Fresh Tomato Pasta Caprese

Fresh Tomato Pasta Caprese is a delightful and light pasta dish that celebrates the flavors of summer. It combines ripe tomatoes, creamy mozzarella, and fragrant basil with garlic-infused olive oil. The balsamic glaze adds a touch of sweetness and acidity, perfectly complementing the fresh ingredients. This dish is quick to make and bursting with vibrant colors and flavors.

Ingredients:

• 250g pasta
• 4 ripe tomatoes, diced
• 1 ball fresh mozzarella, diced
• 1/4 cup fresh basil leaves, chopped
• 2 cloves garlic, minced
• 3 tablespoons extra virgin olive oil
• Salt and pepper to taste
• Balsamic glaze for drizzling optional

Instructions:

Follow the directions on the package to cook the pasta until it is al dente

Remove the water and set it aside

Cut up tomatoes, mozzarella, basil, garlic, and extra virgin olive oil and put them all in a large bowl

Add pepper and salt to taste

When the pasta is done, add it to the bowl and mix it well

If you want, you can drizzle the balsamic glaze over the pasta caprese before serving it in bowls

Have fun

Quinoa Black Bean Casserole

This hearty and flavorful casserole combines protein-packed quinoa with fiber-rich black beans and vegetables, all baked together in a savory tomato sauce. Its a satisfying vegan meal thats perfect for dinner or meal prep.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can 15 ounces black beans, drained and rinsed
• 1 cup corn kernels
• 1 bell pepper, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup tomato sauce
• 1 cup vegan cheese, shredded
• 2 tablespoons fresh cilantro, chopped optional

Instructions:

Preheat the oven to 375F 190C

In a medium saucepan, bring the vegetable broth to a boil

Add quinoa, cover, and reduce heat to low

Simmer for 15 minutes or until quinoa is cooked and liquid is absorbed

In a large skillet, heat oil over medium heat

Add onion, bell pepper, and garlic

Cook until softened, about 5 minutes

Stir in black beans, corn, cumin, chili powder, salt, and pepper

Cook for another 3-4 minutes

Add cooked quinoa and tomato sauce to the skillet, stirring until well combined

Transfer the mixture to a lightly greased casserole dish

Sprinkle vegan cheese evenly over the top

Bake for 20-25 minutes or until the cheese is melted and bubbly

Garnish with chopped cilantro before serving, if desired

Chocolate Peanut Butter Cornflake Slice

This Chocolate Peanut Butter Cornflake Slice is a delightful no-bake treat that combines the rich flavors of chocolate and peanut butter with the satisfying crunch of cornflakes. Its easy to make and perfect for satisfying your sweet tooth.

Ingredients:

• 3 cups cornflakes
• 1 cup smooth peanut butter
• 1 cup semi-sweet chocolate chips
• 1/2 cup honey
• 1/4 cup unsalted butter
• 1/2 teaspoon vanilla extract

Instructions:

Line a 9x9-inch 23x23 cm square baking dish with parchment paper, leaving some overhang for easy removal

In a large mixing bowl, gently crush the cornflakes with your hands to break them into smaller pieces

In a medium saucepan, combine the peanut butter, chocolate chips, honey, and unsalted butter

Heat over low heat, stirring continuously until everything is melted and well combined

Be careful not to burn the mixture

Remove the saucepan from heat and stir in the vanilla extract

Pour the peanut butter chocolate mixture over the crushed cornflakes

Stir until the cornflakes are evenly coated with the mixture

Transfer the mixture to the prepared baking dish and press it down firmly with the back of a spoon or spatula to create an even layer

Place the baking dish in the refrigerator and let it set for at least 2 hours, or until its firm

Once set, use the parchment paper overhang to lift the chocolate peanut butter cornflake slice out of the baking dish

Place it on a cutting board and cut into squares or bars

Serve and enjoy Store any leftovers in an airtight container in the refrigerator

Strawberry Cookies and Cream No Churn Ice Cream

Indulge in the creamy delight of homemade no churn ice cream with the refreshing taste of strawberries and the crunch of chocolate cookies.

Ingredients:

• 2 cups heavy cream
• 14 oz sweetened condensed milk
• 1 cup strawberries, chopped
• 8-10 chocolate sandwich cookies, crushed

Instructions:

Whip the heavy cream in a large bowl until stiff peaks form

Add the sweetened condensed milk and mix it in well

Add the chopped strawberries slowly

Half of the mix should be put into a loaf pan

Add half of the crushed cookies on top of the other half

Do it again with the rest of the cookie crumbs and mixture

To make it look like marble, gently swirl the mixture with a spatula

Put plastic wrap over the pan and freeze for at least 6 hours, or until the food is firm

Serve and have fun

Gluten-Free Sugar-Free Peanut Butter Truffles

These peanut butter truffles are rich without making you feel bad because they dont have any added sugar or gluten. They are vegan-friendly and taste great because they are made with natural peanut butter and sweetened with erythritol.

Ingredients:

• 1 cup natural peanut butter
• 1/4 cup coconut flour
• 2 tablespoons powdered erythritol or sweetener of choice
• 1/4 teaspoon vanilla extract
• Pinch of salt
• 1/4 cup unsweetened cocoa powder, for coating

Instructions:

Mix peanut butter, coconut flour, erythritol, vanilla extract, and salt together in a bowl until everything is well mixed

Spread the dough out into truffle-sized balls and set them on a baking sheet lined with parchment paper

Put the peanut butter balls in the fridge for about 30 minutes to make them firm

After the peanut butter balls are cold, roll them in unsweetened cocoa powder until they are covered all over

Put the truffles back in the fridge for another 15 to 20 minutes to set before serving

The truffles can be kept in the fridge for up to a week in a container that doesnt let air in

Daddy Wus Chinese Chicken

Daddy Wus Chinese Chicken is a tasty dish made with tender chicken breast pieces and a rich sauce that tastes like traditional Chinese food. Its simple and quick to make, making it perfect for a tasty dinner during the week.

Ingredients:

• 4 chicken breasts, diced
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 green onions, chopped
• 1 red bell pepper, sliced
• 1 tablespoon cornstarch
• 2 tablespoons water
• Cooked rice, for serving

Instructions:

In a bowl, mix soy sauce, oyster sauce, hoisin sauce, honey, and sesame oil

Add diced chicken to the sauce mixture and let it marinate for 30 minutes

In a wok or large skillet, heat some oil over medium-high heat

Add minced garlic, ginger, and green onions, saut until fragrant

Add marinated chicken and stir-fry until cooked through

Add sliced bell pepper and continue to stir-fry for a few more minutes until peppers are tender-crisp

In a small bowl, mix cornstarch and water to create a slurry

Pour the slurry into the wok and stir until the sauce thickens

Serve hot over cooked rice

Egg Florentine Toasted Sandwich with Roasted Tomatoes

This Egg Florentine Toasted Sandwich with Roasted Tomatoes is a delicious and satisfying breakfast or brunch option. It combines creamy eggs, sautéed spinach, sweet roasted tomatoes, and melted cheese between slices of toasted bread.

Ingredients:

• 4 slices of bread
• 4 large eggs
• 2 cups fresh spinach, washed and chopped
• 1 cup cherry tomatoes, halved
• 4 slices of cheese such as Swiss or Gouda
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

Preheat the oven to 400F 200C

Toss the halved cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper

Spread them on a baking sheet and roast in the preheated oven for 15-20 minutes or until they start to caramelize

While the tomatoes are roasting, heat the remaining olive oil in a skillet over medium heat

Add the chopped spinach and saut until wilted, about 2-3 minutes

Season with salt and pepper to taste

Toast the slices of bread until lightly golden

In another skillet, fry the eggs to your desired level of doneness

Season with salt and pepper

To assemble the sandwiches, place a slice of cheese on each slice of toasted bread

Top two of the slices with the sauted spinach, roasted tomatoes, and fried eggs

Place the remaining bread slices on top to form sandwiches

Cut each sandwich in half diagonally and serve warm