Vegetarian Shepherd’s Pie Recipe

A meatless version of a classic British/Irish dish. The rich mushroom gravy with vegetables is topped with fluffy mashed potatoes and baked.
Vegetarian Shepherd’s Pie Recipe

INGREDIENTS:

  • 1/4 cup tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1 cup frozen peas
  • 1 celery stalk chopped
  • 5 medium carrots chopped
  • 1/2 teaspoon fresh thyme
  • 12 oz. mushrooms washed and sliced
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 1.25 cups vegetable stock
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon minced garlic
  • 2.5 cups mashed potatoes
Vegetarian Shepherd’s Pie Recipe


INSTRUCTIONS:

  1. Butter a 2qt baking dish. Place on large baking sheet (this prevents the dish from overflowing onto your oven bottom).
  2. Heat up olive oil in large skillet. Add chopped onion, carrots and celery. Cook until onion is translucent and carrots are tender, about 5 minutes. Stir often. Season with salt and pepper.
  3. Add fresh thyme, sliced mushrooms and garlic and saute until fragrant.
  4. In a measuring cup, whisk together vegetable stock and cornstarch. Add tomato sauce and Worcestershire sauce and whisk. Add mixture to vegetables in skillet. Bring to boil, let simmer until thickens.
  5. Pour mixture into prepared baking dish. Add 1 cup frozen peas and stir in.
  6. Top with mashed potatoes, spreading them evenly.
  7. Bake at 375 degrees F for 15 minutes, or until bubbly at the edge.
  8. Let cook for 10 minutes before serving.

Recipe Notes
I use my Instant Pot Mashed Potatoes recipe for the best mashed potatoes.
For a low-carb version, use my Mashed Cauliflower instead of the potatoes.

SAMOA CHEESECAKE BARS

A chocolate oreo crust with creamy cheesecake in the center and topped with coconut caramel and drizzled in chocolate. All of the things that you love in a Samoa Cookie in a delicious cheesecake dessert!
SAMOA CHEESECAKE BARS

INGREDIENTS:
Oreo Crust:

  • 5 Tablespoons butter melted
  • 20 Oreos

Cheesecake layer:

  • ¼ cup sugar
  • 2 teaspoons vanilla extract
  • 16 ounces cream cheese softened to room temperature
  • 1 large egg

Coconut Caramel Layer:

  • 3 Tablespoons heavy cream
  • 1 1/2 cup coconut toasted
  • 11 ounce package caramels like Kraft

Chocolate drizzle:

  • 1 cup semi sweet chocolate chips
SAMOA CHEESECAKE BARS


INSTRUCTIONS:

  1. Preheat oven to 350 degrees. Prepare a 8x8 baking pan by lining it with aluminum foil allowing the sides to overhang for easy removal.
  2. In a food processor, pulse the oreos into a fine crumb. In a medium sized mixing bowl, stir the crushed cookies and butter together. Press into the bottom of the pan and bake for 9-10 minutes. Let cool.
  3. Beat the cream cheese, egg, sugar and vanilla together until it has a smooth and creamy consistency. Spread over the crust. Bake it for 30-35 minutes or until cheesecake is set.
  4. Let cool completely and refrigerate for an hour.
  5. To make the coconut caramel layer: Add the caramel and heavy cream to a microwave safe bowl and cook 30 seconds at a time until melted and smooth. Add the toasted coconut. Let cool for about 10 minutes and spread on top of the cheesecake layer. Add back to the fridge and chill for 3 hours.
  6. Melt the chocolate chips in a microwave safe bowl cooking 30 seconds at a time until smooth. Drizzle on top of caramel. I like to let my bars sit for about 30 minutes before cutting to let the caramel soften a bit.

LIMONCELLO RASPBERRY PROSECCO COOLER

A few fun tips* – To keep your cocktail cold, freeze your berries 10 minutes before serving for berry “ice cubes”! If raspberries aren’t your thing, go for strawberries, blackberries, blueberries, or cranberries for a holiday season spin. You can even muddle the berries in the bottom of the glasses to really bring out their flavors and colors!
For an end-of-summer sip, it doesn’t get any better than this cool, refreshing cocktail with fragrant fresh mint. If you like your drinks sweeter, add more limoncello – a thick, lemony vodka syrup – or if you like ‘em dry like me, just a little does the job. Here’s my easy all-natural recipe for homemade limoncello… we enjoy it in many cocktails year-round, and it makes a great gift.
LIMONCELLO RASPBERRY PROSECCO COOLER

INGREDIENTS:

  • 1 pint fresh raspberries
  • 1 (750ml) bottle Prosecco or other sparkling wine, chilled (recommended: Ruffino Prosecco)
  • 4 oz. limoncello liqueur, chilled (store-bought or homemade)
  • About 8 sprigs fresh mint
LIMONCELLO RASPBERRY PROSECCO COOLER


INSTRUCTIONS:

  1. At least 15 minutes before serving: Chill four wine/cocktail glasses in the freezer or refrigerator. Place raspberries on a plate and freeze.
  2. Remove chilled glasses, add limoncello (1 oz. each), and top off with Prosecco. Add raspberries and mint leaves.
  3. Cheers!

*Note
You can substitute the sparkling wine for lemon-flavored sparkling mineral water for a non-alcoholic refreshment!
Add more or less limoncello, according to your tastes.
Instead of raspberries, go for strawberries, blackberries, blueberries, or cranberries for a holiday cocktail. You can even muddle the berries in the bottom of the glasses to really bring out their flavors and colors!
Store limoncello in your freezer. It won’t freeze solid because of the high alcohol content.

Keto Frappuccino Recipe (Starbucks Copycat)

If you’ve been looking for an easy Starbucks copycat frappuccino recipe, you’ve just found it! I’m a serious coffee addict and because of that, I’ve tried and tested hundreds of sugar-free coffee recipes now I’ve and finally nailed it!
Today I’ll be sharing my all-time favorite low carb frappuccino recipe that’s super quick and easy to make and tastes CRAZY-GOOD!
Keto Frappuccino Recipe (Starbucks Copycat)

INGREDIENTS:

  • 1/2 cup strong brewed coffee (chilled)
  • 1 tbsp sweetener (I used Erythritol)
  • 1/4 tsp Xanthan Gum
  • 1/4 cup unsweetened almond milk
  • 2 tbsp heavy cream
  • 1 cup ice
Keto Frappuccino Recipe (Starbucks Copycat)


INSTRUCTIONS:

  1. Put all of the ingredients into your blender and blend until smooth and combined. (About 1 minute)
  2. Pour into a glass or a cup and top with some keto-friendly whipped cream and any other toppings you like.

Notes

  • This recipe makes 1 serving.
  • Feel free to add some sugar-free caramel syrup for a keto caramel frappuccino.
  • Or sugar-free chocolate syrup for a mocha frappuccino.
  • If your frappe isn't thick enough for your liking, simply add more ice.
  • If you don't have any xanthan gum, just add an extra 1/2 cup ice for a similar consistency.
  • Any nut milk is okay for this recipe, but I prefer the taste of almond milk.
  • You can use any sweetener you like, Stevia and swerve also work great for this drink.

Weight Watchers Carrot Cake Muffins

Yummy carrot cake muffins made with applesauce and Weight Watchers
freestyle points friendly. Great for a grab and go breakfast for those hectic mornings
or just to enjoy a tasty treat. With a few Weight Watchers essential ingredients you
can make these amazing carrot cake muffin poppers. The whole family will love these
muffins including kids.
This is definitely Weight Watchers friendly and the BEST muffin idea – a favorite treat
on WW. Learn how to make these yummy muffin bites with step by step instructions. Great
muffins for breakfast, snack, treat, party or even dessert.
Weight Watchers Carrot Cake Muffins

INGREDIENTS:

  • 1 pound carrots, peeled
  • 1 ½ teaspoons salt
  • 2 ½ teaspoons cinnamon
  • 1 cup brown sugar
  • 1 ¼ cups unsweetened applesauce
  • ½ cup granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 4 large eggs
  • 2 cups whole wheat flour
Weight Watchers Carrot Cake Muffins


INSTRUCTIONS:

  1. Preheat oven to 350 degrees and prepare a muffin pan by placing liners inside or greasing with nonstick cooking spray.
  2. Cut the peeled carrots into large chunks and place them in the bowl of a food processor or blender. Chop the carrots into small bits and set aside.
  3. In a large bowl, add the white sugar, brown sugar, applesauce, and eggs. Mix until well combined.
  4. Fold in the chopped carrots.
  5. In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, and cinnamon.
  6. Combine the dry ingredients and wet ingredients. Stir until just incorporated.
  7. Fill each muffin cup 2/3 of the way full with batter. Bake for 20 to 25 minutes for full-sized muffins or 15 to 20 minutes for mini muffins. Muffins will be done when a toothpick inserted into the center comes out clean.
  8. Allow muffins to cool in the pan for 10 minutes, then remove them to a wire cooling rack to cool completely before serving.

Keto Peanut Butter Mousse

Keto desserts don’t get any easier than this peanut butter mousse. Sweet and creamy and oh so easy to make. 5 simple ingredients and 5 minutes is all it takes for this amazing low carb recipe. And less than 6g carbs per serving!
This deceptively simple keto peanut butter mousse recipe was originally created for All Day I Dream About food by Leeann of Cut The Wheat, Ditch The Sugar. She was a fellow low carb blogger back in 2014 and although she no longer maintains her website, this amazing 5 minute peanut butter dessert stands the test of time.
Sweet and creamy, this low carb peanut butter mousse will help you keep those girl scout cookie cravings at bay!
Keto Peanut Butter Mousse

INGREDIENTS:

  • ½ cup heavy whipping cream (more if needed to thin the mixture)
  • 1/4 cup powdered Swerve Sweetener
  • ½ tsp vanilla extract
  • 4 oz cream cheese (softened)
  • 1/4 cup natural peanut butter (no sugar added)
Keto Peanut Butter Mousse


INSTRUCTIONS:

  1. In a medium bowl, whip the 1/2 cup of cream until it holds stiff peaks. Set aside. 
  2. In another medium bowl, beat together the cream cheese and peanut butter until smooth and creamy. Add the sweetener and vanilla. If your peanut butter is unsalted, add a pinch of salt as well. Beat until smooth.
  3. If your mixture is overly thick, add about 2 tbsp heavy cream to lighten it and beat until combined.
  4. Gently fold in the whipped cream until no streaks remain. Spoon or pipe into little dessert glasses.
  5. Drizzle with a little low carb chocolate sauce, if desired. 

Weight Watchers Cherry Cheesecake Bites

What is great about these Weight Watchers Cherry Cheesecake Bites is you get the rich decadence of cheesecake but in perfect bite sizes that also help you to maintain your nutritional goals. The tart cherry with a sprinkle of chocolate shavings adds the perfect taste of tartness and sweetness. You will find this dessert very satisfying. This recipe is also surprisingly simple to make.
These Weight Watchers Cherry Cheesecake Bites are the perfect two-bite dessert. It's all part of the WW Blue Freestyle plan. A lower smartpoints treat
Weight Watchers Cherry Cheesecake Bites

INGREDIENTS:

  • 2 tsp water
  • 1/2 oz shaved dark chocolate
  • 2 large eggs or 4 egg whites
  • 1/4 cup stevia or sugar, sugar makes the points increase by one
  • 2/3 cup graham cracker crumbs
  • 14 Tbsp plain non fat Greek yogurt
  • 8 oz low fat cream cheese, softened to room temperature
  • 10 oz no sugar added cherry filling
  • 1 small wedge of fresh lemon juice
  • 2 tsp cornstarch
  • 1 tsp vanilla extract
Weight Watchers Cherry Cheesecake Bites


INSTRUCTIONS:

  1. Preheat oven to 325 degrees.
  2. Take graham cracker crumbs and mix with 2-4 Tbsp yogurt and mix manually with a mixing spoon until crumbs are evenly moist. Place 1/2 Tbsp in the mini muffin liners and press down into the bottom of each.
  3. With an electric mixer, mix the remaining ingredients (excluding the cherries and chocolate).
  4. Spoon cheesecake mixture into each paper liner.
  5. Bake for 15-20 minutes.
  6. Once done let cool then chill in refrigerator 1-2 hours. Mine were set well in 45 minutes. Serve with a small dollop of cherries with a sprinkle of chocolate on each.

The Best Vegan Enchiladas

Seriously the BEST Vegan Enchiladas! Made with all whole food ingredients, including easy plant "meat", black beans, and vegan cheese sauce.
The Best Vegan Enchiladas

INGREDIENTS:
Enchilada sauce:

  • 2 tablespoons chili powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon apple cider vinegar
  • 3 tablespoons water
  • 3 tablespoons all purpose flour | gluten-free if needed
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 2 tablespoons tomato paste
  • 2 cups vegetable broth

Taco "meat":

  • 1/2 teaspoon salt, to taste
  • 1/2 cup raw walnuts
  • 2 tablespoons vegetable broth, more if needed
  • 1 teaspoon cumin
  • 2 cups riced cauliflower | 1/2 medium head cauliflower
  • 4 ounces mushrooms | 1/2 package, or 4-5 mushrooms
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 tablespoons low sodium soy sauce | tamari for gluten free
  • 1 teaspoon smoked paprika

The rest:

  • 1 (15-ounce) can black beans, drained and rinsed
  • 12-15 corn tortillas
  • 1/4 cup chopped cilantro
  • 1/2 Recipe Vegan Nacho Cheese Sauce
The Best Vegan Enchiladas


INSTRUCTIONS:

  1. Make a 1/2 recipe of Nacho Cheese Sauce. Set aside.
  2. Make the Enchilada Sauce:
  3. Measure and add all the dry ingredients to a small bowl (flour, chili powder, garlic powder, cumin and salt). Have the tomato paste and vegetable broth ready and nearby.
  4. In a medium pot over medium heat, warm the water. Once warm, pour in the flour/spice mixture and whisk constantly for about a minute. Whisk in the tomato paste, then slowly pour in the broth, whisking constantly.
  5. Bring to a boil, then simmer for 5 minutes, whisking often to remove lumps. It should thicken a bit. Remove from heat, and whisk in the vinegar. Taste and add more salt as needed. Set aside.

Make the Taco "Meat":

  1. If using whole cauliflower, wash, chop off the florets and place them in a food processor. Pulse, creating rice. Add 2 cups of cauliflower rice to a large pan on the stove. 
  2. Add the mushrooms and walnuts to the food processor, and pulse until they are a similar consistency as the cauliflower. Don't over process. Add to the pan with the cauliflower.
  3. Turn the heat to medium-high, and pour in the vegetable broth (2 tablespoons), spices and soy sauce. Stir to combine. Continue to cook for 10-15 minutes, stirring frequently. Add salt to taste, and remove from heat. Stir in the black beans.

Assemble the Enchiladas:

  1. Preheat oven to 375 degrees F. Spread 1/2 cup of enchilada sauce in the bottom of a 9x13 inch casserole dish.
  2. Wrap 5 tortillas at a time in a damp paper towel, and microwave for 30 seconds to 1 minute to soften. This will make them much easier to roll.
  3. Fill each tortilla with a scoop of "meat" and a spoonful of cheese sauce. Roll and place into the prepared pan. Repeat until all the tortillas are used. Pour the rest of the enchilada sauce on top, then pour the rest of the cheese on top of the red sauce. 
  4. Bake, uncovered, for 20-25 minutes, until bubbly. Top with chopped cilantro and serve hot.

Recipe Notes

  • For gluten free, use gluten free flour in the enchilada sauce, tamari instead of soy sauce and 100% corn tortillas.
  • To make this recipe easier, you could buy pre-made vegan enchilada sauce. Check ingredient list as some brands have milk in them. You could also use vegan ground "beef" instead of the plant meat, or top the enchiladas with shredded vegan cheddar in place of the nacho cheese sauce. But they taste the best as written.
  • Try subbing flour tortillas for the corn if desired.
  • To make nut-free, omit the walnuts from the "meat" and use my Nut Free Cheese Sauce instead of the cashew based sauce.
  • Calorie calculation does not include Nacho Cheese Sauce.

Keto Microwave Mug Pizza

A 90 second keto crust recipe is all it takes to make this easy and simple low carb pizza.
Mix up and bake this ketogenic diet pizza in under 5 minutes.
Makes for quick keto dinner, keto lunch, keto snack or keto side dish for your meal.
Homemade 90 second keto bread recipe or crust whichever you want to call it for the BEST pizza.
Add your favorite toppings or just top with pepperoni like this one I made.
You could make veggie topping or meat of your choice (other meat options may require additional cook times)
This is one of my favorite go to ketogenic diet recipes when I want something quick and delicious.
Are you ready to make this NO FAIL keto food recipe?
Check out how easy it is to make this keto pizza!
Keto Microwave Mug Pizza

INGREDIENTS:
For the Crust:

  • 1 tbsp Almond Flour
  • 1 tbsp Coconut Flour
  • ¼ tsp Baking Powder
  • 1 Egg
  • 1 tbsp Olive Oil
  • 1 tbsp Almond Milk
  • ¼ tsp Italian Seasoning

For the Topping:

  • 3 Pepperoni Slices
  • 1.5 tbsp Sugar-Free Pizza Sauce
  • 1.5 tbsp Shredded Mozzarella
Keto Microwave Mug Pizza


INSTRUCTIONS:

  1. Whisk together all ingredients for the bread base in a microwave-safe mug.
  2. Spread pizza sauce on top of the batter then top with shredded mozzarella and pepperoni.
  3. Microwave for 60-90 seconds.

Instant Pot Lasagna Soup (Slow Cooker)

Lasagna Soup is one of those recipes that I live for. It is easy. It offers incredible flavor. And you get all the things you want from lasagna–noodles, cheese, tomatoes, hearty, cozy, comfort food. But you get it without all the work of cooking and layering. This lasagna soup recipe is the ultimate one pot meal, the whole family will love.
Stop what you are doing right now to make this easy one pot meal!  This healthy instant pot lasagna soup is all the things you love about lasagna with half the work. Easy, flavorful, cooked in a slow cooker or pressure cooker.
Easy, One Pot, Low Mess, Absolutely Delicious Lasagna Soup With a Flavorful Broth.
Instant Pot Lasagna Soup (Slow Cooker)

INGREDIENTS:

  • 1 Tbs olive oil
  • 1 bay leaf
  • 2- 14.5 ounce cans petite diced tomatoes
  • 2- 8 ounce cans tomato sauce
  • 6 cups chicken broth
  • 1 Tbs onion powder
  • 1/2 Tbs garlic powder
  • 1 tsp salt
  • 1 pound ground beef
  • 1 pound hot italian sausage
  • 1/2 tsp thyme
  • 1/2 tsp basil
  • 1/4 tsp oregano
  • ¼ tsp parsley
  • 1 Tbs balsamic vinegar
  • 1 tsp black pepper
  • 1 medium yellow onion diced
  • 1 Tbs garlic minced
  • 8 ounces lasagna noodles uncooked about half a traditional sized box

Topping:

  • 1/2 cup ricotta cheese
  • 6 tbsp shredded mozzarella cheese
  • 1/4 cup fresh basil chiffonade
  • 3 tbsp grated parmesan cheese
  • 2 tbsp chopped fresh parsley
Instant Pot Lasagna Soup (Slow Cooker)


INSTRUCTIONS:
Instant Pot:

  1. Turn Instant Pot on to Saute, when it reads hot, add olive oil to pot.
  2. Add beef and sausage, onion powder, garlic powder, salt and pepper, and brown the meat, using a wooden spoon to break it apart.
  3. Once browned, add the onion and garlic, and cook until onion is translucent and fragrant, 2-3 minutes.
  4. Drain any excess grease.
  5. Add 1/2 cup of the chicken stock to the pot to deglaze it by using a wooden spoon to scrape the bottom clean.
  6. Turn pot to “off”
  7. Add thyme, basil, oregano, parsley, diced tomatoes, tomato sauce, balsamic vinegar and remaining chicken broth. Stir to combine.
  8. Break noodles into pieces, and add them, push them under the broth so they are completely submerged. Add the bay leaf.
  9. Put lid on pot, and lock into place. Set valve to sealing.
  10. Cook on manual (or pressure cook) high pressure for 4 minutes.
  11. After 4 minutes, let pot Natural Pressure Release for 10 minutes then a quick release.
  12. Open the pot, discard the bay leaf, and stir everything together
  13. Taste and adjust the flavor if needed with additional salt or pepper.
  14. In a small bowl, combine ricotta, parmesan, and parsley.
  15. Serve soup in bowls topped with 1- 2 tbsps ricotta cheese mixture, a sprinkle of mozzarella, and fresh basil.

Slow Cooker:

  1. In a large skillet, over medium heat, add oil and heat, then add beef and sausage, onion powder, garlic powder, salt and pepper, and brown the meat, using a wooden spoon to break it apart.
  2. Once browned, add the onion and garlic, and cook until onion is translucent and fragrant, 2-3 minutes.
  3. Drain any excess grease.
  4. Pour meat mixture into the slow cooker, and add chicken stock, thyme, basil, oregano, parsley, diced tomatoes, tomato sauce, balsamic vinegar and bay leaf. Stir to combine.
  5. Put lid on pot, and cook on low for 8 hours.
  6. With 30 minutes remaining, break lasagna noodles into small pieces, and put in slow cooker. If needed, add extra chicken stock to help noodles cook through, (some slow cookers cook at higher temps than others, so depending on how much evaporated).
  7. Discard the bay leaf, and stir everything together
  8. Taste and adjust the flavor if needed with additional salt or pepper.
  9. In a small bowl, combine ricotta, parmesan, and parsley.
  10. Serve soup in bowls topped with 1- 2 tbsps ricotta cheese mixture, a sprinkle of mozzarella, and fresh basil.

Vegetarian Quinoa and Black Bean-Stuffed Peppers

Take your meatless meal game to new heights with this vegetarian stuffed pepper recipe. Made with quinoa, black beans, tomatoes, cumin, lime, and baby spinach, this healthy dish is packed with fresh Mexican flavors and ready in 30 minutes.
Vegetarian Quinoa and Black Bean-Stuffed Peppers

INGREDIENTS:

  • 1 tsp cumin
  • ½ lime
  • 1 cup baby spinach
  • 1 clove garlic
  • ¼ red onion
  • 1 cup cooked quinoa
  • ¼ cup sharp cheddar cheese
  • 2 red/yellow/orange bell peppers
  • 2 tsp extra virgin olive oil
  • ½ cup canned diced tomatoes
  • ½ can black beans (7 oz/ 223g), rinsed and drained
  • ¼ tsp salt
Vegetarian Quinoa and Black Bean-Stuffed Peppers


INSTRUCTIONS:

  1. Preheat the oven to 400℉ (200℃).
  2. Crush the garlic, and finely dice the onion. Set aside.
  3. Cut the peppers in half. Remove the seeds and white membranes.
  4. Spray a baking tray with baking spray (or a drizzle of olive oil).
  5. Lay the peppers skin-side-down on the baking tray. Bake the peppers for 15-20 minutes, until they are just beginning to brown around the edges. (Note: leave the oven on 400℉/200℃ when you remove the peppers. We will return to it later).
  6. Shred the baby spinach and set aside.
  7. Add the olive oil, onion and garlic to a large non-stick frying pan. Place the pan on the stove, and turn the stove to medium heat. Stir fry until the onion is soft and translucent.
  8. Add the cooked quinoa, diced tomato, black beans, salt, and cumin to the pan.
  9. Juice the lime over the pan.
  10. Stir-fry the ingredients for a couple of minutes, then add the shredded spinach to the pan. Continue to cook until the spinach is wilted.
  11. Return to the cooked peppers. Fill the peppers with the quinoa and black bean mixture.
  12. Sprinkle a tablespoon of cheddar cheese over pepper half. Return the peppers to the baking tray, and cook for another 5 minutes until the cheese begins to bubble.
  13. Remove the baking tray from the oven, and serve warm.

Keto Taco Cups

Looking for the easiest keto appetizer recipe? These zero-carb Keto Taco Cups are easy to make, unbelievably tasty, and so fun to eat! Plus, learn how to set up your own keto taco bar.
Keto Taco Cups

INGREDIENTS:

  • keto-friendly fillings as desired
  • 1 cup shredded cheddar cheese

INSTRUCTIONS:

  1. Preheat oven to 350 F.
  2. The easiest way to make these is to use a cookie sheet covered with a silicone baking mat, as well as a silicone cupcake pan. If you aren’t using silicone, coat your cookie sheet and cupcake pan with non-stick cooking spray (or oil) for easy removal of the cheese cups.
  3. On your cookie sheet (preferably covered with a silicone baking mat), make eight circles using shredded cheddar cheese. Each circle is made from 2 tbsp cheese and should be approximately 3 1/2″ in diameter.
  4. Place cookie sheet in preheated oven and bake for 5-7 minutes until edges begin to brown.
  5. Remove cookie sheet from oven, let cool for 10 seconds, and then carefully remove each cheese circle and place inside a muffin pan slot to form a cup.
  6. Let the Keto Taco Cups cool inside the muffin pan for at least 10 minutes before carefully removing the cups and filling them with desired fillings.
Keto Taco Cups


Notes

  • I read a great tip online to make the circles “lacey” (as in, leave some space between some of the cheese shreds) for the crispiest shells. 
  • To make taco-seasoned Keto Taco Cups, mix one cup shredded cheese (the amount you’ll use for eight taco cups) with 1 tsp Keto Taco Seasoning.
  • Feel free to experiment with the 5-7 minutes baking range. I baked some cheese for 7 minutes, which significantly browns the edges and makes them quite crispy, but they’re prone to breaking on the edges. The cheese I baked only 5 minutes was (as you would expect!) much more pliable when I pulled them off the cookie sheet and didn’t have any breakage issues, but they didn’t end up as crispy. I preferred the 7-minute cups.
  • If some of the cheese circles begin to harden before you can remove them, place the pan back in the oven for a few seconds to make them pliable again.

ITALIAN VEGAN STUFFED PEPPERS

Italian Vegan Stuffed Peppers features a colorful mix of veggies, flavorful herbs and protein rich tempeh for a hearty and delicious lunch, dinner or meal prep idea!
ITALIAN VEGAN STUFFED PEPPERS

INGREDIENTS:

  • 6 large bell peppers (any color), top cut off and seeds removed
  • 1 can (14oz.) tomato sauce
  • 1 cup cooked rice
  • 2 (8oz) packages tempeh, crumbled
  • 1 cup zucchini, diced
  • 1 cup yellow squash, diced
  • 1 tablespoon olive oil or 1/4 cup water
  • 1 medium onion, diced
  • 3 – 4 cloves garlic, mined
  • 1 teaspoon dried basil
  • generous pinch red pepper flakes
  • 1/4 cup fresh chopped parsley
  • 8 oz. package mushrooms, sliced
  • 1 teaspoon dried oregano
  • mineral salt & pepper, to taste
ITALIAN VEGAN STUFFED PEPPERS


INSTRUCTIONS:

  1. Preheat oven to 350 degrees F.
  2. Saute: In a large skillet, heat oil/water over medium heat, add onion, garlic and crumbled tempeh, saute for 5 minutes. Add the zucchini, yellow squash, mushrooms, oregano, basil, red pepper flakes, parsley, salt and pepper, and tomato sauce, cook for 2 minutes or so. Add rice and mix to combine. Remove from heat.
  3. Stuff bell peppers: Fill each bell pepper with vegetable mixture, making sure to pack it well. These are hefty stuffed bell peppers. Cover with lid or tin foil.
  4. Bake: Add optional cheese on top, cover the baking dish with lid or tin foil, and bake on the center rack for 35 – 40 minutes. Remove cover, top with optional grated cheese and bake for another 5 – 10 more minutes. Cooking times vary, adjust to suit your needs.
  5. Once done, let cool a few minutes and serve with a sprinkle of freshly chopped parsley.
  6. Serves 6, 1 bell pepper per person.
  7. Store: Store leftovers, covered, in the refrigerator for 4 – 5 days. To keep longer store vegan stuffed peppers in the freezer for up to 2 – 3 months. To freeze, simply let peppers cool completely and store them in freezer safe containers. Let thaw before reheating.

NOTES

  • Add in a handful of fresh baby spinach with the vegetables for variation.
  • Use your grain of choice. For gluten free, stick with rice or quinoa. For low-carb option, use cauliflower rice.
  • If you don’t care to use 2 packages of tempeh, add in 1 can of white beans (drained and rinsed) with the vegetables.
ITALIAN VEGAN STUFFED PEPPERS


To Reheat: Reheat in the oven or microwave. For the oven, place the peppers in a baking dish and warm at 350 degrees F for about 15 minutes. To warm in microwave, first slice the peppers into quarters lengthwise to ensure that they warm evenly, and cook for 1 – 2 minutes, checking after every 30 seconds until warmed through.

Keto Mocha Coffee Mousse – Low Carb Silky & Smooth

Coffee Lovers rejoice; we have a decadent sugar free dessert to tantalize your taste buds. Our Low Carb Mocha Latte Keto Mousse is light, airy and creamy, the perfect way to end an evening.
Keto Mocha Coffee Mousse – Low Carb Silky & Smooth

INGREDIENTS:

  • 1 1/2 cup Heavy Cream
  • 1/2 cup Heavy Cream whipped, to serve
  • 2 tablespoons instant coffee
  • 1/2 cup water hot
  • 2 teaspoons gelatin
  • 2 tablespoons water cold
  • 1/4 cup water hot
  • 2 tablespoons cacao powder
  • 1 teaspoon vanilla extract
  • 1/3 cup Erythritol

Keto Mocha Coffee Mousse – Low Carb Silky & Smooth

INSTRUCTIONS:

  1. In a heatproof jug, place the cold water and sprinkle over the gelatin. Allow to sit for 2 minutes.
  2. Add the ¼ cup of hot water and stir until dissolved. If you’re left with undissolved gelatin, place the jug into the microwave and heat for 30 seconds, or until the gelatin has dissolved. Set aside to cool.
  3. Dissolve the instant coffee in the ½ cup of hot water and set aside to cool.
  4. In your stand mixer, add the erythritol, cacao and vanilla extract. Using the whisk attachment gently mix the ingredients.
  5. Add the cream to the stand mixer and whisk to soft peaks.
  6. With the mixer on low speed, add the dissolved coffee until it is combined.
  7. Add the gelatin and mix until combined.
  8. Pour the mousse into 8 glasses and set in the fridge for 2 hours.
  9. Serve topped with a dollop of whipped cream and enjoy.

NO CHURN LOW CARB ICE CREAM WITH CHERRIES AND CHOCOLATE CHIPS

I have got you the best Low Carb Ice Cream whipped up with only 5 essential ingredients, minimal prep and no special equipment. This No Churn Sugar-Free Ice cream is a guilt-free dessert that you can serve at any time of the year. Go on, try it. Suitable for low carb and keto diets.
NO CHURN LOW CARB ICE CREAM WITH CHERRIES AND CHOCOLATE CHIPS

INGREDIENTS:

  • 2 tbsp cacao nibs or stevia-sweetened dark chocolate chips
  • 2 tbsp MCT oil
  • 2 tsp vanilla extract
  • 480 ml (2 cups) Double / heavy whipping cream
  • ½ cup powdered sugar substitute swerve confectioners
  • 240 ml (1 cup) unsweetened almond milk
  • 120 g (1 cup) pitted & halved cherries
  • 2 tsp almond extract

NO CHURN LOW CARB ICE CREAM WITH CHERRIES AND CHOCOLATE CHIPS

INSTRUCTIONS:

  1. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using an electric mixer, beat whipping cream at high speed until stiff peaks start to form.
  2. Gradually add the sugar substitute, beating after each addition. Beat in MCT oil and vanilla and almond extracts.
  3. Add the almond milk in two additions, beating after each addition. Place the bowl in the freezer and chill for 1 hour, then stir in the cherries and cacao nibs. Chill for 1 more hour, stirring the mixture well before transferring it to a metal or ceramic loaf pan. Sprinkle the top with additional cacao nibs and chopped cherries.
  4. Cover with plastic wrap and freeze at least 2 hours until hardened. Serve as desired.

NOTES
Low Carb Ice Cream Toppings And Mix-ins
  • Topping and mix-ins are endless! You are limited only by what you like and of course the number of carbs in these.
  • Feel free to replace the almond extract with any flavour and sub the cherries and cacao nibs for any fruits, nuts, or candies that you’d like. Sugar-free jams, fudge sauce and chocolate sauce are a great topping idea too.

Best Keto Chocolate Cake

This rich and decadent best keto chocolate cake is shockingly delicious… Every time I serve it, people always ask for the recipe! Simply put, because it is quite possibly the best keto chocolate cake you will ever make, even if you aren’t on a keto diet.
Best Keto Chocolate Cake

 INGREDIENTS:
 Meatza Ingredients:

  • 1 cup coconut flour
  • 1/2 cup coconut oil melted
  • 8 large eggs beaten
  • 2 teaspoons vanilla extract
  • 1 1/2 cup low carb sweetener 1:1 sugar replacement
  • 1/4 teaspoon monk fruit powder see note for alternative
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 4 cups zucchini shredded

 Optional:

  • chocolate buttercream frosting
  • 3/4 cup sugar free chocolate chips
Best Keto Chocolate Cake


INSTRUCTIONS:

  1. In large mixing bowl, combine coconut flour, cocoa, Sukrin+, monk fruit, cinnamon, baking soda, baking powder, and sea salt.
  2. Mix in eggs, coconut oil, and vanilla until well combined.
  3. Stir in zucchini (and optional chocolate chips if using).
  4. Spread out into greased 9×13-inch pan (or two round 9-inch pans).
  5. Bake at 350°F for about 30-40 minutes or until toothpick inserted in center comes out clean.
  6. NOTE: smaller pans, such as 9-inch round pans should be checked around the 15 minute mark.
  7. Cool on wire rack. Once cool, frost with chocolate buttercream frosting if desired.
  8. Enjoy!

NOTES

  • 1/8 teaspoon stevia concentrate or 2-4 tablespoons of any 1:1 sugar equivalent low carb sweetener can be used in place of the monk fruit.
  • Each serving contains about 1g erythritol

CHOCOLATE HAZELNUT TARTS

Chocolate and hazelnuts were made to go together and this Chocolate Hazelnut Tart is the perfect pairing! This recipe makes 2 generous servings, but feel free to divide it into 4 servings or even 8 - for a mini little treat!
CHOCOLATE HAZELNUT TARTS #valentinesday #valentaine #tarts #chocolate

INGREDIENTS:
For the hazelnut "Crust":

  • 1/3 cup shelled hazelnuts
  • 10-20 drops liquid stevia
  • 1 tbsp butter, melted

For the chocolate filling:

  • 1 tbsp butter
  • 1 egg yolk
  • 1 oz sugar free chocolate chips (I use Lily's)
  • 1/2 cup Heavy whipping cream
CHOCOLATE HAZELNUT TARTS #valentinesday #valentaine #tarts #chocolate


INSTRUCTIONS:
For the hazelnut "crust":

  1. Preheat your oven to 325 degrees F and prepare your treat cups, tart pans, or muffin liners with non-stick spray. 
  2. Pulse the hazelnuts in a food processor until they become a fine flour-like consistency.
  3. In a small bowl, combine the melted butter, stevia and the ground hazelnuts, reserving about 1 1/2 tsp of the hazelnuts. 
  4. Evenly divide the hazelnut mixture between your tart pans. Press the mixture into the bottom and sides of the pan. If you are using a paper liner, be careful not to smash the accordion folds.
  5. Bake in preheated oven for 5-8 minutes until just beginning to brown. Remove from oven and set aside

For the filling:

  1. In a small saucepan, over medium heat, bring the heavy cream and butter to a low simmer, stirring frequently. 
  2. Stir in the chocolate and stir constantly until it is completely melted.
  3. Remove from the heat and whisk in the egg yolk. Continue whisking until the chocolate has a smooth and creamy consistency.
  4. Pour into baked crusts, sprinkle with reserved hazelnut flour, and chill in the refrigerator at least 1 hour or until firm 
  5. To serve: Carefully remove from the tart pan or liner and enjoy!

SLOW COOKER BEEF AND BARLEY STEW

It is so hard to resist chunks of beef roast that have been immersed in the slow cooker‘s magic. Ultra tender and infused with the flavors of their surroundings, the beef bites are my very favorite part of this beautiful slow cooker beef and barley stew.
Simple ingredients are left to mingle in the slow cooker, resulting in a rich and flavorful stew of tender beef and vegetables with barley. Total comfort!
SLOW COOKER BEEF AND BARLEY STEW

INGREDIENTS:

  •  1 T. olive oil
  •  freshly ground black pepper
  •  8 oz. mushrooms, cut into thin slices
  •  8 large carrots, peeled and sliced diagonally into 1/2" pieces
  •  1 c. dry red wine
  •  2 lbs. boneless beef chuck roast, cut into 1" cubes
  •  1 T. Dijon mustard
  •  1 tsp. dried thyme
  •  3/4 c. pearl barley
  •  6 large cloves garlic, minced
  •  4 medium-large yellow potatoes, peeled and cut into 1" cubes
  •  kosher salt
  •  1/4 c. tomato paste
  •  1 large yellow onion, chopped
  •  6 c. low sodium beef broth
  •  1 bay leaf
  •  chopped fresh parsley
SLOW COOKER BEEF AND BARLEY STEW


INSTRUCTIONS:

  1. Sprinkle beef fairly generously with kosher salt and pepper. If you own this awesome slow cooker, where you can brown meat right in the slow cooker - add the oil to the slow cooker and then brown the beef right in the slow cooker, searing beef on all sides. Otherwise use a large skillet over medium-high heat to heat the oil and then brown the beef. Drain off fat. If using a skillet, transfer beef to slow cooker.
  2. Add mushrooms, carrots, garlic, potatoes, onion, beef broth, wine, tomato paste, mustard, and thyme, and stir well to incorporate. Then stir in barley and add the bay leaf. Cover and cook on high for 4 hours. Then turn heat to low and cook for 2 hours more, or until beef is tender. Serve hot, with fresh parsley sprinkled over the top. A good, crusty bread for dipping is always welcome.


BLUEBERRY MOJITO

Blueberry Mojito: Cool off this summer with sweet blueberries, tart limes, and a refreshing splash of rum.  This cocktail will sweep you away like a cool island breeze & is perfect for lazy summer afternoons!
This time of year blueberries are so easy to come by. Farmers markets and blueberries patches are overflowing.  Just this week my supermarket had them on sale buy one get one free!  Sounds great in theory until it’s 4 days later and you’ve got a fridge full of blueberries!
BLUEBERRY MOJITO

INGREDIENTS:

  • 1 Cup Fresh Blueberries, (Set aside a few for garnish if desired)
  • 2 Teaspoons White Sugar
  • Juice of 2 Limes
  • 6 Ounces Club Soda
  • 4 Ounces Rum
  • 10 Fresh Mint Leaves
  • Ice Cubes
BLUEBERRY MOJITO


INSTRUCTIONS:

  1. Blend or muddle blueberries until smooth. Set aside.
  2. Use a muddler or wooden spoon to blend in mint leaves and sugar.
  3. Stir in rum, lime juice, and blueberry mixture.
  4. Pour into glasses over club soda & ice. Gently stir.
  5. Garnish with extra blueberries,lime, and mint if desired.

Zuppa Toscana Olive Garden Copycat Instant Pot

Zuppa Toscano soup is so different in flavors from other soups I have had over the years. It is a rich and creamy base with chunks of Italian sausage, bacon, chopped kale, and a variety of herbs and spices. Each bite is like a flavor explosion in your mouth of goodness. I am not sure any other soup has such a wide variety of flavors and textures like this one. I highly recommend trying out this Instant Pot version if you love the Olive Garden soup.
Zuppa Toscana Olive Garden Copycat Instant Pot Soup truly is savory and succulent. We eat soup all year round, more often in the winter months, and this is a soup I always keep in our rotation. Copycat Olive Garden Zuppa Toscana soup tastes just like the restaurant version, but you can make it in your instant pot.
Zuppa Toscana Olive Garden Copycat Instant Pot

INGREDIENTS:

  • 1 small chopped onion
  • 6 slices cooked bacon
  • 1 cup milk or cream
  • 3 cloves garlic
  • 2 cups chopped Kale
  • 1 TBSP olive oil
  • 32 oz low sodium chicken broth
  • 1 pound hot Italian sausage
  • 2 cups diced Potatoes, I used a bag of frozen diced Hashbrown potatoes
Zuppa Toscana Olive Garden Copycat Instant Pot


INSTRUCTIONS:

  1. Place you Pot on saute add olive oil and onions, garlic, and sausage.
  2. Brown sausage until it crumbles.
  3. Add potatoes, chicken broth, and place Kale on top.
  4. Cover and place pot on manual high pressure for 10 minutes.
  5. Do a quick release.
  6. Place pot back on saute.
  7. Stir in milk or cream.
  8. Chop your bacon and stir in your soup.
  9. Enjoy with a hearty Italian bread.

Keto Turtle Mug Cake

Yummy low carb mug cake you can make in the microwave.
Keto chocolate caramel mug cake that is easy and quick to mix up and bake.
This is a great keto dessert to make when you want something quick, sweet and savory.
In under 10 minutes you can make this low carb keto mug cake for 1 or 2.
A moist, rich and delicious sweet treat that is ready in minutes.
A perfect treat after a keto meal or make whenever you want a snack.
Learn how to make keto mug that taste amazing.
You can’t go wrong with this low carb recipe.
Follow the step by step instructions to make this NO FAIL keto mug cake.
Get ready to mix up the best keto caramel chocolate mug cake.
Keto Turtle Mug Cake

INGREDIENTS:
For the cake:

  • 1 Egg
  • ½ tsp. Baking powder
  • 1 Tbsp. Butter melted
  • 3 Tbsp. Almond flour
  • ½ tsp. Vanilla extract
  • 2 Tbsp. Lily’s baking chips or other keto friendly chocolate chips
  • 2 Tbsp. Swerve confectioners sugar substitute
  • ½ Tbsp. Unsweetened cocoa powder
  • 1 Tbsp. Chopped pecans

For the caramel sauce:

  • ¼ tsp. Vanilla extract
  • Pinch of salt
  • 1 Tbsp. Butter unsalted
  • 2 Tbsp. Heavy whipping cream
  • 2 Tbsp. Swerve confectioners sugar substitute
Keto Turtle Mug Cake


INSTRUCTIONS:

  1. In a small skillet over medium low heat on the stove, melt one tablespoon of butter.
  2. Add two tablespoons of Swerve sugar substitute, ¼ tsp of vanilla extract, 2 tablespoons of heavy whipping cream and a pinch of salt to the skillet with the butter.
  3. Reduce the heat on the skillet to low, and cook the mixture for about 15 minutes until it has thickened to a caramel sauce. You can whisk the mixture occasionally to keep it from sticking or burning.
  4. When the sauce is close to being done, add the ingredients for the cake except chocolate chips & pecans into a microwave safe mug or ramekin that has been thoroughly greased. Mix together well to combine all of the ingredients.
  5. Microwave the cake mixture for 90 seconds, and then let cool.
  6. Turn the mug cake onto a plate, and top with the caramel sauce mixture.
  7. One turtle mug cake equals two full servings.

Keto Cookies And Cream Fat Bombs

Weight loss has never been the same for me since whenever I found Keto, the fact that you can lose weight without having to give up on your favorite goods is just mind blowing.
But what makes me more love keto are the decadent desserts you get to enjoy while dropping weight.
Ever since I made my first keto dessert, Chocolate mousse.
Keto desserts is all what has been on my mind lately because I never thought that even sugar free desserts could be this delicious.
But I didn’t wanted to stop here, I wanted to dig deeper about keto, through which I came across the term, Keto fat bombs and how they help you lose weight and burst your cravings.
Keto Cookies And Cream Fat Bombs

INGREDIENTS:
Keto Oreo Crumbs:

  • 11 g Cocoa Powder
  • 2 tbsp Melted Coconut Oil
  • 2-3 tbsp Swerve Confectioners Or Erythritol
  • 60 g Almond Flour
  • 1 pinch Kosher Salt

Keto Vanilla Cream:

  • 160 ml Coconut Cream
  • 160 ml Coconut Milk, Full Fat
  • 1 pinch Kosher Salt
  • 2-4 tbsp Erythritol
  • 2 tsp Vanilla Extract
Keto Cookies And Cream Fat Bombs

INSTRUCTIONS:
Oreo Crumbs:

  1. In a Saucepan, Add Almond Flour over Low to medium heat and Cook until Aromatic (2-3 mins).
  2. Move it in a bowl and whisk together Swerve, Kosher Salt and Cocoa Powder.
  3. Stir in Melted Coconut Oil until Mixture resembles Coarse crumbs.  take about quarter of the Mixture and press the crust Into Silicon Candy Molds and Freeze both, the Mold and remaining crumb Mixture until Solid.

Keto Vanilla Cream:

  1. In a saucepan, over medium heat whisk togther kosher salt, erytritol and full fat coconut milk. Once creamy and thick, let it cool.
  2. Whip Heavy Whipping Cream in a bowl, add in Vanilla and the Coconut Milk mixture and Whip again.
  3. Once done, add the remaining frozen oreo crumb mixture. Then Pour the Vanilla cream mixture into the candy molds and freeze until solid.

Butternut Squash & Spinach White Lasagna

This butternut squash and spinach white lasagna are what cozy autumn nights were MADE for. This white lasagna is not only vegetarian and full of flavor, but made with THE creamiest bechamel sauce. You’ll be licking your plate clean.
Butternut Squash & Spinach White Lasagna

INGREDIENTS:
For butternut squash filling:

  • 3-4 Cups / 1 medium butternut squash (peeld & cubed)
  • 2 Cups of ricotta cheese
  • 2 Tablespoons of olive oil
  • Salt & pepper to taste
  • 3 Garlic cloves, minced
  • 1 Tablespoon of fresh minced sage

For Bechamel Sauce:

  • 1 Tbs. chopped fresh sage
  • 3 1/2 cups whole milk
  • Pinch of cayenne pepper
  • Pinch of grated nutmeg
  • 4 Tablespoons of butter
  • 1/4 cup all-purpose flour
  • 2 cups grated Roth Grand Cru Cheese

For spinach:

  • 2 Garlic cloves, minced
  • 1 Standard box of lasagna noodles
  • 1 Tablespoon of olive oil
  • 3 Cups of fresh spinach leaves
Butternut Squash & Spinach White Lasagna


INSTRUCTIONS:
for butternut squash:

  1. Preheat oven to 425 F. In a large baking sheet spread out butternut squash cubes and drizzle with olive oil, minced garlic, sage, and season with salt and pepper. Toss well and bake for 20-25 minutes or until squash is golden brown and tender. Set aside to cool.
  2. In a food processor or blender add cooled squash, ricotta cheese, and salt and pepper to taste. Blend until desired consistency is reached (I left mine a bit chunky for added texture). Set aside until lasagna is ready to layer.

for spinach:

  1. In a saute pan add in olive oil, garlic, and spinach. Cook down for 2-3 minutes or until spinach is wilted, set aside.

for the béchamel sauce:

  1. In a saucepan over medium heat, melt 4 Tbs. butter. When the butter foams, add the flour and sage and cook, whisking constantly, for 1 minute. Slowly whisk in the milk a little at a time and cook, stirring constantly, until thickened, about 5 minutes. 
  2. Whisk in the shredded cheese, cayenne pepper and nutmeg and season with salt and pepper. Set aside. 

for noodles:

  1. Bring a large stock pot of water to a rolling boil. Add in noodles and cook according to package directions for ‘al dente’, about 8-9 minutes. Drain, rinse with cool water and set aside.

for lasagna assembly:

  1. Turn oven to 375 F. In a casserole dish add in 1-2 spoonfuls of bechamel sauce to the bottom of the pan. Layer lasagna noodles, butternut squash ricotta mixture, spinach, and bechamel until the pan is full to the top.
  2. Top lasagna off with more shredded Grand Cru and bake for 20-25 minutes or until the top is melty and golden. 

Vegan Red Bell Pepper Pasta

This vegan red bell pepper pasta is super easy to make and it's SO comforting! The sauce is packed with flavor and it's incredibly creamy. I love serving it with fettuccine and sprinkle it with fresh parsley and red pepper flakes
Vegan Red Bell Pepper Pasta

INGREDIENTS:
For the creamy red bell pepper sauce:

  • 2 red bell peppers
  • 1 cup unsweetened almond or soy milk (make sure the milk you use is unsweetened)
  • red pepper flakes, to taste
  • 1 red onion
  • 2 cloves of garlic
  • 1/2 cup cashews
  • 1/2 teaspoon smoked paprika powder
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon salt
  • black pepper, to taste

Additional ingredients:

  • 9 oz fettuccine
  • chopped fresh parsley, to serve
Vegan Red Bell Pepper Pasta


INSTRUCTIONS:

  1. Preheat the oven to 350 °F. Cut the red bell peppers and the onion into stripes. Together with the garlic, place them on a baking sheet lined with parchment paper and bake for 10 minutes.
  2. In the meantime, cook the fettuccine according to the instructions on the package. Set aside.
  3. Get the bell pepper, the onion, and the garlic out of the oven and place them in a high speed blender together with the remaining ingredients and process until smooth.
  4. Pour the red bell pepper sauce into a saucepan and heat it up for a couple of minutes. Stir in the cooked fettuccine and serve immediately. Sprinkle with fresh chopped parsley and more red pepper flakes if you like. Enjoy!

Vegan Mushroom Bourguignonne

Savory mushrooms and carrots in a rich wine sauce, the perfect cozy and romantic winter dish. This will please everyone at your table.
Vegan Mushroom Bourguignonne

INGREDIENTS:

  • 2 tbsp olive oil divided
  • 2 tsp dried Italian seasoning
  • Black pepper to taste
  • 1 tbsp + 1 tsp all-purpose flour use cornstarch to make it gluten free
  • 6 large carrots peeled and sliced into 1 inch 2.5 cm circles
  • 1 large yellow onion peeled and diced
  • 1 large shallot peeled and sliced thin
  • 2 lb mushroom caps we prefer baby Portobellos, stems off and sliced thick
  • 1 ½ cups red wine
  • 1 tbsp tomato paste
  • 2 tsp ground sea salt or to taste
  • 2 tbsp fresh thyme leaves plus extra for garnishing
  • 2 garlic cloves peeled and minced
  • 2 cups vegetable broth
  • 1/3 cup water
  • 1 1 lb package of fettucine

Vegan Mushroom Bourguignonne

INSTRUCTIONS:

  1. Fill a pasta pot with water and heat on medium to warm the water.
  2. Heat a large skillet on medium heat and add 1 tbsp (15 ml) of olive oil. When the oil is hot, add the mushrooms and a pinch of salt, sauté for approximately ten minutes or until browned. Remove from the pan and set aside.
  3. Add the remaining olive oil and the carrots. Sauté until they begin to brown then add the onions. Cook the onions until they become translucent then add the shallots. Cook until they are browned and caramelized, approximately 5 to 7 minutes. Add the garlic and cook for one minute.
  4. Add the vegetable broth and wine to deglaze the pan. Stir and loosen the pieces of onion and shallot that may have stuck to the pan. Add the tomato paste and stir until it liquefies. Add the salt, thyme, Italian seasoning, and pepper, stir to combine and reduce the heat to a low simmer. Cover and cook for twenty minutes. Add more seasoning if you prefer a stronger flavor.
  5. In a small bowl, mix the flour (or corn starch if you want to make it gluten free) and water together until the flour breaks down and the mixture resembles a thick milky substance. There shouldn’t be any dry flour or lumps in the mixture. Add it to the wine sauce and stir well to combine. Add the mushrooms and stir to incorporate within the sauce. Cover and simmer on the lowest temperature for twenty minutes. The sauce will thicken into a stew. Be sure to lift the lid and check to make sure it’s not sticking to the pan or evaporating. That shouldn’t happen if the temperature is low enough, but if it does add a small amount of broth or water and stir.
  6. Turn the heat for the pasta water to high and bring to a boil.
  7. Twelve minutes before the sauce is done, salt the pasta water (approximately 1 tbsp (15 g)) and add the fettucine to the water. Cook according to the directions on the package.
  8. Divide the fettucine by four and make a nest in the center of each plate. Spoon the mushroom Bourguignon on top of the fettucine. Garnish with a sprinkle of fresh thyme leaves.

TEXAS STYLE LASAGNA

Texas Style Lasagna is a dish you’ll be making repeatedly for family dinners, potlucks, parties…the list goes on and on. This is a filling ...