Ingredients:

• 2 sheets vegan puff pastry


• 1/2 cup vegan chocolate sandwich cookies, crushed


• 1/4 cup vegan cream cheese


• 1/4 cup powdered sugar


• 1 tsp vanilla extract


• 1 tbsp plant-based milk for brushing


• 1/2 cup vegan white chocolate chips


• 1 tsp coconut oil

Instructions:

Preheat your oven to 375F 190C and line a baking sheet with parchment paper

In a mixing bowl, combine crushed cookies, vegan cream cheese, powdered sugar, and vanilla extract

Mix well until a creamy consistency forms

Roll out the puff pastry sheets on a lightly floured surface

Cut each sheet into equal-sized rectangles

Place a dollop of the cookies & cream mixture onto half of the pastry rectangles, leaving a border around the edges

Brush the edges with plant-based milk, then place another pastry rectangle on top of each filled one

Press the edges to seal, and use a fork to crimp the edges

Transfer the assembled pop tarts onto the prepared baking sheet

Bake in the preheated oven for 15-18 minutes, or until golden brown

Once baked, remove the pop tarts from the oven and let them cool on a wire rack

In a microwave-safe bowl, melt the vegan white chocolate chips and coconut oil together in 30-second intervals until smooth and creamy

Drizzle the melted white chocolate over the cooled pop tarts

Allow the chocolate to set before serving

Enjoy your delicious vegan cookies & cream pop tarts!

Ingredients:

• 1 pound green beans, trimmed


• 2 tablespoons olive oil


• 2 tablespoons brown sugar


• 1 teaspoon red pepper flakes


• Salt and pepper to taste


• 1/4 cup chopped fresh cilantro


• 2 tablespoons toasted sesame seeds

Instructions:

Heat olive oil in a large skillet over medium-high heat

Add green beans and saut for 5-7 minutes until they start to caramelize and become tender-crisp

Sprinkle brown sugar and red pepper flakes over the green beans

Stir well to coat evenly

Continue to cook for another 2-3 minutes until the sugar has caramelized and the green beans are slightly crispy

Season with salt and pepper to taste

Remove from heat and transfer the caramelized green beans to a serving dish

Garnish with chopped cilantro and toasted sesame seeds

Serve the Caramelized Spicy Green Bean Salad warm or at room temperature

Enjoy!

Ingredients:

• 1 cup dried red kidney beans, soaked overnight and drained


• 2 tablespoons vegetable oil


• 1 large onion, finely chopped


• 3 cloves garlic, minced


• 1 tablespoon grated ginger


• 1 green chili, minced


• 1 teaspoon ground coriander


• 1 teaspoon ground cumin


• 1/2 teaspoon turmeric


• 1/2 teaspoon cayenne pepper


• 1 teaspoon garam masala


• 1 can 14


• 5 ounces diced tomatoes


• 2 cups water


• Salt, to taste


• 2 cups cooked rice, for serving


• Fresh cilantro leaves, for garnish

Instructions:

In a large pot, heat the vegetable oil over medium heat

Add the chopped onion and cook until softened, about 5 minutes

Stir in the minced garlic, grated ginger, and minced green chili, and cook for another 2 minutes

Add the ground coriander, ground cumin, turmeric, cayenne pepper, and garam masala

Cook for 1 minute, stirring constantly

Add the soaked and drained red kidney beans, diced tomatoes, and water to the pot

Bring to a boil, then reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender

Season the curry with salt, to taste

Serve the red kidney bean curry over cooked rice, garnished with fresh cilantro leaves

Ingredients:

• 2 tbsp vegetable oil


• 1 lb 450g boneless chicken breasts, sliced


• 1 red bell pepper, thinly sliced


• 1 green bell pepper, thinly sliced


• 1 cup broccoli florets


• 1 cup snap peas, trimmed


• 1 carrot, julienned


• 3 cloves garlic, minced


• 1-inch piece of ginger, minced


• 1/4 cup soy sauce


• 2 tbsp oyster sauce


• 1 tbsp cornstarch


• 1 tsp sugar


• 1/2 tsp red pepper flakes adjust to taste


• Salt and pepper to taste

Instructions:

In a small bowl, mix soy sauce, oyster sauce, cornstarch, sugar, and red pepper flakes

Set aside

Heat 1 tbsp of vegetable oil in a wok or large skillet over high heat

Add sliced chicken and stir-fry until cooked through

Remove and set aside

Add the remaining 1 tbsp of oil to the wok

Add garlic and ginger, and stir-fry for 30 seconds

Add all the vegetables to the wok and stir-fry for about 3-4 minutes until they start to become tender

Return the cooked chicken to the wok and pour the sauce over the ingredients

Stir-fry for an additional 2-3 minutes, or until the sauce thickens and coats everything evenly

Season with salt and pepper to taste

Serve hot over cooked rice or noodles