Chickpea Shawarma Dip

This chickpea shawarma dip is a quick and flavorful vegan appetizer or snack, featuring spiced roasted chickpeas and a refreshing parsley tomato salad.

Ingredients:

• 1 can 15 oz chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup vegan yogurt
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• 2 tomatoes, diced
• 1/4 cup chopped parsley
• 1/4 cup chopped red onion
• 1 tablespoon olive oil
• Salt and pepper to taste
• Pita bread or chips, for serving

Instructions:

Preheat the oven to 400F 200C

In a bowl, toss the chickpeas with olive oil, cumin, paprika, coriander, garlic powder, salt, and pepper until evenly coated

Spread the seasoned chickpeas on a baking sheet and roast in the preheated oven for 20-25 minutes, until crispy, stirring halfway through

In another bowl, mix together vegan yogurt, tahini, and lemon juice to make the dip

In a separate bowl, combine diced tomatoes, chopped parsley, chopped red onion, olive oil, salt, and pepper to make the parsley tomato salad

To serve, spread the chickpea shawarma dip on a plate or shallow dish

Top with the roasted chickpeas and parsley tomato salad

Serve with pita bread or chips

Enjoy!

Easy Crockpot Chicken and Rice

This Easy Crockpot Chicken and Rice recipe makes a tasty and comforting meal with very little work. It's great for a busy day or when you just want an easy dinner because it has tender chicken, tasty rice, and healthy vegetables.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup long-grain white rice
• 1 cup chicken broth
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley

Instructions:

In the slow cooker's bottom, put chicken breasts

Grass, celery, onion, garlic, thyme, oregano, salt, and pepper should all be added

Gently stir the ingredients together

Set the cooker to low for 6 to 8 hours or high for 3 to 4 hours

Remove the lid and cook until the chicken is fully cooked and the rice is soft

Shred the chicken with two forks and mix it with the rice and vegetables right before serving

Add chopped parsley on top, and serve hot

Yellow Cake Cupcakes with Fudgy Chocolate Buttercream for Two

Indulge in a delightful dessert with these Yellow Cake Cupcakes topped with rich and fudgy chocolate buttercream. Perfectly portioned for two, these cupcakes are a sweet treat for any occasion.

Ingredients:

• 1/4 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 2 tablespoons whole milk
• 1/4 teaspoon vanilla extract
• 1 egg yolk
• 2 tablespoons unsweetened cocoa powder
• 3 tablespoons powdered sugar
• 2 tablespoons unsalted butter, softened
• 1/4 teaspoon vanilla extract
• Pinch of salt

Instructions:

Warm your oven up to 350F 175C and put paper liners in two cupcake molds

Whisk the all-purpose flour, sugar, baking powder, and salt together in a small bowl

Melt the unsalted butter and mix it with the whole milk, vanilla extract, and egg yolk in a different bowl

Mix the dry and wet ingredients together until they are just mixed

Be careful not to mix too much

Put the same amount of batter into each of the two cupcake molds

In a hot oven, bake for 15 to 18 minutes, or until a toothpick stuck in the middle comes out clean

Take the cupcakes out of the oven and let them cool for a few minutes in their molds

Then, move them to a wire rack to cool completely

While the cupcakes cool, make the chocolate buttercream that is fudgy

Put the unsweetened cocoa powder and powdered sugar in a small bowl and mix them together using a sieve

Melt the unsalted butter in a different bowl and beat it until it's smooth

Add the vanilla extract, a pinch of salt, and the sifted cocoa powder and powdered sugar mixture all at once

Beat until everything is smooth and well mixed

You can use a piping bag or a knife to frost the cupcakes with the fudgy chocolate buttercream once they are completely cool

Have fun with your two tasty yellow cake cupcakes with fudgy chocolate buttercream!

Beans Greens Tacos

These tacos for vegetarians are full of flavor and good for you. Black beans, fresh greens, creamy avocado, tangy lime, and fragrant cilantro make an easy-to-make meal that makes your mouth water.

Ingredients:

• 1 cup cooked black beans
• 2 cups fresh greens e
• g
• , kale, spinach
• 1/2 cup diced onion
• 1 ripe avocado, sliced
• 1 lime, cut into wedges
• 1/4 cup chopped cilantro
• 4 small tortillas
• Salt and pepper to taste
• Olive oil for sauting

Instructions:

Heat olive oil in a pan over medium heat

Add diced onion and saut until translucent

Add cooked black beans and greens to the pan

Saut until greens are wilted and beans are heated through

Season with salt and pepper to taste

Warm the tortillas in a dry skillet or microwave until soft and pliable

Place the bean and greens mixture onto each tortilla

Top with sliced avocado and chopped cilantro

Squeeze lime wedges over the tacos for a zesty kick

Serve hot and enjoy your delicious Beans Greens Tacos!

Creamy Chocolate Brownie Poles

Enjoy the smooth, creamy goodness of chocolate ice cream with chunks of rich brownies. This tasty treat will satisfy the cravings of any chocolate lover.

Ingredients:

• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1/4 cup cocoa powder
• 4 oz dark chocolate, chopped
• 1/2 cup brownie chunks
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

In a saucepan, combine heavy cream, whole milk, granulated sugar, cocoa powder, and salt

Heat over medium-low heat, stirring constantly until the mixture starts to steam

Do not boil

Remove from heat, add chopped dark chocolate, and stir until chocolate is melted and the mixture is smooth

Stir in vanilla extract and let the mixture cool to room temperature

Once cooled, churn the mixture in an ice cream maker according to the manufacturer's instructions

During the last few minutes of churning, add brownie chunks and continue churning until evenly distributed

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

Serve in cones or bowls, garnished with extra brownie chunks if desired

Pilgrim Hat Cupcake Toppers

These adorable Pilgrim Hat Cupcake Toppers are a fun and festive addition to your Thanksgiving dessert table. They are perfect for adding a touch of holiday spirit to your chocolate cupcakes. Kids and adults alike will love these edible decorations!

Ingredients:

• 12 chocolate cupcakes
• 12 chocolate truffle candies
• 1 cup chocolate frosting
• 1 cup black fondant
• 1/4 cup yellow fondant
• White icing for decorating
• Cornstarch for rolling fondant optional

Instructions:

You can use a mix or your favorite recipe to bake 12 chocolate cupcakes

Allow them to totally cool down

Put a little chocolate frosting on top of every cupcake

With the flat side of the candy down, put one chocolate truffle in the middle of each cupcake

These are the tops of the pilgrim hats

The black fondant should be rolled out until it is about 1/8-inch thick

Cut 12 circles out of the dough with a glass or a rolling pin

These are the brims of the hats

Put a circle of black fondant on top of each chocolate truffle candy to make the brim of the hat

Gently press it to stick

To make the hat buckles, roll out the yellow fondant and cut it into small hat buckles

You can do this with a knife or a small square fondant cutter

Use a little water or edible glue to stick a yellow fondant buckle to the front of each hat

Make a thin line with white icing along the base of the hat's brim to make it look nicer

Do not eat or drink for a while so that the fondant and icing can harden

You can now put your Pilgrim Hat Cupcake Toppers on top of your cupcakes

White Bean and Roasted Garlic Hummus

A tasty and creamy take on classic hummus is this White Bean and Roasted Garlic Hummus. The white beans provide a smooth and creamy texture, and the roasted garlic adds a sweet and nutty flavor. It's ideal for spreading or dipping over your preferred snacks!

Ingredients:

• 1 can 15 oz white beans, drained and rinsed
• 1 whole bulb of garlic
• 2 tablespoons olive oil, divided
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 2 tablespoons water, as needed
• Optional garnishes: fresh parsley, paprika, and olive oil

Instructions:

Preheat your oven to 400F 200C

Cut off the top of the garlic bulb to expose the cloves

Drizzle with 1 tablespoon of olive oil and wrap it in foil

Roast in the oven for about 30-35 minutes until the garlic cloves are soft and caramelized

Let it cool

In a food processor, combine the white beans, roasted garlic cloves squeeze them out of their skins, tahini, lemon juice, ground cumin, salt, and black pepper

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

Taste and adjust the seasoning if necessary

Transfer the hummus to a serving bowl, drizzle with the remaining olive oil, and garnish with fresh parsley, paprika, and a splash of olive oil if desired

Serve with pita bread, vegetable sticks, or your favorite dippers

Enjoy!