Vegan Chicken Tacos 4 Ways

These Vegan Chicken Tacos are a tasty and flexible take on regular tacos. With four different toppings to choose from, you can make them exactly how you like them. Great for a quick and filling dinner during the week or when you have guests over.

Ingredients:

• 1 package of vegan chicken strips
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 8 small tortillas corn or flour
• Optional toppings: diced tomatoes, shredded lettuce, sliced avocado, vegan cheese, salsa, cilantro, lime wedges

Instructions:

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

Put vegan chicken strips in the pan and cook them the way the package says to

Add salt, pepper, chili powder, cumin, and paprika to the vegan chicken to make it taste better

Take it off the heat and set it aside once it's done

Use a separate pan or the microwave to warm up the tortillas

Put vegan chicken and any other toppings you want in each tortilla

Serve right away and enjoy!

Wild Rice Pilaf with Pistachios and Pomegranates

The earthy taste of wild rice, the crunch of pistachios, and the burst of sweetness from pomegranate arils come together in this colorful wild rice pilaf. The dish is colorful and healthy, and it's great for any event.

Ingredients:

• 1 cup wild rice
• 2 cups vegetable broth
• 1/4 cup shelled pistachios
• 1/2 cup pomegranate arils
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• Salt and pepper to taste
• Fresh parsley for garnish optional

Instructions:

Bring the vegetable broth to a boil in a saucepan

Lower the heat, add the wild rice, cover, and let it simmer for 45 to 50 minutes, or until the rice is soft and the liquid is absorbed

In the meantime, put olive oil in a pan and heat it over medium heat

Add the chopped onion and garlic and cook until the onion is clear and the garlic smells good

Add the ground coriander and cumin and stir them in

Cook for one more minute

Use a fork to fluff the rice after it's done cooking and then put it in a bowl to serve

Add the sauted onion mix, pistachios, and pomegranate arils and mix them in well

Add pepper and salt to taste

Add fresh parsley as a garnish if you like

Serve hot as a tasty vegan main dish or side dish

Maple Bacon Scallop Bites

Maple Bacon Scallop Bites are a delightful combination of sweet and savory. The maple syrup glaze adds a rich sweetness to the crispy bacon, which complements the succulent scallops perfectly. These bite-sized treats are perfect for any gathering or as a special appetizer.

Ingredients:

• 12 large scallops, cleaned and patted dry
• 12 strips of bacon
• 1/4 cup maple syrup
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• Toothpicks for securing bacon

Instructions:

Preheat your oven to 375F 190C

Wrap each scallop with a strip of bacon and secure it with a toothpick

Place the bacon-wrapped scallops on a baking sheet lined with parchment paper

In a small bowl, mix the maple syrup, olive oil, salt, and black pepper

Brush the maple syrup mixture generously over each bacon-wrapped scallop

Bake in the preheated oven for 20-25 minutes or until the bacon is crispy and the scallops are cooked through

Remove from the oven and let them cool slightly before serving

Serve your Maple Bacon Scallop Bites as an appetizer or party snack

Enjoy!

Vegan Chocolate Pecan Pie

Indulge in the rich, chocolatey goodness of this vegan chocolate pecan pie. With a luscious filling made from dates, maple syrup, and cocoa powder, paired with crunchy toasted pecans, this dessert is a delightful treat for any occasion.

Ingredients:

• 1 1/2 cups pecans
• 1 cup Medjool dates, pitted
• 1/2 cup maple syrup
• 1/2 cup coconut milk
• 1/4 cup cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 vegan pie crust

Instructions:

Warm the oven up to 175F 350C

Spread the pecans out evenly on a baking sheet

Toast them in the oven for 8 to 10 minutes, or until they smell good

Put the dates, maple syrup, coconut milk, cocoa powder, vanilla extract, and salt in a food processor and blend them together

Mix until it's smooth

Put the mixture into a bowl, and then add the toasted pecans and mix them in

Spread the mixture out evenly in the vegan pie crust that has been prepared

It needs to be baked for 25 to 30 minutes so the filling sets

Let the pie cool down before you serve it

Have fun!

Ginger Fig Marshmallow Biscuits

These Ginger Fig Marshmallow Biscuits are a delightful treat that combines the warm, spicy flavor of ginger with the sweetness of fig preserves and the gooey goodness of mini marshmallows. They're perfect for a cozy afternoon snack or a sweet ending to any meal.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 cup ginger fig preserves
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 egg
• 1 tsp vanilla extract
• 1 cup mini marshmallows
• Additional flour for rolling

Instructions:

Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper

Mix together the brown sugar, granulated sugar, baking powder, and salt in a mixing bowl

Using a pastry cutter or your fingers, cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs

Add the butter to the dry ingredients

Whisk together the egg and vanilla extract in a different bowl

Stir the egg mixture into the dry ingredients along with the ginger fig preserves

Mix the dough until it comes together

A little extra flour can be added if it's too sticky

After dusting a sanitized surface with flour, roll out the dough to a thickness of about 1/4 inch

Cut out biscuits with a round cookie cutter and arrange them on the baking sheet that has been preheated

Bake for 10 to 12 minutes, or until the edges are golden brown, in a preheated oven

As soon as you take the biscuits out of the oven, place a tiny marshmallow on top of each one

Put them back in the oven to toast the marshmallows for a further one to two minutes

Before serving, let the biscuits cool on a wire rack

Savor these mouthwatering Ginger Fig Marshmallow Biscuits!

Candy-Crunch Peanut Butter Brownies

These Candy-Crunch Peanut Butter Brownies taste great because they have a lot of peanut butter flavor, sweet candy bars, and crunchy peanuts. They're simple to make and are great for satisfying your sweet tooth.

Ingredients:

• 1 cup creamy peanut butter
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup chopped candy bars your choice
• 1/4 cup crushed peanuts

Instructions:

Set the oven to 350F 175C and heat it up

Grease an 8x8-inch baking pan and put parchment paper inside it

As you go, melt the peanut butter and unsalted butter together in 30 second bursts in a bowl that can go in the microwave

Combine the sugar, eggs, and vanilla extract with the melted butter and mix them well with a whisk

The flour and salt should be just barely mixed in

Be careful not to mix too much

Spread the batter out evenly in the baking pan that has been prepared

Put the peanuts and chopped candy bars on top of the batter and gently press them into the top

After the oven is hot, bake for 25 to 30 minutes, or until the edges are set and the middle feels a little firm

Let the brownies cool all the way in the pan before you cut them into squares

Keto Chocolate Brownie Bombs

Enjoy the decadence of guilt-free, delicious, and keto-friendly chocolate brownie bombs. You can satisfy your chocolate cravings with these bombs without consuming additional carbohydrates. Plus, there's an extra layer of decadence thanks to the unexpected almond butter filling.

Ingredients:

• 1 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup powdered erythritol or sweetener of your choice
• 1/4 cup melted coconut oil
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• Pinch of salt
• 3 oz dark chocolate 85% cocoa or higher, chopped
• 1/4 cup unsweetened shredded coconut optional
• 1/4 cup chopped pecans optional
• 1/4 cup almond butter for filling

Instructions:

Preheat your oven to 350F 175C

In a mixing bowl, combine almond flour, cocoa powder, powdered erythritol, baking powder, and a pinch of salt

In a separate bowl, whisk together melted coconut oil, eggs, and vanilla extract

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

Fold in the chopped dark chocolate and, if desired, add shredded coconut and chopped pecans for extra texture and flavor

Scoop out about 1 tablespoon of the brownie mixture and flatten it in your palm

Place a small dollop of almond butter in the center and encase it with the brownie mixture, forming a ball

Repeat with the remaining mixture

Arrange the brownie bombs on a baking sheet lined with parchment paper

Bake in the preheated oven for 12-15 minutes or until they are set but still slightly gooey in the center

Remove from the oven and let them cool for a few minutes before serving

Enjoy your keto chocolate brownie bombs as a delightful low-carb treat!

Homemade Wonuts Waffle Donuts

The delightful combination of waffles and donuts is present in Homemade Wonuts Waffle Donuts. These golden, crispy treats are simple to prepare and can be personalized with your preferred toppings. Perfect as a sweet snack or for breakfast.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1 cup milk
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• Cooking spray for waffle iron
• Toppings of your choice e
• g
• , powdered sugar, chocolate chips, sprinkles
• Maple syrup or chocolate sauce optional, for drizzling

Instructions:

Preheat your waffle iron according to the manufacturer's instructions

In a large bowl, whisk together the flour, sugar, baking powder, and salt

In another bowl, beat the eggs and then add the milk, melted butter, and vanilla extract

Mix well

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

Do not overmix; it's okay if there are some lumps

Lightly grease the waffle iron with cooking spray to prevent sticking

Pour the waffle donut batter onto the preheated waffle iron use the recommended amount for your specific waffle iron and close the lid

Cook the waffle donuts until they are golden brown and crisp, usually for about 3-5 minutes, depending on your waffle iron

Carefully remove the waffle donuts from the iron using a fork or spatula

Allow them to cool slightly on a wire rack to let them firm up

Once the waffle donuts have cooled slightly, you can add your favorite toppings, such as powdered sugar, chocolate chips, sprinkles, or drizzle with maple syrup or chocolate sauce

Serve and enjoy your homemade wonuts waffle donuts!

Cheesy Chicken Enchilada Dip

This Cheesy Chicken Enchilada Dip is a crowd-pleaser, perfect for family gatherings or game day parties. It's packed with flavorful ingredients like shredded chicken, enchilada sauce, and gooey melted cheese, making it irresistibly delicious.

Ingredients:

• 2 cups cooked shredded chicken
• 1 can 10 oz enchilada sauce
• 1 can 4 oz diced green chilies, drained
• 1 cup shredded Mexican blend cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped green onions
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Tortilla chips, for serving

Instructions:

Before you start cooking, heat the oven to 375F 190C

Shred the chicken and add it to a large bowl

Add the enchilada sauce, diced green chilies, sour cream, cilantro, green onions, garlic powder, and onion powder

Mix in 3/4 cup of Mexican blend cheese and Monterey Jack cheese

Put the mixture in a baking dish and make sure it's spread out evenly

On top, sprinkle the last 1/4 cup of Mexican blend cheese

Place the dish in an oven that has already been heated up

Bake for 20 to 25 minutes, or until the dip is bubbly and the cheese on top is melted and golden brown

Take it out of the oven and let it cool down a bit before you serve it

Warm it up and serve it with tortilla chips to dip it in

Butterscotch Cupcakes by Lydia Bakes

These Butterscotch Cupcakes by Lydia Bakes are a delightful treat that combines the rich flavor of butterscotch with the moistness of a classic cupcake. Perfect for any occasion!

Ingredients:

• 1 and 1/2 cups all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup butterscotch chips
• 1/2 cup whole milk

Instructions:

Preheat your oven to 350F 175C and line a cupcake tin with cupcake liners

In a bowl, whisk together the flour, baking powder, and salt

Set aside

In another bowl, cream together the softened butter and brown sugar until light and fluffy

Add the eggs one at a time, beating well after each addition

Stir in the vanilla extract

Gradually add the dry ingredients mixture to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients

Mix until just combined

Fold in the butterscotch chips

Fill each cupcake liner about 2/3 full with the batter

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean

Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely

Once cooled, you can frost the cupcakes with your favorite butterscotch frosting or toppings

Enjoy your delicious Butterscotch Cupcakes!

Maple Bacon Yeast Waffles

These Maple Bacon Yeast Waffles are a delightful combination of sweet and savory. The yeast in the batter adds a subtle depth of flavor and a fluffy texture to the waffles, while the crispy bacon and maple syrup create a mouthwatering contrast. Perfect for a indulgent breakfast or brunch!

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon instant yeast
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 2 tablespoons maple syrup
• 1/4 cup melted butter
• 2 large eggs
• 6 strips of bacon, cooked and crumbled
• 1/2 teaspoon vanilla extract

Instructions:

Mix the cornstarch, instant yeast, all-purpose flour, and salt together in a mixing bowl

Mix the milk, eggs, melted butter, maple syrup, and vanilla extract in a separate bowl

After adding the wet ingredients to the dry ingredients, thoroughly mix them together

To give the yeast time to activate, let the batter sit for thirty minutes

As directed by the manufacturer, preheat your waffle iron and give it a little oil

After adding the waffle batter to the heated waffle iron, evenly distribute the crumbled bacon over the mixture

Waffles should be cooked until crispy and golden brown, so close the waffle iron

If preferred, top the warm Maple Bacon Yeast Waffles with additional maple syrup

Traeger Corn Of The Cob

Adding smoke to your corn on the cob on a Traeger grill will make it taste even better. A tasty butter mixture made with garlic and smoked paprika is used in this recipe to make a great side dish for barbecues.

Ingredients:

• 4 ears of corn, husked
• 1/2 cup unsalted butter, melted
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

Warm up the Traeger grill to 190F 375C

Melt the butter and add the garlic, chopped parsley, smoked paprika, salt, and pepper

Mix the ingredients together in a small bowl

Use a pastry brush to cover each ear of corn evenly with the butter mixture that has been prepared

Wrap one piece of aluminum foil around each corn cob

Cover the Traeger grill and put the wrapped corn right on the grates

Turn the corn every so often for 20 to 25 minutes, or until it's soft and has a nice char

Carefully take the corn out of the package, put it on a serving plate, and brush it with any extra butter mixture