Sweet and Salty Popcorn Mix

Indulge in the perfect combination of sweet and salty with this addictive popcorn mix. It's great for movie nights or any snacking occasion!

Ingredients:

• 1/4 cup popcorn kernels
• 2 tablespoons vegetable oil
• 3 tablespoons unsalted butter
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 cup mini pretzels
• 1/4 cup chocolate chips
• 1/4 cup peanuts

Instructions:

Heat vegetable oil in a large pot over medium heat

Add popcorn kernels and cover with a lid

Shake the pot occasionally until popping slows down, about 3-5 minutes

In a small saucepan, melt butter over low heat

Stir in sugar, salt, and ground cinnamon until well combined

Pour the butter mixture over the popped popcorn and toss until evenly coated

Add mini pretzels, chocolate chips, and peanuts

Toss again to combine

Spread the popcorn mix onto a baking sheet and let it cool for a few minutes before serving

Vegan Cream of Mushroom Soup with Coconut Cream

Indulge in this velvety vegan cream of mushroom soup enriched with the subtle sweetness of coconut cream. It's a comforting dish perfect for any occasion, and it's dairy-free!

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 lb mushrooms, sliced
• 4 cups vegetable broth
• 1 can 14 oz coconut cream
• 2 tbsp nutritional yeast
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

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

Add the minced garlic and diced onion and saut until the onion is fragrant and clear

Put in the sliced mushrooms and cook them until they start to brown and give off their water

Put in the vegetable broth and raise the heat

Take 10 to 15 minutes to cook

Food yeast and coconut cream should be mixed in

Add pepper and salt to taste

Blend the soup with an immersion blender until it is smooth and creamy

You could also add the soup to a blender in small amounts and blend until smooth

Serve hot with fresh parsley chopped on top

Have fun!

Blue Corn Crepes with Savory Asparagus Filling

These Blue Corn Crepes are a unique twist on traditional crepes, filled with sautéed asparagus, two types of cheese, and flavorful onions and garlic. They make for a delightful and savory breakfast or brunch option.

Ingredients:

• 1 cup blue cornmeal
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 2 eggs
• 1 1/2 cups milk
• 2 tbsp melted butter
• 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
• 1 cup shredded Gruyere cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup diced red onion
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

In a mixing bowl, combine blue cornmeal, all-purpose flour, and salt

In another bowl, whisk together eggs, milk, and melted butter

Gradually pour the wet ingredients into the dry ingredients, stirring until a smooth batter forms

Heat a non-stick skillet over medium heat and lightly grease it with cooking spray or butter

Pour a ladleful of the batter into the skillet and swirl it to coat the bottom evenly

Cook until the crepe sets and the edges start to lift, about 2 minutes

Flip and cook the other side for another 1-2 minutes

Repeat with the remaining batter

In a separate pan, heat olive oil over medium heat

Add diced red onion and minced garlic, saut until fragrant

Add the asparagus pieces and saut for about 5 minutes until they are tender yet crisp

Season with salt and pepper to taste

To assemble, place a cooked crepe on a plate

Sprinkle with Gruyere cheese, then add a generous spoonful of the asparagus mixture on one half of the crepe

Sprinkle with grated Parmesan cheese and fold the other half over the filling

Repeat with the remaining crepes and filling

Garnish with fresh parsley and serve hot

Enjoy your delicious Blue Corn Crepes with Savory Asparagus Filling!

EASY POTATO CHIPS CURRY-DRY

This curry-dry potato chips recipe is easy, quick, and tastes great. It uses thinly sliced potatoes and a tasty masala made from tomatoes, onions, and spices. It goes well with either roti or rice as a side dish.

Ingredients:

• 4 medium-sized potatoes, thinly sliced
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

Heat oil in a pan over medium heat

Add cumin seeds and let them splutter

Add chopped onions and saut until golden brown

Add ginger-garlic paste and cook until the raw smell disappears

Add chopped tomatoes and cook until they turn soft and mushy

Add turmeric powder, coriander powder, red chili powder, and salt

Mix well

Add thinly sliced potatoes and mix until they are coated with the masala

Cover and cook for about 15-20 minutes, stirring occasionally, until the potatoes are cooked and crispy

Garnish with fresh coriander leaves

Serve hot with roti or rice

Bacon Brie Burger

Enjoy the rich and savory flavors of this Bacon Brie Burger, which has crunchy bacon, creamy Brie cheese, and a zesty mayo-mustard sauce on top of two juicy beef patties. If you want to try a gourmet burger, this is it. It comes on toasted brioche buns with fresh vegetables.

Ingredients:

• 1 lb ground beef
• 4 brioche burger buns
• 4 slices of Brie cheese
• 8 slices of cooked bacon
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup arugula leaves
• 1 tomato, sliced
• 1 red onion, thinly sliced

Instructions:

Warm the grill up to a medium-high level

Put ground beef, Worcestershire sauce, salt, and pepper in a bowl

Make 4 patties out of it

For medium-rare, grill patties for about 4 to 5 minutes per side

For doneness you want, cook them longer

First, split the brioche buns in half

Then, put them on the grill and toast them until they are lightly browned

To make a sauce, mix mayonnaise and Dijon mustard in a small bowl

Almost done with the burgers Add a slice of Brie cheese to each one and let it melt

Spread the mayo-mustard sauce on the bottom buns

Then, add arugula, a tomato slice, a burger patty with melted Brie, two bacon slices, and red onion slices

Put the other half of the bun on top, and serve hot

Harissa Tofu Flatbreads with Creamy Butterbean Hummus

These Harissa Tofu Flatbreads with Creamy Butterbean Hummus are a delicious and satisfying vegan meal. The harissa-marinated tofu adds a spicy kick, while the creamy butterbean hummus provides a cool and creamy contrast. Topped with fresh vegetables, these flatbreads are bursting with flavor and perfect for a quick lunch or dinner.

Ingredients:

• 1 package of extra-firm tofu, drained and cubed
• 2 tablespoons harissa paste
• 2 tablespoons olive oil
• 4 flatbreads
• For the Creamy Butterbean Hummus:
• 1 can 15 ounces butterbeans, drained and rinsed
• 3 tablespoons tahini
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste
• Water for thinning as needed
• Toppings:
• Chopped fresh parsley
• Sliced cucumber
• Sliced red onion
• Cherry tomatoes, halved

Instructions:

In a bowl, combine the cubed tofu, harissa paste, and 2 tablespoons of olive oil

Toss to coat the tofu evenly

Allow it to marinate for at least 15 minutes

Preheat a grill or grill pan over medium-high heat

Grill the marinated tofu for 2-3 minutes on each side until it develops grill marks and is heated through

Remove from heat and set aside

To make the Creamy Butterbean Hummus, place the butterbeans, tahini, minced garlic, lemon juice, and olive oil in a food processor

Blend until smooth, adding water as needed to achieve your desired creamy consistency

Season with salt and pepper to taste

Warm the flatbreads on the grill for about 1 minute on each side until they are slightly charred and heated through

Spread a generous amount of the Creamy Butterbean Hummus onto each flatbread

Top the hummus with grilled harissa tofu, sliced cucumber, sliced red onion, cherry tomatoes, and chopped fresh parsley

Fold the flatbreads in half, serve hot, and enjoy!

Almond Joy Coffee

A coffee version of the classic Almond Joy candy bar.

Ingredients:

• 1 cup brewed coffee
• 1/2 cup almond milk
• 2 tablespoons coconut cream
• 1 tablespoon chocolate syrup
• Sliced almonds for garnish

Instructions:

Brew a cup of coffee

Heat almond milk and coconut cream until hot

Combine coffee and milk mixture

Drizzle with chocolate syrup and garnish with sliced almonds