Middle Eastern Cauliflower Tacos with Yogurt Garlic Sauce - the Spice at Home

These Middle Eastern Cauliflower Tacos are a delicious fusion of flavors and textures. Roasted cauliflower is seasoned with Middle Eastern spices and paired with a creamy yogurt garlic sauce, fresh herbs, and crunchy veggies. Its a perfect blend of Middle Eastern and Mexican cuisines.

Ingredients:

• 1 medium cauliflower head, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 8 small corn or flour tortillas
• 1 cup Greek yogurt
• 2 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup pomegranate seeds
• 1/4 cup chopped cucumber
• 1/4 cup chopped tomatoes
• 1/4 cup thinly sliced red onion
• 2 tablespoons tahini sauce

Instructions:

Turn on your oven and heat it up to 425F 220C

Olive oil, ground cumin, ground coriander, smoked paprika, salt, and pepper should all be mixed together in a large bowl with cauliflower florets

Toss the cauliflower to cover it all over

Place the cauliflower on a baking sheet and roast it in a hot oven for 20 to 25 minutes, flipping it over once halfway through, until its soft and lightly browned

Warm the tortillas up in a dry skillet or the microwave until they are soft while the cauliflower roasts

To make the yogurt garlic sauce, put Greek yogurt, minced garlic, fresh lemon juice, and a pinch of salt in a small bowl

Spread some yogurt garlic sauce on each tortilla, then add roasted cauliflower florets

Finish by adding fresh cilantro, mint leaves, pomegranate seeds, chopped cucumber, chopped tomatoes, and thinly sliced red onion

Add the tahini sauce on top, then fold the tortillas in half and serve right away

Vegan Seedy Nutty Chocolate Chip Cookies

These Vegan Seedy Nutty Chocolate Chip Cookies are packed with nutty flavor and rich chocolatey goodness. Perfect for indulging your sweet tooth while staying true to your vegan lifestyle

Ingredients:

• 1 cup seedy nutty butter
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1 1/2 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegan chocolate chips

Instructions:

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

Mix seedy nutty butter, maple syrup, and vanilla extract together in a bowl until the mixture is smooth

Mix in the baking soda, salt, and almond flour until everything is well mixed

Add vegan chocolate chips and mix well

Put tablespoon-sized chunks of dough on a baking sheet that has been lined with parchment paper

With a fork or your fingers, make each ball a little flatter

When the edges are golden brown, its done baking

It should cool for 5 minutes on the baking sheet before being moved to a wire rack to cool all the way

Mexican Albondigas Meatball Soup

A hearty and flavorful Mexican Albondigas Meatball Soup made effortlessly in a pressure cooker. Perfect for a comforting meal with a touch of Mexican flair.

Ingredients:

• 1 lb ground beef
• 1/2 cup rice, uncooked
• 1/4 cup breadcrumbs
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped fresh cilantro
• 1 egg
• 1 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 8 cups chicken broth
• 1 cup diced carrots
• 1 cup diced potatoes
• 1/2 cup chopped celery
• 1/2 cup frozen peas
• 1 can 14 oz diced tomatoes
• 1 tsp dried oregano
• 1/2 tsp chili powder
• Juice of 1 lime
• Fresh cilantro for garnish
• Avocado slices for serving

Instructions:

There should be chopped onion, chopped cilantro, an egg, cumin, garlic powder, salt, and pepper in a bowl with the ground beef

Form the meat into small balls after mixing it well

Chicken broth, potatoes, celery, peas, diced tomatoes, oregano, and chili powder should all be put into a large pressure cooker

Add the meatballs to the pressure cooker slowly

Put the lid back on the pressure cooker and turn it on to high pressure

Bring it to a boil

When its done, let go of the pressure and carefully open the lid

Add the lime juice and stir

When you serve it hot, top it with fresh cilantro and avocado slices

Have fun with your tasty Mexican Albondigas Meatball Soup

Tahini Cabbage Slaw

A refreshing and creamy slaw made with shredded cabbage, grated carrot, and a tahini-based dressing.

Ingredients:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups shredded cabbage
• 1 carrot, grated
• 2 green onions, thinly sliced
• 2 tablespoons sesame seeds, toasted optional
• 2 tablespoons chopped fresh parsley or cilantro optional

Instructions:

In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, salt, and black pepper until smooth

In a large mixing bowl, combine shredded cabbage, grated carrot, and sliced green onions

Pour the tahini dressing over the cabbage mixture and toss until well coated

If desired, sprinkle with toasted sesame seeds and chopped fresh parsley or cilantro before serving

Serve immediately or refrigerate for later

Roasted Rainbow Carrots

Rainbow carrots that have been roasted look great and taste great with any meal. They are seasoned with salt, pepper, and olive oil, and then roasted until soft and caramelized. Enjoy the bright colors and tasty flavors of these carrots.

Ingredients:

• 1 bunch rainbow carrots, peeled and trimmed
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional: fresh herbs such as thyme or rosemary

Instructions:

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

Print out a baking sheet and put the rainbow carrots on it

Pour olive oil over the carrots and toss to cover them all

Add salt and black pepper to taste, and if you want, sprinkle with fresh herbs

After the oven is hot, roast the carrots for 20 to 25 minutes, stirring them once or twice during the cooking time, until they are soft and slightly caramelized

As a colorful and tasty side dish, serve hot

Churro Waffle

With this Churro Waffle recipe, you can enjoy the tasty mix of cinnamon rolls, cinnamon sugar, and Nutella drizzle. Its a tasty change from regular waffles that can be eaten for breakfast or dessert.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs
• 1 1/2 cups milk
• 1/3 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• For Topping:
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• Nutella or chocolate hazelnut spread for drizzling

Instructions:

In a mixing bowl, whisk together the flour, sugar, baking powder, salt, and 1 teaspoon of ground cinnamon

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

Mix well

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

Be careful not to overmix; some lumps are okay

Preheat your waffle iron and lightly grease it if necessary

Pour enough batter to cover the waffle iron the amount will depend on the size of your waffle iron

Close the lid and cook according to the manufacturers instructions until the waffle is golden brown and crisp

While the waffle is cooking, mix together the remaining 1/2 cup of granulated sugar and 1 teaspoon of ground cinnamon in a shallow dish

Once the waffle is done, remove it from the iron and immediately dip both sides into the cinnamon sugar mixture, coating it evenly

Drizzle Nutella or chocolate hazelnut spread over the churro waffle

Serve warm and enjoy

Instant Pot Pork Chops with Dijon Butter Sauce - ZERO carbs

Experience the magic of Instant Pot cooking with these Pork Chops smothered in a rich Dijon Butter Sauce. With ZERO carbs, its a perfect choice for a satisfying and low-carb meal.