Broad Bean, Pea and Mint Hummus - BakingQueen74

A refreshing twist on classic hummus, this Broad Bean, Pea and Mint Hummus is packed with fresh flavors and perfect for snacking or as a party appetizer. The combination of broad beans, peas, and mint creates a vibrant and delightful dip.

Ingredients:

• 1 cup broad beans, shelled and cooked
• 1 cup peas, cooked
• 1/4 cup fresh mint leaves
• 2 cloves garlic, minced
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

In a food processor, combine the cooked broad beans, peas, fresh mint leaves, and minced garlic

Pulse the mixture until it becomes a coarse paste

Add tahini, lemon juice, and olive oil to the processor and blend until the hummus reaches your desired consistency

Season with salt and pepper to taste and blend again to incorporate the seasonings

Transfer the Broad Bean, Pea and Mint Hummus to a serving bowl

Garnish with extra fresh mint leaves and a drizzle of olive oil if desired

Serve with pita bread, fresh vegetables, or crackers

Loaded Guacamole Veg Tacos

These vegetarian tacos with guacamole are packed full of tastes and textures. In a warm tortilla, the creamy avocado, salty beans, crunchy vegetables, and sour salsa go well together.

Ingredients:

• 8 small tortillas
• 2 ripe avocados, mashed
• 1 small red onion, diced
• 1 tomato, diced
• 1/2 cup corn kernels
• 1/2 cup black beans, cooked
• 1/4 cup cilantro, chopped
• 1 lime, juiced
• 1/2 tsp cumin
• Salt and pepper to taste
• 1/4 cup vegan cheese, shredded
• 1/4 cup salsa
• 1/4 cup vegan sour cream

Instructions:

In a bowl, combine mashed avocado, diced red onion, diced tomato, corn kernels, black beans, chopped cilantro, lime juice, cumin, salt, and pepper

Warm tortillas on a skillet or microwave

Divide the guacamole mixture evenly among the tortillas

Top each taco with vegan cheese, salsa, and vegan sour cream

Serve immediately and enjoy!

Green Detox Smoothie

This Green Detox Smoothie is packed with nutrient-rich ingredients that can help boost your metabolism and aid in weight loss. It's a refreshing and tasty way to start your day or refuel after a workout.

Ingredients:

• 1 cup spinach
• 1/2 cucumber
• 1/2 lemon juiced
• 1/2 green apple
• 1/2 inch fresh ginger
• 1/2 cup water or coconut water
• Ice cubes optional

Instructions:

Wash and chop the spinach, cucumber, and green apple

Peel and slice the fresh ginger

Place all the ingredients in a blender

Squeeze the juice from half a lemon into the blender

Add water or coconut water to the blender

If desired, add a few ice cubes for a colder smoothie

Blend until smooth and creamy

Pour into a glass and enjoy!

Rosemary Citrus Shrimp Tacos

There are lots of fresh flavors in these Rosemary Citrus Shrimp Tacos. A tasty taco is one with grilled shrimp that has been marinated and topped with crunchy red cabbage and creamy sauce. This old favorite has a new twist thanks to the rosemary.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/4 cup fresh rosemary leaves, chopped
• 2 cloves garlic, minced
• Zest and juice of 2 oranges
• Zest and juice of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper to taste
• 8 small flour tortillas
• 1 cup red cabbage, thinly sliced
• 1/2 cup red onion, thinly sliced
• 1/2 cup fresh cilantro leaves
• 1/4 cup Greek yogurt or sour cream
• 1/4 cup mayonnaise
• 1 teaspoon honey
• 1 teaspoon Dijon mustard

Instructions:

In a bowl, combine the chopped rosemary, minced garlic, orange zest, lemon zest, olive oil, salt, and pepper

Mix well

Add the shrimp to the marinade and toss to coat

Let it marinate for 15-30 minutes in the refrigerator

In a separate bowl, prepare the citrus dressing by whisking together the orange juice and lemon juice

Set aside

In a small mixing bowl, combine Greek yogurt or sour cream, mayonnaise, honey, and Dijon mustard

Mix until smooth

This will be your creamy sauce

Preheat a grill or grill pan over medium-high heat

Thread the marinated shrimp onto skewers and grill for about 2-3 minutes per side or until they turn pink and are slightly charred

Warm the flour tortillas on the grill for about 20 seconds per side

To assemble the tacos, spread a spoonful of the creamy sauce onto each tortilla

Add some sliced red cabbage and red onion to the tortilla

Place grilled shrimp on top of the vegetables

Drizzle the citrus dressing over the shrimp

Garnish with fresh cilantro leaves

Serve the Rosemary Citrus Shrimp Tacos immediately and enjoy!

Coconut Lime Roasted Chicken

This coconut lime roasted chicken is bursting with tropical flavors, making it a delightful twist on a classic dish. The coconut milk adds richness while the lime brings a refreshing zestiness, creating a perfect balance of flavors. With minimal prep and a simple cooking process, it's a hassle-free yet impressive meal for any occasion.

Ingredients:

• 1 whole chicken
• 1/2 cup coconut milk
• 2 limes, juiced and zested
• 3 cloves garlic, minced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

Preheat oven to 375F 190C

In a bowl, mix coconut milk, lime juice and zest, minced garlic, chopped cilantro, olive oil, salt, and pepper

Place the whole chicken in a roasting pan and pour the coconut lime mixture over it, ensuring it's well coated

Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165F 74C, basting occasionally with the coconut lime sauce

Once done, remove from the oven and let it rest for a few minutes before carving

Serve the coconut lime roasted chicken with any remaining sauce from the pan

Vegan Nutella

Have some of this rich and creamy vegan Nutella. It smells and tastes just like the classic spread, with a strong chocolate flavor. It's made with healthy ingredients and tastes great spread on toast, dipped in fruit, or eaten straight from the spoon.

Ingredients:

• 2 cups hazelnuts
• 1/4 cup cocoa powder
• 1/2 cup maple syrup
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

Warm the oven up to 175F 350C

Place hazelnuts in a single layer on a baking sheet

Roast for 10 to 12 minutes, or until they are lightly browned and smell good

Take the hazelnuts out of the oven and let them cool down a bit

Use a clean kitchen towel to rub the hazelnuts to get off as many of the skins as you can

Put the hazelnuts in a food processor and pulse them until they are very small

Put the ground hazelnuts in a food processor

Then add the vanilla extract, maple syrup, cocoa powder, and salt

To make it smooth and creamy, scrape down the sides of the bowl as needed

Put the vegan Nutella in a jar or another container that won't let air in

You can keep it in the fridge for up to two weeks