Ingredients:

• 1 sheet store-bought puff pastry


• 1 cup ricotta cheese


• 1 cup mixed vegetables such as bell peppers, zucchini, cherry tomatoes


• 2 eggs


• 1/4 cup grated Parmesan cheese


• 2 tablespoons chopped fresh herbs such as basil, thyme, oregano


• Salt and pepper to taste

Instructions:

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

Follow the directions on the package to thaw the puff pastry

Then, roll it out so that it fits into a tart pan or onto a baking sheet

Put the ricotta cheese, eggs, Parmesan cheese, chopped herbs, salt, and pepper in a bowl and mix them together

Cover the puff pastry with the ricotta mixture

Place the mixed vegetables on top of the ricotta mixture in any way you like

Place the tart in an oven that has already been heated

Bake for 25 to 30 minutes, or until the pastry is golden brown and the filling is set

Let the tart cool a bit before cutting it into pieces and serving it

Ingredients:

• 1 box of brownie mix


• 1/2 cup pumpkin puree


• 8 oz cream cheese, softened


• 1/4 cup sugar


• 1 egg


• 1 tsp vanilla extract


• 1/2 tsp ground cinnamon


• 1/4 tsp ground nutmeg


• 1/4 cup all-purpose flour


• 1/4 cup brown sugar


• 2 tbsp cold butter, diced

Instructions:

Warm the oven up to 175F 350C

A 9x9-inch baking pan should be greased

Follow the directions on the box to make the brownie mix, but instead of water, use 1/2 cup of pumpkin puree

Cream cheese, sugar, egg, vanilla extract, cinnamon, and nutmeg should be mixed in a different bowl until they are smooth

Spread out half of the brownie batter in the pan that has been prepared

Put the cream cheese mix on top of the brownie batter

Add spoonfuls of the rest of the brownie batter to the cream cheese mixture

Combine flour and brown sugar in a small bowl

Add cold butter and mix until crumbly

It should be spread out evenly on top

Put it in the oven and bake for 35 to 40 minutes, or until a toothpick stuck in the middle comes out clean

Let it cool all the way in the pan on a wire rack

After that, put it in the fridge for at least two hours before cutting it into bars

Ingredients:

• 1 cup quinoa, cooked


• 2 cups mixed greens such as spinach, kale, arugula


• 1 avocado, diced


• 1/2 cup cucumber, diced


• 1/4 cup red onion, thinly sliced


• 1/4 cup fresh parsley, chopped


• 1/4 cup fresh cilantro, chopped


• 2 tablespoons lemon juice


• 2 tablespoons olive oil


• Salt and pepper to taste

Instructions:

Toss cooked quinoa with mixed greens, cucumber, red onion, parsley, and cilantro in a large bowl

Mix lemon juice, olive oil, salt, and pepper in a small bowl with a whisk

Add the dressing to the salad and gently toss to mix

Serve right away or put in the fridge until you're ready to serve

Ingredients:

• 1 cup quinoa


• 2 cups water


• 1/2 cup dried cranberries


• 1/4 cup chopped fresh parsley


• 1/4 cup chopped almonds


• 1/4 cup diced red onion


• 1/4 cup crumbled feta cheese


• 2 tablespoons olive oil


• 2 tablespoons balsamic vinegar


• Salt and pepper to taste

Instructions:

Rinse quinoa thoroughly under cold water

In a saucepan, bring 2 cups of water to a boil

Add quinoa to boiling water, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed

Remove cooked quinoa from heat, fluff it with a fork, and let it cool to room temperature

In a large bowl, combine cooked quinoa, dried cranberries, chopped parsley, chopped almonds, diced red onion, and crumbled feta cheese

In a separate small bowl, whisk together olive oil and balsamic vinegar to make the dressing

Pour the dressing over the salad and toss to combine

Add salt and pepper to taste

Chill the salad in the refrigerator for at least 30 minutes before serving

Serve chilled, and enjoy!

Ingredients:

• 1 package phyllo dough
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• 1/2 cup olive oil
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• 2 pounds fresh spinach, chopped
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• 1 onion, finely chopped
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• 3 cloves garlic, minced
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• 1 cup crumbled feta cheese
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• 1/2 cup grated Parmesan cheese
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• 2 eggs, beaten
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• Salt and pepper to taste
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• 1/2 teaspoon nutmeg optional
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Instructions:

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

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

Put in the chopped garlic and onions, and cook until the onions are soft

Put the chopped spinach in the pan and cook it until it softens

Add nutmeg, salt, and pepper to taste, if you like

Take it off the heat and let it cool down a bit

Combine the cooked spinach, feta cheese, Parmesan cheese, and beaten eggs in a large bowl

Mix the ingredients together until they are well blended

Use olive oil to coat a baking dish

Place phyllo dough sheets on top of each other, lightly brushing each one with olive oil as you go

Spread the spinach and cheese mix out evenly on top of the baking dish's phyllo dough

Add another layer of phyllo dough on top

Brush each sheet with olive oil like you did the first time

Keep going until there is no more phyllo dough left

Brush the top layer with olive oil and cut the top into pieces that are ready to serve

The phyllo dough should be baked in a hot oven for 35 to 40 minutes, or until it is golden brown and crispy

Let the Spanokopita cool down a bit before cutting it up and serving it

Ingredients:

• 1 cup of vegan fish fillets e
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• g
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• , tempeh or tofu
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• 1/4 cup of cornmeal
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• 1/4 cup of flour
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• 1/2 teaspoon of paprika
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• 1/2 teaspoon of garlic powder
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• 1/4 teaspoon of salt
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• 1/4 teaspoon of black pepper
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• 1/4 cup of unsweetened plant-based milk
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• 1 cup of cooked rice
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• 1 cup of shredded lettuce
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• 1/2 cup of diced tomatoes
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• 1/4 cup of diced red onion
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• 1/4 cup of sliced avocado
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• 1/4 cup of vegan sour cream
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• 1/4 cup of chopped fresh cilantro
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• Lime wedges for serving
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Instructions:

Vegan fish fillets should be cut into small pieces that are easy to eat

Put the flour, paprika, garlic powder, salt, and black pepper in a shallow bowl and mix them together

First, dip each piece of vegan fish into the plant-based milk

Then, make sure each piece is well covered in the cornmeal mixture

Place the pan on medium-high heat and add a little oil

The vegan fish pieces should be cooked for about two to three minutes on each side until they are golden brown and crispy

Prepare bowls by putting cooked rice, shredded lettuce, diced tomatoes, diced red onion, and sliced avocado in them

Put some of the crispy vegan fish on top of each bowl

Add vegan sour cream on top and fresh cilantro on top of that

For an extra spicy kick, serve the vegan fish taco bowls with lime wedges

Ingredients:

• 2 cups sushi rice
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• 2 1/2 cups water
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• 1 can Spam 12 ounces, sliced
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• 1/4 cup soy sauce
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• 2 tablespoons brown sugar
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• Nori sheets, cut into strips
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Instructions:

Rinse the sushi rice until the water runs clear, then cook according to package instructions with 2 1/2 cups of water

While the rice is cooking, heat a skillet over medium heat and fry the Spam slices until browned on both sides

In a small bowl, mix soy sauce and brown sugar to make the teriyaki sauce

Brush this sauce over the Spam slices as they cook

Once the rice is cooked, let it cool slightly

While still warm, press a thin layer of rice into a Spam musubi mold or rectangular dish

Place a slice of teriyaki Spam on top of the rice, then add another layer of rice on top of the Spam, pressing down firmly

Carefully remove the musubi from the mold and wrap a strip of nori around the middle to hold it together

Repeat with the remaining rice and Spam slices

Slice the musubi into individual portions and serve

Enjoy your homemade Spam musubi sushi!