Salsa-Black Bean Burgers

If you want a vegetarian burger, these Salsa-Black Bean Burgers are a tasty and flavorful choice. They have a spicy kick from black beans, salsa, and a mix of spices.

Ingredients:

• 1 can 15 oz black beans, drained and rinsed
• 1/2 cup salsa
• 1/2 cup breadcrumbs
• 1/4 cup chopped onion
• 1/4 cup chopped cilantro
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 4 burger buns
• Lettuce, tomato, and cheese optional, for toppings

Instructions:

Use a fork or potato masher to mash the black beans in a bowl

Add the breadcrumbs, chopped onion, chopped cilantro, cumin, chili powder, salt, and pepper, and mix them in

Take the mixture and shape it into 4 burger patties

Warm up a grill or pan on the stove over medium-high heat and grease it a little

The burger patties should be cooked for four to five minutes on each side, or until they are hot all the way through and have grill marks

You can grill or toast the burger buns until they are just barely browned

Put lettuce, tomato, cheese if you want, and a black bean patty on each bun to make the burgers

Enjoy while hot!

1-Pan Tempeh Vegan Bolognese

A hearty and tasty vegan bolognese made with vegetables, tempeh, and fragrant spices that is served over pasta. This dish only needs one pan to make it easy to make and great for a weeknight meal.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 carrot, grated
• 8 oz tempeh, crumbled
• 1 can 14 oz crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup nutritional yeast
• 8 oz pasta of choice
• Fresh basil, for garnish

Instructions:

In a large skillet, heat olive oil over medium heat

Add diced onion and minced garlic, saut until translucent

Add diced red bell pepper and grated carrot, cook until softened

Add crumbled tempeh, saut until lightly browned

Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper

Simmer for 15-20 minutes, stirring occasionally, until flavors meld

Meanwhile, cook pasta according to package instructions

Once the sauce is done, stir in nutritional yeast

Serve the tempeh bolognese over cooked pasta, garnished with fresh basil

Easy Pinto Beans

A simple and delicious recipe for homemade pinto beans that are packed with flavor. Perfect as a side dish or main course.

Ingredients:

• 2 cups dried pinto beans
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 jalapeo, seeded and diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon oregano
• 6 cups vegetable broth
• Salt and pepper to taste

Instructions:

Remove any debris by rinsing the pinto beans under cold water

Beans, onion, garlic, jalapeo, cumin, chili powder, oregano, and vegetable broth should all be combined in a big pot

After bringing to a boil, lower the heat to a simmer, cover, and cook for two to three hours, or until the beans are soft

To taste, add salt and pepper during the final half-hour of cooking

Warm up and savor your simple pinto beans!

Maple Cranberry Dark Chocolate Scones

These Maple Cranberry Dark Chocolate Scones are a delightful treat that combines the rich flavors of dark chocolate and sweet cranberries with the warmth of maple syrup. Perfect for a cozy breakfast or afternoon tea!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup dark chocolate chips
• 1/4 cup dried cranberries
• 1/2 tsp salt
• 2 tsp baking powder
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup pure maple syrup
• 1/4 cup heavy cream
• 1 large egg
• 1 tsp vanilla extract
• 1-2 tbsp maple syrup for glazing

Instructions:

Start by heating the oven to 400F 200C

Melt the chocolate chips, add the salt, and mix the baking powder and flour together in a large bowl

Mix the cold butter cubes into the dry ingredients

You can use your fingers or a pastry cutter to cut the butter into the dry ingredients until the mixture looks like big crumbs

Mix the heavy cream, egg, vanilla extract, and maple syrup in a different bowl using a whisk

Add the wet ingredients to the dry ones and mix them together just until they are mixed

Don't mix the dough too much; it should still be a little sticky

Place the dough on a floured surface and knead it a few times to bring it all together

Make a circle out of the dough that is about an inch thick

Cut the circle into 8 wedges with a sharp knife

Spread the scones out on a baking sheet that has been lined with parchment paper

Leave some space between each one

After the oven is hot, bake the scones for 15 to 18 minutes, or until they are golden brown and fully cooked

Add maple syrup to the scones while they are still warm for a sweet glaze

Let the scones cool down a bit before you serve them

Have fun!

Low Carb Cranberry Sour Cream Muffins

These low-carb cranberry sour cream blender muffins are a tasty treat that tastes great with cranberries and has a soft, moist crumb. Makes a great snack or breakfast without any guilt.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol or your preferred low-carb sweetener
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup sour cream
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen cranberries
• Zest of 1 orange optional
• Cooking spray for muffin tin

Instructions:

Warm up the oven to 350F 175C and spray cooking spray into a muffin tin

Put erythritol, baking powder, baking soda, salt, almond flour, and coconut flour in a blender

Mix everything together well

Sour cream, eggs, melted butter, and vanilla extract should all be put into the blender

Mix the ingredients together until the batter is smooth

If you want to, add the orange zest and cranberries here

Fill up every muffin pan cup about two thirds of the way to the top with batter

After the oven is hot, bake the muffins for 20 to 25 minutes, or until they are golden brown and a toothpick stuck in the middle comes out clean

First, let the muffins cool in the pan for a few minutes

Then, move them to a wire rack to cool completely

Have fun with your tasty low-carb cranberry sour cream muffins!