Oven Baked French Cruller Donuts

Savor the traditional flavor of French croissants without the deep-frying process. These donuts baked in the oven are delicious, airy, and light. Ideal for dessert or breakfast!

Ingredients:

• 1 cup water
• 1/2 cup unsalted butter
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar for dusting

Instructions:

Preheat your oven to 375F 190C

In a saucepan, combine water, butter, and salt

Bring to a boil over medium-high heat

Reduce heat to low and add all-purpose flour

Stir continuously until the mixture forms a ball and pulls away from the sides of the pan

Transfer the dough to a mixing bowl and let it cool for a few minutes

Add eggs one at a time, mixing well after each addition

The dough will be smooth and glossy

Stir in granulated sugar and vanilla extract until well combined

Spoon the dough into a piping bag fitted with a large star tip

Pipe dough onto a parchment-lined baking sheet in the shape of cruller donuts

Bake in the preheated oven for 20-25 minutes or until golden brown and puffed

Remove from the oven and let cool on a wire rack

Once cooled, dust the donuts with powdered sugar

Serve and enjoy your Oven Baked French Cruller Donuts!

Hummus Platter with Roasted Vegetables and Rice

This Hummus Platter with Roasted Vegetables and Rice is a delicious and healthy meal that's perfect for lunch or dinner. Creamy hummus serves as the base, topped with a colorful assortment of roasted vegetables, and served with a side of fluffy rice. It's a satisfying and nutritious dish that's easy to prepare.

Ingredients:

• 1 cup of chickpeas, cooked and drained
• 1/4 cup of tahini
• 2 cloves of garlic, minced
• 3 tablespoons of lemon juice
• 2 tablespoons of olive oil
• 1/2 teaspoon of cumin
• Salt and pepper to taste
• Assorted vegetables for roasting e
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• , bell peppers, zucchini, cherry tomatoes
• 1 cup of cooked rice

Instructions:

Start by heating the oven to 400F 200C

Add a little olive oil, salt, and pepper to the vegetables and toss them together

If you want them to be soft and a little caramelized, spread them out on a baking sheet and roast them for 20 to 25 minutes

Put the cooked chickpeas, tahini, garlic that has been minced, lemon juice, olive oil, cumin, salt, and pepper in a food processor

Mix until it's creamy and smooth

You can add a little water to get the consistency you want if the paste is too thick

Spread the hummus out on a large platter or serving plate to make the hummus platter

Toast the vegetables and then put them on top of the hummus

Put cooked rice on the side

Take a bite of your hummus platter with rice and roasted vegetables

Quinoa Black Bean Burger

A healthy and delicious vegan grilling option that fits the Mediterranean diet. These quinoa black bean burgers are packed with protein and flavor, making them a satisfying choice for your next barbecue.

Ingredients:

• 1 cup cooked quinoa
• 1 can 15 oz black beans, drained and rinsed
• 1/2 cup oats, ground into flour
• 1/4 cup finely chopped red onion
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• Whole grain burger buns
• Your favorite burger toppings lettuce, tomato, avocado, etc

Instructions:

Put red onion, garlic, cumin, smoked paprika, salt, and pepper in a food processor along with black beans, quinoa, oats, and red onion

Pulse until everything is well mixed but still has some chunks

Move the mixture to a bowl and use your hands to shape it into burger patties

Set a pan on medium heat and add the olive oil

For four to five minutes on each side, or until golden brown and fully cooked, remove from the heat

You can toast burger buns in a pan or the oven

Put together burgers with the toppings you like

Serve and have fun!

Vegan Custard Creams

These Vegan Custard Creams are a delightful treat, perfect for any occasion. They have a melt-in-your-mouth texture and a creamy custard flavor that everyone will love. Plus, they're entirely plant-based!

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup vegan margarine
• 1/4 cup powdered sugar
• 1/4 cup custard powder
• 1/2 teaspoon vanilla extract
• 2-3 tablespoons plant-based milk

Instructions:

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

In a mixing bowl, cream together vegan margarine and powdered sugar until smooth

Add vanilla extract and custard powder, mix well

Gradually add flour and mix until a dough forms

If the dough is too dry, add plant-based milk, one tablespoon at a time, until it comes together

Roll out the dough on a floured surface to about 1/4 inch thickness

Using a cookie cutter, cut out shapes and place them on the prepared baking sheet

Bake for 10-12 minutes or until the edges are lightly golden

Remove from the oven and let cool completely on a wire rack

Once cooled, sandwich the cookies with vegan custard or icing of your choice

Serve and enjoy!

Lemon Garlic Shrimp Kabobs - Damn Delicious

These Lemon Garlic Shrimp Kabobs are a tasty, easy-to-make grilled dish that is full of flavor. The flavor of the lemon and garlic in the marinade makes the shrimp sassy, and the sweetness from the grilled vegetables is just right. For a quick and healthy meal on the grill, this is a great choice.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/4 cup olive oil
• 3 cloves garlic, minced
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and black pepper, to taste
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into chunks
• Wooden skewers, soaked in water for 30 minutes

Instructions:

Put lemon zest, lemon juice, dried oregano, dried thyme, salt, and black pepper in a bowl

Add the minced garlic and mix them together

Combine well

Toss the shrimp that has been peeled and deveined in the marinade to coat them all the way through

Place the shrimp in the fridge for at least 30 minutes and no more than 2 hours

Warm up the grill over medium-high heat

Put pieces of red bell pepper, yellow bell pepper, and red onion on the soaked wooden skewers in between the shrimp that has been marinated

Put the kabobs on a grill that has already been heated up

Cook for two to three minutes on each side, or until the shrimp turn pink and opaque and the vegetables are slightly charred and soft

If you want, you can serve the Lemon Garlic Shrimp Kabobs hot with extra lemon wedges on top

Carrot Rice

A flavorful and nutritious rice dish made with cooked rice and grated carrots, seasoned with aromatic spices.

Ingredients:

• 2 cups cooked rice
• 2 large carrots, grated
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 green chili, finely chopped
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• Salt to taste
• 2 tbsp oil
• Fresh cilantro leaves for garnish

Instructions:

Set a pan on medium heat and add oil

Put in the mustard and cumin seeds

Allow them to sputter

Cut up some onions and garlic and add them

Cook the onions until they become clear

Grate carrots and green chili into the bowl

After 5 minutes, the carrots should be soft

Salt and turmeric powder should be added

Mix well

Put in cooked rice

Stir the ingredients together well so they are all spread out

Add some fresh cilantro leaves as a garnish

You can serve it hot by itself or with vegan curry or dal on the side

Spicy Roasted Chickpeas, Kale, and Mango Salad

Roasted chickpeas that are spicy, fresh kale, sweet mango, and a zesty lemon-mint dressing make this vegan salad a real treat. It's a healthy and filling meal because the flavors and textures are just right.

Ingredients:

• 1 can 15 ounces chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt and black pepper to taste
• 4 cups kale, stems removed and chopped
• 1 ripe mango, peeled, pitted, and diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh mint leaves, chopped
• 1 lemon, zest and juice
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1/2 teaspoon Dijon mustard

Instructions:

Preheat the oven to 400F 200C

In a bowl, toss the chickpeas with 1 tablespoon of olive oil, paprika, cayenne pepper, salt, and black pepper

Spread them on a baking sheet and roast for 20-25 minutes until crispy, shaking the pan occasionally for even roasting

While the chickpeas are roasting, prepare the dressing

In a small bowl, whisk together the lemon zest, lemon juice, 2 tablespoons of olive oil, maple syrup, and Dijon mustard

Set aside

In a large salad bowl, combine the chopped kale, diced mango, sliced red onion, and fresh mint leaves

Once the chickpeas are done roasting, let them cool slightly before adding them to the salad bowl

Drizzle the lemon-mint dressing over the salad and toss to combine

Serve the Spicy Roasted Chickpeas, Kale, and Mango Salad immediately

Enjoy!