Quinoa Tomato and Cucumber Salad

A refreshing and nutritious quinoa salad with the vibrant flavors of tomatoes, cucumbers, and feta, dressed in a zesty balsamic vinaigrette.

Ingredients:

• 1 cup quinoa, rinsed and cooked
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, feta cheese, and parsley

In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper

Pour the dressing over the quinoa mixture and toss to combine

Chill in the refrigerator for at least 30 minutes before serving

Garnish with additional parsley and feta before serving, if desired

Sushi and Sashimi Mori

Enjoy a delightful assortment of sushi and sashimi with fresh fish and crisp vegetables, perfect for a light and flavorful meal.
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Ingredients:

• 500g sushi rice
• 700ml water
• 200g fresh sushi-grade fish such as tuna, salmon, yellowtail
• 1 cucumber
• 4 nori seaweed sheets
• Wasabi paste
• Soy sauce
• Pickled ginger

Instructions:

Rinse the sushi rice under cold water until the water runs clear

Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions

While the rice is cooking, thinly slice the fish and cucumber

Once the rice is cooked, let it cool slightly before seasoning with rice vinegar, sugar, and salt

Lay a nori sheet on a bamboo sushi mat, spread a thin layer of rice evenly over the nori, leaving a small border at the top

Place slices of fish and cucumber along the bottom edge of the nori

Roll the sushi tightly using the bamboo mat, sealing the edge with a bit of water

Slice the sushi roll into bite-sized pieces using a sharp knife

Serve the sushi with wasabi paste, soy sauce, and pickled ginger

30-Minute Broccoli Cheddar Frittata with Tomatoes

This 30-minute Broccoli Cheddar Frittata with Tomatoes is a quick and delicious egg dish perfect for breakfast, brunch, or a light dinner. Packed with nutritious broccoli, sweet cherry tomatoes, and gooey cheddar cheese, it's a satisfying and healthy meal option.

Ingredients:

• 6 large eggs
• 1 cup chopped broccoli florets
• 1/2 cup cherry tomatoes, halved
• 1/2 cup shredded cheddar cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

Start by heating the oven to 350F 175C

Warm the olive oil in a medium-sized skillet that can go in the oven over medium heat

Put in the broccoli pieces and cook for three to four minutes, until they start to get a little soft

Add the eggs, salt, and pepper to a bowl and mix them together using a whisk

Add the egg mix to the pan with the broccoli that has been sauted

Spread the cherry tomatoes that have been cut in half out evenly on top of the egg mixture

Add the crumbled cheddar cheese on top of the tomatoes

For two to three minutes, until the frittata's edges begin to set, cook it on the stove

Place the skillet in an oven that has already been heated

Bake the frittata for 15 to 18 minutes, or until the top is set and slightly golden

Take it out of the oven, let it cool for a minute, and then cut it into wedges

If you want, you can top the Broccoli Cheddar Frittata with Tomatoes with extra cheese before serving it hot

Creamy Tomato Basil Soup

On cold days, this vegan tomato basil soup is the perfect way to warm up and fill up. Rich tomatoes, creamy coconut milk, and fragrant basil come together to make a healthy soup that will warm you up from the inside out.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can 28 oz crushed tomatoes
• 2 cups vegetable broth
• 1/2 cup coconut milk
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste

Instructions:

In a large pot, heat olive oil over medium heat

Add chopped onion and minced garlic

Cook until onion is translucent, about 5 minutes

Stir in crushed tomatoes and vegetable broth

Bring to a simmer

Let the soup simmer for 15-20 minutes

Using an immersion blender, blend the soup until smooth

Stir in coconut milk and chopped basil

Season with salt and pepper to taste

Simmer for an additional 5 minutes

Serve hot, garnished with fresh basil leaves if desired

Vietnamese-Style Baked Chicken

This Vietnamese-style baked chicken is bursting with flavors of garlic, fish sauce, soy sauce, and honey, resulting in juicy and tender chicken pieces with a deliciously caramelized exterior. Perfect for a flavorful weeknight dinner!

Ingredients:

• 1 whole chicken, cut into pieces
• 3 cloves garlic, minced
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon lime juice
• 1 tablespoon sesame oil
• 1 teaspoon ground black pepper
• 1 teaspoon five-spice powder
• 1 teaspoon chili flakes optional
• Chopped cilantro, for garnish

Instructions:

Fish sauce, soy sauce, honey, lime juice, sesame oil, black pepper, five-spice powder, and chili flakes if using should all be mixed together in a bowl

Put the chicken pieces in the mixture and let them sit for at least an hour, or better yet, overnight in the fridge

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

Line a baking sheet with parchment paper and put the chicken pieces that have been marinated on it

Flip the chicken over halfway through the cooking time and bake for another 30 to 40 minutes, or until it is fully cooked and golden brown

Add chopped cilantro as a garnish before serving

Air-Fried Buffalo Cauliflower Steaks

These crispy and flavorful buffalo cauliflower steaks are a delicious vegan alternative to buffalo wings. Perfect for snacking or as a side dish for your favorite meals!

Ingredients:

• 1 large head cauliflower, cut into thick slices
• 1 cup all-purpose flour
• 1 cup almond milk
• 1 cup breadcrumbs
• 1/2 cup buffalo sauce
• 2 tablespoons melted vegan butter
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Cooking spray

Instructions:

Preheat air fryer to 375F 190C

In a shallow bowl, mix flour, almond milk, garlic powder, onion powder, salt, and pepper to create a batter

Dip cauliflower slices into the batter, ensuring they are evenly coated

Coat each slice with breadcrumbs

Spray air fryer basket with cooking spray

Place cauliflower slices in the air fryer basket in a single layer, making sure they are not overlapping

Air fry for 10 minutes, then flip the slices and air fry for an additional 5-7 minutes until golden brown and crispy

In a separate bowl, mix buffalo sauce and melted vegan butter

Brush buffalo sauce mixture onto cauliflower steaks

Air fry for another 2-3 minutes to allow the sauce to caramelize

Serve hot and enjoy!