DIY Vegan Butter

Make your own creamy and delicious vegan butter at home with this simple recipe Perfect for spreading on toast, baking, or cooking.

Ingredients:

• 1 cup refined coconut oil
• 1/2 cup unsweetened soy milk
• 1/4 cup refined coconut oil
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon turmeric optional, for color

Instructions:

In a small saucepan, melt 1 cup of refined coconut oil over low heat

Once melted, remove from heat and let it cool slightly

In a blender, combine 1/2 cup of unsweetened soy milk, 1/4 cup of refined coconut oil, 1 teaspoon of apple cider vinegar, 1/2 teaspoon of salt, and 1/4 teaspoon of turmeric optional

Blend until smooth

While the blender is running, slowly pour in the melted coconut oil until well combined and creamy

Transfer the mixture to a container or molds and refrigerate until solid, about 2-3 hours

Once solidified, store the vegan butter in the refrigerator

It will keep for up to 2 weeks

Vegan Loaded Texas Fries

With these Vegan Loaded Texas Fries, you can enjoy the ultimate comfort food. Vegan chili, melty vegan cheese, creamy vegan sour cream, and many other tasty toppings are put on top of oven-baked fries that are nice and crispy. Great for a cozy night in or as an appetizer that everyone will love

Ingredients:

• 4 large russet potatoes, scrubbed and cut into fries
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup vegan chili
• 1/2 cup vegan cheese, shredded
• 1/4 cup vegan sour cream
• 2 green onions, thinly sliced
• 1/4 cup pickled jalapenos, sliced
• 1 avocado, diced

Instructions:

Preheat oven to 425F 220C

In a large bowl, toss the potato fries with olive oil, paprika, garlic powder, onion powder, chili powder, salt, and black pepper until evenly coated

Spread the fries in a single layer on a baking sheet lined with parchment paper or a silicone baking mat

Bake for 25-30 minutes, flipping halfway through, until fries are golden and crispy

Once the fries are done, remove from the oven and transfer to a serving plate

Top the fries with vegan chili, vegan cheese, and vegan sour cream

Garnish with sliced green onions, pickled jalapenos, and diced avocado

Serve immediately and enjoy

Gluten-free Pumpkin Waffles with Plum-Rosemary Compote and Coconut Yoghurt

Enjoy the cozy tastes of fall with these gluten-free pumpkin waffles paired with a tasty plum-rosemary compote and smooth coconut yogurt. Great for a cozy brunch or breakfast.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 1/2 cup canned pumpkin puree
• 2 tablespoons brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup almond milk
• 1 large egg
• 2 tablespoons melted coconut oil
• 1 teaspoon vanilla extract
• 1 cup fresh plums, pitted and diced
• 1 tablespoon fresh rosemary, minced
• 1/4 cup maple syrup
• 1 cup coconut yogurt

Instructions:

In a large mixing bowl, combine the gluten-free all-purpose flour, almond flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt

In a separate bowl, whisk together the pumpkin puree, almond milk, egg, melted coconut oil, and vanilla extract

Pour the wet ingredients into the dry ingredients and stir until well combined

Preheat your waffle iron according to the manufacturers instructions and lightly grease it

Pour the waffle batter into the preheated waffle iron and cook until golden brown and crisp

While the waffles are cooking, in a saucepan, combine diced plums, minced rosemary, and maple syrup

Cook over medium heat, stirring occasionally, until the plums break down and the compote thickens about 5-7 minutes

Serve the pumpkin waffles topped with the plum-rosemary compote and a dollop of coconut yogurt

Enjoy your delicious gluten-free pumpkin waffles with plum-rosemary compote and coconut yogurt

Healthy Avocado Deviled Eggs

These Healthy Avocado Deviled Eggs are a healthy take on the traditional recipe for deviled eggs. Instead of mayonnaise, use creamy avocado instead. It adds healthy fats and a rich flavor. These deviled eggs taste very fresh and zesty because they have lime juice, cilantro, and garlic powder in them. For a tasty snack or appetizer that is also keto-friendly, these are a great choice.

Ingredients:

• 6 large eggs
• 1 ripe avocado
• 1 tablespoon lime juice
• 1 tablespoon chopped fresh cilantro
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Paprika, for garnish

Instructions:

Place the eggs in a saucepan and cover with water

Bring to a boil, then reduce the heat to low and simmer for 10 minutes

Remove the eggs from the water and let them cool

Once cool, peel the eggs and cut them in half lengthwise

Remove the yolks and place them in a bowl

Add the avocado, lime juice, chopped cilantro, garlic powder, salt, and pepper to the bowl with the egg yolks

Mash everything together until smooth and creamy

Spoon the avocado mixture into the egg white halves, dividing it evenly among them

Sprinkle paprika over the filled eggs for garnish

Serve immediately or refrigerate until ready to serve

Enjoy these healthy and delicious avocado deviled eggs as a keto-friendly snack or appetizer

Vanilla-Maple Oat Milk Ice Cream

A creamy and indulgent vegan ice cream made with oat milk, sweetened with maple syrup and organic cane sugar, and flavored with vanilla extract.

Ingredients:

• 4 cups oat milk
• 1/2 cup maple syrup
• 1/4 cup organic cane sugar
• 2 tablespoons cornstarch
• 1 tablespoon vanilla extract
• Pinch of salt

Instructions:

In a saucepan, whisk together 3 cups of oat milk, maple syrup, cane sugar, cornstarch, and salt

Heat the mixture over medium heat, stirring constantly until it thickens, about 5-7 minutes

Remove from heat and stir in the remaining 1 cup of oat milk and vanilla extract

Let the mixture cool to room temperature

Once cooled, transfer the mixture to an ice cream maker and churn according to the manufacturers instructions, usually about 20-25 minutes

Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours or until firm

Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly

Enjoy your delicious Vegan Vanilla-Maple Oat Milk Ice Cream

Lemon Mousse with Fresh Summer Berries

This delicious parfait has the right amount of sour lemon mousse and sweet summer berries. This dessert is easy to make, tastes great, and is light and refreshing.

Ingredients:

• 1 cup heavy cream
• 1 cup Greek yogurt
• 1/2 cup powdered sugar
• Zest of 2 lemons
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup mixed fresh berries strawberries, blueberries, raspberries
• Mint leaves for garnish

Instructions:

In a large bowl, whip the heavy cream until stiff peaks form

In another bowl, combine Greek yogurt, powdered sugar, lemon zest, lemon juice, and vanilla extract

Mix until smooth

Gently fold the whipped cream into the yogurt mixture until well combined

Divide the lemon mousse among serving glasses or bowls

Chill in the refrigerator for at least 2 hours to set

Before serving, top each parfait with a generous amount of mixed fresh berries

Garnish with mint leaves

Serve and enjoy your refreshing Lemon Mousse with Fresh Summer Berries parfait

Baked Potato

This classic baked potato recipe is a comforting and versatile dish that can be enjoyed as a side or a main course. The crispy skin and fluffy interior pair perfectly with savory toppings like butter, sour cream, cheese, and bacon.

Ingredients:

• 4 large russet potatoes
• 4 tablespoons unsalted butter
• 1/2 cup sour cream
• 1/4 cup chopped fresh chives
• 4 slices cooked bacon, crumbled
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste

Instructions:

Preheat oven to 350F 175C

Wash and scrub potatoes thoroughly, then pat dry

Poke each potato several times with a fork

Rub potatoes with oil and sprinkle with salt

Place potatoes directly on oven rack and bake for 60-75 minutes, or until tender when pierced with a fork

Remove potatoes from oven and let cool slightly

Slice each potato lengthwise and fluff the insides with a fork

Top each potato evenly with butter, sour cream, chives, bacon, and cheese

Season with salt and pepper to taste

Serve immediately and enjoy

Raspberry Mango Coconut Pops

These Raspberry Mango Coconut Pops taste great because they are sweet from the fruit and creamy from the coconut. Its the perfect treat for a cool day

Ingredients:

• 1 cup fresh raspberries
• 1 cup chopped ripe mango
• 1 can 13
• 5 oz coconut milk
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract

Instructions:

In a blender, combine raspberries, mango, coconut milk, honey or maple syrup, and vanilla extract

Blend until smooth and well combined

Pour the mixture into popsicle molds

Insert sticks into the molds and freeze for at least 4 hours or until solid

To unmold, run the popsicle molds under warm water for a few seconds

Serve and enjoy

Flourless Peanut Butter Oatmeal Chocolate Chip Cookies

The nutty peanut butter, chewy oats, and gooey chocolate chips in these flourless peanut butter oatmeal chocolate chip cookies are a delightful combination. Theyre simple to prepare and ideal for those who prefer gluten-free treats

Ingredients:

• 1 cup creamy peanut butter
• 1 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup chocolate chips
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• A pinch of salt

Instructions:

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

In a mixing bowl, combine the peanut butter, brown sugar, egg, vanilla extract, baking soda, and salt

Mix until well combined

Fold in the rolled oats and chocolate chips until the dough is evenly mixed

Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them apart

Gently flatten each cookie with a fork, creating a crisscross pattern on top

Bake in the preheated oven for about 10-12 minutes, or until the cookies are golden around the edges

Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Enjoy these delicious flourless peanut butter oatmeal chocolate chip cookies

Chicken and Wild Rice Soup

Soup with tender chicken, wild rice, and a creamy broth that will warm you up.

Ingredients:

• 1 cup diced cooked chicken
• 1/2 cup wild rice
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 1/4 cup diced onion
• 2 cloves garlic, minced
• 6 cups chicken broth
• 1 cup milk
• 1/4 cup all-purpose flour
• 2 tablespoons butter
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

Melt the butter in a big pot over medium-low heat

Put in the celery, carrots, onion, and garlic

Cook the vegetables in oil until they are soft

To make a roux, stir in flour

Whisk in the chicken broth slowly so that there are no lumps

Salt and pepper should be added along with the wild rice

Lower the heat and cook the rice until its soft

Warm up the milk in a different saucepan

Add the warm milk to the soup mixture slowly while whisking it in

Add the diced chicken and stir it in

Simmer for another 10 minutes

Make the seasonings taste better

Enjoy while hot

Corn Chowder - Lemon Tree Dwelling

This corn chowder is creamy and comforting, and the fresh lemon juice adds a bit of brightness. Its great for cold nights in.

Ingredients:

• 4 cups corn kernels
• 4 slices bacon, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups diced potatoes
• 1 cup heavy cream
• 1/4 cup all-purpose flour
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley
• 1 lemon, juiced

Instructions:

Cook the bacon in a big pot over medium-low heat until it gets crispy

Take the bacon out of the pot and set it aside

Leave the bacon grease in the pot

Dice the onion and mince the garlic and add them to the pot with the bacon fat

Cook the onions until they become clear

Add the corn kernels and cook for five more minutes

Add the flour and mix it in until everything is well mixed

Slowly add the chicken broth while stirring all the time to keep lumps from forming

Put dried thyme and diced potatoes in the pot

Bring to a boil, then lower the heat and let it cook for about 15 minutes, or until the potatoes are soft

Add the heavy cream and bacon that has been cooked

Add pepper and salt to taste

Let it cook for five more minutes

Take it off the heat and add the lemon juice and chopped fresh parsley

Serve hot, and if you want, top with more parsley

Nigerian Suya Kabobs

Nigerian Suya Kabobs are a delicious and spicy street food from Nigeria. They are perfect for a Friday night feast with friends and family. The suya spice rub gives the meat a flavorful and fiery kick, making it a favorite at any barbecue or cookout.

Ingredients:

• 2 pounds of beef or chicken, thinly sliced
• 1/2 cup groundnut peanut butter
• 2 tablespoons ground cayenne pepper
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon ginger powder
• 1 teaspoon salt
• 1/4 cup vegetable oil
• Skewers, soaked in water
• Sliced onions and tomatoes for garnish

Instructions:

Ground cayenne pepper, paprika, garlic powder, ginger powder, and salt should all be mixed together in a bowl to make the suya spice rub

Put the thinly sliced chicken or beef on the skewers that have been soaked

Spread a lot of the suya spice rub on the meat skewers and then brush them with vegetable oil

Warm up the grill over medium-high heat

The suya kabobs should be cooked to your liking and have a nice char on the outside after 8 to 10 minutes of grilling, turning them over every so often

Add sliced onions and tomatoes to the top of the Nigerian Suya Kabobs when you serve them hot

Have fun with your Friday Night Feast with Jamie Oliver