Chopped fresh chives for garnish optional

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

While stirring every now and then, cook the onions until they turn caramelized, about 20 to 25 minutes

After you add the minced garlic, cook for two more minutes

Add the flour to the onions and garlic and mix it in so that it covers everything

Slowly add the vegan white wine and vegetable broth, stirring all the time to keep lumps from forming

Salt and pepper should be added along with the almond milk

Bring to a simmer and cook, stirring every now and then, for 10 to 15 minutes

Warm up the broiler while the soup is simmering

Put the cubed bread on a baking sheet and toast it under the broiler for two to three minutes, until it turns golden brown

Pour the soup into bowls to serve

If you want, you can add toasted bread cubes and vegan cheese on top

Add chopped chives as a garnish

Have fun