Ingredients:

• 1 cup raw cashews, soaked overnight


• 1/2 cup sun-dried tomatoes packed in oil, drained


• 2 cloves garlic, minced


• 2 tablespoons nutritional yeast


• 2 tablespoons lemon juice


• 1/4 cup water


• Salt and pepper to taste


• Fresh herbs for garnish optional

Instructions:

Drain and rinse the soaked cashews

In a food processor, combine soaked cashews, sun-dried tomatoes, minced garlic, nutritional yeast, lemon juice, and water

Blend until smooth and creamy, scraping down the sides as needed

Add salt and pepper to taste, adjusting the seasoning as desired

Transfer the dip to a serving bowl, garnish with fresh herbs if using, and serve with your favorite dippers like sliced vegetables, crackers, or breadsticks

Ingredients:

• 2 cups all-purpose flour


• 2 tablespoons granulated sugar


• 1 1/2 teaspoons baking powder


• 1/2 teaspoon baking soda


• 1/2 teaspoon salt


• 2 cups buttermilk


• 2 large eggs


• 1/4 cup unsalted butter, melted


• Cooking spray or extra butter for cooking


• Maple syrup for serving

Instructions:

Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl

Mix the eggs, buttermilk, and melted butter together in a different bowl

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

Don't mix it too much; a few lumps are fine

Add a little cooking spray or butter to a griddle or nonstick skillet and heat it up over medium-high heat

For every pancake, put 1/4 cup of pancake batter on the griddle

Once the top starts to bubble, flip it over and cook the other side until it's golden brown

Do it again with the rest of the batter, adding more butter or cooking spray as needed

You can top the pancakes with maple syrup and other things you like

Serve them hot

Ingredients:

• 2 packs of instant ramen noodles


• 1/2 pound ground beef


• 1/4 cup sliced scallions


• 1/4 cup shredded cabbage


• 2 slices of American cheese


• 2 tablespoons soy sauce


• 1 tablespoon sriracha sauce


• 1 tablespoon mayonnaise


• 1 teaspoon sesame oil


• Salt and pepper to taste


• 2 hamburger buns

Instructions:

Follow the directions on the package to cook the instant ramen noodles

Let it cool down after draining

Cook the ramen noodles and put them in a bowl

Add half of the scallions that have been sliced and a pinch of salt and pepper

Split the ramen mix in half and form each half into a burger bun-sized patty

Put the ramen patties in a pan and set it over medium-low heat

Cook them for about 34 minutes on each side, until they are golden and cooked through

Take it off the heat

The ground beef should be cooked in the same skillet until it's done the way you like it

Add salt and pepper to the food as it's cooking

On top of each ramen patty, put a slice of American cheese

Put the lid on top for one minute to melt the cheese

Put soy sauce, sriracha sauce, mayonnaise, and sesame oil in a small bowl

Mix them together to make a spicy sauce

Put the burger together: Put the ramen patty with cheese that has melted on the bottom half of the bun

Put cooked ground beef, shredded cabbage, the rest of the scallions that were cut into thin slices, and a drizzle of the spicy sauce on top

Add the top half of the bun to finish

Have fun with your Savory Ramen Burger while it's still hot!

Ingredients:

• 2 cups all-purpose flour


• 1/3 cup cane sugar


• 1 tablespoon baking powder


• 1/2 teaspoon salt


• 1/2 cup aquafaba liquid from canned chickpeas


• 1/2 cup almond milk


• 1/4 cup melted coconut oil


• 1 teaspoon vanilla extract


• 1 pound fresh strawberries, sliced


• 2 tablespoons maple syrup optional, for sweetening strawberries


• 1 can coconut cream, chilled overnight


• 1 tablespoon powdered sugar


• 1 teaspoon vanilla extract

Instructions:

Preheat oven to 375F 190C

In a large bowl, combine flour, sugar, baking powder, and salt

In another bowl, whisk together aquafaba, almond milk, melted coconut oil, and vanilla extract

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

Transfer the dough onto a lightly floured surface and gently knead it a few times

Roll out the dough to about 1/2-inch thickness and cut out rounds using a biscuit cutter or the rim of a glass

Place the rounds on a baking sheet lined with parchment paper and bake for 15-18 minutes or until golden brown

While the shortcakes are baking, prepare the strawberries by tossing them with maple syrup if desired

In a mixing bowl, whip the chilled coconut cream, powdered sugar, and vanilla extract until fluffy

Once the shortcakes are done, allow them to cool slightly before assembling the strawberry shortcakes

Slice the shortcakes in half horizontally, spoon some strawberries onto the bottom half, top with a dollop of whipped coconut cream, and then place the other half of the shortcake on top

Serve immediately and enjoy!

Ingredients:

• 200g de farine de sarrasin


• 2 ufs


• 50cl d'eau


• 1 pince de sel


• 200g de camembert


• 100g de jambon


• 1 oignon


• Beurre

Instructions:

Dans un saladier, mlangez la farine de sarrasin, les ufs, l'eau et la pince de sel pour obtenir une pte crpes bien lisse

Laissez reposer la pte pendant 30 minutes

Pendant ce temps, coupez le camembert en tranches fines, mincez l'oignon et coupez le jambon en petits morceaux

Faites chauffer une pole avec un peu de beurre

Versez une petite louche de pte crpes dans la pole chaude et talez-la pour former une galette fine

Dposez quelques tranches de camembert, des morceaux de jambon et de l'oignon minc sur la galette

Recouvrez avec un peu de pte crpes pour refermer la galette

Faites cuire des deux cts jusqu' ce qu'elle soit bien dore

Rptez l'opration avec le reste de la pte et des garnitures

Servez les galettes de sarrasin au camembert bien chaudes