Vegan Pastel Azteca con Salsa Verde

There are layers of corn tortillas, salsa verde, a savory vegetable and bean mixture, and melty vegan cheese in this vegan take on the traditional Pastel Azteca. This dish tastes great and fills you up, making it perfect for a cozy dinner.

Ingredients:

• 12 corn tortillas
• 2 cups salsa verde
• 2 cups cooked black beans
• 1 cup corn kernels
• 1 cup diced tomatoes
• 1 cup diced bell peppers
• 1 cup diced onions
• 2 cups vegan cheese, shredded
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

Preheat the oven to 350F 175C

In a skillet, heat olive oil over medium heat

Saut onions and bell peppers until softened

Add corn, diced tomatoes, black beans, ground cumin, chili powder, salt, and pepper

Cook for 5 minutes, stirring occasionally

In a baking dish, spread a layer of salsa verde

Arrange a layer of corn tortillas on top of the salsa verde

Spread half of the vegetable and bean mixture over the tortillas

Sprinkle a layer of vegan cheese on top

Repeat the layers: salsa verde, tortillas, vegetable and bean mixture, and cheese

Cover the dish with aluminum foil and bake for 25-30 minutes, or until heated through and the cheese is melted

Garnish with fresh cilantro before serving

Chipotle Turkey and Sweet Potato Chili

Ground turkey, sweet potatoes, and a hint of smokey chipotle are used to make this hearty and flavorful chili. Great for a cozy night in or having people over.

Ingredients:

• 1 lb ground turkey
• 1 large sweet potato, peeled and diced
• 1 can 15 oz black beans, drained and rinsed
• 1 can 15 oz diced tomatoes
• 1 cup corn kernels fresh or frozen
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 4 cups chicken broth
• 2 tablespoons olive oil
• Optional toppings: shredded cheese, sour cream, chopped green onions, cilantro

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

Put in the minced garlic and chopped onions

Saut until the onions get soft

Put in the ground turkey and cook until it turns brown

Add chili powder, cumin, smoked paprika, salt, and pepper, and mix well

Corn, black beans, diced tomatoes, and sweet potatoes should be added

Combine well

Add the chicken broth and bring it to a boil

Then lower the heat and let it simmer for 20 to 25 minutes, or until the sweet potatoes are soft

Make the seasonings taste better

If you want, you can serve it hot with sour cream, green onions, cilantro, and shredded cheese on top

Moroccan Serpent Pie

Moroccan Serpent Pie is a tasty and fragrant dish made with ground meat that has been spiced and wrapped in flaky puff pastry. It's a traditional Moroccan treat that people often eat as a snack or starter at parties.

Ingredients:

• 1 package frozen puff pastry
• 500g ground beef or lamb
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley
• 2 eggs
• Sesame seeds for garnish

Instructions:

Preheat the oven to 200C 400F

In a large skillet, cook the ground meat, onion, and garlic over medium heat until the meat is browned and the onion is soft

Stir in the cumin, cinnamon, ginger, cloves, nutmeg, salt, and pepper

Cook for another minute, then remove from heat and let cool slightly

Add the chopped parsley and one beaten egg to the meat mixture, stirring well to combine

Roll out the puff pastry and cut it into long strips, about 2 inches wide

Spread the meat mixture along the length of each strip of pastry, leaving a small border along one edge

Starting at the edge opposite the border, roll up each strip of pastry tightly to encase the filling, forming a long 'snake' shape

Place the pastry snakes on a baking sheet lined with parchment paper, seam side down

Beat the remaining egg and brush it over the tops of the pastry snakes

Sprinkle with sesame seeds

Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and cooked through

Serve hot or cold, sliced into pieces

Slow Cooker Beef and Gravy with Shredded Carrots

This slow cooker beef and gravy recipe is hearty and delicious, with tender chunks of beef in a rich, flavorful gravy. Adding shredded carrots not only adds a pop of color but also a hint of sweetness and extra nutrients to the dish. It's the perfect comforting meal for a cozy night in.

Ingredients:

• 2 lbs beef chuck roast, cut into chunks
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup beef broth
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 2 tablespoons cornstarch
• 1 cup shredded carrots
• Salt and pepper to taste

Instructions:

Place beef chunks, diced onion, minced garlic, beef broth, soy sauce, and Worcestershire sauce in the slow cooker

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until beef is tender

In a small bowl, mix cornstarch with 2 tablespoons of water until smooth

Stir the cornstarch mixture into the slow cooker, mixing well

Add shredded carrots to the slow cooker, stir to combine

Cover and cook for an additional 30 minutes on high, or until the gravy has thickened and carrots are tender

Season with salt and pepper to taste before serving

Customizable Berry Smoothie

This berry smoothie can be changed to fit your tastes and is easy to make. It's great for breakfast, a snack, or a drink after a workout. You can change it up by adding your favorite fruits or other things.

Ingredients:

• 1 cup mixed berries strawberries, blueberries, raspberries
• 1 ripe banana
• 1/2 cup plant-based milk such as almond milk or soy milk
• 1 tablespoon maple syrup or agave syrup
• 1/2 teaspoon vanilla extract
• 1 tablespoon chia seeds optional
• Ice cubes optional

Instructions:

In a blender, mix all the ingredients together

Mix until it's creamy and smooth

If you need to, add more plant-based milk to get the consistency you want

Pour into glasses and serve right away

Raspberry Yogurt Popsicles

These refreshing raspberry yogurt popsicles are perfect for a hot summer day. They're creamy, fruity, and completely gluten-free!

Ingredients:

• 2 cups fresh raspberries
• 1 cup Greek yogurt plain, unsweetened
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract

Instructions:

In a blender, combine raspberries, Greek yogurt, honey or maple syrup, and vanilla extract

Blend until smooth

Pour the mixture into popsicle molds

Insert popsicle sticks into the molds

Freeze for at least 4 hours or until completely set

To remove the popsicles from the molds, run warm water over the outside of the molds for a few seconds to loosen them

Serve immediately or store in the freezer for later enjoyment

Roasted Green Chili Corn Chowder

A comforting and hearty chowder with the warmth of roasted green chilies and the sweetness of corn. Perfect for a cozy meal on a cold day!

Ingredients:

• 4 cups roasted corn kernels
• 2 cups diced potatoes
• 1 cup diced carrots
• 1 cup diced onions
• 3 cloves garlic, minced
• 2 cans 14 oz each coconut milk
• 4 cups vegetable broth
• 1 cup roasted green chilies, chopped
• 1 tsp cumin powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

Put in the garlic and onions, and cook them until they get soft

Mix in the roasted corn, potatoes, and carrots

Bring it to a boil

Add the smoked paprika and cumin powder and mix well

Add the vegetable broth and coconut milk

Bring to a low boil

Salt and pepper should be added along with the chopped green chilies

Let it cook for 20 minutes

Make the seasonings taste better

Serve hot with fresh cilantro on top