Keto PF Chang Lettuce Wrap Recipe – Keto Friendly Lettuce Wrap – Lettuce Wrap Recipe

Prep: 10 mins – Cook: 15 mins – Total: 25 mins

Ingredients

• 1 lb ground chicken
• 1 Tbsp oil
• 1 small yellow onion, finely chopped
• 1 Tbsp ginger, finely chopped
• 4 cloves garlic, finely chopped
• 4 oz mushrooms, chopped
• 1/2 red bell pepper, julienne cut
• 1 Tbsp sesame oil
• 2-3 Tbsp tamari sauce
• 1 tsp white vinegar
• 1 tsp monk fruit sweetener (optional)
• 1 Tbsp chili garlic sauce
• 2 Tbsp cilantro, chopped
• 4 green onions, chopped green and white part separately
• 1 head Boston or butter lettuce

Instructions

1. Heat oil in wok over medium high heat. Add in onions along with white part of green onions. Sauté till translucent. Add chicken, break up and sauté for 5 minutes. Stir in mushrooms, bell pepper, garlic, ginger along with tamari sauce, vinegar, monk fruit sweetener and chili garlic sauce. Cook till chicken is fully cooked. Stir in green part of the green onions and cilantro.
2. Separate the lettuce leaves from the head. Scoop generous amounts of chicken mixture into the lettuce leaf boats and enjoy.

This delicious recipe and photos were created by GypsyPlate.com, we simply shared it. Please check them out for more great ideas!

Vegan Watermelon Pizza Recipe – Vegan Snack Recipe

Prep: 10 mins – Total: 10 mins

Ingredients

• 1 watermelon
• 1 cup coconut yogurt (or greek yogurt for non-vegan)
• 1/2 cup strawberries, sliced in half
• 1/2 cup raspberries
• 1/2 cup cherries
• 1/2 cup blueberries
• 1/2 cup pomegranate seeds
• honey or maple syrup (optional)

Instructions

1. Using a sharp knife, cut off a slice of watermelon right down the middle, about 2-3 inches thick.
2. Using a spatula, spread an even layer of your yogurt around the watermelon leaving a bit of empty space at the top. (where your “pizza crust” is.)
3. Layer your fresh fruit on top as you please. You can add as little or as many toppings as you like!
4. Drizzle with honey or maple syrup for a little extra sweetness if desired.

This delicious recipe and photos were created by ChoosingChia.com, we simply shared it. Check them out for more great ideas!

10 Vegan Air Fryer Recipes – The Top 10 Air Fryer Vegan Recipes On The Internet

We scoured the internet, did some taste testing, and came up with our top 10 vegan air fryer recipes. Lucky for you though, you don’t have to sort through all the bad ones like we did! Many of these recipes are super simple and don’t take much time either, allowing you to do the things you want to do! Nevertheless, check out the ultimate list of vegan air fryer recipes:

1. Vegan Air Fryer Donuts – Vegan Air Fryer Donuts

This super simple recipe by RainbowNourishments.com is not only very easy to make, but incredibly delicious as well! Your are definitely going to be the hit of all parties once you start making these.

2. Air Fryer Buffalo Cauliflower Recipe – Air Fryer Buffalo Cauliflower Recipe

We know every vegan blog, cookbook, and website has a vegan cauliflower recipe, but IzzyCooking.com’s recipe is one of our favorites. Hopefully it becomes one of yours too!

3. Vegan Cheesy Potato Wedges Recipe – Vegan Cheesy Potato Wedges Recipe

Only 30 minutes and a handful of potatoes sets you apart from having a delicious vegan side dish everyone will enjoy. Check out VNutritionAndWellness.com for more great vegan recipes!

4. Vegan Crunchwrap Supreme Recipe – Vegan Crunch Wrap Supreme Recipe

Just look at this! Not only is it vegan, but it’s 150% delicious! Spabettie.com knocked it out of the park with this one, and hope everyone gets to experience this at least once in their lifetime.

5. Air Fryer Toasted Coconut French Toast Recipe – Air Fryer French Toast Recipe

Vegan? Yes. Super easy to make? Yes. 100% delicious? Yes again! StrengthAndSunshine.com did a great job of making a breakfast favorite not only vegan, but delicious as well. Please check this recipe out, you won’t regret that you did!

6. Vegan Crab Cake Recipe – Vegan Crab Cake Recipe

Are you vegan, but struggle with giving up seafood or crab? Well look no further because YummyMummyKitchen.com just gave you best of both worlds. Check this recipe out for a quick but delicious alternative take!

7. Vegan Arancini – Fried Rice Balls – Air Fryer Vegan Arancini Recipe

Please tell me this picture didn’t make you stop doing whatever it was you were doing, and go into the kitchen immediately to start making this. If not, I’m calling you a liar. Just kidding! But seriously please make these and invite everyone you know over because they are so good.

8. Air Fryer Vegan Fried Pickles Recipe – Vegan Fried Pickles Recipe

Have to admit, fried pickles are a guilty pleasure, but they can’t be that bad for you if they’re vegan right? RIGHT?! Cadryskitchen.com did a wonderful job with this recipe and I truly hope you check them out.

9. Vegan Fried Ravioli Recipe – Vegan Air Fryer Fried Ravioli

In what world would you not want to eat this? Not only are they so good, they’re also vegan! Hopefully you check this recipe out, we know your friends and family will appreciate it!

10. Best Vegan Black Bean Burger Recipe – Vegan Black Bean Burger Recipe

While this might be the last recipe on this last, it is definitely not the last recipe in our heart! These burgers will convert non-vegans into vegans in an instant. 10/10 would eat everyday! Please check this recipe out, you won’t be disappointed you did!

These recipes are so delicious and we can’t thank the creators enough for sharing them with the world. If you have any other suggestions, we would love to hear them! Please leave a comment so we can check them out!

Penny Casserole Recipe

Ingredients

• 1-1/4 pounds red potatoes, cubed
• 10 hot dogs (1 pound), sliced
• 2 tablespoons diced onion
• 1 cup frozen peas, thawed
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 3 tablespoons butter, melted
• 1 tablespoon prepared mustard
• 1/8 teaspoon pepper

Directions

1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.
2. In a greased 2-1/2-qt. baking dish, combine the potatoes, hot dogs, onion and peas. Combine the soup, butter, mustard and pepper; gently stir into potato mixture.
3. Bake, uncovered, at 350° for 25 minutes or until heated through.

This delicious recipe and photos were created by TasteOfHome.com, we simply shared it. Check them out for more great ideas!

Weenies And Beanies Recipe

Prep: 10 mins – Cook: 10 mins – Total: 20 mins

Ingredients

• 2 Tbs vegetable oil
• 8 all beef hot dogs any brand – standard length or bun length
• 30 oz pork and beans If not using pork and beans, refer to notes at the bottom of recipe. 30 oz = 2, 15 oz cans.
• 1/3 Cup Molasses
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp cayene pepper
• ¼ cup ketchup
• 2 Tbs yellow mustard
• 1 tsp cider vinegar
• Salt and pepper to taste

Instructions

1. Pour the oil into a frying pan and allow it to become hot over medium heat.
2. Cut the hot dogs into disks and add to the oil. Heat over medium heat until you note some crispy edges and caramelization of the exterior of the hot dog.
3. If you have a large enough skillet, continue by adding the ingredients to the skillet. If you prefer to now pour these into a sauce pan, then do so. Prefer to slow cook or to use the oven? Follow those instructions that are listed in the post.
4. Do NOT Drain the cans of pork and beans (there are added flavorings in the pork and beans).
5. Mix all of the ingredients in a medium sized saucepan and place on the stove
6. Set on medium heat and cook till bubbly throughout, even when stirred.
7. Serve hot.

This delicious recipe and photos were created by LoavesAndDishes.net, we simply shared it. Check them out for more great ideas!

Carrot Soup with Chermoula

Prep: 15 mins – Cook: 30 mins – Total 45 mins

Ingredients

• 2 tablspoon olive oil ( or butter)
• 1 lbs scrubbed carrots- cut into 1/2 inch disks
• ½ a large onion- diced ( 1 cup)
• 4 garlic cloves-smashed
• 1 1/2 tsp cumin seeds
• 4 cups chicken or veggie stock
• 2 bay leaves
• 1 tsp kosher salt
• 1/4 tsp white pepper
• 2 teaspoons honey or maple syrup
• ¼ cup yogurt or sour cream ( or vegan yogurt or sour cream)

Chermoula:

• 1 teaspoon cumin seeds, toasted
• 1 teaspoon coriander seeds, toasted
• 1 cup cilantro
• 1/2 cup Italian parsley ( or sub more cilantro)
• 1 teaspoon fresh ginger
• 1 teaspoon fresh thyme (optional)
• 2 garlic cloves
• ½ cup olive oil
• Zest from 1/2 lemon ( about 1 tsp)
• 1 tablespoon lemon juice
• 1/4 teaspoon chili flakes -or more for spicier
• 1/4 teaspoon salt

Instructions

1. In a heavy bottom pot, saute onion, cumin seeds and smashed garlic in oil, on medium high heat until golden and tender, about 5-6 minutes, stirring often.
2. Add carrots, chicken stock, salt, white pepper, bay leaves and bring to a vigorous simmer. Cover and simmer on med low heat for 20 minutes or until carrots are easily pierced with the tip of a knife. Let cool slightly.
3. Make the Chermoula: Toast the spices in dry skillet over medium until fragrant and golden. Place all ingredients in a food processor and pulse until combined into a paste, but not too smooth. Set aside in a bowl.
4. Blend the soup using an immersion blender or in small batches in a blender until silky smooth.
5. Place back in the pot and stir in sour cream and maple syrup. Adjust salt and spice level. (Keeping in mind Chermoula will add a LOT of flavor.) Keep warm on low heat until serving.
6. Divide among bowls, and add a spoonful of chermoula, swirling it in a circle. Add more yogurt or sour cream if you like.

This delicious recipe and photos were created by FeastingAtHome.com, we simply shared it. Check them out for more great ideas!

Vegetable Soup, Farmers Market Style Recipe

Prep: 15 mins – Cook: 20 mins – Total: 35 mins

Ingredients

1. 1–2 tablespoons olive oil
2. 1 medium onion diced ( or a large leek)
3. 2 cups diced carrot (2 medium carrots)
4. 2 cups diced celery (2 stalks)
5. 1 cup diced fennel bulb (optional)
6. 4 cloves garlic rough chopped
7. 1 tablespoon fresh thyme ( or oregano or tarragon- or sub 1 1/2 teaspoons dried thyme, or dry Italian seasoning or Herbs de Provence )
8. 2 tablespoons white wine, vermouth, sherry cooking wine – all optional (feel free to leave out)
9. 2 cups diced zucchini or yellow summer squash
10. 2 cups chopped green beans
11. 1 ear corn, kernels cut off
12. 4 cups veggie stock or broth, chicken or beef stock, or bone broth
13. 2 cups water
14. 2 bay leaves
15. 1 teaspoon kosher salt

Garnish:

• 1/4 cup fresh Italian parsley ( or basil ribbons)
• 1/2 teaspoon of lemon or vinegar ( at the end)
• pepper, cayenne, or chili flakes to taste
• a drizzle of olive oil, gremolata or grated pecorino cheese

Other soup additions: diced tomato, diced bell peppers, diced potatoes, diced cabbage, diced kale, cooked beans ( like chickpeas, white beans, etc) or cooked grain. If going the tomato route feel free to add a tablespoon of tomato paste for extra “tomatoey” richness.

Instructions

1. In a large pot or dutch oven, heat oil over medium heat. Add onion and saute until deeply golden and fragrant, 5 minutes.
2. Add carrots, celery, fennel, garlic and thyme. Saute 7-8 minutes, stirring often. At this point you could splash with white wine, dry vermouth, sherry wine ( all totally optional) just a couple tablespoons and cook it off.
3. Add zucchini and green beans ( and optional tomatoes, cabbage, potatoes, or bell pepper) stock, water, bay leaves and salt. ( You will add the corn later).
4. Bring to a simmer, cover and simmer until carrots are just tender about 10-12 minutes. Add corn. Cook 3-4 more minutes, then stir in the fresh parsley.
5. Taste. Often (especially if leaving the tomatoes out) I’ll add a tiny splash of acid- like lemon juice or apple cider vinegar, be very conservative, 1/2 teaspoon, and add more to taste. Season with pepper and a pinch of cayenne or chili flakes.
6. If broth tastes bland, it probably needs salt and acid 😉
7. Serve with a drizzle of good olive oil, crusty bread, or shaved parmesan or pecorino. Or try it with gremolata ( Italian herb sauce) – a delicious way to finish the soup!

This delicious recipe and photos were created by FeastingAtHome.com, we simply shared it. Check them out for more great ideas!

Coconut Raw Fish Recipe

Ingredients

• 200g fresh raw fish, cut into cubes
• Zest and juice of 1 lemon
• Juice of 1 lime
• ¼ tsp salt
• ½ cup coconut cream
• ¼ cup chopped dill
• 1 Tbsp dill leaves to garnish
• Salt, pepper, white bread and lettuce to serve

Directions

1. Into a glass bowl, place the fish. Stir through the lemon, lime and salt. Cover and place into the fridge overnight to allow the fish to cook.
2. Drain the excess juice. Fold through the coconut cream and dill. Season with salt and pepper.
3. Serve with lettuce and bread.

This delicious recipe and photos were created by Vivo.co.nz, we simply shared it. Check them out for more great ideas!

Shrimp Taco Salad Recipe – Shrimp Taco Salad – How To Make Shrimp Taco Salad

INGREDIENTS

FOR THE SHRIMP:

• 1 lb. white shrimp, peeled, deveined, and tails removed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder (optional for a kick)
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano (or Italian seasoning)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

FOR THE SALAD:

• 1 head romaine lettuce, chopped (about 6-7 cups)
• 1 cup grape tomatoes, halved
• 1/2 cup purple cabbage, diced
• 1 medium ripe avocado, sliced
• 1 cup corn kernels (canned or cooked from frozen)
• 1 cup tortilla chips, crushed
• 1/2 cup creamy cilantro lime dressing
• lime wedges (optional, for garnish)

INSTRUCTIONS

1. In a medium bowl, add shrimp, olive oil, cumin, chili powder, paprika, garlic powder, oregano, salt and pepper. Toss well to coat and set aside to marinate for 15 minutes (if you have the time).
2. Cook the shrimp in the oven, air fryer, or over the stove.
   • To cook in the oven: Spread the shrimp evenly on a parchment lined quarter sheet baking pan and bake in a 400 F preheated oven for 8-10 minutes until the shrimp turns pink.
   • To cook in the air fryer: Cook the shrimp in the air fryer at 350 F for 8-10 minutes, shaking the basket once halfway through.
   • To cook on the stovetop: Sauté over medium-high heat for 5 minutes until shrimp turns pink and nicely browned.
3. In a large serving bowl, add all salad ingredients including lettuce, tomatoes, purple cabbage, avocado, corn, tortilla chips, and cooked shrimp.
4. Drizzle cilantro lime dressing on top and toss to combine.

This recipe and photos were created by AheadOfThyme.com, we simply shared it. Check them out for more awesome ideas!

Truffle Mac And Cheese Recipe

Prep: 5 mins – Cook: 20 mins – Total 25 mins

Ingredients

• 1 tablespoon olive oil
• 8 oz. baby bella mushrooms sliced
• 1 teaspoon fresh thyme
• 1 lb. pasta
• 2 cups water
• 3/4 cup milk of choice plus more
• 3/4 cup half and half
• 2 tablespoon all purpose flour
• 2 tablespoon butter
• 2 teaspoon white truffle oil or more to taste
• 1 cup sharp cheddar cheese shredded
• 1 cup gruyere cheese shredded
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat; add mushrooms and thyme, stirring until the mushrooms are soft, approximately 5 minutes.
2. Add in the pasta, water, milk, and half and half and turn the heat up to high; bring to a boil, place a lid on the skillet and cook until noodles are soft.
3. Turn heat down to low and add in 2 tablespoon of flour, stirring really well.
4. Add in the butter, truffle oil and cheese, stirring until the cheese is melted. If mixture seems too thick, add 1/4 cup (or more) of milk and stir until the cheese is smooth.
5. Add salt and pepper to taste and enjoy!

This delicious recipe and photos were created by TheAlmondEater.com, we simply shared it. Check them out for more great ideas!