Simple Homemade Sushi

Create your own sushi rolls at home with this simple recipe. Customize the fillings to suit your taste preferences.

Ingredients:

• 2 cups sushi rice
• 2 1/2 cups water
• 1/2 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• Nori seaweed sheets
• Assorted sushi fillings e
• g
• , avocado, cucumber, crab sticks, smoked salmon
• Soy sauce, for serving
• Wasabi, for serving
• Pickled ginger, for serving

Instructions:

Run cold water over the sushi rice until the water is clear

Using a rice cooker, put rice and water in it and follow the directions on the box

Low heat should be used to mix rice vinegar, sugar, and salt in a small saucepan

Allow to cool

Put the cooked rice in a large bowl, and then slowly mix in the vinegar mixture

Wait until it's cool enough to touch

Put a nori sheet on a sushi mat made of bamboo

Cover the nori with a thin layer of sushi rice, leaving a small edge at the top

Place the fillings you want along the bottom edge of the rice

Using the bamboo mat and light pressure, roll the sushi up tightly

With a sharp knife, cut the sushi roll into small pieces that are easy to eat

Put it on the plate with pickled ginger, soy sauce, and wasabi

Vegan Crostini with Pecan Basil Pesto and Fresh Tomato Salsa

Making your own pecan basil pesto and fresh tomato salsa gives these vegan crostini a lot of flavor. These are great as an appetizer or snack for any event, and your guests will love them!

Ingredients:

• 1 baguette, sliced into thin rounds
• 1 cup fresh basil leaves
• 1/2 cup pecans
• 2 cloves garlic
• 1/4 cup nutritional yeast
• 1/4 cup olive oil
• Salt and pepper to taste
• 2 large tomatoes, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

Preheat oven to 375F 190C

Arrange baguette slices on a baking sheet and bake for 8-10 minutes or until lightly toasted

Remove from oven and let cool

In a food processor, combine basil, pecans, garlic, nutritional yeast, olive oil, salt, and pepper

Pulse until smooth, scraping down the sides as needed

Adjust seasoning to taste

In a bowl, mix together diced tomatoes, red onion, cilantro, lime juice, olive oil, salt, and pepper to make the salsa

Spread a layer of pecan basil pesto on each toasted baguette slice

Top each crostini with a spoonful of fresh tomato salsa

Serve immediately and enjoy!

Hot and Smoky Cheeseburgers with Bacon and Pickled Cherry Pepper Relish

These Hot and Smoky Cheeseburgers with Bacon and Pickled Cherry Pepper Relish are a flavor-packed delight. The smoky and spicy relish sauce adds a tangy kick to the juicy burgers, while the crispy bacon and melted cheddar cheese take them to the next level. Perfect for a summer barbecue or any burger night.

Ingredients:

• 1 pound ground beef
• Salt and pepper to taste
• 4 hamburger buns
• 4 slices of cheddar cheese
• 8 strips of bacon
• 1/2 cup pickled cherry peppers, chopped
• 1/4 cup mayonnaise
• 1 tablespoon hot sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Lettuce leaves for garnish
• Tomato slices for garnish
• Red onion slices for garnish

Instructions:

Set your grill or griddle on the stove to medium-high heat

Shape the ground beef into 4 burger patties that are all the same size

Add pepper and salt

Grill or griddle the bacon strips until they are nice and crispy

Take it out and set it aside

The burger patties should be cooked for four to five minutes on each side, or until they're done the way you like them

Put a slice of cheddar cheese on top of each patty to melt in the last minute of cooking

For the relish sauce, put the chopped pickled cherry peppers, mayonnaise, hot sauce, smoked paprika, and garlic powder in a small bowl and mix them together

Do this while the burgers are cooking

On a grill or griddle, toast the hamburger buns until they are just barely golden

Spread a lot of the pickled cherry pepper relish sauce on the bottom half of each bun before putting the burgers together

On top of the sauce, put a lettuce leaf and a tomato slice

Cover the tomato slice with a burger patty that has cheese on top of it

On each burger, put two strips of bacon

Add slices of red onion and the other half of the toasted bun on top

Put extra pickled cherry pepper relish sauce on the side of your hot and smoky cheeseburgers

Enjoy your tasty home-cooked burgers!

Vegan Strawberry Doughnuts

These strawberry doughnuts are a delicious treat for any event. They are warm and soft, and they have a delicious strawberry jam inside. Great for dessert or breakfast!

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup almond milk or any plant-based milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 cup strawberry jam or fresh mashed strawberries
• Oil for frying

Instructions:

In a mixing bowl, combine flour, sugar, baking powder, and salt

Add almond milk, melted coconut oil, and vanilla extract to the dry ingredients

Mix until a smooth dough forms

Roll out the dough on a floured surface to about 1/2 inch thickness

Using a cookie cutter or a glass, cut out doughnut shapes and place them on a baking sheet lined with parchment paper

Remember to cut out smaller holes in the center for the doughnuts

Heat oil in a deep fryer or large pot to 350F 180C

Carefully place doughnuts into the hot oil, frying each side for 2-3 minutes or until golden brown

Once fried, remove doughnuts from oil and place them on a paper towel-lined plate to absorb excess oil

Allow the doughnuts to cool slightly

Fill a piping bag fitted with a small round tip with strawberry jam or mashed strawberries

Insert the tip into each doughnut and squeeze a generous amount of filling inside

Serve warm and enjoy!

Instant Pot Egg Bites

These Instant Pot Egg Bites are a delightful and protein-rich breakfast or snack option. They are easy to prepare and can be customized with your favorite ingredients.

Ingredients:

• 4 large eggs
• 1/2 cup cottage cheese
• 1/4 cup shredded cheddar cheese
• 1/4 cup diced bell peppers
• 1/4 cup diced onions
• Salt and pepper to taste
• Cooking spray

Instructions:

First, use cooking spray to grease the silicone egg molds

The eggs, cottage cheese, cheddar cheese, bell peppers, onions, salt, and pepper should all be mixed together in a blender

Mix the ingredients together until they are smooth

Fill up each of the greased egg molds about three quarters of the way to the top with the egg mixture

Put the trivet inside your Instant Pot and fill it with one cup of water

With care, put the silicone molds that have been filled on the trivet inside the Instant Pot

Put the lid back on the Instant Pot and set it to "Manual" or "Pressure Cook

" Leave it on high pressure for 8 minutes

After the cooking time is up, let the pressure drop naturally for 5 minutes

Then, do a quick pressure release to get rid of any extra pressure

Taking the egg bites out of the Instant Pot with care, let them cool for a few minutes, and then serve

Warm up the Instant Pot egg bites and serve them as a tasty and protein-rich breakfast or snack

Mom's Italian Sausage Skewers

These Italian sausage skewers are a delicious and easy-to-make dish that brings the flavors of Italy to your grill. The combination of juicy sausages, colorful bell peppers, and charred vegetables is sure to be a hit at your next BBQ.

Ingredients:

• 4 Italian sausages
• 1 red bell pepper
• 1 green bell pepper
• 1 yellow onion
• 8 cherry tomatoes
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Wooden skewers, soaked in water

Instructions:

Warm up the grill over medium-high heat

Cut the Italian sausages into slices that are 1 inch thick

The onion and bell pepper should be cut into 1-inch pieces

Using skewers that have been soaked in water, alternate the sausage slices, bell peppers, onion, and cherry tomatoes to make a colorful mix

Put the minced garlic, dried oregano, salt, and pepper in a small bowl

Mix them together to make a marinade

Spread the marinade out evenly on the skewers by brushing it on

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

Cook for 10 to 12 minutes, turning them over every so often, until the sausages are fully cooked and the vegetables are charred and soft

Your mom made these delicious Italian sausage skewers, so serve them hot and enjoy!

Miso Tofu Stir Fry with Cauliflower Rice

This Miso Tofu Stir Fry with Cauliflower Rice is a flavorful and nutritious dish that's quick and easy to make. The combination of miso paste, soy sauce, and sesame oil creates a delicious umami flavor, while the tofu and vegetables add protein and vitamins. Cauliflower rice makes it low-carb and gluten-free, perfect for a healthy meal option.

Ingredients:

• 200g firm tofu, cubed
• 2 tablespoons miso paste
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1 tablespoon minced ginger
• 2 cloves garlic, minced
• 1 small onion, thinly sliced
• 1 bell pepper, thinly sliced
• 2 cups cauliflower rice
• 2 green onions, chopped
• 1 tablespoon sesame seeds
• 1 tablespoon vegetable oil

Instructions:

In a bowl, mix miso paste, soy sauce, sesame oil, rice vinegar, and honey/maple syrup

Add cubed tofu to the mixture and let it marinate for 15-20 minutes

In a large skillet, heat vegetable oil over medium-high heat

Add minced ginger, garlic, and sliced onion

Saut until fragrant

Add marinated tofu and bell pepper slices

Cook until tofu is golden brown

Stir in cauliflower rice and cook until heated through

Sprinkle with chopped green onions and sesame seeds

Serve hot and enjoy!

Vegan Fall Pasta Salad

A vegan fall pasta salad with roasted Brussels sprouts, butternut squash, cranberries, and pecans mixed with a maple-balsamic dressing tastes just like fall. It's a hearty and tasty dish that's great for fall parties.

Ingredients:

• 8 oz fusilli pasta
• 1 cup Brussels sprouts, thinly sliced
• 1 cup butternut squash, diced
• 1 cup cranberries
• 1/2 cup pecans, chopped
• 1/4 cup maple syrup
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

Instructions:

Following the directions on the package, cook the pasta, drain it, and set it aside to cool

Get the oven ready by heating it up to 400F 200C

Melt the maple syrup and add it to the butternut squash and Brussels sprouts

Season with salt and pepper

On a baking sheet, spread it out evenly

For 20 to 25 minutes, roast the vegetables until they are soft and slightly caramelized

Allow to cool

Put cooked pasta, roasted vegetables, cranberries, and pecans in a large bowl

Salt and olive oil should be mixed together in a small bowl using a whisk

Add the dressing to the pasta salad and mix it all together

Before serving, sprinkle with fresh parsley

Pineapple Lemonade Sangria

Pineapple Lemonade Sangria is a refreshing and tropical twist on traditional sangria. It combines the flavors of white wine, pineapple juice, lemonade, and a splash of rum for a delightful and fruity beverage perfect for warm weather gatherings or relaxing evenings.

Ingredients:

• 1 bottle white wine
• 1 cup pineapple juice
• 1/2 cup lemonade
• 1/4 cup triple sec
• 1/4 cup rum
• 1 lemon, thinly sliced
• 1 cup pineapple chunks
• Ice cubes

Instructions:

Put white wine, pineapple juice, lemonade, triple sec, and rum in a large pitcher

Add pineapple chunks and lemon slices

Mix things together well

Put it in the fridge for at least two hours to cool down and let the flavors mix

Put it on ice cubes

If you want, you can add more lemon slices or pineapple slices as a garnish

Light Chicken Parmesan

You can enjoy the classic tastes of chicken parmesan in a lighter way. This recipe is healthier because it uses less cheese and whole wheat breadcrumbs. It still tastes great.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup whole wheat breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 cup marinara sauce
• 1/2 cup shredded part-skim mozzarella cheese
• Fresh basil leaves, for garnish

Instructions:

Preheat oven to 400F 200C

In a shallow dish, combine breadcrumbs, Parmesan cheese, oregano, garlic powder, and black pepper

Dip each chicken breast into the breadcrumb mixture, coating both sides evenly

Place coated chicken breasts on a baking sheet lined with parchment paper

Bake for 20 minutes or until chicken is cooked through

Remove from oven and spoon marinara sauce over each chicken breast

Sprinkle shredded mozzarella cheese on top of each chicken breast

Return to oven and bake for an additional 5 minutes, or until cheese is melted and bubbly

Garnish with fresh basil leaves before serving

Slow-Roasted Tomato and Cilantro-Cashew Picnic Sandwich

Indulge in the rich flavors of slow-roasted tomatoes and a creamy cilantro-cashew spread in this picnic sandwich. Perfect for a sunny day out!

Ingredients:

• 4 large tomatoes, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup cashews
• 1/2 cup fresh cilantro leaves
• 2 cloves garlic, minced
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• 8 burger buns
• Lettuce leaves for serving

Instructions:

Preheat your oven to 275F 135C

Place the tomato slices on a baking sheet, drizzle with olive oil, and season with salt and pepper

Slow-roast the tomatoes in the preheated oven for 2-3 hours, until they are softened and slightly caramelized

Remove from the oven and let them cool

In a food processor, combine the cashews, cilantro, minced garlic, mayonnaise, and lemon juice

Process until you have a smooth cashew-cilantro spread

Split the burger buns in half and toast them lightly in a toaster or on a grill

Spread the cashew-cilantro mixture on the bottom halves of the toasted buns

Top the cashew-cilantro spread with slow-roasted tomato slices and lettuce leaves

Place the top halves of the buns over the filling to create sandwiches

Wrap the sandwiches in parchment paper or foil for a picnic-ready meal

Serve and enjoy!

Herbed Ricotta Gozleme Dumplings

These Herbed Ricotta Gozleme Dumplings are a delicious twist on traditional gozleme. The creamy and herb-infused ricotta filling is encased in a crispy dumpling wrapper, making them a perfect appetizer or snack. Enjoy the burst of flavors in every bite!

Ingredients:

• 1 cup ricotta cheese
• 1/2 cup fresh herbs such as parsley, mint, and dill, finely chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 package of dumpling wrappers round or square
• Olive oil for brushing

Instructions:

In a mixing bowl, combine the ricotta cheese, fresh herbs, feta cheese, Parmesan cheese, garlic powder, salt, and pepper

Mix until well combined

Lay out a dumpling wrapper on a clean surface and place a spoonful of the ricotta mixture in the center of the wrapper

Fold the wrapper in half to create a half-moon shape, and press the edges to seal the dumpling

Repeat the process with the remaining wrappers and filling

Heat a skillet over medium heat and add a drizzle of olive oil

Place the dumplings in the skillet, making sure they don't touch each other

Cook for 2-3 minutes on each side or until they turn golden brown and crispy

Serve the herbed ricotta gozleme dumplings hot with your favorite dipping sauce or yogurt